Halloween is already gone but pumpkins are here! If you have been using pumpkins only to scare people, you must try this recipe.

You will definitely look at pumpkins in a completely different way!

The heart-warming fragrance and taste of Pumpkin Pecan Cobbler is the perfect dessert for the Fall season. It’s uncomplicated and I guarantee that you will find all ingredients in your pantry.

One of the best things about this recipe is the simple method, no beating required; no special equipment and it can be done in 30 minutes or less.

You can use the leftovers of a spooky pumpkin or canned pumpkin too, the result will be equally wonderful!

HERE’S HOW TO MAKE THIS PUMPKIN PECAN COBBLER:

To make Pumpkin Pecan Cobbler is very easy, just follow these steps;

First, preheat the oven to 350 degrees. In a medium-sized bowl, add flour, baking powder, salt, sugar, and spices and stir it all together with the set aside for now.

In a small bowl, add pumpkin, milk, melted butter, and vanilla and stir it well until combined. Pour the pumpkin mixture into the flour mixture; mix it well to create a thick batter.

In a small 8-inch casserole dish with high sides, pour the batter evenly and set aside. For the topping, stir sugar, brown sugar, and pecans together in a small bowl until all ingredients are combined.

Spread the sugar mixture over the top of the batter, as evenly as possible. Then pour hot water over, do not stir it otherwise the result won’t be the same.

Bake for 30 minutes, or until the middle is set. The tendency is to bubble up so choose well your dish and protect the bottom of the oven with a baking tray or baking paper.

Let it cool for 5-10 minutes before serving. Top it with a scoop of vanilla ice cream to serve and some more pecans.

TIPS
1. Use your spooky pumpkin to make the puree, just cook it until it’s soft. Drain all the water, mash it with a fork and it’s ready to use.
2. When making Pumpkin Pecan Cobbler, make sure to choose a baking dish that will allow the bubbling to rise but not go over; this way you avoid the mess and save the yummy sauce created.
3. If you are not a fan of pecans but want to have the same crunchiness and nutty flavor, you can replace them with almonds, peanuts, or even macadamia nuts.

CAN I ADD ANY TOPPINGS TO THIS?

Yes, you can! As suggested above, you can top Pumpkin Pecan Cobbler with vanilla ice cream; also, instead, you can top it with whipping cream, vanilla custard, or some caramel sauce too, you pick!

Then, sprinkle some nuts on and you will have a variation of flavors, every time a different version of the same recipe.

Pumpkin Pecan Cobbler

Yield: 7

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Pumpkin Pecan Cobbler is the perfect dessert for the Fall season. It’s uncomplicated and I guarantee that you will find all ingredients in your pantry.

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Ingredients

For the topping

• ½ cup granulated sugar
• ½ cup brown sugar
• ¼ cup chopped pecans
• 1 ½ cups very hot water

• 1 cup + 3 tablespoons all-purpose flour
• 2 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup granulated sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon cloves
• ½ cup pumpkin puree
• ¼ cup milk
• ¼ cup melted butter or vegetable oil
• 1 ½ teaspoon vanilla

Instructions

1. Preheat oven to 350 degrees.
2. In a medium-sized bowl, add flour, baking powder, salt, sugar, and spices and stir it all together with the set aside for now.
3. In a small bowl, add pumpkin, milk, melted butter, and vanilla and stir it well until combined.
4. Pour the pumpkin mixture into the flour mixture; mix it well to create a thick batter.
5. In a small 8-inch casserole dish with high sides, pour the batter evenly and set aside.
6. For the topping, stir sugar, brown sugar, and pecans together in a small bowl until all ingredients are combined.
7. Spread the sugar mixture over the top of the batter, as evenly as possible.
8. Pour hot water over, do not stir it otherwise the result won’t be the same.
9. Bake for 30 minutes, or until the middle is set. The tendency is to bubble up so choose well your dish and protect the bottom of the oven with a baking tray or baking paper.
10. Let it cool for 5-10 minutes before serving. Top it with a scoop of vanilla ice cream to serve and some more pecans.

Did you make this recipe?

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