Homemade Pumpkin Pecan Cobbler

$To make this delicious homemade pumpkin pecan cobbler, gather the following ingredients: - 1 cup canned pumpkin puree - 1/2 cup brown sugar - 1/2 cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/4 teaspoon salt - 1 cup milk - 1 cup all-purpose flour - 1 teaspoon baking powder - 1/2 cup pecans, chopped - 1/4 cup unsalted butter, melted Each ingredient plays a key role in creating a warm and cozy dessert. The pumpkin puree brings a smooth texture and rich flavor. The sugars add sweetness, while the spices bring warmth and depth. The eggs and milk help bind everything together, giving it a lovely custardy base. The flour and baking powder are the backbone, allowing the cobbler to rise and form a nice crust. Finally, the pecans add crunch and a nutty taste that pairs perfectly with the pumpkin. This mix of ingredients creates a delightfully comforting treat that captures the essence of fall. For the full recipe, check out the detailed instructions. 1. Preheating the Oven Start by preheating your oven to 350°F (175°C). This step is key for even baking. 2. Greasing the Baking Dish Next, grease a 9x9 inch baking dish. You can use butter or non-stick spray. This helps the cobbler come out easily. 3. Mixing Wet Ingredients and Dry Ingredients In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, and vanilla extract. Mix until smooth. Then, add the eggs one at a time, beating well after each. Stir in the cinnamon, nutmeg, ginger, and salt until well blended. In another bowl, whisk together the milk, flour, and baking powder. Gradually add this to the pumpkin mix, stirring until just combined. 1. Pouring the Batter Pour the batter into your greased baking dish. Use a spatula to smooth the top gently. 2. Drizzling Butter Over the Top Now, drizzle melted butter over the top of the batter. Do not stir it in. The butter will help form a nice crust. 3. Adding Pecans Sprinkle the chopped pecans evenly over the batter. This adds a nice crunch and flavor. 4. Baking Time and Testing for Doneness Bake in your preheated oven for 35-40 minutes. The cobbler is ready when the top is golden brown. To test, insert a toothpick in the center. If it comes out clean, it’s done! You can find the full recipe details for homemade pumpkin pecan cobbler to make this delicious treat. Mixing is key for a great cobbler. You want a smooth batter. When you mix, do it gently. Overmixing can make the cobbler tough. Just stir until you see no dry flour. This makes it soft and fluffy. After baking, let your cobbler cool for a bit. Cooling helps it set. If you cut it too soon, it may fall apart. Wait about 10 to 15 minutes. This step is worth it for a nice slice. Toppings can make your cobbler even better. I love adding a scoop of vanilla ice cream. The creaminess balances the warm flavors. You can also add whipped cream for a light touch. Drizzle some caramel sauce on top for extra sweetness. This adds a nice finish and looks great, too. For a crunch, sprinkle more chopped pecans on top. It gives a nice texture and flavor. Enjoy your delicious pumpkin pecan cobbler! For the complete recipe, check out the Full Recipe. {{image_2}} If you want to switch up the nuts, try using walnuts or almonds. Walnuts add a rich, earthy taste. Almonds offer a nice crunch with a subtle sweet flavor. Both options will give your cobbler a unique twist. Just chop them up and sprinkle them on top, just like you would with pecans. You can easily boost the flavor of your cobbler. Adding chocolate chips brings a sweet surprise in every bite. They melt beautifully into the warm batter. Just mix in about a half cup for a rich touch. Using pumpkin spice mix is another great idea. It combines cinnamon, nutmeg, and ginger all in one. Swapping out the individual spices for this mix can save time and add depth. Just use the same amount as the total of the other spices. These simple changes can make your homemade pumpkin pecan cobbler truly special. For the full recipe, check the details above. Yes, you can use fresh pumpkin. Start by roasting a pumpkin until soft. Then, scoop out the flesh and blend it to make a puree. This gives a fresh taste but requires more time than using canned pumpkin. You can store homemade cobbler for up to four days in the fridge. Make sure to cover it well to keep it moist. If you want to save it longer, freeze it. It can last for about three months in the freezer. Yes, you can make this recipe gluten-free. Just replace all-purpose flour with a gluten-free flour blend. Make sure the blend has a good structure to hold the cobbler together. Yes, you can prepare the batter a day in advance. Just mix the wet and dry ingredients, then store it in the fridge. When you are ready to bake, stir in the pecans and pour it into the baking dish. This can save you time on baking day. For the full recipe, check out the details above. In this blog post, I shared a simple way to make a pumpkin cobbler. You learned about essential ingredients, like pumpkin puree and spices. I explained the step-by-step process, from preparation to baking. You also found tips for perfecting texture and serving suggestions. Don't forget to try variations with different nuts or add chocolate chips for fun. Remember, proper storage keeps your cobbler fresh. Enjoy your baking adventures and savor each delicious bite!$

Homemade Pumpkin Pecan Cobbler

Indulge in the warm flavors of fall with this Homemade Pumpkin Pecan Cobbler that's perfect for any occasion! Made with creamy pumpkin puree, sweet sugars, and crunchy pecans, this dessert is easy to whip up in just 55 minutes. Serve it warm with ice cream and caramel for a delightful treat. Click through to explore the full recipe and bring this cozy dish to your table today!

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Ingredients

1 cup canned pumpkin puree

1/2 cup brown sugar

1/2 cup granulated sugar

1 teaspoon vanilla extract

2 large eggs

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon salt

1 cup milk

1 cup all-purpose flour

1 teaspoon baking powder

1/2 cup pecans, chopped

1/4 cup unsalted butter, melted

Instructions

Preheat your oven to 350°F (175°C). Grease a 9x9 inch baking dish or a similar-sized cobbler pan.

In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, and vanilla extract. Mix until smooth.

Add the eggs one at a time, beating well after each addition.

Stir in the cinnamon, nutmeg, ginger, and salt. Mix until well combined.

In a separate bowl, whisk together the milk, flour, and baking powder. Gradually add this mixture to the pumpkin mixture, stirring until just combined.

Pour the batter into the prepared baking dish and gently smooth the top with a spatula.

Drizzle melted butter over the top of the batter. Do not stir; the butter will create a lovely crust as it bakes.

Sprinkle chopped pecans evenly over the top of the batter.

Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Allow to cool slightly before serving warm.

Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 8

- Presentation Tips: Serve warm with a scoop of vanilla ice cream on top and a sprinkle of additional chopped pecans for an attractive finish. A drizzle of caramel sauce can enhance the flavors and the visual appeal.