Pumpkin Cobbler with Pecan Crunch
Indulge in the comforting warmth of fall with this Pumpkin Cobbler with Pecan Crunch, an irresistibly gooey dessert that perfectly blends the velvety richness of pumpkin with a buttery, golden streusel topping. This easy-to-follow recipe features fragrant spices like cinnamon, nutmeg, and ginger mixed into a creamy pumpkin batter, creating a cozy base that's topped with a crunchy medley of chopped pecans, rolled oats, and brown sugar. Baked to perfection, this dessert boasts a crisp, nutty layer that contrasts beautifully with the tender pumpkin filling. Ready in just over an hour, this crowd-pleasing cobbler is ideal for autumn gatherings, Thanksgiving feasts, or any time you need a sweet touch of seasonal flavor. Serve it warm with a dollop of whipped cream or a scoop of vanilla ice cream for an extraordinary finish to your meal!
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Recipe Information
Ingredients
- 15 oz Canned pumpkin puree
- 1 cup Granulated sugar
- 0.5 cup Brown sugar
- 0.5 cup Whole milk
- 2 Eggs
- 2 tsp Vanilla extract
- 1 tsp Ground cinnamon
- 0.5 tsp Ground nutmeg
- 0.5 tsp Ground ginger
- 1 cup All-purpose flour
- 2 tsp Baking powder
- 0.5 tsp Salt
- 0.5 cup Unsalted butter (melted)
- 1 cup Pecans (chopped)
- 0.5 cup Rolled oats
- 0.25 cup Butter (cold, cubed)
- 0.25 cup Brown sugar (for the streusel topping)
Instructions
Preheat the oven to 350°F (175°C) and lightly grease a 9x9-inch baking dish.
In a large mixing bowl, combine the canned pumpkin puree, granulated sugar, brown sugar, milk, eggs, and vanilla extract. Whisk until smooth and well combined.
Stir in the ground cinnamon, nutmeg, and ginger to the wet mixture.
In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not overmix.
Pour the batter into the prepared baking dish and spread it out evenly.
To prepare the pecan crunch topping, combine the chopped pecans, rolled oats, brown sugar, and cubed butter in a small bowl. Use a pastry cutter or your fingers to mix until the mixture is crumbly.
Sprinkle the pecan crunch topping evenly over the pumpkin batter.
Bake in the preheated oven for 45-50 minutes, or until the cobbler is set in the middle and the topping is golden brown and crunchy.
Remove from the oven and let the cobbler cool for 10 minutes before serving. Optionally, serve with a scoop of vanilla ice cream or a dollop of whipped cream.
Nutrition Facts
Calories |
4409 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 254.3 g | 326% | |
| Saturated Fat | 107.5 g | 538% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 782 mg | 261% | |
| Sodium | 2380 mg | 103% | |
| Total Carbohydrate | 511.5 g | 186% | |
| Dietary Fiber | 31.9 g | 114% | |
| Total Sugars | 353.7 g | ||
| Protein | 52.4 g | 105% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 610 mg | 47% | |
| Iron | 19.1 mg | 106% | |
| Potassium | 2182 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
