Pumpkin Pecan Cobbler

Name: Pumpkin Pecan Cobbler
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 8
Ingredients: 1/2 cup all purpose flour (plus 3 tablespoons ); 1/2 cup whole wheat pastry flour; 2 tsp baking powder (I prefer aluminum free); 1/2 tsp kosher salt; 2/3 cup granulated sugar; 1 tsp ground cinnamon; 1/2 tsp ground ginger; 1/4 tsp ground nutmeg; 1/4 tsp ground cloves; 1/2 cup pumpkin puree; 1/4 cup milk (plus 1 tablespoon, (any kind you like—I used skim), at room temperature); 1/4 cup unsalted butter (melted and cooled); 2 tsp pure vanilla extract; 1/2 cup granulated sugar; 1/2 cup brown sugar (light or dark—I used dark); 1/4 tsp ground cinnamon; 1/3 cup chopped pecans; 1 1/2 cup very hot water; Vanilla ice cream (heavy cream, and/or whipped cream for serving)

By Erin Clarke · WellplatedPublic

Your rating · the average is public, yours is not

Pumpkin Pecan Cobbler. An easy and DELICIOUS fall dessert that makes its own hot caramel sauce in the pan while it bakes!

Prep: 10 min
Cook: 40 min
Total: 50 min
Servings: 8

Vegetarian

Start cooking Shopping list Veganize it!

Write a vegan version myself

Save to my cookbook

Add variation

Recipe source

This recipe was taken from Pumpkin Pecan Cobbler · by Erin Clarke. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 8 people

Cooking for

0.5 cupall purpose flour (plus 3 tablespoons )
0.5 cupwhole wheat pastry flour
2 tspbaking powder (I prefer aluminum free)
0.5 tspkosher salt
0.67 cupgranulated sugar
1 tspground cinnamon
0.5 tspground ginger
0.25 tspground nutmeg
0.25 tspground cloves
0.5 cuppumpkin puree
0.25 cupmilk (plus 1 tablespoon, (any kind you like—I used skim), at room temperature)
0.25 cupunsalted butter (melted and cooled)
2 tsppure vanilla extract
0.5 cupgranulated sugar
0.5 cupbrown sugar (light or dark—I used dark)
0.25 tspground cinnamon
0.33 cupchopped pecans
1.5 cupvery hot water
—Vanilla ice cream (heavy cream, and/or whipped cream for serving)

Steps

1
Preheat the oven to 175°C. Lightly coat a 2-quart casserole dish with cooking spray (a deep 8x8-inch or 9x9-inch pan will work also).
2
In a medium bowl, whisk together the all purpose flour, pastry flour, baking powder, salt, granulated sugar, cinnamon, ginger, nutmeg, and cloves. Set aside.
3
In a smaller bowl or large measuring cup, stir together the pumpkin, milk, melted butter, and vanilla to combine. Pour the wet ingredients into dry ingredients and stir gently, just until combined. The batter will be very thick. Scrape the batter into the prepared pan, smooth into an even layer, then place the onto a large, rimmed baking sheet to catch any drips.
4
Prepare the topping: In a small bowl, stir together the granulated sugar, brown sugar, and cinnamon until well combined. Stir in the pecans, then scatter the topping mixture over the pumpkin batter. Pour the hot water evenly over the top. DO NOT STIR. Carefully lift the baking sheet with the pan on top and place in the oven. Bake for 40 minutes, just until the middle is set. Remove from the oven and let cool 5 minutes. Serve warm, topped with vanilla ice cream, a splash of heavy cream, or whipped cream, as desired.

Comments · 0

No comments yet.

Per portion

Calories: ~251.7 kcal
Protein: ~2.2 g
Fat: ~8.9 g
Carbs: ~54.9 g
Fiber: ~0.9 g
Sodium: ~150.2 mg

3 ingredients still need USDA food links. baking powder (I prefer aluminum free), ground nutmeg, ground cloves, pure vanilla extract are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 8-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

Milk
Tree nuts
Wheat

Partial · 16/19 ingredients linked