Pumpkin Pecan Cobbler
A pumpkin spice cake-like cobbler with a surprise hot caramel sauce on the bottom. Best served with a generous scoop of vanilla ice cream!
Servings: 6 -8
- 1 cup + 3 T all-purpose flour
- 2 t baking powder
- 1/2 t salt
- 3/4 cup granulated sugar
- 1 t ground cinnamon
- 1/2 t ground nutmeg
- 1/2 t ground cloves
- 1/2 cup pumpkin puree
- 1/4 cup milk I use whole milk
- 1/4 cup melted butter
- 1 1/2 t pure vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar packed
- 1/4 cup chopped pecans
- 1 1/2 cups hot water just short of boiling
In a medium bowl, add the flour, baking powder, salt, sugar, cinnamon, nutmeg & cloves. Stir to combine & set aside.
In a small bowl, add the pumpkin puree, milk, melted butter & vanilla extract. Stir to combine.
Add the pumpkin mix to the bowl of dry ingredients. Continue to mix until it creates a thick batter. Pour the mixture into the prepared baking dish, making sure the top is flat.
In a small bowl, add the granulated sugar, brown sugar & pecans. Stir to combine.
Spread the mixture evenly over the top of the batter.
Slowly pour the hot water over the sugar topped batter. (Do not stir.)
Place dish on a baking sheet to catch any excess liquid that may bubble over.
Bake for 40 minutes or until the middle of the cobbler is set. Cool for 5 to 10 minutes. Serve warm with vanilla ice cream.