Ingredients
Scale
- FOR THE PUMPKIN FILLING:
- 1 (15-ounce) can pumpkin puree (not pie filling)
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground ginger
- 1/8 teaspoon ground cloves
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup whole milk
- 1 teaspoon vanilla extract
- FOR THE COBBLER TOPPING:
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, cold and cubed
- 1/2 cup whole milk
- 1 cup chopped pecans, divided
- 2 tablespoons turbinado sugar (for sprinkling)
Instructions
- Preheat your oven to 375°F (190°C). Lightly grease a 9×13 inch baking dish.
- Prepare the Pumpkin Filling: In a large bowl, whisk together the pumpkin puree, granulated sugar, brown sugar, cinnamon, ginger, cloves, and salt until well combined.
- Add the eggs, milk, and vanilla extract to the pumpkin mixture. Whisk until smooth and thoroughly incorporated. Pour the pumpkin mixture evenly into the prepared baking dish.
- Prepare the Cobbler Topping: In a separate medium bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
- Cut in the cold, cubed butter using a pastry blender, two knives, or your fingertips, until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.
- Stir in 1/2 cup of the chopped pecans. Gradually add the milk, stirring just until a soft, shaggy dough forms. Be careful not to overmix.
- Drop spoonfuls of the cobbler topping evenly over the pumpkin filling, leaving some gaps. Sprinkle the remaining 1/2 cup of chopped pecans and the turbinado sugar over the topping.
- Bake for 45-55 minutes, or until the topping is golden brown and cooked through, and the pumpkin filling is set and bubbly around the edges. A toothpick inserted into the topping should come out clean.
- Remove from the oven and let cool for at least 15-20 minutes before serving. This allows the filling to set further.
Notes
Serve warm with a scoop of vanilla bean ice cream, a dollop of whipped cream, or a drizzle of caramel sauce for an extra special treat. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave. For an extra nutty flavor, lightly toast the pecans before adding them to the topping. You can also add a pinch of nutmeg or allspice to the pumpkin filling for more complex spice notes.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 410
- Sugar: 38g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 4g
- Protein: 6g
- Cholesterol: 70mg