This Pumpkin Cobbler brings the warm flavors of fall right to your kitchen! With creamy pumpkin filling and a tasty, golden topping, it’s like a hug in dessert form.
It’s perfect for cozy gatherings, and I always find myself going back for seconds. A scoop of ice cream on top? Yes, please! 🍦
Key Ingredients & Substitutions
Pumpkin Puree: You can use canned pumpkin puree for convenience, but homemade pumpkin puree gives a fresher flavor if you have the time. If you’re in a pinch, butternut squash puree works well too!
All-Purpose Flour: This is essential for texture. If you’re gluten-free, try a gluten-free all-purpose flour blend which works just like normal flour in this recipe.
Granulated Sugar: White sugar is used for sweetness, but brown sugar can add a richer taste. If you want a low-calorie option, consider a sugar substitute like monk fruit or erythritol.
Chopped Pecans: Pecans add a nice crunch. If you can’t find them or have allergies, walnuts or even almonds can be a good alternative. Just be sure to chop them roughly for even distribution.
Milk: Whole milk gives the best creaminess, but you can use almond or oat milk for a dairy-free version. Just keep in mind it might slightly alter the taste.
How Do I Make Sure My Cobbler is Perfectly Baked?
Baking the cobbler just right can be tricky, but here’s how to do it. You want a golden brown top, but you also don’t want it to be raw in the middle. Here are some tips:
- Keep an eye on it in the last 10 minutes. Ovens can vary, and some may need less time.
- Insert a toothpick into the center; it should come out clean. If there’s batter stuck to it, give it a few more minutes.
- Let it cool for a bit after removing it from the oven. This allows it to set up properly.
Remember, a little undercooked in the center is okay with cobblers, as long as the top is set!
Pumpkin Cobbler Recipe
Ingredients You’ll Need:
For the Cobbler:
- 1 cup pumpkin puree (canned or homemade)
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup chopped pecans (plus extra for garnish)
- 1 cup milk
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
For the Topping & Serving:
- Vanilla ice cream or whipped cream, for serving
- Caramel sauce, for drizzling
How Much Time Will You Need?
This scrumptious Pumpkin Cobbler will take about 15 minutes to prepare and then an additional 40-45 minutes to bake. After baking, a short cooling time allows for easier serving. So, in total, you’ll be looking at around 1 hour to 1 hour and 10 minutes before you can indulge in this delightful dessert!
Step-by-Step Instructions:
1. Preheat Your Oven:
Start by preheating your oven to 350°F (175°C). This ensures it’s hot enough when you pop in the cobbler. Grease a 9×9-inch baking dish or something similar with some butter or cooking spray to prevent sticking.
2. Mix the Dry Ingredients:
In a large mixing bowl, combine the flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Give it a good stir so everything is well mixed together. Then add in the chopped pecans, which will give a lovely crunch to your cobbler!
3. Combine with Wet Ingredients:
Now, add the pumpkin puree, milk, melted butter, and vanilla extract to the dry mixture. Stir gently until just combined. You want a thick batter, so don’t over mix it; it’s okay if there are a few lumps.
4. Bake the Cobbler:
Pour the batter into your prepared baking dish, spreading it evenly. Place it in the preheated oven and bake for 40-45 minutes. You’ll know it’s done when the top turns golden brown and a toothpick inserted in the center comes out clean.
5. Cool and Serve:
Once out of the oven, let your Pumpkin Cobbler cool a bit. It can be warm or at room temperature, but I recommend serving it warm for the best experience. Plate a generous portion and top it with a scoop of vanilla ice cream or a fluffy dollop of whipped cream. Don’t forget to drizzle some caramel sauce over the top and sprinkle some extra pecans for a delightful crunch!
Enjoy your warm, spiced Pumpkin Cobbler, perfect for celebrating fall and winter cozy nights!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! Just make sure to roast your fresh pumpkin, scoop out the flesh, and puree it until smooth before using. This will give your cobbler a fresh taste that’s just delightful!
Can I Make This Recipe Gluten-Free?
Yes! Substitute the all-purpose flour with a gluten-free flour blend. Most blends should work well, but avoid flours that aren’t specifically formulated for baking to ensure the right texture.
How Should I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, pop it in the microwave or warm it in the oven at a low temperature until heated through. It’s also delicious cold!
Can I Add Other Ingredients?
Definitely! Feel free to mix in chocolate chips, dried cranberries, or even a swirl of cream cheese for a different twist. Just keep in mind that adding too much may affect the baking time!