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Pumpkin Pecan Cobbler Recipe

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4.2 from 3 reviews

This Pumpkin Pecan Cobbler is a cozy and delicious fall dessert featuring a spiced pumpkin batter topped with a sweet pecan crust, baked to perfection with hot water poured over the top to create a moist, cobbler-like texture. Served warm with vanilla ice cream or whipped cream, it's a perfect treat for chilly evenings and holiday gatherings.

Ingredients

Cobbler Batter

  • 1/2 cup all purpose flour (plus 3 tablespoons)
  • 1/2 cup whole wheat pastry flour
  • 2 teaspoons aluminum-free baking powder
  • 1/2 teaspoon kosher salt
  • 2/3 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground cloves
  • 1/2 cup pumpkin puree
  • 1/4 cup milk (any kind, room temperature)
  • 1/4 cup unsalted butter (melted and cooled)
  • 2 teaspoons vanilla bean paste

Topping

  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (light or dark)
  • 1/4 teaspoon ground cinnamon
  • 1/3 cup chopped pecans

Additional

  • 1 1/2 cups very hot water
  • Vanilla ice cream, heavy cream, and/or whipped cream for serving

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C) and lightly coat a 2-quart casserole dish or a deep 8x8-inch or 9x9-inch baking pan with cooking spray.
  2. Mix Dry Ingredients: In a medium bowl, whisk together the all purpose flour, whole wheat pastry flour, baking powder, kosher salt, granulated sugar, cinnamon, ground ginger, and cloves. Set this dry mixture aside.
  3. Combine Wet Ingredients: In a smaller bowl or large measuring cup, mix together the pumpkin puree, milk, melted and cooled butter, and vanilla bean paste until smooth.
  4. Make Batter: Pour the wet ingredients into the dry ingredients and stir gently just until combined; the batter will be very thick. Scrape the batter evenly into the prepared baking pan and smooth the top. Place the pan on a large, rimmed baking sheet to catch any drips during baking.
  5. Prepare Topping: In a small bowl, combine the granulated sugar, brown sugar, and cinnamon. Stir in the chopped pecans. Evenly scatter this topping mixture over the thick pumpkin batter in the baking dish.
  6. Add Hot Water: Carefully pour the very hot water evenly over the entire surface of the topping. Important: do not stir the water into the batter.
  7. Bake: Carefully transfer the baking sheet with the pan to the preheated oven. Bake for about 40 minutes or until the middle is set and the topping is bubbly and golden.
  8. Cool and Serve: Remove the cobbler from the oven and let it cool for 5 minutes. Serve warm topped with a scoop of vanilla ice cream, a splash of heavy cream, or whipped cream if desired.

Notes

  • Using aluminum-free baking powder ensures a cleaner flavor.
  • Do not stir after pouring the hot water over the topping, as it helps create the signature cobbler texture.
  • For a richer flavor, use dark brown sugar in the topping.
  • Whole wheat pastry flour adds nuttiness and fiber while keeping the cobbler tender.
  • This cobbler is best enjoyed warm but can be reheated gently before serving.
  • Vanilla bean paste adds a deeper vanilla flavor compared to extract but can be substituted if unavailable.

Find it online: https://recipeplenty.com/pumpkin-pecan-cobbler-recipe/