Definitely Ruby! You can simply omit them. Or, if you have others who do enjoy nuts that will be eating the dessert, you could always toast some on the side, then anyone who cares for some can sprinkle them on top afterwards.
Suzi, I honestly don’t know, since I’ve never tried the recipe this way. A 9×13-inch pan holds 14 cups of batter, while a 2-quart casserole like the one I suggest for the recipe holds 8. For that reason, you’d want to do about 1.75 times the recipe, versus doubling it directly. I would start checking the baking time early too, just in case. If you decide to experiment with a larger pan, I’d love to hear how it comes out!
Erin, my husband is still raving about the strawberry bars and tells everyone he knows about them. I make them at least once a week; that said, this is getting made this weekend. WE LOVE PUMPKIN ANYTHING! But I’m going to show my ignorance and ask why kosher salt? I’ve never used it and am having trouble finding kosher salt in my small town that isn’t in bigger chunks. Does it make a difference? Also in reading your replies, I love that you shared how many cups in a 9x 13 versus an 8 x 8. Did not know and I’m feeling smarter already. You’re a gem and I love your recipes! Thanks much!
Not a silly question at all Tami! Kosher salt has slightly larger grains than table salt, but they are not nearly as large as a flaked sea salt (which it sounds like might be what your store carries?). I prefer kosher salt, because table salt is more heavily treated, and I think it has a bit of an off, almost chemical taste. Kosher salt tastes cleaner to me, so I like using it in all of my recipes. Because the kosher salt grains are larger, if you want to swap table salt, just use a slightly lesser amount. And isn’t that a great tidbit about the pan sizes? If you ever want some fun reading, Google “pan size conversions” and see what comes up! You can find lots of handy charts, which is how I learned in the first place. Thanks so much for your kind words about my recipes too. It really means a lot!
I made a slight variation with chunks of fresh butternut squash, using three quarters of a cup (which is about the same as the half cup of pumpkin puree). It definitely was a positive difference as the color of those chunks stood out from the rest of the cobbler and made for a more festive dish! However, I doubt that I would make the recipe again because there is way too much sugar —three times as much as the pumpkin or butternut squash. All that sugar is overly sweet and the caramel sauce really adds nothing to the taste. I feel a more traditional cobbler with far less sugar would be healthier.
Hi Arthur! The amount of sugar in the recipe is for the purpose of forming the caramel sauce (it would end up being about the same amount if you cooked it separately). I’m sorry this was too sweet for you—it’s meant to be a more decadent dessert for every now and then vs. a healthy everyday treat. If you prefer healthier desserts, I have quite a few in my recipe archives you might enjoy! You can find them here: https://www.wellplated.com/category/recipes-by-diet/healthy-sweet-treats/.
Hi Erin! This recipe looks amazing and I am hoping to make it for (Canadian) Thanksgiving–do you think it could be made ahead and reheated? Or does it need to be cooked right before consumption? If so, what parts do you think I could do ahead? Any advice is appreciated!
Hi Dee! I’ve reheated this in the microwave with good results, but I don’t think that’s the best option for a party. If you can, I’d prep everything right up until you pour in the hot water in advance (maybe morning of, then leave it at room temperature), then pour in the hot water and bake right before serving. I hope you all love it! My father in law is Canadian and misses Canadian Thanksgiving now that he’s here :)
Thank you for this! Wanted to follow up to say I did everything but add the water, and it sat for at least five hours at room temperature and everything went perfectly.
This was incredible!!! It’s officially been added to my cookbook and dessert repertoire. I love pecans so I added nearly a cup. I couldn’t wait to make this. It’s super easy and tastes amazing. I’ve never seen a recipe where you pour hot water over everything before you bake. I served mine with Trader Joe’s Pumpkin Ice Cream. My girlfriend immediately asked for the recipe so I turned her on to your blog and recipe!! Next I’ll make the Pumpkin Energy Balls.
Jennifer, what a pumpkin feast! I love pecans too and am so thrilled to hear you enjoyed this recipe so much. Thank you for trying it and for taking time to leave this kind review.
Hi Erin. I tried making these just as instructed. However, it turned out gummy and the sugary mixture came out more like syrup and less of the cake baking thru (like your photo shows). Where am I going wrong?
Hi Serena! Following up on my mis-mashed email here :) Sorry again about that! Unfortunately, it’s really hard to say what happened with the cake without being in the kitchen with you. It sounds like maybe the ingredients were not blended properly or it could be a measuring issue. Or perhaps your water wasn’t hot enough? Be sure to also make sure your baking powder isn’t expired (it can happen faster than you think). The cake should be very moist and spongy, and the sauce caramel-like in texture. If you decide to try again, I hope it turns out better next time!!
Do you know if this can be altered to be vegan-friendly? I tried as is last night and it was amazing (seriously if you’re thinking of trying it, do it because it’s so good) but I have a few vegan friends who I would love to share this with. I have a feeling the milk can be replaced with coconut milk but what about the butter? Do you think coconut milk or vegan butter would alter the structure too much? Thanks in advance for any help!
