PERFECT PUMPKIN PECAN COBBLER

Imagine biting into a warm, bubbling dessert where the spiced pumpkin filling mingles flawlessly with a buttery, pecan-studded topping. This Pumpkin Pecan Cobbler is *the* dessert to satisfy your fall cravings, offering a hug in every spoonful, and I promise you’ll wow everyone with its ease and deliciousness!

Let’s Gather Our Ingredients

Here’s what you’ll need to create this masterpiece. Don’t worry, it’s mostly pantry staples!

For the Pumpkin Filling:

• 1 (15 ounce) can pumpkin puree (not pumpkin pie filling)
• 1 cup evaporated milk
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs, lightly beaten
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt

For the Pecan Cobbler Topping:

• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• 1/2 cup (1 stick) unsalted butter, melted
• 1 cup chopped pecans

Essential Equipment

Make sure you have these items ready to go before you start:

• 9×13 inch baking dish
• Mixing bowls
• Measuring cups and spoons
• Whisk
• Rubber spatula

Step-by-Step Instructions

Now, let’s get baking! I’ll guide you through each step to ensure cobbler perfection.

Preparing the Pumpkin Filling:

1. Preheat and Prep: Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2. Combine Ingredients: In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin pie spice, vanilla extract, and salt until well combined. Make sure there are no lumps!
3. Pour into Dish: Pour the pumpkin filling evenly into the prepared baking dish.

Crafting the Pecan Cobbler Topping:

1. Dry Ingredients: In a separate mixing bowl, whisk together the flour, sugar, baking powder, and salt.
2. Wet Ingredients: Add the milk and melted butter to the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay.
3. Add Pecans: Gently fold in the chopped pecans.
4. Pour Over Filling: Spoon the pecan cobbler topping evenly over the pumpkin filling. Don’t worry if it doesn’t completely cover the filling; it will spread as it bakes.

Baking to Golden Perfection:

1. Bake: Bake in the preheated oven for 50-60 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean (or with just a few moist crumbs). The filling should be set, but still slightly jiggly.
2. Cool Slightly: Let the cobbler cool for at least 15 minutes before serving. This allows the filling to set up a bit more.

Tips for Cobbler Success

These little tips will make a big difference!

• Don’t Overmix: Overmixing the topping can lead to a tough cobbler. Mix until just combined.
• Even Baking: To ensure even baking, rotate the baking dish halfway through the baking time.
• Adjust Sweetness: If you prefer a less sweet cobbler, reduce the amount of sugar in the topping by 1/4 cup.
• Nut Allergies: If you have nut allergies, you can omit the pecans or substitute them with oats for a similar texture.
• Prevent Burning: If the topping starts to brown too quickly, tent the baking dish with foil for the remaining baking time.

Variations to Spice Things Up

Feeling adventurous? Try these variations!

• Chocolate Chips: Add 1/2 cup of chocolate chips to the topping for a chocolate-pecan twist.
• Spiced Butter: Brown the butter for the topping before melting it for a nuttier, richer flavor.
• Caramel Swirl: Drizzle caramel sauce over the filling before adding the topping for an extra layer of sweetness.
• Coconut Flakes: Add 1/2 cup of shredded coconut to the topping for a tropical touch.
• Different Spices: Experiment with different spices, such as cardamom or ginger, to customize the flavor profile.

Serving Suggestions

Here’s how to best enjoy your Pumpkin Pecan Cobbler:

• Warm: Serve warm, straight from the oven, for the ultimate comfort food experience.
• Ice Cream: Top with a scoop of vanilla ice cream or whipped cream.
• Caramel Sauce: Drizzle with caramel sauce for an extra touch of sweetness.
• Coffee: Pair with a cup of coffee or tea for a cozy fall treat.

Make Ahead Instructions

Want to get a head start? You can assemble the cobbler ahead of time and bake it later.

1. Assemble: Prepare the filling and topping as instructed, but do not bake.
2. Refrigerate: Cover the baking dish tightly with plastic wrap and refrigerate for up to 24 hours.
3. Bake: When ready to bake, remove the cobbler from the refrigerator and let it sit at room temperature for 30 minutes. Bake as directed. You may need to add a few extra minutes to the baking time.

