Pumpkin Pecan Cobbler

Pumpkin Pecan Cobbler

This Pumpkin Pecan Cobbler is a warm, gooey dessert perfect for fall. The spiced pumpkin cake layer bakes over a rich caramel-like pecan sauce, creating a self-saucing cobbler that’s irresistible with a scoop of vanilla ice cream.

Ingredients

For the Pumpkin Batter:

• 1 cup all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 3/4 cup granulated sugar
• 1/2 cup canned pumpkin puree
• 1/4 cup milk
• 2 tablespoons unsalted butter, melted
• 1 teaspoon vanilla extract

For the Topping:

• 1/2 cup chopped pecans
• 1/2 cup light brown sugar, packed
• 1 teaspoon ground cinnamon
• 1 1/4 cups hot water

Instructions

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Grease a 9-inch square or round baking dish.
2. Make the Pumpkin Batter:
   • In a medium bowl, whisk together the flour, baking powder, salt, cinnamon, nutmeg, and ginger.
   • In another bowl, mix the sugar, pumpkin puree, milk, melted butter, and vanilla extract until smooth.
   • Gradually combine the wet ingredients with the dry ingredients, stirring until just combined. Spread the batter evenly into the prepared baking dish.
3. Prepare the Topping:
   • Sprinkle the chopped pecans evenly over the batter.
   • In a small bowl, mix the brown sugar and cinnamon, then sprinkle it evenly over the pecans.
4. Add the Hot Water:
   • Slowly pour the hot water over the entire dish. Do not stir; the water will create the caramel sauce as it bakes.
5. Bake:
   • Bake for 40–45 minutes, or until the top is set and the edges are bubbly.
6. Cool and Serve:
   • Let the cobbler cool for 10–15 minutes before serving. The sauce will thicken as it cools. Serve warm with vanilla ice cream or whipped cream.

Tips:

• Substitute chopped walnuts for pecans if desired.
• For a richer flavor, use half-and-half instead of milk in the batter.

Enjoy the cozy flavors of this Pumpkin Pecan Cobbler! 🍂