Description
This Pumpkin Cobbler is a cozy, sweet dessert perfect for fall gatherings. Featuring a moist, spiced pumpkin batter topped with a crunchy pecan and brown sugar topping, it combines warm flavors and a delightful texture that’s sure to impress your guests and satisfy your seasonal cravings.
Ingredients
Scale
Main Ingredients
- 1/3 cup unsalted butter, melted
- 1 cup pecans, roughly chopped
- 1 cup canned pumpkin
- 2 teaspoons vanilla extract
- 1 1/2 cups sugar
- 1 1/2 cups flour
- 2 1/4 teaspoons baking powder
- 3/4 teaspoon salt
- 2 teaspoons cinnamon
- 1 teaspoon pumpkin pie spice
Topping
- 1 1/2 cups light brown sugar, packed
- 1 teaspoon pumpkin pie spice
- 1 1/2 cups hot water
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit (175 degrees Celsius) to prepare for baking the cobbler.
- Prepare the pan: Spread the melted butter evenly over the bottom of a 9×13 inch baking pan. Sprinkle the roughly chopped pecans on top of the butter to create a crunchy base.
- Mix wet ingredients: In a large bowl, whisk together the canned pumpkin, vanilla extract, and sugar until the sugar is mostly dissolved, creating a smooth mixture.
- Add dry ingredients: Add the flour, baking powder, salt, cinnamon, and pumpkin pie spice to the pumpkin mixture. Whisk gently until just combined, ensuring there are no dry streaks but avoid overmixing.
- Layer the batter: Carefully spoon the batter over the butter and pecans in the pan. Do this gently so as not to mix the batter with the melted butter at the bottom.
- Prepare the topping: In a separate bowl, mix together the light brown sugar and pumpkin pie spice. Sprinkle this mixture evenly over the batter layer.
- Add water: Slowly and gently pour the hot water evenly over the browned sugar topping without stirring. This will create a syrupy layer as it bakes.
- Bake the cobbler: Place the pan in the preheated oven and bake for 45 to 50 minutes or until the top is bubbly and golden brown.
- Cool and serve: Allow the cobbler to cool slightly before serving. It pairs wonderfully with whipped cream or vanilla ice cream.
Notes
- Ensure not to stir the batter into the butter so the pecan layer remains intact and provides a crunchy base.
- Use canned pumpkin puree, not pumpkin pie filling, for the best flavor balance.
- Adjust the sugar amount if you prefer less sweetness.
- For a nut-free version, omit the pecans and substitute with an extra 1/3 cup of melted butter.
- Serve warm with optional vanilla ice cream or whipped cream for added indulgence.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12th of the recipe)
- Calories: 278 kcal
- Sugar: 40 g
- Sodium: 177 mg
- Fat: 9 g
- Saturated Fat: 3 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.2 g
- Carbohydrates: 51 g
- Fiber: 2 g
- Protein: 2 g
- Cholesterol: 10 mg
Keywords: pumpkin cobbler, autumn dessert, pumpkin dessert, fall recipe, baked pumpkin, pecan dessert, easy cobbler
