Description
This Pumpkin Pecan Cobbler combines the creamy richness of pumpkin with crunchy pecans!
Ingredients
Scale
- 1 ¼ cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon salt
- ¾ cup granulated sugar
- 2 teaspoons pumpkin spice, or to taste
- ½ cup pumpkin purée, not pumpkin pie filling
- ¼ cup milk, 2% or whole recommended
- ¼ cup canola oil, or vegetable oil
- 1 ½ teaspoons vanilla extract
- ½ cup light brown sugar, packed
- ¼ cup granulated sugar
- ½ cup chopped pecans
- ½ cup very hot or boiling water
Instructions
- Begin by preheating your oven to 350°F (175°C). While the oven warms, take a moment to prepare your baking dish. Use cooking spray liberally to coat a 9×5-inch loaf pan, or opt for a larger high-sided baking pan or casserole dish if you prefer. This step is crucial as it prevents the cobbler from sticking and ensures a clean release once it’s baked.
- In a sizable mixing bowl, gather your all-purpose flour, baking powder, salt, granulated sugar, and pumpkin spice. Using a whisk, mix these dry ingredients thoroughly until they’re well combined—this will create a base that beautifully balances your flavors. Setting this bowl aside is essential as you transition to the next steps.
- In a separate bowl, combine the key wet ingredients: pumpkin purée, milk, canola (or vegetable) oil, and vanilla extract. Whisk them together until smooth and uniformly blended. This mixture will add moisture and flavor to your cobbler, making it delightfully rich.
- Gently fold the wet ingredients into the dry ingredients in your large bowl. The key here is to mix just until combined. Overmixing can lead to a dense cobbler, and we want to maintain a light, moist texture. Once combined, pour the batter into the prepared baking pan, smoothing it lightly with a spatula for an even layer.
- In a medium bowl, mix the light brown sugar, and granulated sugar, along with the chopped pecans. This mixture will create a delightful topping that adds crunch and sweetness. Sprinkle this mixture evenly across the top of your cobbler batter, creating a delicious, pecan-packed crust.
- Now comes the magic! Carefully pour the very hot or boiling water over the top of the batter and sugar mixture. It’s essential not to stir at this point; the water will seep into the batter as it bakes, creating a beautifully moist cobbler.
- Pop the cake pan into your preheated oven and bake for about 40 minutes. It’s done when the center is just set and a toothpick comes out clean, potentially with a few moist crumbs clinging to it. Once baked, remove from the oven and let it cool for about 5-10 minutes before serving. This dessert is best enjoyed warm, perhaps with a scoop of vanilla ice cream, a generous dollop of whipped topping, or a drizzle of caramel sauce to elevate it even further.
Notes
Ensure the water is boiling to aid in creating a moist texture. Don’t overmix your batter; it can lead to a denser cobbler.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
Nutrition
- Calories: 250 kcal
- Sodium: 230 mg
- Protein: 3 g