Pecan Pumpkin Cobbler recipe
Ingredients
- 1 and 1/4 cup all-purpose flour (sifted then measured)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup granulated sugar
- 1/4 cup brown sugar (packed)
- 1 teaspoon ground cinnamon
- 1 cup pumpkin puree
- 1/4 cup milk
- 1/4 cup vegetable oil (or melted butter)
- 1 teaspoon vanilla
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1 cup pecans (chopped)
- 1 and 1/2 cup hot water (not boiling but at least 130° )
Directions
- 1
Preheat your oven to 350°F. Grease an 8x8-inch baking pan or 9x9-inch baking pan that's 2 to 3-inches deep with nonstick spray or Wilton Cake Release. Then, place your baking pan on a large cookie sheet or sheet pan to catch any overflows.
- 2
Whisk together flour, baking powder, salt, sugar, and spices in a medium-size bowl.
- 3
In a smaller bowl, stir together the pumpkin puree, milk, oil (or melted butter), and vanilla.
- 4
Pour the pumpkin mixture into the flour mixture and gently stir until no lumps remain. The batter will be thick.
- 5
Pour into your prepared baking dish.
- 6
Next, stir the sugar, brown sugar, and pecans together and evenly spread this mixture over the pumpkin batter.
- 7
Carefully pour the hot water over the entire contents and DO NOT STIR.
- 8
Bake for 50 to 55 minutes in an 8x8-inch pan and 40 to 45 minutes for a 9x9-inch pan. These times are for using a glass baking dish. If you use a dark, metal pan your baking time will be shorter. Test the center of the cobbler with a wooden pick. It should contain dry crumbs or no crumbs when it done. (Also, the surface will go from 'kinda' shiny to matte when it's cooked. The cobbler will be slightly jiggly while hot but will set as it cools.)
- 9
Serve warm or at room temperature. It's great with vanilla ice cream and/or whipped cream.
- 10
Store in an airtight container in the refrigerator up to 4 days.