Best Pumpkin Pecan Cobbler Recipes

PUMPKIN COBBLER WITH PECAN CRUNCH

Steps:

• Preheat oven to 350 degrees.
• For pumpkin filling, combine eggs, evaporated milk, and pumpkin in a medium mixing bowl. Add 3/4 cup granulated sugar, dark brown sugar, 1 tablespoon flour, cinnamon, 1/4 teaspoon salt, ginger, cloves, and nutmeg. With rotary beater or wire whisk, beat lightly just until combined; set aside.
• For cobbler, pour butter into a 3-quart rectangular baking dish (I just used a 9x13 glass pan), tilting dish to spread butter evenly. Combine 1 cup flour, 1 cup granulated sugar, baking powder, 1 cup milk, vanilla, and 1/4 teaspoon salt in a small mixing bowl. Pour mixture over melted butter to make crust.
• Spoon or slowly pour pumpkin filling mixture evenly over crust. Combine pecan crunch ingredients and sprinkle on top.
• Bake in preheated oven for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Serve warm. Drizzle a little caramel sauce on top, if desired.

PUMPKIN PECAN COBBLER RECIPE - (4.5/5)

Steps:

• Preheat oven to 350 degrees. In a medium-sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides. In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water overtop without stirring and bake for 40 minutes or once the middle is set. Place dish on baking sheet in case cobbler bubbles over. Cool 5 to 10 minutes before serving. Serve with more pecans and vanilla ice cream.

PUMPKIN PECAN COBBLER | LAUREN'S LATEST

Steps:

• Preheat oven to 350 degrees.
• In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
• In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
• In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

PUMPKIN PECAN COBBLER

Steps:

• 1. Preheat oven to 350 degree F. Lightly grease one 9x13 inch pan.
• 2. In a large bowl, combine pumpkin, evaporated milk, eggs, sugar, salt, and pumpkin pie spice. Mix well.
• 3. Pour batter into the prepared pan.
• 4. Sprinkle the dry cake mix evenly over the pumpkin mixture.
• 5. Melt the butter or margarine, and drizzle it over the cake mix. Sprinkle nuts over the top.
• 6. Bake for 55 to 60 minutes, or until pick comes out clean.

PUMPKIN PECAN COBBLER

Steps:

• Combine pumpkin puree with evaporeted milk, eggs and pumpkin spice.
• Add Cake Mix and blend together. Pour into oiled 9x13 inch baking dish.
• Sprinkle the top with chopped pecans and brown sugar.
• Pour hot water over the mixture. Do not stir.
• Place in preheated 350 F (175 C) oven and bake for about 40 - 50 minutes or until a toothpick inserted in the middle comes out clean.