Homestyle Pumpkin Pecan Cobbler Recipe (Print Version)

Warm, spiced pumpkin pecan cobbler recipe. A rustic, comforting dessert with a buttery topping, perfect for fall gatherings. Easy to make!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 65 minutes
Servings: 8 Servings
Difficulty: Intermediate
Cuisine: American
Dietary: Vegetarian

# Ingredients:

→ Pumpkin Base

01 - Canned Pumpkin Puree (15 oz)
02 - Granulated Sugar (1/2 cup)
03 - Light Brown Sugar (1/2 cup, packed)
04 - Large Eggs (2)
05 - Whole Milk (1/2 cup)

→ Spices & Flavor Boosters

06 - Vanilla Extract (1 tsp)
07 - Ground Cinnamon (1 tsp)
08 - Ground Nutmeg (1/2 tsp)
09 - Ground Ginger (1/4 tsp)
10 - Salt (1/4 tsp)

→ Pecan Topping

11 - All-Purpose Flour (1 1/2 cups)
12 - Light Brown Sugar (1/2 cup, packed)
13 - Chopped Pecans (1 cup)
14 - Cold Unsalted Butter (1/2 cup / 1 stick, cut into cubes)
15 - Baking Powder (1 tsp)

# Instructions:

01 - First things first, preheat that oven to 375°F (190°C). Then, in a big mixing bowl, dump in your canned pumpkin puree, granulated sugar, light brown sugar, eggs, whole milk, vanilla extract, cinnamon, nutmeg, ginger, and salt. Whisk everything together until it's super smooth and all those spices are beautifully incorporated. I always take a moment to smell it at this stage; it's just pure fall in a bowl, honestly! Make sure there are no lumps of pumpkin, 'cause nobody wants that. This is where the magic starts to happen for your pumpkin pecan cobbler recipe.
02 - Now, grab another medium-sized bowl for the topping. Toss in the all-purpose flour, light brown sugar, baking powder, and a pinch of salt. Whisk these dry ingredients together until they’re well combined. I always make sure there are no little pockets of baking powder, 'cause that’s just a bitter surprise waiting to happen. This step is pretty straightforward, but it’s laying the groundwork for that irresistible, crumbly pecan topping. Don't skip the whisking, it ensures even distribution!
03 - This is where things get a little messy, but it's worth it! Add your cold, cubed unsalted butter to the dry topping ingredients. Now, you can use a pastry blender, two forks, or, my personal favorite, your clean fingertips. Work the butter into the flour mixture until it resembles coarse crumbs, like little peas or even smaller. Don't overmix it, though! We want those distinct butter pieces for a flaky topping. I always find myself making a bit of a mess here, flour everywhere, but it’s part of the fun of making this pumpkin pecan cobbler.
04 - Once your butter is nicely incorporated, gently fold in your chopped pecans. I like to give them a quick toast beforehand, honestly, it really brings out their nutty flavor and adds another layer of deliciousness to this pumpkin pecan cobbler recipe. Just toss them in until they’re evenly distributed amongst the buttery crumbs. This step is pretty quick, but it’s what gives our cobbler that signature crunch and rich, nutty taste that everyone loves. Don't forget this step, a pecan-less cobbler is just sad!
05 - Pour your prepared pumpkin base into a lightly greased 9x13 inch baking dish. Make sure it's spread evenly, all the way to the edges. Then, take your pecan topping mixture and sprinkle it generously and evenly over the pumpkin base. Don't press it down; we want it to stay light and crumbly. I usually try to make sure every square inch of pumpkin is covered, even if it looks a little chaotic. This is where the pumpkin pecan cobbler starts to look like a real dessert!
06 - Pop your baking dish into the preheated oven and bake for 45-55 minutes. You’re looking for a golden-brown, bubbly topping and a pumpkin base that's set in the middle. If the topping starts to get too dark, you can loosely tent it with foil. When it comes out, oh my goodness, the smell is just incredible! Let it cool for about 10-15 minutes before serving. This allows it to set up a bit. Serve warm, maybe with a scoop of vanilla ice cream or a dollop of whipped cream. This pumpkin pecan cobbler recipe is just heavenly.

# Notes:

01 - Always use 100% pumpkin puree, not pie filling; I learned that the hard way when my cobbler tasted like a sugar bomb.
02 - Don't overmix the topping once the butter is in; you want those distinct butter pieces for a truly flaky texture.
03 - Let the cobbler rest for a bit after baking; it helps the pumpkin base set and prevents it from being too runny.
04 - Toasting your pecans lightly before adding them really deepens their nutty flavor.

# Equipment Needed:

01 - 9x13 inch baking dish
02 - mixing bowls
03 - whisk
04 - pastry blender (optional)

# Nutrition (Per Serving):

Calories: 400
Total Fat: 25g
Total Carbohydrate: 45g
Protein: 5g

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