Brown Butter Gingerbread Pecan Cobbler
This Brown Butter Gingerbread Pecan Cobbler is soft, warming, and perfectly spiced — the ultimate cozy holiday dessert. As it bakes, the bottom becomes gooey and rich while the top forms a golden, cake-like layer with crisp edges. The brown butter adds nutty depth, and the toasted pecans bring warm crunch and texture to every bite. Serve it warm with a scoop of vanilla ice cream, a drizzle of bourbon salted caramel, and a sprinkle of flaky sea salt for the most comforting and indulgent gingerbread dessert of the season.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
Toasted Pecans: Add nutty, buttery crunch to both the bottom and top of the cobbler for rich flavor and texture.
All-Purpose Flour: Creates the base structure for the soft, cake-like gingerbread topping.
Baking Powder: Helps the gingerbread rise for a light, fluffy texture.
Salt: Balances the sweetness and enhances the depth of the gingerbread spices.
Cinnamon: Brings warm, aromatic spice that complements the molasses and pecans.
Ground Ginger: Provides that signature gingerbread heat and depth of flavor.
Ground Nutmeg: Adds subtle warmth and earthiness to round out the spice blend.
Ground Cloves: Infuse deep, spiced notes that make the gingerbread flavor bold and festive.
Allspice: Enhances the overall spice profile with a sweet, peppery undertone.
Salted Butter: Used for the cake base and caramel, adding richness and brown butter flavor.
Milk Of Choice: Keeps the gingerbread batter moist and helps the texture stay soft and tender.
Granulated Sugar: Sweetens the cake and helps create a golden, caramelized crust.
Molasses: Gives classic gingerbread flavor with dark, rich sweetness and color.
Vanilla Bean Paste Or Extract: Adds warm, aromatic depth that enhances the spice blend.
Brown Sugar: Forms the gooey bottom layer of the cobbler and caramel-like flavor in the topping.
Cinnamon (For Topping): Blends with brown sugar and pecans for a perfectly spiced, sweet topping.
Hot Water: Poured over the batter to create a self-saucing, gooey bottom layer as it bakes.
Heavy Cream: Adds richness and creaminess to the homemade bourbon salted caramel.
Bourbon Whiskey: Adds depth and a subtle smoky flavor to the caramel for a grown-up finish.
Vanilla Bean Paste Or Extract (For Caramel): Enhances the warm, buttery notes in the caramel sauce.
Salt (For Caramel): Balances sweetness and adds a hint of savory richness to the bourbon caramel.
Why You’ll Love a Brown Butter Gingerbread Pecan Cobbler:
Brown Butter Flavor: Adds rich, nutty depth that enhances the warm gingerbread spices.
Perfectly Spiced: Balanced blend of molasses, cinnamon, ginger, and cloves creates that classic gingerbread warmth.
Gooey Bottom Layer: The brown sugar mixture creates a caramel-like sauce as it bakes, keeping the cobbler soft and rich.
Golden Cake-Like Top: The top bakes into a tender, slightly crisp gingerbread cake with perfect texture contrast.
Toasted Pecans: Add nutty crunch and flavor that pair beautifully with the spiced gingerbread base.
Cozy Holiday Dessert: The aroma of gingerbread and brown butter fills your kitchen with pure holiday comfort.
Easy To Make: No mixers or special equipment required—just layer, pour, and bake.
Beautifully Served Warm: Perfect with vanilla ice cream, bourbon salted caramel, and flaky sea salt for a bakery-style finish.
Crowd-Pleasing: A comforting, nostalgic dessert that feels festive enough for Thanksgiving or Christmas dinner.
Foolproof Texture: The self-saucing method ensures a gooey, pudding-like bottom every time.
Tips for Making a Brown Butter Gingerbread Pecan Cobbler:
Brown The Butter Slowly: Cook the butter over medium heat until golden brown with a nutty aroma for rich flavor depth.
Use Room Temperature Ingredients: Bring your eggs and milk to room temperature so the batter mixes smoothly and bakes evenly.
Whisk The Dry Ingredients Well: Make sure the flour, spices, baking powder, and salt are evenly combined to prevent clumps of spice or leavening.
Don’t Overmix The Batter: Stir just until combined to keep the cobbler soft and tender.
Add The Pecans Evenly: Sprinkle the chopped pecans evenly over the batter so each bite has a bit of crunch.
Pour Hot Water Over The Batter: Carefully pour the hot water over the surface of the batter without stirring—it creates the gooey brown sugar sauce layer on the bottom as it bakes.
Use A Deep Baking Dish: The batter will rise and bubble as it bakes, so a deep dish helps prevent overflow.
Bake Until Golden And Set: The top should be puffed and golden with a slightly crisp edge while the bottom stays soft and gooey.
Cool Slightly Before Serving: Let the cobbler rest for 10–15 minutes to allow the sauce to thicken before topping with ice cream and caramel.
Serve Warm: The cobbler is best enjoyed warm from the oven with bourbon salted caramel and a scoop of vanilla ice cream.
How to Store a Brown Butter Gingerbread Pecan Cobbler:
Room Temperature: Store covered at room temperature for up to 1 day. The top will stay slightly crisp while the bottom remains gooey.
Refrigerator: Keep leftovers in an airtight container or tightly covered dish in the fridge for up to 4 days.
Reheat: Warm individual servings in the microwave for 20–30 seconds or in a 325°F oven for 10–12 minutes until heated through.
Freezer: Freeze fully cooled cobbler (without ice cream or caramel) in a freezer-safe container for up to 2 months.
Thaw: Let thaw overnight in the refrigerator before reheating.
Bourbon Salted Caramel: Store leftover caramel in a sealed jar in the fridge for up to 1 week and rewarm gently before serving.
FAQs:
Q: Can I make brown butter gingerbread pecan cobbler ahead of time?
A: Yes, you can assemble the batter and topping separately up to 1 day in advance. Store covered in the fridge, then add the hot water and bake fresh when ready to serve.
Q: What does the hot water poured over the batter do?
A: The hot water mixes with the brown sugar and butter to form a gooey caramel-like sauce beneath the cake layer as it bakes, giving the cobbler its signature self-saucing texture.
Q: Can I use unsalted butter instead of salted?
A: Yes, you can use unsalted butter, but add an extra pinch of salt to balance the sweetness and deepen the brown butter flavor.
Q: How do I know when the cobbler is done baking?
A: The top should be puffed, golden, and slightly firm to the touch, while the bottom stays soft and gooey. You’ll see bubbling around the edges when it’s ready.
Q: Can I substitute the pecans?
A: Yes, you can use walnuts for a similar flavor or omit the nuts entirely for a nut-free version.
Q: Can I make this without the bourbon caramel?
A: Absolutely. It’s delicious on its own or with regular salted caramel, vanilla glaze, or a scoop of ice cream.
Q: Can I double the recipe for a crowd?
A: Yes, simply double all ingredients and bake in a 9x13-inch dish. Add 5–10 extra minutes to the bake time if needed.
Q: How should I serve this dessert?
A: Serve warm with a scoop of vanilla ice cream, a drizzle of bourbon salted caramel, and a sprinkle of flaky sea salt for the ultimate cozy holiday treat.
Check out my other cozy desserts for the holidays:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you try this brown butter gingerbread pecan cobbler. Happy baking!
