Why You’ll Love This Recipe
Easy to make, no fancy equipment, classic autumn flavors, and self-saucing magic that creates an irresistible dessert with minimal effort.
Kitchen Equipment You’ll Need
Mixing bowls
Whisk or hand mixer
9×9-inch baking dish or similar size
Measuring cups and spoons
Spatula or spoon
Oven mitts
Tips for Success
Use pure pumpkin puree, not pumpkin pie filling
Don’t stir after pouring hot water over the batter
Let it cool slightly before serving to allow the sauce to thicken
Ingredients
For the batter:
1 cup all-purpose flour
2 teaspoons baking powder
½ teaspoon salt
¾ cup granulated sugar
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
½ cup canned pumpkin puree
¼ cup milk
¼ cup melted butter
1½ teaspoons vanilla extract
For the topping:
½ cup chopped pecans
½ cup brown sugar
½ cup granulated sugar
1½ cups hot water
Directions
Preheat oven to 350°F (175°C). Grease a 9×9-inch baking dish.
In a medium bowl, whisk together flour, baking powder, salt, sugar, cinnamon, nutmeg, and ginger.
In another bowl, combine pumpkin puree, milk, melted butter, and vanilla. Stir into the dry ingredients until smooth.
Spread the batter evenly into the prepared baking dish.
Sprinkle chopped pecans, brown sugar, and granulated sugar evenly over the batter.
Carefully pour the hot water over the top. Do not stir.
Bake for 40 to 45 minutes, or until the top is golden and the edges are bubbly.
Let cool for 15 minutes before serving to allow the sauce to set slightly. Serve warm with ice cream or whipped cream.
Additional Tips or Variations
Add a pinch of cloves for deeper spice flavor
Swap pecans for walnuts or leave nuts out entirely
Serve with maple whipped cream for extra fall flair
Double the recipe for larger gatherings using a 9×13-inch pan