Pumpkin Pecan Cake is a warm, delicious dessert that captures the essence of fall. It offers a cozy blend of spices and flavors that everyone loves. This dish is perfect for gatherings, family dinners, or just a simple dessert at home. Plus, it’s easy to make and can be enjoyed by people of all ages!
How to Make Pumpkin Pecan Cake
Ingredients:
- 1 can (15 oz) pumpkin puree
- 1 cup brown sugar
- 1/2 cup pecans, chopped
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon salt
- 1 cup milk
- 1/2 cup butter, melted
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
Directions:
- Preheat the oven to 350°F (175°C). Grease a baking dish.
- In a large bowl, mix together pumpkin puree, brown sugar, spices, and salt until smooth.
- Stir in milk, melted butter, and vanilla until combined.
- In another bowl, mix the flour and baking powder. Gradually fold dry ingredients into the pumpkin mixture.
- Pour the batter into the prepared baking dish and sprinkle chopped pecans on top.
- Bake for 30-35 minutes until golden brown. Let it cool before serving.
How to Serve Pumpkin Pecan Cake
Pumpkin cobbler is best served warm. You can enjoy it plain or add a scoop of vanilla ice cream or whipped cream on top. This extra touch makes it even more delightful and satisfying!
How to Store Pumpkin Pecan Cake
To store pumpkin cobbler, let it cool completely first. Then, cover it with plastic wrap or place it in an airtight container. You can keep it in the refrigerator for up to 3 days or freeze it for longer storage. If freezing, it’s best to wrap it tightly to keep the moisture in.
Tips to Make Pumpkin Pecan Cake
- Make sure to mix the ingredients well to ensure an even texture.
- Experiment with different nuts if you don’t have pecans. Walnuts or almonds can work too!
- Keep an eye on the cooking time. Every oven is different, and you want the cobbler to be golden brown.
Variation
You can add chocolate chips or dried fruit like raisins or cranberries to the batter for an extra twist. This can change up the flavor and add more texture to your pumpkin cobbler.
FAQs
1. Can I use fresh pumpkin instead of canned?
Yes, you can! Just make sure to cook and puree the pumpkin until smooth.
2. Is pumpkin cobbler gluten-free?
This recipe is not gluten-free as it contains all-purpose flour. You can try using gluten-free flour for a gluten-free version.
3. Can I prepare this ahead of time?
Yes, you can prepare the mixture ahead of time and store it in the fridge. Just bake it when you’re ready to serve.
Easy Pumpkin Pecan Cake – Warm & Spiced Fall Dessert
- Total Time: 45 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Pumpkin Cobbler is a warm, cozy dessert full of fall flavors. With pumpkin, spices, and a crunchy pecan topping, this dish is perfect for gatherings or a comforting treat at home.
Ingredients
1 can (15 oz) pumpkin puree
1 cup brown sugar
1/2 cup pecans, chopped
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 teaspoon ginger
1/4 teaspoon salt
1 cup milk
1/2 cup butter, melted
1 cup all-purpose flour
2 teaspoons baking powder
1 teaspoon vanilla extract
Instructions
1. Preheat oven to 350°F (175°C) and grease a baking dish.
2. In a large bowl, mix pumpkin puree, brown sugar, spices, and salt until smooth.
3. Stir in milk, melted butter, and vanilla until combined.
4. In another bowl, whisk together flour and baking powder. Gradually fold into the pumpkin mixture.
5. Pour the batter into the prepared dish and sprinkle chopped pecans on top.
6. Bake 30–35 minutes until golden brown. Let cool slightly before serving.
Notes
Best served warm with vanilla ice cream or whipped cream.
Store cooled cobbler in an airtight container in the fridge for up to 3 days.
Freeze tightly wrapped for longer storage.
Try walnuts or almonds instead of pecans for variation.
Add chocolate chips or dried cranberries for extra flavor and texture.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 280
- Sugar: 18 g
- Sodium: 160 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 25 mg