Michelle, the flavor would be different with coconut milk, but if that doesn’t bother you, I do think you could use coconut milk and vegan butter. I hope you and your friends enjoy it, and I’m so happy you loved the original version too!
Made this and it was really tasty – it was amazing how the caramel sauce formed on the bottom!! One thing I am considering for next time is perhaps making it so the sauce turns out to be more of a salted caramel – thoughts? I’m guessing you would just add some salt to the topping mixture? Let me know!
Elizabeth, if you like a salted caramel taste, you can definitely experiment! Another idea would be just to sprinkle some nice flaked sea salt on top of the finished dessert. You could even put a bit just on part of the cobbler so that you can taste it first to see what you think. I hope you enjoy it!
Hello, Erin. I am planning on making this for a lunch with friends next weekend. However, as I am from Portugal and products are a bit different here, I was wondering what whole wheat pastry flour is and if it’s the same as “regular” whole wheat flour? I know you said all purpose flour could be used instead, but if I could just use some forme of “normal” whole wheat I would rather do that. I have never seen whole wheat flour labelled as “pastry flour” here…
Hi Rute, whole wheat pastry flour is milled from a soft variety of wheat, so it’s lower in protein than regular whole wheat flour, which makes it better for lighter, more tender baked goods. If you use regular whole wheat flour, the cobbler will taste noticeably wheatier and not be as light and fluffy, so I’d recommend sticking with all-purpose if you’re not able to find whole wheat pastry flour. I hope you enjoy the recipe!
Thanks, Erin! I’ll use all-purpose then (I’ve checked and I can get the fine whole wheat flour from Amazon UK, but it’s a bit late to get it for this weekend and I really want to make this cobbler, so I think i’ll just keep it on my wishlist for the next time).
OMGOMGOMG – this turned out beautifully! I had to leave it in a bit longer because the middle was still drooling at 40 minutes, but totally worth it. I think I just found my new favorite holiday thing… Thank you!
Do you think this would still work out without the nuts? I don’t care for them in baked goods, but this looks amazing!
Definitely Ruby! You can simply omit them. Or, if you have others who do enjoy nuts that will be eating the dessert, you could always toast some on the side, then anyone who cares for some can sprinkle them on top afterwards.
Erin, do you think this can be doubled and baked in one 9 x 13 pan?
Suzi, I honestly don’t know, since I’ve never tried the recipe this way. A 9×13-inch pan holds 14 cups of batter, while a 2-quart casserole like the one I suggest for the recipe holds 8. For that reason, you’d want to do about 1.75 times the recipe, versus doubling it directly. I would start checking the baking time early too, just in case. If you decide to experiment with a larger pan, I’d love to hear how it comes out!
This cobbler looks so good! The center looks warm and gooey and I just cannot resist pecans :)
Erin, my husband is still raving about the strawberry bars and tells everyone he knows about them. I make them at least once a week; that said, this is getting made this weekend. WE LOVE PUMPKIN ANYTHING! But I’m going to show my ignorance and ask why kosher salt? I’ve never used it and am having trouble finding kosher salt in my small town that isn’t in bigger chunks. Does it make a difference? Also in reading your replies, I love that you shared how many cups in a 9x 13 versus an 8 x 8. Did not know and I’m feeling smarter already. You’re a gem and I love your recipes! Thanks much!
Not a silly question at all Tami! Kosher salt has slightly larger grains than table salt, but they are not nearly as large as a flaked sea salt (which it sounds like might be what your store carries?). I prefer kosher salt, because table salt is more heavily treated, and I think it has a bit of an off, almost chemical taste. Kosher salt tastes cleaner to me, so I like using it in all of my recipes. Because the kosher salt grains are larger, if you want to swap table salt, just use a slightly lesser amount. And isn’t that a great tidbit about the pan sizes? If you ever want some fun reading, Google “pan size conversions” and see what comes up! You can find lots of handy charts, which is how I learned in the first place. Thanks so much for your kind words about my recipes too. It really means a lot!
I love these cobbler recipes. Beautiful combination (:
Wow! This looks like a tasty fall dessert! I can’t wait to try it. Thanks!
hey girl this looks so yummy!
This is brilliant! We LOVE pudding cakes!
I made a slight variation with chunks of fresh butternut squash, using three quarters of a cup (which is about the same as the half cup of pumpkin puree). It definitely was a positive difference as the color of those chunks stood out from the rest of the cobbler and made for a more festive dish! However, I doubt that I would make the recipe again because there is way too much sugar —three times as much as the pumpkin or butternut squash. All that sugar is overly sweet and the caramel sauce really adds nothing to the taste. I feel a more traditional cobbler with far less sugar would be healthier.
Hi Arthur! The amount of sugar in the recipe is for the purpose of forming the caramel sauce (it would end up being about the same amount if you cooked it separately). I’m sorry this was too sweet for you—it’s meant to be a more decadent dessert for every now and then vs. a healthy everyday treat. If you prefer healthier desserts, I have quite a few in my recipe archives you might enjoy! You can find them here: https://www.wellplated.com/category/recipes-by-diet/healthy-sweet-treats/.
