It's 2016, crazy, huh? While the holidays are over, pumpkin is here to stay! Or at least it's making an appearance in this week's recipe. When I saw this recipe on Lauren's Latest, it sounded delicious and easy. I'm not the best baker; I like to say it's because I don't have a huge sweet tooth, but who knows! So, I'm always on the look out for easy and delicious dessert recipes. Plus, peach cobbler is on my short list of desserts I like, so anything with the word 'cobbler' in it immediately appeals to my tiny little sweet tooth. Oh, and pecan pie is on that list too (I promise it really is short), so here we go....Pumpkin Pecan Cobbler.
Promise me if you make this, you'll scoop vanilla ice cream on top!
Pumpkin Pecan Cobbler
1 cup + 3 tablespoons flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated suger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup melted butter
1 1/2 teaspoons vanilla extract
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans
1 1/2 cups hot water
- Preheat oven to 350 degrees Fahrenheit.
- In a medium bowl, stir together dry ingredients - flour, baking powder, salt, sugar and spices.
- In a smaller bowl, stir pumpkin, milk, melted butter, and vanilla together to combine. Pour wet ingredients over the dry ingredients and mix to create a thick batter. Pour into a small 8 inch casserole dish with high sides.
- In a separate bowl, stir sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing (without stirring).
- Bake for 40 minutes or once the middle is set (be sure to place on a baking sheet in case it bubbles over)
- Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.