Thanksgiving is coming up, and with the coronavirus still raging, I’m pretty sure we won’t be doing any huge gatherings.
I decided recently to put together a couple recipes to see if I could come up with anything new to try with everyone, considering it was going to be a pretty low-key holiday.
I’ve already told you guys about the Caramel Apple Pecan Streusel Pie that I made (Oh. My. Goodness.), and this Pumpkin Pecan Cobbler recipe was the second one that piqued my interest.
I found this recipe on Pinterest, and it comes from a website called Lauren’s Latest, and it looked so delicious that I had to try it.
The ingredients I used for this recipe were: all-purpose flour, granulated sugar, light brown sugar, baking powder, salt, cinnamon, cloves, nutmeg, vanilla, pumpkin puree, milk, butter, and pecans. I also added a few marshmallows on the top at the insistence of my four year old son.
This recipe was a breeze. It came together super quick, with no complicated steps.
First, I heated the oven to 350 degrees. Then I took a bowl and mixed together the dry ingredients from the cobbler set, which were the flour, baking powder, salt, granulated sugar, and the spices.
In a separate bowl, I mixed together the pumpkin puree, the vanilla, the milk, and the melted butter (also from the cobbler set of ingredients). Once mixed, I poured the wet ingredients into the dry ingredients and mixed well. The batter was fairly thick.
I then took an 8″x8″ glass baking dish and scraped the batter into it.
Using another bowl, I mixed the sugar, brown sugar, and pecans together. I also added a 1/4 cup of toffee bits that I had leftover from the pie I made. This mixture is then spread evenly over the top of the batter in the 8″x8″ baking dish.
Then I poured the 1 1/2 cups of hot water over the top of the pecan mixture. Do not stir! It seems wrong, but just trust me!
Pop it gently in the oven, and bake for about 40 minutes, until done in the center.
The original recipe said to wait 5-10 minutes before serving, but I ran into some kid business, and we couldn’t cut into it for a couple hours.
Still delicious. Look at it.
I forgot to buy ice cream, but look at this delicious slice of yum.
There was a bunch of delicious pumpkin saucy goodness on the bottom of the baking dish, and I wish I had gotten a picture with that scooped up and spread over the top. Because tasty.
But I didn’t, because kids and husband were begging for a bite, so it got handed out and demolished!
Just look how easy this was to make!
A delicious pumpkin sauce is paired with a cake-like texture to make a cobbler that is an unforgettable take on the traditional pumpkin pie.
- 1 c plus 3 tbsp all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 c granulated sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/2 tsp cloves
- 1/2 c pumpkin puree
- 1/4 c milk
- 1/4 c melted butter or vegetable oil
- 1 1/2 tsp vanilla
- 1/2 c granulated sugar
- 1/2 c brown sugar
- 1/4 c chopped pecans
- 1/4 c toffee bits
- 1 1/2 c hot water
- Preheat oven to 350 degrees.
- Mix together dry ingredients from cobbler ingredients - flour, sugar, baking powder, salt, sugar, and the spices.
- In a separate bowl, mix together pumpkin, milk, melted butter, and vanilla,
- Mix wet ingredients into dry ingredients, and pour into 8"x8" glass baking dish.
- In another bowl, stir together dry ingredients from topping ingredients, and spread evenly over batter.
- Pour the hot water over the batter and topping. Do not mix.
- Bake for 40 minutes, until cooked through.
- Let cool slightly, then serve.
Feel free to add marshmallows or toffee bits to this to make it even tastier!
You may want to put the baking dish on a sheet pan in case it drips.
Sarah is the founder of Baking Kneads, LLC, a blog sharing guides, tips, and recipes for those learning how to bake. Growing up as the daughter of a baker, she spent much of her childhood learning the basics in a local bakery.