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Pumpkin Spice Pecan Cobbler ~ Purely scrumptious! This classic recipe for pumpkin cobbler is ideal for autumn and winter celebrations when you want to offer a warm yet luscious dessert full of pumpkin spice flavor with a scoop of ice cream to feed a crowd. Perfect for Thanksgiving or Christmas holidays. Both kids and adults LOVE this special dessert! Recipe includes gluten free and bourbon options. | #fall #holiday #cake #dessert #recipe #glutenfree

Pumpkin Spice Pecan Cobbler

  • Author: Stacy
  • Prep Time: 15 minutes
  • Cook Time: 42 minutes
  • Total Time: 57 minutes
  • Yield: 8 to 10 servings 1x

Description

Our classic recipe for pumpkin cobbler is ideal for autumn and winter celebrations when you want to offer a warm yet luscious dessert full of pumpkin spice flavor with a scoop of ice cream to feed a crowd. Perfect for Thanksgiving or Christmas holidays. Both kids and adults LOVE this special dessert that makes its own sauce and crispy pecan topping. Recipe includes gluten free and bourbon variations. Irresistible!

Ingredients

For the Cobbler

  • 1½ cups (188 g) unbleached all-purpose flour
  • 1 cup (200 g) granulated cane sugar
  • 2½ teaspoons (12 g) baking powder
  • ½ teaspoon (2.4 g) fine-grain sea salt, or ½ teaspoon (3 g) regular table salt
  • 1¼ teaspoons (3.15 g) ground cinnamon
  • ½ teaspoon (.88 g) ground ginger
  • ¼ teaspoon (.5 g) ground allspice
  • ¼ teaspoon (.65 g) ground nutmeg
  • ¼ teaspoon (.55 g) ground cloves
  • ⅔ cup (about 161 g) canned pumpkin purée
  • ⅓ cup (about 79 ml) whole milk or non-dairy milk
  • 5 tablespoons (about 71 g) unsalted butter, melted and cooled slightly
  • 2 teaspoons (10 ml) pure vanilla extract

For the Topping

  • ⅔ cup (132 g) granulated cane sugar
  • ⅔ cup (132 g) packed light brown sugar
  • ¾ cup (90 g) broken or coarsely to very coarsely chopped pecans
  • 1¾ cups (420 ml) very hot fresh apple cider
  • Extra pecans for serving, optional

Directions

Preheat oven to 350ºF (177ºC). Lightly grease a 2½- to 3-quart baking dish and set aside.

In a medium to large bowl, combine flour, sugar, baking powder, salt and spices. Whisk until well blended and fully incorporated. Set aside.

In a separate small to medium bowl, combine sugar, brown sugar and pecans. Mix until well combined and set aside.

In a small to medium bowl, combine pumpkin, milk, melted butter and vanilla. Whisk until well blended and fully incorporated. Using a rubber spatula, scrape and pour wet ingredients into dry ingredients. Mix just until incorporated and a thick batter forms without over-mixing. Using a rubber spatula, scrape and pour into prepared baking dish. Smooth top evenly with rubber spatula. Batter will be very thick.

Sprinkle evenly over top of the batter. Pour hot cider over the entire top (without stirring) and bake until the middle is set and edges bubble, about 42 minutes. Transfer to wire rack to cool at least 5 to 10 minutes before serving warm.

Serving Suggestions: Serve with scoop of vanilla ice cream or fresh whipped cream, extra chopped pecans and pomegranate arils.

Yield: Makes 8 to 10 large servings.

Recipe Notes

Tips:

Water can be substituted for apple cider, if desired.

To make a less sweet topping and sauce, only use ½ cup (100 g) of each granulated cane sugar and light brown sugar for the topping in lieu of ⅔ (132 g) each.

How to Measure All-Purpose Flour for this Recipe: This tip is provided for bakers who do not own a kitchen scale and will be measuring flour by volume rather than by weight. First, aerate your flour very well by stirring it in the container. Then, simply use the dip and sweep method by gently dipping your dry measuring cup into the flour (without packing it) and level off the top with a straight edge of a metal icing spatula. (The straight edge of a knife from a flatware set can be used as well.) This should yield about 125 grams per 1 cup of flour. Use a sheet of wax paper as a liner on your work surface to measure flour so that the excess can easily be funneled back into flour bag or container.

For Gluten Free Variation: Use your favorite gluten free flour blend designed to be used in a cup for cup replacement for the unbleached wheat all-purpose flour called for in the recipe. For the gluten-free variation, we highly recommend Cup4Cup Gluten Free Flour or Bob’s Red Mill Gluten Free 1 to 1 Baking Flour.

For Bourbon Variation: Reduce hot cider, or hot water, to 1½ cups (360 ml) and add ¼ cup (60 ml) bourbon.

Shopping Suggestions:

Wicked Good Kitchen highly recommends selecting organic ingredients whenever possible.

For this recipe, and all our baking recipes calling for unbleached all-purpose flour, we highly recommend the pure and Organic Unbleached All-Purpose Flour by Hodgson Mill® because it is naturally white and contains no additives. We also highly recommend organic canned pumpkin, grass-fed butter, whole milk and apple cider as well as organic granulated cane sugar, brown sugar and spices.

Recipe Adapted From: Lauren’s Latest
Original Recipe Source: WickedGoodKitchen.com