As the leaves change and the air turns crisp, it’s time to embrace the flavors of fall with this delightful Caramel Pumpkin Cobbler with Pecans. This warm, comforting dessert features a luscious pumpkin filling topped with a sweet caramel-like sauce and crunchy pecans, making it the perfect treat for the holiday season or any cozy gathering.
Ingredients
For the Cobbler:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
1 teaspoon ground cinnamon
1/2 cup granulated sugar
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup melted butter
1 teaspoon vanilla extract
For the Topping:
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups boiling water
1/2 cup chopped pecans
Directions:
Preheat the Oven: Begin by preheating your oven to 350°F (175°C). Grease an 8×8 inch baking dish to ensure easy removal of the cobbler after baking.
Prepare the Cobbler Batter: In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and granulated sugar. In another bowl, combine the pumpkin puree, milk, melted butter, and vanilla extract. Gently stir the wet ingredients into the dry ingredients until just combined. Spread this batter evenly into the prepared baking dish.
Add the Topping: In a small bowl, mix together the brown sugar, granulated sugar, cinnamon, and nutmeg. Sprinkle this mixture evenly over the batter in the baking dish.
Pour the Boiling Water: Carefully pour the boiling water over the entire dish. Do not stir—this is crucial as it allows the sauce to form during baking.
Sprinkle Pecans: Top with the chopped pecans, adding a delightful crunch to each bite.
Bake: Place the baking dish in the oven and bake for 35-40 minutes, or until the center is set and a caramel sauce has formed at the bottom.
Serve: Allow the cobbler to cool slightly before serving. It’s delicious on its own or paired with a scoop of vanilla ice cream for an extra treat!
Serving Tips:
Serve Warm: This cobbler is best enjoyed warm, straight from the oven. The warm caramel sauce is a highlight of the dessert.
Add Toppings: Enhance the flavor by serving with a scoop of vanilla ice cream or a dollop of whipped cream. A drizzle of caramel sauce can also elevate the presentation and taste.
Garnish: Consider garnishing with additional chopped pecans or a sprinkle of cinnamon for a decorative touch.
Pair with Beverages: This dessert pairs wonderfully with warm drinks like spiced cider, pumpkin spice lattes, or a nice cup of coffee.
Portion Sizes: Cut the cobbler into generous portions, as it can be quite rich due to the caramel sauce.
Storage Tips:
Cool Completely: Allow the cobbler to cool completely before storing to prevent condensation from forming, which can make it soggy.
Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To reheat, warm individual portions in the microwave for about 20-30 seconds or until heated through. For the best texture, you can also reheat it in the oven at 350°F (175°C) for about 10 minutes.
Freezing: If you want to make it ahead of time, you can freeze the cobbler. Wrap it tightly in plastic wrap and then in aluminum foil. It can be stored in the freezer for up to 2-3 months. Thaw it in the refrigerator overnight before reheating.
Avoid Toppings Before Storing: If you plan to store leftovers, avoid adding ice cream or whipped cream until you’re ready to serve to maintain their texture.
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FAQs:
Can I use fresh pumpkin instead of canned pumpkin puree?
Yes, you can use fresh pumpkin! To do this, you’ll need to cook and puree the pumpkin first. Cut the pumpkin in half, remove the seeds, and roast it in the oven at 350°F (175°C) for about 45 minutes, or until soft. Once cooled, scoop out the flesh and puree it until smooth. Measure out 1/2 cup for the recipe.
Can I make this Caramel Pumpkin Cobbler with Pecans gluten-free?
Absolutely! To make a gluten-free version, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure that your other ingredients, such as baking powder, are also gluten-free.
What can I use instead of pecans?
If you’re allergic to pecans or simply prefer a different nut, you can substitute them with walnuts, almonds, or even sunflower seeds for a nut-free option. Just chop them roughly and sprinkle them on top as directed in the recipe.
How do I know when the cobbler is done baking?
The cobbler is done when the center is set, and you see a caramel sauce forming at the bottom. A toothpick inserted into the cobbler should come out clean or with a few moist crumbs, but not wet batter. If the top is golden brown and bubbling, it’s likely ready to be taken out of the oven.
Conclusion
Caramel Pumpkin Cobbler with Pecans is a simple yet decadent dessert that encapsulates the flavors of fall. Perfect for gatherings and holiday celebrations, it’s sure to be a hit with family and friends. With its easy preparation and delightful taste, this cobbler is destined to become a seasonal favorite in your kitchen. Enjoy every delicious bite!
📖 Recipe:
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Caramel Pumpkin Cobbler with Pecans
- Total Time: 50 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
Indulge in this delightful Caramel Pumpkin Cobbler with Pecans, a warm and comforting dessert perfect for fall. Featuring a rich pumpkin base topped with a sweet, caramel-like sauce and crunchy pecans, this easy-to-make cobbler is ideal for holiday gatherings or cozy nights at home. Enjoy it warm with a scoop of vanilla ice cream for the ultimate treat.
Ingredients
For the Cobbler:
1 cup all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup granulated sugar
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup melted butter
1 teaspoon vanilla extract
For the Topping:
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1 1/2 cups boiling water
1/2 cup chopped pecans
Instructions
- Preheat the oven to 350°F (175°C) and grease an 8×8 inch baking dish.
- In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and sugar.
- In another bowl, combine the pumpkin puree, milk, melted butter, and vanilla extract. Stir the wet ingredients into the dry ingredients until just combined. Spread the batter evenly into the prepared baking dish.
- In a small bowl, mix together the brown sugar, granulated sugar, cinnamon, and nutmeg. Sprinkle this mixture evenly over the batter.
- Pour the boiling water over the top of the entire dish (do not stir) and sprinkle with chopped pecans.
- Bake for 35-40 minutes, or until the center is set and a caramel sauce has formed at the bottom. Let cool slightly before serving.
Notes
For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend.
Serve warm with vanilla ice cream or whipped cream for an extra treat.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 6 servings
- Calories: 320 kcal
