Pumpkin Pecan Cobbler
This self saucing Pumpkin Pecan Cobbler is the ultimate cozy autumn dessert. Perfect for fall gatherings and holiday meals, it's simple to throw together but will have your guests coming back for seconds.
Equipment
- 9 inch pie dish
- Mixing bowls
- Measuring cups and spoons
Ingredients
For the pumpkin cake batter
- 1.25 cups all purpose flour
- 2 teaspoon baking powder
- 1.5 teaspoon cinnamon
- ½ teaspoon ginger
- ½ teaspoon nutmeg
- ¼ teaspoon cloves
- ½ teaspoon salt
- ⅔ cup canned pumpkin
- ⅓ cup white granulated sugar
- ⅓ cup light brown sugar
- ¼ cup unsalted butter, melted
- ¼ cup milk
- 2 teaspoon vanilla bean paste or vanilla extract
Pecan Topping
- ¾ cup pecan halves
- ½ cup white granulated sugar
- ½ cup brown sugar
- ½ tsp cinnamon
- pinch of salt
- 1.5 cups boiling water
Instructions
- Preheat the oven to 350 degrees F.
Make the pumpkin cake batter
- In a medium size mixing bowl combine flour, baking powder, salt, cinnamon, nutmeg, ginger, cloves and the sugars. Mix until well combined. In a large mixing bowl combine pumpkin, milk, melted butter and vanilla bean paste (or extract). Whisk until well combined. Add the dry ingredients to the wet ingredients and stir until just combined, with no white streaks of flour remaining. *Note* the batter will be quite thick. Pour the batter into your pie dish and set aside.
Make the pecan topping.
- In a separate bowl combine the pecans with the sugars, cinnamon and a pinch of salt. Sprinkle the mixture over the top of the pumpkin batter. Then pour 1.5 cups of boiling hot water over the top. DO NOT STIR.
Bake and serve.
- Place the cobbler in the oven and bake at 350 for about 45 minutes until the center is soft but set. Remove from the oven and serve warm topped with ice cream, custard or whipped cream. Enjoy!
Video
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