Pumpkin Pecan Cobbler: A Deliciously Warm Dessert for Fall Nights
The combination of pumpkin and pecans creates a rich and hearty flavor, while the cobbler texture makes for a satisfying dessert. Serve it with vanilla ice cream for a decadent finish to any meal.
Ingredients
- 1 cup + 3 tablespoons 140g flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup 150g granulated sugar
- 1 1/2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 cup 120g pumpkin puree
- 1/4 cup 60ml whole milk
- 1/4 cup 60g butter, melted
- 3 teaspoons vanilla FOR THE TOPPING:
- 1/2 cup 100g granulated sugar
- 1/2 cup 100g brown sugar
- 1/4 cup 30g chopped pecans
- 1 1/2 cups 355ml very hot water
Instructions
- Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
- In a medium-sized bowl, mix flour, baking powder, salt, sugar, cinnamon, nutmeg, and cloves. Set aside.
- In a smaller bowl, combine pumpkin, milk, melted butter, and vanilla. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.
- To make the topping, stir sugar, brown sugar, and pecans together in a separate bowl. Spread over the top of the batter evenly.
- Pour hot water over the entire thing without stirring and place on a baking sheet in case it bubbles over.
- Bake for 40 minutes or until the middle is set.
- Cool for 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.
Notes
If you don't have pumpkin puree on hand, you can substitute it with mashed sweet potato or butternut squash.
Make sure to pour the hot water over the cobbler without stirring, as it helps create the pudding-like topping.
Leftovers can be stored in an airtight container in the fridge for up to three days.
Make sure to pour the hot water over the cobbler without stirring, as it helps create the pudding-like topping.
Leftovers can be stored in an airtight container in the fridge for up to three days.