Hi Erin! This recipe looks amazing and I am hoping to make it for (Canadian) Thanksgiving–do you think it could be made ahead and reheated? Or does it need to be cooked right before consumption? If so, what parts do you think I could do ahead? Any advice is appreciated!
Hi Dee! I’ve reheated this in the microwave with good results, but I don’t think that’s the best option for a party. If you can, I’d prep everything right up until you pour in the hot water in advance (maybe morning of, then leave it at room temperature), then pour in the hot water and bake right before serving. I hope you all love it! My father in law is Canadian and misses Canadian Thanksgiving now that he’s here :)
Thank you for this! Wanted to follow up to say I did everything but add the water, and it sat for at least five hours at room temperature and everything went perfectly.
It was a big hit:)
YAY! I’m so happy to hear that Dee. Thanks for reporting back!
Dear Erin ,
This is a fabulous desert! Great for a family get togeather or something for the office . Well Done idea ??
Donna
Thank you so much Donna!
This was incredible!!! It’s officially been added to my cookbook and dessert repertoire. I love pecans so I added nearly a cup. I couldn’t wait to make this. It’s super easy and tastes amazing. I’ve never seen a recipe where you pour hot water over everything before you bake. I served mine with Trader Joe’s Pumpkin Ice Cream. My girlfriend immediately asked for the recipe so I turned her on to your blog and recipe!! Next I’ll make the Pumpkin Energy Balls.
Jennifer, what a pumpkin feast! I love pecans too and am so thrilled to hear you enjoyed this recipe so much. Thank you for trying it and for taking time to leave this kind review.
Hi Erin. I tried making these just as instructed. However, it turned out gummy and the sugary mixture came out more like syrup and less of the cake baking thru (like your photo shows). Where am I going wrong?
Hi Serena! Following up on my mis-mashed email here :) Sorry again about that! Unfortunately, it’s really hard to say what happened with the cake without being in the kitchen with you. It sounds like maybe the ingredients were not blended properly or it could be a measuring issue. Or perhaps your water wasn’t hot enough? Be sure to also make sure your baking powder isn’t expired (it can happen faster than you think). The cake should be very moist and spongy, and the sauce caramel-like in texture. If you decide to try again, I hope it turns out better next time!!
Do you know if this can be altered to be vegan-friendly? I tried as is last night and it was amazing (seriously if you’re thinking of trying it, do it because it’s so good) but I have a few vegan friends who I would love to share this with. I have a feeling the milk can be replaced with coconut milk but what about the butter? Do you think coconut milk or vegan butter would alter the structure too much? Thanks in advance for any help!
Michelle, the flavor would be different with coconut milk, but if that doesn’t bother you, I do think you could use coconut milk and vegan butter. I hope you and your friends enjoy it, and I’m so happy you loved the original version too!
Made this and it was really tasty – it was amazing how the caramel sauce formed on the bottom!! One thing I am considering for next time is perhaps making it so the sauce turns out to be more of a salted caramel – thoughts? I’m guessing you would just add some salt to the topping mixture? Let me know!
Elizabeth, if you like a salted caramel taste, you can definitely experiment! Another idea would be just to sprinkle some nice flaked sea salt on top of the finished dessert. You could even put a bit just on part of the cobbler so that you can taste it first to see what you think. I hope you enjoy it!
Hello, Erin. I am planning on making this for a lunch with friends next weekend. However, as I am from Portugal and products are a bit different here, I was wondering what whole wheat pastry flour is and if it’s the same as “regular” whole wheat flour? I know you said all purpose flour could be used instead, but if I could just use some forme of “normal” whole wheat I would rather do that. I have never seen whole wheat flour labelled as “pastry flour” here…
Hi Rute, whole wheat pastry flour is milled from a soft variety of wheat, so it’s lower in protein than regular whole wheat flour, which makes it better for lighter, more tender baked goods. If you use regular whole wheat flour, the cobbler will taste noticeably wheatier and not be as light and fluffy, so I’d recommend sticking with all-purpose if you’re not able to find whole wheat pastry flour. I hope you enjoy the recipe!
Thanks, Erin! I’ll use all-purpose then (I’ve checked and I can get the fine whole wheat flour from Amazon UK, but it’s a bit late to get it for this weekend and I really want to make this cobbler, so I think i’ll just keep it on my wishlist for the next time).
Have you tried this with fresh pumpkin? I have some left over from Halloween that has been cooked down and mashed.
Jo, as long as it is the same consistency as canned pumpkin that should be fine!
OMGOMGOMG – this turned out beautifully! I had to leave it in a bit longer because the middle was still drooling at 40 minutes, but totally worth it. I think I just found my new favorite holiday thing… Thank you!
YAY!! So happy to hear this. Thank you Denise! Happy Thanksgiving!
I made this in a camp oven over coals and it turned out amazzzzzzzing. Best thing we ate on our camping weekend. Thanks so much Erin.
How wonderful Tarene! Thanks for letting me know how this came out!