This Pumpkin Cobbler is a warm and cozy treat that’s perfect for fall. With sweet pumpkin, spices, and a biscuit topping, it’s like a hug in a bowl!
Who can resist that delicious pumpkin flavor? I love to serve mine warm with a scoop of ice cream! It’s the kind of dessert that brings everyone together—so comforting!
Key Ingredients & Substitutions
Pumpkin Puree: Canned pumpkin puree is the go-to for this recipe. If you prefer fresh pumpkins, you can cook and mash your own. Just make sure it’s pure pumpkin and not pumpkin pie filling.
Evaporated Milk: While I love using evaporated milk for its creaminess, regular full-fat milk works great too. If you’re looking for a lighter option, unsweetened almond milk can be a nice alternative.
Sugar: Granulated sugar is used here, but you can substitute with brown sugar for a deeper flavor. If you want to reduce sugar, try using coconut sugar or a sugar substitute suitable for baking.
All-Purpose Flour: This gives structure to the cobbler. However, if you’re gluten-free, almond flour or a gluten-free blend can be swapped in. Just be mindful that it might change the texture a bit.
Pecans: Pecans add great texture and flavor. If you have allergies, walnuts or almonds can work as substitutes. You can also skip nuts altogether for an allergy-friendly version!
How Do I Achieve the Perfect Cake Layer?
When making the biscuit layer for your cobbler, it’s important to mix just until combined. Over-mixing can lead to a dense texture. Here’s how to do it:
- Start with whisking dry ingredients in one bowl and wet ingredients in another.
- Combine both mixtures gently with a spatula until you see no dry flour. It’s okay if there are a few lumps; that’s better than over-mixing!
- Fold in pecans carefully, maintaining the light texture of the batter.
This technique helps create the soft, fluffy biscuit layer that contrasts perfectly with the smooth pumpkin filling. Remember, patience is key when it comes to baking!
Delicious Pumpkin Cobbler with Pecans and Vanilla Ice Cream
Ingredients You’ll Need:
For The Cobbler:
- 1 cup canned pumpkin puree
- 1 cup evaporated milk (or full-fat milk)
- 1 cup granulated sugar, divided
- 1 cup all-purpose flour
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ⅛ teaspoon ground cloves
- 1 egg
- ½ cup unsalted butter, melted and slightly cooled
- ½ cup chopped pecans, plus extra for garnish
- 1 teaspoon vanilla extract
For Serving:
- Vanilla ice cream (for topping)
- Caramel syrup or honey (for drizzling, optional)
How Much Time Will You Need?
This Pumpkin Cobbler takes around 15 minutes to prepare and about 45-50 minutes to bake. Including some cooling time, you can expect to spend about 1 hour and 15 minutes total before enjoying this delicious dessert!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first, preheat your oven to 350°F (175°C). Grab a 9-inch round or square baking dish and butter it well—this will help prevent sticking!
2. Make the Pumpkin Mixture:
In a medium bowl, whisk together the pumpkin puree, evaporated milk, ½ cup of sugar, and the vanilla extract. Keep whisking until the mixture is smooth and well combined—set this aside for later.
3. Prepare the Dry Ingredients:
In a large bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, ginger, cloves, and the remaining ½ cup of sugar. This will create a beautiful mix of spices!
4. Combine Wet and Dry Ingredients:
Next, add the egg and melted butter to your dry mix. Stir everything together gently until just combined—don’t worry if there are a few lumps; we want to keep it fluffy!
5. Add Pecans:
Carefully fold in ½ cup of chopped pecans into the batter to add that lovely crunch. You’ll want to do this gently to avoid over-mixing.
6. Assemble the Cobbler:
Pour the batter evenly into your prepared baking dish, spreading it gently. Then, slowly pour the pumpkin and milk mixture over the batter. No stirring here; the two layers will work their magic in the oven!
7. Sprinkle and Bake:
Sprinkle a few extra chopped pecans on top to enhance that nutty flavor. Bake uncovered for about 45-50 minutes, or until the top is golden brown and a toothpick inserted comes out clean. Your kitchen will smell amazing!
8. Cool and Serve:
Let the cobbler cool for a few minutes before serving. Scoop warm portions onto plates or bowls, topping each one with a scoop of vanilla ice cream. Drizzle with caramel syrup or honey if you’re feeling fancy!
9. Enjoy!
Savor the cozy flavors of your Pumpkin Cobbler with its soft filling and crunchy topping. It’s perfect for bringing warmth to any fall gathering or holiday celebration!
Can I Use Fresh Pumpkin Instead of Canned?
Absolutely! If you prefer fresh pumpkin, you can cook and mash your own. Just make sure it’s pure pumpkin without any added spices or sugar. This will give you a deliciously fresh flavor!
What Can I Substitute for Evaporated Milk?
You can easily swap evaporated milk with regular full-fat milk, or for a lighter option, use unsweetened almond milk. Each choice will still deliver a lovely creamy texture to your cobbler!
How Should I Store Leftover Pumpkin Cobbler?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, place individual servings in the microwave for a few seconds or heat gently in the oven until warmed through.
Can I Make This Cobbler Gluten-Free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just keep in mind that the texture might vary slightly, but it will still be delicious!