Storing Leftovers

If you happen to have any leftovers (which I doubt!), here’s how to store them:

• Refrigerate: Store leftover cobbler in an airtight container in the refrigerator for up to 3 days.
• Reheat: Reheat in the microwave or oven until warmed through.

Troubleshooting Tips

Don’t worry if things don’t go perfectly – here’s how to fix common issues:

• Topping is too dry: Add a tablespoon of milk to the topping mixture at a time until it reaches the desired consistency.
• Filling is too runny: Bake the cobbler for a few extra minutes until the filling is set.
• Topping is browning too quickly: Tent the baking dish with foil for the remaining baking time.

Why This Recipe Works

This recipe is a winner because it balances the rich, spiced flavor of pumpkin with the nutty, buttery goodness of pecans. The combination of granulated and brown sugar adds depth of flavor, while the evaporated milk ensures a creamy, smooth filling. The topping is easy to make and perfectly complements the filling, creating a harmonious blend of textures and tastes.

More Delicious Pumpkin Recipes To Explore

If you love pumpkin as much as I do, you’ve got to try these other recipes! The Pumpkin Spice Roll Cake is always a showstopper at parties. For a savory side dish, the Maple Walnut Sweet Potatoes are a must-try. And don’t forget the fun and festive Pumpkin Sliders! If you’re looking for a great breakfast or brunch option, then you have to try the Pumpkin Cheesecake Muffins. For all you cheesecake lovers, the Maple Pecan Pumpkin Cheesecake will not disappoint! And if you want something smaller and easier to transport, then you will love the Pecan Pie Cookie. There’s a pumpkin creation for every occasion!

Enjoy Your Pumpkin Pecan Cobbler!

There you have it – a foolproof recipe for the most delightful Pumpkin Pecan Cobbler you’ll ever taste! I hope you enjoy every warm, comforting bite. Happy baking, my friend!

Perfect Pumpkin Pecan Cobbler

This Pumpkin Pecan Cobbler is the perfect dessert to satisfy fall cravings, offering a warm and comforting experience in every bite. The spiced pumpkin filling flawlessly mingles with a buttery, pecan-studded topping, creating an easy-to-make dessert that’s sure to impress.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup evaporated milk
• 3/4 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs, lightly beaten
• 2 teaspoons pumpkin pie spice
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 1 cup all-purpose flour
• 1 cup granulated sugar
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 3/4 cup milk
• 1 cup chopped pecans

Equipment

• 9×13 inch baking dish
• Mixing bowls
• Measuring cups
• Measuring spoons
• Whisk
• Rubber spatula
• Oven
• Toothpick

Method

 

1. Preheat your oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
2. In a large mixing bowl, whisk together the pumpkin puree, evaporated milk, granulated sugar, brown sugar, eggs, pumpkin pie spice, vanilla extract, and salt until well combined. Make sure there are no lumps!
3. Pour the pumpkin filling evenly into the prepared baking dish.
4. In a separate mixing bowl, whisk together the flour, sugar, baking powder, and salt.
5. Add the milk and melted butter to the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay.
6. Gently fold in the chopped pecans.
7. Spoon the pecan cobbler topping evenly over the pumpkin filling. Don’t worry if it doesn’t completely cover the filling; it will spread as it bakes.
8. Bake in the preheated oven for 50-60 minutes, or until the topping is golden brown and a toothpick inserted into the center comes out clean (or with just a few moist crumbs). The filling should be set, but still slightly jiggly.
9. Let the cobbler cool for at least 15 minutes before serving. This allows the filling to set up a bit more.

Notes

Don’t Overmix: Overmixing the topping can lead to a tough cobbler. Mix until just combined. For even baking, rotate the baking dish halfway through the baking time. If you prefer a less sweet cobbler, reduce the amount of sugar in the topping by 1/4 cup. If you have nut allergies, you can omit the pecans or substitute them with oats. To prevent burning, tent the baking dish with foil if the topping browns too quickly. Store leftover cobbler in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until warmed through.