Description of this recipe
This Warm Spiced Baked Pumpkin Cobbler is the perfect fall dessert, combining the comforting flavors of pumpkin pie with the ease and rustic charm of a classic cobbler. Imagine a rich, moist pumpkin base infused with warm spices, topped with a golden-brown, slightly crisp crust. It’s a delightful dessert that’s easy to make and even easier to devour.
Why you will love this recipe
You’ll adore this pumpkin cobbler because it’s incredibly simple to prepare and delivers maximum flavor with minimal effort. Unlike a traditional pumpkin pie that can be finicky, this cobbler is forgiving and comes together in just one bowl (almost!). The combination of warm spices like cinnamon, nutmeg, ginger, and cloves creates a cozy, comforting aroma that fills your kitchen, making it the ultimate fall treat. Plus, it’s customizable – add pecans for a nutty crunch or dust with powdered sugar for an elegant touch. It’s perfect for Thanksgiving, autumn gatherings, or simply a comforting dessert on a chilly evening. You’ll love how the flavors meld together, creating a symphony of autumnal goodness in every bite. The moist, spiced pumpkin base contrasts beautifully with the slightly crisp top, providing a delightful textural experience. This recipe is also a crowd-pleaser, making it ideal for potlucks and family dinners. Its simplicity means you can whip it up even on a busy weeknight, yet it tastes like you spent hours in the kitchen.
Ingredients:
- 2 cups pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup milk
- 1/2 cup pecans, chopped (optional)
- Powdered sugar, for dusting (optional)
Preparation:
Step 1: Preheat your oven to 350°F (175°C) and lightly grease a 9×13 inch baking dish. This ensures that the cobbler bakes evenly and doesn’t stick to the pan.
Step 2: In a large mixing bowl, combine the pumpkin puree, granulated sugar, and brown sugar. Mix well until smooth and well incorporated. This step is crucial for dissolving the sugars properly and creating a smooth, even base for the cobbler.
Step 3: In a separate medium-sized bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Whisking the dry ingredients ensures that they are evenly distributed, preventing clumps and guaranteeing a consistent flavor throughout the cobbler.
Step 4: Gradually add the dry mixture to the pumpkin mixture, stirring gently until just combined. Be careful not to overmix, as this can lead to a tough cobbler. Mix until the dry ingredients are just incorporated into the wet ingredients.
Step 5: Stir in the melted butter and vanilla extract. The melted butter adds richness and moisture to the cobbler, while the vanilla extract enhances the overall flavor. Add the milk and continue mixing until the batter is smooth and uniform. The milk helps to thin out the batter, creating the perfect consistency for baking.
Step 6: Fold in the chopped pecans if using. Pecans add a delightful crunch and nutty flavor to the cobbler, complementing the warm spices and pumpkin. If you’re not a fan of nuts, you can omit them or substitute with other nuts like walnuts or almonds.
Step 7: Pour the batter into the prepared baking dish and spread it evenly with a spatula. This ensures that the cobbler bakes evenly and has a uniform thickness.
Step 8: Place the baking dish in the preheated oven and bake for 40-45 minutes, or until the cobbler is golden brown and a toothpick inserted into the center comes out clean. The baking time may vary depending on your oven, so it’s important to check for doneness using a toothpick.
Step 9: Remove the cobbler from the oven and allow it to cool for about 15 minutes before serving. This allows the cobbler to set slightly and prevents it from being too hot to handle.
Step 10: Optionally, dust with powdered sugar before serving for an added touch of sweetness and visual appeal. The powdered sugar adds a delicate sweetness and creates a beautiful presentation.
COOKING Rating:
Easy
Serving Suggestions:
Serve the Warm Spiced Baked Pumpkin Cobbler warm with a scoop of vanilla ice cream or a dollop of whipped cream. The cold ice cream or whipped cream provides a delightful contrast to the warm, spiced cobbler. You can also drizzle it with caramel sauce or maple syrup for an extra touch of sweetness. For a more festive presentation, garnish with a sprinkle of cinnamon or nutmeg. This cobbler is also delicious on its own, making it a versatile dessert for any occasion.
Tips:
- Use good quality pumpkin puree: The flavor of the pumpkin puree will greatly affect the taste of the cobbler, so use a high-quality brand or make your own from scratch for the best results.
- Don’t overmix the batter: Overmixing can lead to a tough cobbler. Mix the dry and wet ingredients until just combined.
- Adjust the spices to your liking: If you prefer a stronger spice flavor, you can add more cinnamon, nutmeg, ginger, or cloves to the recipe.
- Add a streusel topping: For an extra layer of flavor and texture, you can add a streusel topping made from flour, butter, and sugar.
- Make it ahead of time: The cobbler can be made ahead of time and stored in the refrigerator for up to 2 days. Reheat it in the oven before serving.
Prep Time:
20 minutes
Cook Time:
40-45 minutes
Total Time:
60-65 minutes
Nutritional Information:
(Note: Nutritional information is approximate and may vary based on specific ingredients and serving sizes)
Calories:
Approximately 350-400 per serving
Protein:
Approximately 5-7 grams per serving
Sodium:
Approximately 200-250mg per serving
Conclusion
This Warm Spiced Baked Pumpkin Cobbler is a delightful dessert that captures the essence of fall. Its simple preparation and comforting flavors make it a perfect choice for any occasion. Whether you’re serving it at Thanksgiving, a cozy family dinner, or a potluck with friends, this cobbler is sure to be a hit. The combination of warm spices, moist pumpkin base, and slightly crisp top creates a symphony of flavors and textures that will leave you wanting more. So, gather your ingredients, preheat your oven, and get ready to bake a delicious and comforting dessert that will warm your heart and soul. Enjoy!
Questions and Answers about this recipe
Q1: Can I use canned pumpkin pie filling instead of pumpkin puree?
A: While you can use canned pumpkin pie filling, it’s not recommended. Pumpkin pie filling already contains added sugars and spices, which will alter the flavor and sweetness of the cobbler. It’s best to use pure pumpkin puree and adjust the sugar and spices yourself for the best results.
Q2: Can I substitute the all-purpose flour with gluten-free flour?
A: Yes, you can substitute the all-purpose flour with a gluten-free flour blend. Just make sure to use a blend that is designed for baking and contains xanthan gum, which helps to bind the ingredients together. Keep in mind that the texture of the cobbler may be slightly different when using gluten-free flour.
Q3: Can I add other fruits to this cobbler?
A: Absolutely! You can add other fruits like apples, cranberries, or pears to complement the pumpkin flavor. Just dice the fruits into small pieces and fold them into the batter before baking. This will add a delightful twist to the classic pumpkin cobbler.
Q4: How do I store leftover pumpkin cobbler?
A: To store leftover pumpkin cobbler, allow it to cool completely and then cover it tightly with plastic wrap or transfer it to an airtight container. Store it in the refrigerator for up to 3 days. You can reheat it in the oven or microwave before serving.
Q5: Can I freeze this pumpkin cobbler?
A: Yes, you can freeze pumpkin cobbler for longer storage. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. You can also freeze individual slices for easy serving. Freeze for up to 2 months. Thaw in the refrigerator overnight before reheating.
