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Irresistible Pumpkin Pecan Cobbler Recipe with Ice Cream

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This irresistible pumpkin pecan cobbler recipe is your ticket to cozy autumn evenings, family gatherings, or just a little moment of indulgence. It’s warm, rich, and full of fall flavors that will make you want to grab a second helping.

Ingredients

Scale
  • 1 cup pumpkin puree (canned or homemade)
  • 1/2 cup brown sugar (lightly packed)
  • 1/4 cup granulated sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • 1/8 teaspoon ground ginger
  • 1/4 cup heavy cream
  • 1/4 cup unsalted butter, melted
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup granulated sugar
  • 1/4 cup brown sugar
  • 1/2 cup milk
  • 1/4 cup unsalted butter, melted
  • 1/2 cup pecans, chopped
  • 1/3 cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 cup hot water
  • 2 cups heavy cream
  • 1 cup whole milk
  • 2/3 cup pure maple syrup
  • 1 teaspoon ground cinnamon

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease your 9×13-inch baking dish and set it aside.
  2. Prepare the pumpkin filling: In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, cinnamon, nutmeg, cloves, ginger, heavy cream, melted butter, and vanilla extract. Whisk until smooth and creamy. Pour the mixture into your prepared baking dish and spread evenly.
  3. Make the cobbler topping: In another mixing bowl, whisk together the flour, baking powder, salt, granulated sugar, and brown sugar. Gradually add the milk and melted butter, stirring until you have a smooth batter. Pour the batter evenly over the pumpkin filling.
  4. Add the pecan topping: Sprinkle the chopped pecans evenly over the cobbler batter. Combine the brown sugar and cinnamon in a small bowl, then sprinkle this mixture over the pecans.
  5. Carefully pour the hot water over the entire cobbler. Don’t stir—it might look strange, but trust the process! The water will help create a delicious caramel-like sauce as the cobbler bakes.
  6. Bake for 40-45 minutes, or until the top is golden brown and the edges are bubbly. Remove from the oven and let the cobbler cool for about 10 minutes before serving.
  7. Prepare the cinnamon maple ice cream: In a mixing bowl, whisk together 2 cups heavy cream, 1 cup whole milk, 2/3 cup pure maple syrup, and 1 teaspoon ground cinnamon. Pour the mixture into your ice cream maker and churn according to the manufacturer’s instructions. If using the no-churn method, freeze in a shallow container and stir every 30 minutes until frozen.
  8. Serve the cobbler warm with a generous scoop of cinnamon maple ice cream on top. Enjoy!

Notes

[‘Use fresh pumpkin puree for enhanced flavor.’, ‘Don’t skip the hot water—it creates the gooey caramel sauce.’, ‘Toast pecans for extra flavor and crunch.’, ‘Avoid overmixing the batter to keep it light and fluffy.’, ‘Ensure spices are fresh for the best flavor.’]

Nutrition

Keywords: Pumpkin, Pecan, Cobbler, Fall Dessert, Autumn Recipe, Thanksgiving Dessert, Cinnamon Maple Ice Cream, Comfort Food

Find it online: https://bitematrix.com/irresistible-pumpkin-pecan-cobbler-recipe-with-ice-cream/