Gingerbread Cobbler

There is something about the holidays that turns me into a complete sugar fiend. As soon as I get the first whiff of fall I am ready to start inhaling desserts like it’s my job. In November it’s usually pumpkin and apple and then come December I love rich and spicy flavors like gingerbread or anything with molasses.

This gingerbread cobbler recipe is perfect if you’ve got a Christmas sweet tooth. I like to serve it warm out of the oven with a scoop of cold vanilla ice cream. The vanilla ice cream starts to melt over the warm cobbler and creates this perfect spicy, melty, gooey combination that absolutely screams holiday dessert.

For all the ingredients and steps to make this gingerbread cobbler, keep reading!

What is a Cobbler?

So what is it that makes a cobbler different from a crisp or a crumble? A cobbler is commonly made with fruit, but in this case, I use nuts, is poured into a dish and covered with a batter before baking. It can be a biscuit-style batter or dough, or a dumpling, but it has a thicker batter for a cakey topping. Crisps and crumbles, as the names suggest, use a more crispy and crumbly topping, sometimes including oats and nuts that are sprinkled over the top.

Gingerbread Cobbler Ingredients

1 cup all purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
1/2 cup white sugar + 1/2 additional cup
1 teaspoon cinnamon
1/4 teaspoon nutmeg
1 Tablespoon ground ginger
1/4 teaspoon ground cloves
1/2 cup eggnog (or whole milk if you prefer)
1 teaspoon vanilla extract
1/4 cup vegetable oil
1/4 cup molasses
1/2 cup brown sugar
3/4 cup pecan halves
1-1/2 cups boiling water

How to Make Gingerbread Cobbler

Here are the step by step instructions on how to make this gingerbread cobbler.

Pre-heat your oven to 350-degrees and grease an 8×8 or 9×9 square baking dish.

In a large bowl, whisk together your flour, baking powder, salt, 1/2 cup white sugar, cinnamon, cloves, ginger, and nutmeg.

In a second, smaller bowl, stir together your eggnog, veggie oil, molasses, and vanilla extract. *Quick tip: measure your oil first and then measure your molasses in the same measuring cup so that it slides out nice and easy!

In one more bowl, mix together the additional 1/2 cup white sugar, the 1/2 cup brown sugar and your pecan halves. Set aside.

Before you start mixing everything together, get 1 and 1/2 cups of water boiling on the stove. You’ll need this at the very end.

Now you can take your molasses mixture and pour it over the dry ingredients. Mix until it just comes together and then spread it into your greased baking dish.

Sprinkle the sugar and pecan mixture over the top of the batter.

Next, very carefully, pour your boiling water over the top of everything. It will look like this.

And you’re ready to bake! Bake in a 350-degree oven for 40-50 minutes until everything looks set on top. The center will almost look dry like brownies.

Let it cool for about 10 minutes and then you’re ready to dig in! You’ll have a nice firm top and outside of the cobbler, but the inside will be nice and gooey and sweet!

Top it with a little vanilla ice cream and eat it while it’s still warm. I promise you will love this one!

Cookware I Used

Square Baking Dish: This is really the only thing you need for this recipe that you may not already have. My favorite is the Le Creuset enameled stoneware baker. It’s the perfect size and the interior is so easy to clean, even with this sticky, gooey cobbler!

Other Types of Cobblers To Enjoy

If you love the idea of an ooey-gooey filling topped with a thick battered topping, then have I got some suggestions for you! Here are some of my favorite cobbler recipes for you to check out.

Classic Peach Cobbler from Tastes Better from Scratch
Berry Cobbler from Sally’s Baking Addiction
Apple Cobbler from A Cozy Kitchen

Gingerbread Coffee Creamer

And if you’re really into the gingerbread flavor, be sure to check out my recipe for Gingerbread Coffee Creamer!

You’ll have to let me know if you try this one! I absolutely think it deserves a place next to your favorite pie on the Christmas dinner table.

I hope you all stay safe, healthy, and cozy this holiday!

Print

Gingerbread Cobbler

This gingerbread cobbler is ooey gooey sweet with cozy spices. Serve it warm with a scoop of cold vanilla ice cream. Course Dessert Prep Time 10 minutesCook Time 40 minutes Author Courtney

Ingredients

• 1 cup all purpose flour
• 1 and 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 + 1/2 cup white sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon nutmeg
• 1 tablespoon ground ginger
• 1/4 teaspoon ground cloves
• 1/2 cup eggnog or whole milk if preferred
• 1 teaspoon vanilla extract
• 1/4 cup vegetable oil
• 1/4 cup molasses
• 1/2 cup brown sugar
• 3/4 cup pecan halves
• 1 and 1/2 cups boiling water

Instructions

• Pre-heat your oven to 350-degrees and grease an 8×8 or 9×9 square baking dish.
• In a large bowl, whisk together your flour, baking powder, salt, 1/2 cup white sugar, cinnamon, cloves, ginger, and nutmeg.
• In a second, smaller bowl, stir together your eggnog, veggie oil, molasses, and vanilla extract.
• In one more bowl, mix together the additional 1/2 cup white sugar, the 1/2 cup brown sugar and your pecan halves. Set aside.
• Get 1 and 1/2 cups of water boiling on the stove. You’ll need this at the very end.
• Take molasses mixture and pour it over the dry ingredients. Mix until it just comes together and then spread it into your greased baking dish.
• Sprinkle the sugar and pecan mixture over the top of the batter.
• Very carefully, pour your boiling water over the top of everything.
• Bake in a 350-degree oven for 40-50 minutes until everything looks set on top. The center will almost look dry like brownies.
• Let it cool for about 10 minutes before serving.

Notes

• Quick tip: measure your oil first and then measure your molasses in the same measuring cup so that it slides out nice and easy!
• Once baked, the top will look like brownies but the center will be loose and syrupy, that is exactly what you want.