When it comes to fall flavors, it doesn’t get any better than pumpkin and pecan. Traditionally, these flavors were pretty much designated to pie form, but pumpkin has taken to the spotlight in recent years thanks to the famous pumpkin spice latte. It’s high time we throw some pecans in there and make a delicious autumn treat, don’t you think?
I’m normally a die-hard chocolate fan when it comes to desserts, but I’m willing to make an exception when it comes to sweet, spicy desserts like this one. Add on a scoop of cool, creamy vanilla ice cream and I’m in fall-flavored heaven!
Aside from the delicious flavors, this is one of my new go-to fall desserts because it’s so easy to throw together! There are basically just five steps to this whole thing.
Start by preheating the oven to 350. Next, mix your dry ingredients together in a medium bowl and set aside. Then, mix your wet ingredients together and pour into the dry ingredients. Mix well. Spread the mixture into a prepared baking dish and get to work on the topping.
If I’m being honest, the topping is usually my favorite part when it comes to desserts like this, and it’s no different for this Pumpkin Pecan Cobbler! Simply stir together brown sugar, sugar, and pecans and sprinkle over the cobbler. Hey, I didn’t say I had sophisticated tastes. Brown sugar, sugar, and pecans are enough to make me happy!
The final step is to pour very hot water over the entire thing – without stirring. This keeps the cobbler nice and moist. No one wants dried out, burnt cobbler, now do they? Place the dish in the oven and bake for about 40 minutes. That’s it! Go ahead and get the full ingredients list and instructions below.
Pumpkin Pecan Cobbler
Makes 8 Servings
10m prep time
40m cook time
For the Cobbler
- 1 cup + 3 tablespoons flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 cup pumpkin puree
- 1/4 cup whole milk
- 1/4 cup butter, melted
- 3 teaspoons vanilla
For the Topping
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup chopped pecans
- 1 1/2 cups very hot water
- Preheat oven to 350 degrees.
- Mix flour, baking powder, salt, sugar, cinnamon, nutmeg, and cloves in a medium-sized bowl. Set aside.
- In a smaller bowl, combine pumpkin, milk, melted butter, and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
- To make the topping, stir sugar, brown sugar, and pecans together in a separate bowl. Spread over the top of the batter evenly.
- Pour hot water over the entire thing - without stirring - and place on a baking sheet in case it bubbles over. Bake for 40 minutes or once the middle is set.
- Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.
Recipe adapted from Lauren's Latest.