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Pumpkin Pecan Cobbler
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- SERVES
- 8
- COOK TIME
- 40 Min
When you start to get those cravings for something warm, comforting, and full of pumpkin-y flavor, that's the time to make this Pumpkin Pecan Cobbler! This homemade pumpkin cobbler is sweet, satisfying, and full of crunchy-yummy pecans. It's the perfect fall dessert!
What You'll Need
- 1 1/4 cups all-purpose flour
- 1 1/4 cups granulated sugar, divided
- 2 teaspoons pumpkin pie spice
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup pure pumpkin
- 1/4 cup (1/2 stick) butter, melted
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 3/4 cup coarsely chopped pecans
- 1/2 cup light brown sugar
- 1 1/2 cups hot water
What to Do
- Preheat oven to 350 degrees F. Coat an 8-inch square baking dish with cooking spray.
- In a large bowl, combine flour, 3/4 cup granulated sugar, the pumpkin pie spice, baking powder, and salt; mix well and set aside.
- In a medium bowl, combine pumpkin, butter, milk, and vanilla; mix well. Pour pumpkin mixture into flour mixture and stir until combined. Pour batter into baking dish.
- In a small bowl, combine pecans, brown sugar, and remaining 1/2 cup granulated sugar; mix well. Sprinkle nut mixture over batter.
- Slowly pour hot water over the top; do not stir. Bake 35 to 40 minutes, or until center is set. Serve warm or cold.
Notes
- If you want to add another layer of deliciousness, serve this cobbler with a big scoop of vanilla ice cream or a dollop of whipped cream. We even drizzle ours with some caramel sauce as a double bonus!
- We've got plenty of delicious pumpkin recipes for you to enjoy, like our Creamy Pumpkin Soup, Pumpkin Pie Muffins, and more!
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Nutritional InformationShow More
Servings Per Recipe: 8
- Amount Per Serving % Daily Value *
- Calories 363
- Calories from Fat 122
- Total Fat 14g 21 %
- Saturated Fat 4.5g 22 %
- Trans Fat 0.2g 0 %
- Protein 3.6g 7 %
- Amount Per Serving % Daily Value *
- Cholesterol 16mg 5 %
- Sodium 382mg 16 %
- Total Carbohydrates 59g 20 %
- Dietary Fiber 2.2g 9 %
- Sugars 42g 0 %
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girlreddish 7029846
Nov 01, 2016
Just made this last night. It was delicious! I love pecans, but thought the topping had more than enough sugar for me. Next time I think I'll eliminate the white sugar and just go with the brown called for. This dessert is so intense, I think it needs to be served with whipped cream or ice cream, neither of which I had. It made a tasty and quick breakfast, too! lol
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