Side Pannel
Easy Pumpkin Pecan Cobbler
Easy Pumpkin Pecan Cobbler
- Recipe Submitted by maryjosh on 11/08/2017
Ingredients List
- PUMPKIN LAYER:
- 1/2 cup + 3 tablespoons all purpose flour
- 1/2 cup whole wheat pastry flour (or additional all purpose flour)
- 2 teaspoons baking powder (I prefer aluminum free)
- 1/2 teaspoon kosher salt
- 2/3 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup pumpkin puree
- 1/4 cup, plus 1 tablespoon milk (any kind you like—I used skim), at room temperature
- 1/4 cup unsalted butter, melted and cooled
- 2 teaspoons pure vanilla extract
- TOPPING:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (light or dark—I used dark)
- 1/4 teaspoon ground cinnamon
- 1/3 cup chopped pecans
- 1 1/2 cups very hot water
- Vanilla ice cream, heavy cream, and/or whipped cream for serving
Directions
Preheat the oven to 350 degrees F. Lightly coat a 2-quart casserole dish with cooking spray (a deep 8×8-inch or 9×9-inch pan will work also).
In a medium bowl, whisk together the all purpose flour, pastry flour, baking powder, salt, granulated sugar, cinnamon, ginger, nutmeg, and cloves. Set aside.
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.
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.
In a medium bowl, whisk together the all purpose flour, pastry flour, baking powder, salt, granulated sugar, cinnamon, ginger, nutmeg, and cloves. Set aside.
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.
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.
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