Rustic Pumpkin Pecan Cobbler: Autumn's Favorite Bake (Print Version)
Experience autumn with this rustic Pumpkin Pecan Cobbler recipe. Warm spices, tender pumpkin, and crunchy pecans create a comforting dessert.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 8 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian
# Ingredients:
→ Pumpkin Base
01 -
1 (15 ounce) can 100% pumpkin puree (not pie filling)
02 -
1/2 cup (100g) light brown sugar, packed
03 -
1/2 teaspoon ground cinnamon
04 -
1/4 teaspoon ground nutmeg
05 -
1/4 teaspoon ground ginger
06 -
1/8 teaspoon ground cloves
07 -
1/4 teaspoon salt
08 -
2 tablespoons whole milk
→ Pecan Topping
09 -
1 1/2 cups (180g) all-purpose flour
10 -
1/2 cup (100g) light brown sugar, packed
11 -
1 1/2 teaspoons baking powder
12 -
1/4 teaspoon salt
13 -
1/2 cup (113g) unsalted butter, cold and cubed
14 -
1/2 cup (120ml) whole milk
15 -
1 cup (100g) pecans, lightly toasted and chopped
→ Serving Suggestion
16 -
Vanilla bean ice cream or fresh whipped cream
# Instructions:
01 -
First things first, let's get that pumpkin filling ready. Grab a medium bowl and combine your pumpkin puree, a generous portion of brown sugar, those warm spices (cinnamon, nutmeg, ginger, clove!), a pinch of salt, and a splash of milk. Whisk it all together until it's super smooth and smells absolutely divine. Pour this gorgeous mixture into a greased 9x13 inch baking dish. I always take a moment to admire the vibrant orange color, it just screams autumn, doesn't it?
02 -
Now for the best part, the pecan topping! In another, slightly larger bowl, whisk together your flour, the remaining brown sugar, baking powder, and a tiny bit more salt. See, I told you salt was important! Cut in your cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. This is where I always get a little flour on my nose, oops! Slowly stir in the milk until just combined. Don't overmix; we want a tender, not tough, topping.
03 -
Gently fold in your toasted pecans into the cobbler topping mixture. I love how the toasted nuts add such a satisfying crunch to the soft, spiced pumpkin. Spread this pecan-studded topping evenly over the pumpkin base in your baking dish. It doesn't have to be perfect; a rustic, slightly uneven look is part of its charm. Honestly, this step always makes my kitchen smell incredible, like a bakery exploded!
04 -
Pop that dish into a preheated oven at 375°F (190°C). Let it bake for about 30-35 minutes. You're looking for a beautiful golden-brown top and a pumpkin filling that's bubbling around the edges. Every oven is a little different, so keep an eye on it. I once pulled mine out a tad too early, and the middle was a bit too jiggly – still delicious, but not quite right, you know?
05 -
Once it's out of the oven, the hardest part begins: letting it cool slightly. I know, I know, the smell is intoxicating, and you just want to dig in! But giving it about 10-15 minutes helps the filling set up a bit and prevents you from burning your tongue, which I've definitely done more times than I'd like to admit. It also makes serving a little easier, honestly.
06 -
Scoop generous portions of your warm Pumpkin Pecan Cobbler into bowls. I find it absolutely shines with a dollop of vanilla bean ice cream or a swirl of fresh whipped cream. The contrast between the warm, spiced cobbler and the cold, creamy topping is just *chef's kiss*. This is the moment when all that kitchen chaos feels totally worth it. Enjoy every cozy, comforting bite!
# Notes:
01 -
Don't overmix the cobbler topping; it'll make it tough.
02 -
Store any leftovers covered in the fridge for up to 3-4 days.
03 -
Walnuts are a great substitute if you're out of pecans.
04 -
Serve warm with a scoop of good vanilla ice cream for the ultimate experience.
# Tools You'll Need:
01 -
9x13 inch baking dish
02 -
mixing bowls
03 -
whisk
04 -
pastry blender (optional)
# Nutrition Facts (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 55g
Protein: 5g