Pumpkin Pecan Cobbler
Recipe lightly adapted from Lauren Brennan
“Ooey, gooey, goodness! This beauty smells, looks AND tastes like Fall!” – Bobbie Jo
Ingredients | Directions |
For the cobbler: 1 c + 3 T all purpose flour 2 t baking powder ½ t salt ¾ c granulated sugar 1 t cinnamon 1 t pumpkin spice ½ c pumpkin puree ¼ c milk ¼ c melted butter 1 ½ t vanilla For the topping: ½ c granulated sugar ½ c brown sugar ¼ c chopped SWP pecans 1 ½ c very hot water | 1. Preheat oven to 350°F. 2. In a medium sized bowl, stir together flour, baking powder, salt, sugar, and spices. Set aside. 3. In a smaller bowl, stir pumpkin, milk, melted butter, and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch (or 10 cup) souffle dish with high sides. 4. In a separate bowl, stir sugar, brown sugar, and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing – WITHOUT STIRRING – and bake for 40-50 minutes or once the middle is set. Cool 5-10 minutes before serving with vanilla ice cream and extra pecans. |