Description
Indulge in the warm, comforting flavors of fall with this Pumpkin Pecan Cobbler. A delightful blend of pumpkin puree, spices, and crunchy pecans, this cobbler is perfect for cozy gatherings or a sweet treat any time of the year. Enjoy it warm, optionally topped with vanilla ice cream or whipped cream.
Ingredients
Scale
- 1 cup pumpkin puree (canned or fresh)
- 1 cup brown sugar, packed
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup all-purpose flour
- 1 cup chopped pecans
- 1 cup milk
- 1/2 cup maple syrup (optional, for drizzling)
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, combine the pumpkin puree, brown sugar, and granulated sugar. Whisk until smooth.
- Add the melted butter to the mixture and stir until fully incorporated.
- Whisk in the eggs until the mixture is smooth and creamy.
- Pour in the vanilla extract and mix well.
- In a separate bowl, whisk together the ground cinnamon, nutmeg, ginger, cloves, baking powder, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring gently to avoid lumps.
- Fold in the all-purpose flour until just combined, being careful not to overmix.
- Stir in the milk until the batter is smooth and thick but pourable.
- Gently fold in the chopped pecans.
- Grease a 9×13 inch baking dish and pour the batter in, spreading it evenly.
- Bake for 45-50 minutes, checking for doneness with a toothpick.
- Once baked, let the cobbler cool for 10-15 minutes before serving.
- Cut into squares or rectangles and serve warm, optionally topped with vanilla ice cream or whipped cream and drizzled with maple syrup.
Notes
- Ensure the melted butter is not too hot when adding the eggs to prevent cooking them.
- Feel free to adjust the spices according to your taste preference.
- This cobbler is best enjoyed warm, but leftovers can be stored in the refrigerator or frozen for later.
- Prep Time: 15 minutes
- Cook Time: 50 minutes