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
- Preheat the Oven:
- Preheat your oven to 350°F (175°C). Grease a 9-inch square or round baking dish.
- 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.
- 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.
- 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.
- Bake:
- Bake for 40–45 minutes, or until the top is set and the edges are bubbly.
- 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! 🍂
