Pumpkin Pecan Cobbler

Introduction

There’s something undeniably comforting about a warm dessert that combines the rich flavors of pumpkin and pecans. This Pumpkin Pecan Cobbler has become a favorite in my household, especially during the fall season. The warm spices and nutty crunch create a delightful contrast to the gooey, sweet base. Whenever I whip up this recipe, my family gathers in the kitchen, eagerly awaiting the first bite. The aroma fills the air, and it’s not long before we’re all gathered around the table, indulging in this delicious treat topped with a scoop of vanilla ice cream. It’s the perfect ending to a cozy meal or a delightful addition to holiday gatherings.

Ingredients

Batter:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup granulated sugar
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon ginger
• ¼ teaspoon cloves
• ½ cup pumpkin purée
• ¼ cup milk
• 3 tablespoons melted butter
• 1½ teaspoons vanilla extract
• ½ cup chopped pecans

Topping:

• ½ cup brown sugar
• ¼ cup granulated sugar
• 1 cup hot water

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch baking dish to ensure your cobbler doesn’t stick.
2. Prepare Batter: In a medium mixing bowl, whisk together the flour, baking powder, salt, granulated sugar, cinnamon, nutmeg, ginger, and cloves. Once mixed, add the pumpkin purée, milk, melted butter, and vanilla extract. Stir until smooth. Finally, fold in the chopped pecans, ensuring they’re evenly distributed throughout the batter.
3. Transfer Batter: Pour the prepared batter into the greased baking dish, spreading it evenly across the bottom.
4. Make Topping: In a small bowl, combine the brown sugar and granulated sugar. Sprinkle this mixture evenly over the batter. Carefully pour the hot water over the top without stirring. This step is crucial as it helps create the cobbler’s gooey layer.
5. Bake: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the top is golden and bubbly. The cobbler should have a gooey layer at the bottom, reminiscent of a pudding cake.
6. Serve: Once baked, allow the cobbler to cool for a few minutes before serving warm. For an extra indulgent treat, top with a scoop of vanilla ice cream or a dollop of whipped cream.

Nutrition Facts

• Serving Size: 1/8 of the cobbler
• Calories: Approximately 230
• Sugar: 20g
• Sodium: 140mg
• Fat: 9g
• Saturated Fat: 4g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 33g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 20mg

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour

How to Serve

• Serve warm, directly from the baking dish.
• Top with:
• Vanilla ice cream
• Whipped cream
• Chopped pecans for extra crunch
• Drizzle of caramel sauce
• Sprinkle of cinnamon or nutmeg for added flavor

Additional Tips

1. Choose Fresh Pumpkin: For a more intense flavor, use homemade pumpkin purée instead of canned.
2. Customize the Nuts: If you’re not a fan of pecans, walnuts or almonds can be great substitutes.
3. Spice It Up: Feel free to adjust the spices to suit your taste. A little extra cinnamon or nutmeg can enhance the fall flavors.
4. Serving Temperature: This cobbler is best served warm, but it can also be enjoyed at room temperature.
5. Gooey Texture: Don’t skip the hot water layer; it’s essential for achieving that signature gooey consistency.

Recipe Variations

• Chocolate Chip Pumpkin Pecan Cobbler: Add a cup of chocolate chips to the batter for a sweet twist.
• Maple Pumpkin Cobbler: Replace granulated sugar with maple sugar for a unique flavor profile.
• Vegan Version: Substitute eggs with flaxseed meal and use non-dairy milk and vegan butter.

Serving Suggestions

• Pair with a cup of hot cider or spiced tea for a cozy fall experience.
• Serve alongside roasted meats or a hearty salad for a balanced meal.
• Great for holiday gatherings or potlucks where comfort food is appreciated.

Freezing and Storage

• Storage: Store leftover cobbler in an airtight container in the refrigerator for up to 3 days.
• Freezing: Allow the cobbler to cool completely before freezing. Wrap tightly in plastic wrap and then in foil. It can be frozen for up to 2 months. To reheat, thaw overnight in the refrigerator and warm in the oven at 350°F until heated through.

FAQ Section

1. Can I use canned pumpkin instead of fresh?

• Yes, canned pumpkin purée works perfectly for this recipe.

1. Is this cobbler gluten-free?

• No, this recipe uses all-purpose flour. For a gluten-free version, substitute with a gluten-free flour blend.

1. How do I know when the cobbler is done?

• The top should be golden and bubbly, and a toothpick inserted into the center should come out clean or with a few moist crumbs.

1. Can I make this ahead of time?

• Yes, you can prepare the batter ahead of time and store it in the fridge. Add the topping and bake when ready to serve.

1. What can I use instead of pecans?

• Walnuts or almonds can be used in place of pecans.

1. Can I double this recipe?

• Yes, you can double the recipe and use a larger baking dish. Adjust the baking time as needed.

1. How long can I store leftovers?

• Leftovers can be stored in the refrigerator for up to 3 days.

1. What’s the best way to reheat the cobbler?

• Reheat in the oven at 350°F until warmed through, or microwave individual portions.

1. Can I add more spices?

• Absolutely! Feel free to experiment with additional spices like cardamom or allspice.

1. Is it okay to serve this cold?
   • While it can be enjoyed cold, it’s best served warm for the ultimate comfort food experience.

Conclusion

This Pumpkin Pecan Cobbler is not just a dessert; it’s a warm hug in a bowl, perfect for cozy evenings or festive gatherings. With its gooey bottom layer and spiced pumpkin flavor, it’s sure to become a family favorite. Whether topped with ice cream or enjoyed on its own, this cobbler captures the essence of fall and the warmth of home cooking. I hope you enjoy making and sharing this delightful recipe with your loved ones!

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