Ingredients
Scale
- 1 ½ cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground cloves
- ½ cup pumpkin puree (not pumpkin pie filling)
- ½ cup whole milk
- ¼ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 cup chopped pecans
- 1 cup brown sugar, packed
- 1 ½ cups very hot water
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease an 8×8-inch or 9×9-inch square baking dish with butter or non-stick cooking spray to ensure the sauce doesn’t stick to the sides.
- In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, and cloves until well combined and no lumps remain.
- In a separate medium bowl, stir together the pumpkin puree, milk, melted butter, and vanilla extract. Whisk until the mixture is smooth and the pumpkin is fully incorporated.
- Pour the pumpkin mixture into the dry ingredients. Use a spatula to stir until just combined. The batter will be thick. Spread the batter evenly into the bottom of your prepared baking dish.
- In a small bowl, mix the chopped pecans and brown sugar together. Sprinkle this mixture evenly over the top of the pumpkin batter in the pan. Do not stir it in!
- Carefully pour the 1 ½ cups of very hot water over the entire surface of the pan. Do not stir. This step creates the “magic” sauce that forms at the bottom as the cobbler bakes.
- Place the dish in the oven and bake for 40 to 45 minutes. The center should be set but slightly jiggly, and the top should look golden and bubbly. Remove from the oven and let it cool for 10-15 minutes before serving so the sauce can thicken.
- Cook Time: 60 minutes
- Diet: Vegetarian