Are you ready for fall? I know I am, and if you aren’t, then this pumpkin pecan cobbler will be sure to get you ready.
I have to admit that fall is by far my favorite season, and I say, bring on the pumpkin spice everything! There’s just something about the cool weather and the leaves turning orange that speaks to me. By the way, if you’ve never visited Colorado in the fall, then you just have to make a trip here to see the Colorado’s Fall Colors. Actually a quick google search will bring up some spectacular photos. While I love spring and all the spring colors, my allergies aren’t a big fan. Summer is just too hot and winter is too cold, whereas fall is just right! I know some people get sick of hearing and seeing pumpkins, but not me. Growing up my mother would make pumpkin soups, and would even incorporate pumpkins with rice in certain meals. It was there my love of pumpkin began. Now that I’m older, I have gotten into the pumpkins and pumpkin spice craze, and I even make my own pumpkin spice. However, if you are looking for a pumpkin dessert, then this pumpkin pecan cobbler will be sure to hit the spot and satisfy.
Pumpkin Pecan Cobbler (Yields: 6-8 servings)
Ingredients for Cobbler
3/4 cup pumpkin purée
1/4 cup milk
1/4 cup (1/2 stick)butter – melted
1 teaspoon vanilla extract
1 1/4 cups self-rising flour
2 teaspoons baking powder
1/2 teaspoon salt
1 cup granulated sugar
1 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/2 teaspoon cloves
Ingredients for Topping
1/2 cup brown sugar
1/2 cup granulated sugar
1/2 cup pecans
1 1/2 cups hot water
Vanilla ice cream and pumpkin pie spice, for garnish
1. Preheat oven to 350°. Grease a 8×8 inch casserole dish or pan and set aside.
2. In a small mixing bowl, add the pumpkin, milk, butter and vanilla. Stir to combine and set aside.
3. In a medium mixing bowl, add the flour, baking powder, salt, sugar, cinnamon, nutmeg and cloves.
4. Pour the pumpkin mixture into the flour mixture and stir until well incorporated.
5. Transfer the batter into your greased pan, using a rubber spatula to spread and even it out.
6. To make the topping, in a small mixing bowl, add both sugars and the pecans. Toss until mixed well and sprinkle on top of the batter in the pan.
7. Pour hot water on top of the sugar and pecan mixture (do not stir).
8. Bake for 45-50 minutes or until an inserted toothpick comes out clean from the middle of the cobbler.
9. Cool for 10 minutes in the pan before serving.
10. Transfer to serving dishes and garnish with vanilla ice cream or whipped cream and a sprinkle of pumpkin pie spice.
Store in an airtight container up to three days.