Pumpkin Pecan Cobbler: Your New Fall Obsession 🍂

Okay, quick question! Have you ever had that moment when the weather turns crisp, and the only thing that feels right is something warm, gooey, and pumpkin-y? Like, seriously, who doesn’t crave that cozy fall vibe?

Main dish photo — *The finished dish — looks amazing, right?*

*(Imagine this—golden, bubbling cobbler with a bite taken out. Maybe a few rogue crumbs. So good, you can’t even care about the mess!)*

Okay, Let’s Talk Ingredients

Alright, so here’s the grocery list you need to tackle this Pumpkin Pecan Cobbler. You’ll need:

– 1 cup + 3 tablespoons all-purpose flour (no, not gluten-free, trust me)
– 2 teaspoons baking powder (that’s the magic!)
– 1/2 teaspoon salt (just a pinch!—don’t go overboard)
– 3/4 cup granulated sugar (sweetness overload, yay!)
– 1 teaspoon cinnamon (because it’s fall in a bottle)
– 1/2 teaspoon nutmeg (don’t skip this, it’s essential)
– 1/2 teaspoon cloves (I promise, it’s not scary)
– 1/2 cup pumpkin puree (like, the good stuff, not the pie filling)
– 1/4 cup milk (I use whole, but whatever floats your boat)
– 1/4 cup melted butter or vegetable oil (butter, duh)
– 1 1/2 teaspoons vanilla (the good kind, please!)
– 1/2 cup granulated sugar (yes, again! You can’t have too much)
– 1/2 cup brown sugar (for that extra caramel vibe)
– 1/4 cup chopped pecans (toast ‘em if you’re feeling fancy)
– 1 1/2 cups very hot water (like, boiling hot, but don’t spill it on yourself!)

So Here’s Why I Make This Constantly

Oh my gosh, let me tell you why this recipe is like THE fall staple in my life. So, one day last October, I invited a bunch of friends over for a cozy movie night. I was totally stressed because I wanted to impress them but also wanted something super easy. Enter: Pumpkin Pecan Cobbler.

I made it kinda last minute (like, 30 minutes before they arrived, whoops!), and the smell? OMG. It filled my whole apartment. When they walked in, everyone was like “What is that?!” I was basically a kitchen witch. And then, when we served it warm with vanilla ice cream, you could hear the “Mmmm’s” echoing. It was like magic! I swear it’s my secret weapon now.

*(This cobbler is so photogenic, even the ice cream wants to be in the spotlight!)*

Another beautiful angle of the dish — *Just as gorgeous from this angle too!*

The One Trick That Changes Everything

Okay, listen up. Here’s the deal: when you pour that hot water over everything, DO NOT STIR! I know your instinct is to mix it all in, but that’s where the magic happens—trust the process! It creates that epic layer of gooey, caramel goodness at the bottom. I learned this the hard way… so you’re welcome!

Don’t Mess This Up (My Top Tips)

– Check your spices! Seriously, fresh spices make a world of difference. Don’t use that dusty jar hiding in the back of your cupboard.
– When you’re baking, place the dish on a baking sheet—just in case it bubbles over. Trust me, you don’t want to be cleaning your oven.
– Let it cool a bit before serving. I know it smells divine, but if you dive in right away, you might burn your tongue. And we don’t need that drama!

How to Keep Them From Disappearing (Or, How to Store Them)

So, if you have any left (which, let’s be real, is highly unlikely), just cover it with plastic wrap or transfer it to an airtight container. It keeps in the fridge for like 3-4 days—but it’s best warm! So you might wanna pop it in the microwave for a few seconds before diving back in.

If You Liked This, You’ll Probably Like These Too

Okay, if you’re into this pumpkin goodness, you’ll LOVE:

1. Apple Crisp – it’s like fall in a bowl.
2. Chocolate Chip Pumpkin Bread – because why not mix the best flavors ever?
3. Pecan Pie Bars – more pecans, more happiness!

So, are you ready to jump into the fall baking madness? 🙌 What’s your go-to fall recipe? Let’s chat!

Pumpkin Pecan Cobbler

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Indulge in the flavors of fall with this Pumpkin Pecan Cobbler, featuring a luscious layer of spiced pumpkin cake atop a warm caramel sauce. This delightful dessert is perfect for gatherings or cozy nights at home, serving up comforting autumn flavors in every bite. With its easy preparation and rich taste, it’s sure to become a seasonal favorite.

Author: XXXXX
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Yield: Serves 8
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

1 cup + 3 tablespoons all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup melted butter or vegetable oil
1 1/2 teaspoons vanilla extract
1/2 cup granulated sugar (for topping)
1/2 cup brown sugar (for topping)
1/4 cup chopped pecans (for topping)
1 1/2 cups very hot water

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Instructions

Preheat your oven to 350°F (175°C).
In a medium bowl, mix together flour, baking powder, salt, granulated sugar, cinnamon, nutmeg, and cloves.
In another bowl, combine pumpkin puree, milk, melted butter (or oil), and vanilla. Pour this mixture into the dry ingredients and stir until just combined. Transfer the batter to an 8-inch casserole dish.
In a separate bowl, mix together the remaining granulated sugar, brown sugar, and chopped pecans. Evenly spread this mixture over the batter.
Carefully pour the hot water over everything without stirring. Bake for approximately 40 minutes or until the center is set. Allow to cool for 5–10 minutes before serving. Enjoy with additional pecans and a scoop of vanilla ice cream.