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Pumpkin Pecan Cobbler

A comforting dessert featuring tender pumpkin filling and a crumbly topping loaded with pecans, perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Filling
  • 1 cup pumpkin puree
  • 1 cup brown sugar
  • 1/2 cup milk
  • 1/4 cup butter, melted
  • 1 teaspoon vanilla extract
  • 2 large eggs
For the Topping
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon salt
  • 1/2 cup pecans, chopped Can be substituted with sunflower seeds for a nut-free option.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. Grease an 8x8-inch baking dish lightly.
  3. In a large bowl, combine pumpkin puree, brown sugar, milk, melted butter, vanilla extract, and eggs. Whisk until smooth.
  4. In another bowl, mix all-purpose flour, baking powder, cinnamon, nutmeg, and salt.
  5. Gradually add the dry mixture to the wet mixture, stirring until just combined.
  6. Gently fold in chopped pecans.
Baking
  1. Pour the batter into the greased baking dish and spread it out evenly.
  2. Bake for about 30-35 minutes or until the top is golden and a toothpick inserted comes out clean.
  3. Allow the cobbler to cool slightly before serving.

Notes

Can be served with a dollop of whipped cream or a scoop of vanilla ice cream. For storage, refrigerate in an airtight container for up to 3 days. For reheating, microwave individual portions for 15-20 seconds or reheat in the oven at 350°F (175°C) for 10-15 minutes.