in

Pumpkin Pecan Cobbler

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

For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends