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Homemade Pumpkin Pecan Cobbler

A delightful and comforting dessert featuring a crispy golden crust, luscious spiced pumpkin filling, and a buttery crunch of toasted pecans.
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Prep Time 30 minutes
Cook Time 40 minutes
Total Time 1 hour 10 minutes
Servings: 8 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the filling
  • 1 cup pumpkin puree
  • 1 cup brown sugar packed
  • 1/2 cup butter, melted
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the dry mixture
  • 1 cup all-purpose flour
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon salt
  • 1 teaspoon baking powder
For the topping
  • 1 cup pecans, chopped for texture

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine the pumpkin puree, brown sugar, melted butter, eggs, and vanilla extract. Stir until well blended.
  3. In another bowl, whisk together the flour, cinnamon, nutmeg, salt, and baking powder. Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined. Take care not to overmix!
  4. Fold in the chopped pecans.
  5. Pour the batter into a greased baking dish and smooth the top.
Baking
  1. Bake for 30-40 minutes or until the top is golden and a toothpick inserted in the center comes out clean.
  2. Let it cool for a few minutes before serving. Pair it with whipped cream or ice cream for extra indulgence.

Notes

Feel free to substitute pecans with walnuts or almonds. Use gluten-free flour for a gluten-free version. Stored properly, leftovers can last in the refrigerator for up to 3 days or freeze for up to 3 months.