Pumpkin Pecan Cobbler

It’s easy, it’s seasonal and it’s gooey good! I saw this recipe on Facebook and it looked good so I tried it. Yes, unlike the Crockpot roasted potatoes and cabbage that I’d tried earlier, this recipe lived up to its expectations. While it’s best warm, the gooey caramel layer warms up nicely when the dessert is microwaved so it’s not bad the second time around.  Note: While it may seem odd to add hot water to cover the dessert, it does create a "magical" caramel sauce that makes the cobbler a delight. 

Pumpkin Pecan Cobbler   Yield: 8 x 8-inch dessert

Cobbler:

1 cup + 3 tablespoons (150g) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup (150g) granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves (I decreased this from 1/2 to 1/4 tsp.)

1/2 cup pumpkin puree (pure pumpkin without sugar or spices)

1/4 cup milk

1/4 cup vegetable oil (or melted butter)

1 1/2 teaspoons vanilla extract

 

Topping

1/2 cup (100g) granulated sugar

1/2 cup (100g) light brown sugar

1/4 cup (60g) chopped toasted pecans (toast in oven at 300°F for about 5 minutes; watch closely)

1 1/2 cups very hot water

 Preheat the oven to 350°F. Grease a deep 8 x 8-inch baking dish (at least 2 1/2 inches deep). Place it on a baking sheet lined with parchment paper or foil.

1. In a large bowl, whisk together the flour, baking powder, and salt.
2. In a separate bowl, whisk together the granulated sugar, cinnamon, nutmeg, cloves, pumpkin puree, milk, oil or melted butter, and vanilla until smooth.
   
   
   
3. Pour the wet mixture into the dry ingredients and stir just until combined.
   
   
   
4. Spread the batter evenly into the prepared baking dish. I used an 8-inch cast iron skllet 
5. In a small bowl, mix the granulated sugar, brown sugar, and toasted pecans. Sprinkle evenly over the batter.
   
   
   
6. Slowly pour the very hot water evenly over the top. Do not stir!!!
7. Bake for 38–40 minutes, until the center is set and no longer looks wet. The cobbler will bubble as the caramel sauce forms underneath, and some sauce may bubble over onto the baking sheet.
8. Let cool for about 10–15 minutes before serving. Spoon into bowls and serve warm, preferably with vanilla ice cream. and more pecans sprinkled on top.
9. Store leftover cobbler covered in the refrigerator for up to 3 days. Microwave to serve a second tie.

Recipe without photos . . . Pumpkin Pecan Cobbler   Yield: 8 x 8-inch dessert

Cobbler:

1 cup + 3 tablespoons (150g) all-purpose flour

2 teaspoons baking powder

1/2 teaspoon salt

3/4 cup (150g) granulated sugar

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground cloves (I decreased this from 1/2 to 1/4 tsp.)

1/2 cup pumpkin puree (pure pumpkin without sugar or spices)

1/4 cup milk

1/4 cup vegetable oil (or melted butter)

1 1/2 teaspoons vanilla extract

 

Topping

1/2 cup (100g) granulated sugar

1/2 cup (100g) light brown sugar

1/4 cup (60g) chopped toasted pecans (toast in oven at 300°F for about 5 minutes; watch closely)

1 1/2 cups very hot water

1. Preheat the oven to 350°F. Grease a deep 8 x 8-inch baking dish (at least 2 1/2 inches deep). Place it on a baking sheet lined with parchment paper or foil.
2. In a large bowl, whisk together the flour, baking powder, and salt.
3. In a separate bowl, whisk together the granulated sugar, cinnamon, nutmeg, cloves, pumpkin puree, milk, oil or melted butter, and vanilla until smooth.
4. Pour the wet mixture into the dry ingredients and stir just until combined.
5. Spread the batter evenly into the prepared baking dish. I used an i-inch cast iron skillet. 
6. In a small bowl, mix the granulated sugar, brown sugar, and toasted pecans. Sprinkle evenly over the batter.
7. Slowly pour the very hot water evenly over the top. Do not stir!!!
8. Bake for 38–40 minutes, until the center is set and no longer looks wet. The cobbler will bubble as the caramel sauce forms underneath, and some sauce may bubble over onto the baking sheet.
9. Let cool for about 10–15 minutes before serving. Spoon into bowls and serve warm, preferably with vanilla ice cream. and more pecans sprinkled on top.
10. Store leftover cobbler covered in the refrigerator for up to 3 days. Microwave to serve a second tie.