People Are Making Pumpkin Pecan Cobbler and It Looks So Cozy

With Thanksgiving right around the corner, menu prep is in full swing. Beyond the roast turkey, is there anything more important at a Thanksgiving feast than the dessert? I think not!

If you can’t choose between pumpkin pie and pecan pie for your table, we have a genius solution: pumpkin pecan cobbler. Why choose one flavor when you can have both? This cozy dessert combines them so you can enjoy two favorites in every forkful.

What is a pumpkin pecan cobbler?

In the dessert family of cobblers, a pumpkin pecan cobbler brings a classic fall combination to a homey dessert. While peach cobbler tends to be what instantly comes to mind at the word “cobbler,” the dessert can be made with a variety of fruit fillings. (Or chicken, like this chicken cobbler recipe calls for!) Get ready for a creation that is so mouthwatering you’ll be asking for another slice in no time.

How to Make Pumpkin Pecan Cobbler

This recipe from creator Kiley O’Donnell is a soft and gooey addition to any fall potluck, Friendsgiving or holiday table. She describes the dessert as “literally fall in a dish,” so we’re sold.

@wellmadebykiley PUMPKIN PECAN GRANOLA COBBLER This pumpkin pecan granola cobbler seriously melts in your mouth 🍂 #Recipe Details: Ingredients: – 1 1/4 cup all purpose flour @Bobs Red Mill – 2 tsp pumpkin pie spice – 2 tsp baking powder – 1/2 tsp salt – 3/4 cup granulated sugar or coconut sugar – 1/4 cup butter, melted – 1/2 cup pumpkin puree – 1/3 cup milk – 2 tsp vanilla extract Topping: – 1/2 cup granola of choice OR chopped pecans (I used @Purely Elizabeth cranberry pecan granola) – 1/2 cup granulated sugar – 1/2 cup brown sugar – 1 1/2 cups hot water Instructions: Preheat oven to 350F. Coat an 8 cast iron skillet, round pan, or 8×8 baking dish lightly with nonstick spray; set aside. In a large bowl, whisk together the flour, pumpkin pie spice, baking powder, salt, and sugar. In a separate medium bowl, whisk together the melted butter, pumpkin puree, milk, and vanilla until the mixture is smooth. Pour the wet ingredients into the dry, and use a spatula or wooden spoon to mix until just combined. The batter will be thick! Spread the batter into the prepared baking dish. Then make your topping. In a medium bowl, mix together the brown and granulated sugar. Then stir in the granola or pecans. Sprinkle the topping mixture on top of the batter. Pour the hot water all over the top of the topping and do NOT stir. Place the baking dish on a baking sheet. Bake at 350F for 50-55 minutes, or until golden and the center is set. Remove from the oven and allow to cool for 15-20 minutes before serving. Serve war, with a scoop of ice cream if desired. Enjoy! #pumpkin #pecan #granola #cobbler #pumpkincobbler #pumpkinrecipe #fall #baking #fallbaking #easy #easyrecipe #breakfast #dessert I’ve Been In Love – Jungle

Ingredients

1-1/4 cups all purpose flour
2 teaspoons pumpkin pie spice
1/2 teaspoon salt
3/4 cup sugar
2 teaspoons baking powder
1/2 cup pumpkin puree
1/3 cup milk
1/4 cup melted butter
2 teaspoons vanilla extract

Topping:

1/2 cup sugar
1/2 cup brown sugar
1/2 cup chopped pecans
1-1/2 cups hot water

Editor’s Tip: In a pinch, replace the pecans with granola. Kiley uses this Purely Elizabeth granola out of necessity, since she didn’t have pecans. However, Kiley calls the granola addition “the best decision ever,” which makes this swap tempting to try.

Directions

Step 1: Mix dry ingredients

First, whisk flour (Kiley uses Bob’s Red Mill), pumpkin pie spice, salt, sugar and baking powder in a large bowl.

Step 2: Mix wet ingredients

Then, whisk together the wet ingredients in another bowl: pumpkin puree, milk, melted butter and vanilla extract. Kiley suggests mixing the ingredients together “until the mixture is smooth.”

Step 3: Combine wet and dry ingredients

Combine the ingredients in a single large bowl and mix, preferably with a spatula or wooden spoon. Expect the batter to be pretty thick as you’re mixing. Take that batter and spread it into a prepared baking dish.

You can use an 8-inch cast-iron skillet, round pan or 8×8-inch baking dish. Just coat it with nonstick cooking spray.

Step 4: Mix topping and add to the batter

Now, it’s time for the topping. Start off by mixing the two sugars in a medium bowl before adding the pecans. Then, lightly sprinkle that topping mixture onto the top of the cobbler batter until it’s covered.

Step 5: Pour on hot water

Next, pour really hot water all over the top of the topping. This step is so important!

If you’re not sure how hot the water should be, try microwaving the water for 2 minutes like Kiley did. She emphasizes that you should not stir this mixture. Move the baking dish onto a baking sheet.

Step 6: Bake and serve

Once your oven is preheated to 350F, bake the cobbler for 50 to 55 minutes. It’s not an exact science, so you’ll know this cobbler is done for sure once its center is golden and set. Remove your cobbler from the oven, then allow it to cool for a solid 15 to 20 minutes.

Serve with a scoop of vanilla ice cream. The dessert should be all gooey on the bottom, which means it will melt right in your mouth.

Users in Kiley’s Instagram comments couldn’t get enough of this dessert. “Unreal goodness,” one wrote. Another commented, “will just be over here dreaming of this…”, a sentiment I’m fully on board with!

The post People Are Making Pumpkin Pecan Cobbler and It Looks So Cozy appeared first on Taste of Home.

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