Okay guys, this is a weird one.
This “cobbler” isn’t quite that, but much more of a pumpkin bread pudding, but not? I’m not quite sure how to explain this dessert’s category. All I know is that it is freakin’ bomb.
Also, this pumpkin pecan cobbler’s cooking technique is quite weird. But, please just trust me, follow the recipe, no matter how weird it may seem, and you’ll get this amazingly fluffy pumpkin pecan dessert that you will love, too.
For the cobbler:
- 1 cup + 3 tablespoons all-purpose flour
- 2 teaspoons baking powder
- 3/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon ground cloves
- 1/2 cup pumpkin puree
- 1/4 cup whole milk
- 1/4 cup (1/2 stick) butter, melted
- 1-1/2 teaspoon vanilla extract
For the topping:
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup chopped pecans
- 1-1/2 cups very hot, boiling water
- Preheat oven to 350ºF.
- In a medium-sized bowl, stir together flour, baking powder, salt, sugar, and spices. Set aside.
- In a separate bowl, stir together the pumpkin puree, milk, melted butter, and vanilla together to combine.
- Pour wet ingredients into dry ingredients and mix to create a thick batter.
- Spread the batter into a small 8-inch casserole dish with high sides.
- In a separate bowl, make the the topping. Stir the granulated sugar, brown sugar, and pecans together. Spread over the top of the batter evenly.
- Pour the hot water over the entire cobbler without stirring anything. This is super important! Do not stir the water into the mixture! Place cobbler on a baking sheet and bake for 40 minutes or until the middle is set.
- Cool for 5 to 10 minutes before serving.
- Pumpkin pecan cobbler is best served warm and can be stored, covered tightly, at room temperature for up to 2 days.
Pumpkin Pecan Cobbler
Preheat oven to 350ºF.
In a large mixing bowl, add some flour, baking powder, salt, granulated sugar, cinnamon, nutmeg, and ground clove. Stir together to combine.
In a separate, medium-sized mixing bowl, add some pumpkin puree, milk, melted butter, and some vanilla extract. Stir until smooth.
Stir the pumpkin mixture into the flour mixture, making a thick batter.
Place the batter into a small 8-inch casserole dish with high sides that has been sprayed with non-stick cooking spray.
In another mixing bowl, make the pecan topping.
Stir together some granulated sugar, brown sugar, and pecans.
Spread the topping over the pumpkin batter and flatten.
Pour very hot, boiling water over the entire cobbler without stirring anything. This is very important!
Place on a baking sheet and bake for 40 minutes or until the middle is set.
Cool for 5 to 10 minutes before serving.
Pumpkin Pecan Cobbler is best served warm. Cover with foil and store on top of the counter, at room temperature for 2 days.