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Pumpkin Pecan Cobbler
Caroline

Pumpkin Pecan Cobbler

This Pumpkin Pecan Cobbler is a warm, comforting fall dessert made with creamy pumpkin puree, cozy pumpkin spice, and crunchy toasted pecans. Simple to prepare and perfect for gatherings, it’s delicious served warm with ice cream or whipped cream.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

  • 1 can (15 oz) pumpkin puree
  • 1 cup sugar
  • 1 cup milk
  • 1/2 cup melted butter
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup chopped pecans

Equipment

  • Large mixing bowls
  • Whisk or hand mixer
  • 9x13-inch baking dish
  • spatula
  • measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
  2. In a large bowl, combine pumpkin puree, sugar, milk, melted butter, eggs, and vanilla. Mix until smooth and fully combined.
  3. In another bowl, whisk together flour, baking powder, pumpkin pie spice, and salt.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  5. Fold in the chopped pecans evenly throughout the batter.
  6. Spread the batter into the greased dish and bake for 30–35 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
  7. Let the cobbler cool slightly before serving warm.

Notes

  • Serve warm for the best texture and flavor.
  • Top with vanilla ice cream or whipped cream for extra indulgence.
  • Store leftovers in an airtight container for up to 2 days at room temperature or 1 week in the refrigerator.
  • Can be frozen for up to 3 months; thaw and reheat before serving.