Pumpkin Cobbler
Our Pumpkin Cobbler is warm, gooey, and full of autumn flavor — a little like pumpkin pie meets molten cake. It’s best served straight from the oven with ice cream or whipped cream.
Ingredients
Pumpkin Layer
- 1 ¼ cup all-purpose flour
- 2 tsps baking powder
- ½ teaspoon salt
- ⅔ cup sugar
- 1 teaspoon ground cinnamon
- ½ teaspoon ground ginger
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- ½ cup pumkin puree not pumpkin pie filling
- ⅓ cup milk
- ¼ cup butter melted
- 2 teaspoon vanilla
For the topping
- ½ cup sugar
- ½ cup brown sugar
- ¼ teaspoon ground cinnamon
- ⅓ cup pecans chopped
- 1 ½ cups hot water
Instructions
- Preheat the oven to 350 degrees. Spray a 13x9 or similar sized baking dish. Set aside.
- In a medium bowl, combine the flour, baking powder, salt, sugar, cinnamon, ginger,nutmeg and cloves. Whisk to combine.
- In another medium bowl, combine the pumpkin, milk, melted butter and vanilla. Whiskto combine.
- Add the wet ingredients into the dry and stir to combine well.
- Transfer the pumpkin batter to the prepared pan and spread the mixture to the edges.
- In another small bowl, combine the brown sugar, sugar and cinnamon, stir to combine. Add in the pecans and stir to toss.
- Sprinkle the pecan mixture over the pumpkin in the pan and spread evenly.
- Gently pour the hot water over the mixture in the pan and do not stir
- Bake in the preheated oven for approximately 40 minutes or until the mixture is bubblyand slightly golden.
- Allow to cool slightly. Serve with ice cream or whipped cream, if desired.