Pumpkin Pecan Cobbler Recipe
- Cook Time: 60 minutes
- Total Time: 1 hour
- Diet: Vegetarian
Ingredients
Scale
- 1 cup plus 2 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground cloves
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk
- 1/4 cup butter, melted
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar (for topping)
- 1/2 cup brown sugar, packed (for topping)
- 1/4 cup chopped pecans
- 1 1/2 cups very hot water
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8-inch square baking dish or a 2-quart casserole dish with butter or non-stick cooking spray to ensure easy serving later.
- In a large mixing bowl, whisk together the flour, baking powder, salt, 3/4 cup of granulated sugar, cinnamon, nutmeg, and cloves. Ensure the spices are evenly distributed through the flour mixture.
- In a separate medium bowl, stir together the pumpkin puree, milk, melted butter, and vanilla extract until the mixture is smooth and well combined.
- Pour the wet pumpkin mixture into the dry ingredients. Stir gently until just combined. The batter will be thick. Spread this batter evenly into the bottom of your prepared baking dish.
- In a small bowl, mix together the remaining 1/2 cup granulated sugar, the brown sugar, and the chopped pecans. Sprinkle this mixture evenly over the top of the batter in the pan.
- Carefully pour the 1 1/2 cups of very hot water over the entire surface of the sugar and pecan layer. Do NOT stir the mixture after adding the water; this is what creates the sauce at the bottom.
- Place the dish in the oven and bake for 40 to 45 minutes. The center should be set but still have a slight wobble, and the topping should look bubbly and golden brown. Remove from the oven and let it sit for 5 to 10 minutes before serving to allow the sauce to thicken slightly.