Description
This Cinnamon Pumpkin Pecan Cobbler recipe is a cozy fall dessert made with creamy pumpkin, warm cinnamon spice, and a caramelized pecan topping. It’s an easy and delicious comfort food that’s perfect for autumn gatherings, Thanksgiving tables, or a weekend treat. Serve it warm with vanilla ice cream for the ultimate seasonal indulgence.
Ingredients
1 cup pumpkin puree
0.5 cup granulated sugar
0.5 cup milk
0.25 cup unsalted butter, melted
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon cinnamon
0.25 teaspoon nutmeg
0.25 teaspoon salt
0.75 cup brown sugar
0.5 cup chopped pecans
1.5 cups boiling water
Instructions
1. Preheat the oven to 350°F (175°C) and lightly grease a baking dish.
2. In a mixing bowl, combine pumpkin puree, granulated sugar, milk, and melted butter until smooth.
3. Add flour, baking powder, cinnamon, nutmeg, and salt. Stir until a thick batter forms.
4. Spread the pumpkin batter evenly in the greased baking dish.
5. Sprinkle the brown sugar and chopped pecans over the top of the batter. Do not stir.
6. Carefully pour the boiling water over the back of a spoon onto the mixture to avoid disturbing the topping.
7. Bake for 35 to 40 minutes until the top is golden brown and the sauce is bubbling.
8. Let cool for 5 minutes before serving. Serve warm with a scoop of vanilla ice cream.
Notes
This cobbler creates its own sauce while baking, so don’t skip the hot water step.
Use canned pumpkin puree, not pie filling, for best flavor and texture.
You can store leftovers in the fridge for up to 3 days and reheat in the microwave.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 28g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 20mg