Pumpkin Pecan Cobbler Cake (Print)
A warm blend of pumpkin, pecans, and caramel sauce with cake on top, ideal for cozy autumn evenings.
# What You'll Need:
→ For the Cobbler
01 -
1 cup + 3 tablespoons all-purpose flour
02 -
2 teaspoons baking powder
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1/2 teaspoon salt
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3/4 cup granulated sugar
05 -
1 teaspoon cinnamon
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1/2 teaspoon nutmeg
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1/2 teaspoon cloves
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1/2 cup pumpkin puree
09 -
1/4 cup milk
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1/4 cup melted butter or vegetable oil
11 -
1 1/2 teaspoons vanilla extract
→ For the Topping
12 -
1/2 cup granulated sugar
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1/2 cup brown sugar
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1/4 cup chopped pecans
15 -
1 1/2 cups very hot water
# How to Make It:
01 -
Preheat oven to 350°F (175°C).
02 -
In a medium bowl, stir together flour, baking powder, salt, granulated sugar, and spices. Set aside.
03 -
In a smaller bowl, combine pumpkin puree, milk, melted butter (or vegetable oil), and vanilla extract. Stir until well combined.
04 -
Pour the wet mixture into the dry ingredients and stir until a thick batter forms. Transfer the batter into a small 8-inch casserole dish with high sides, smoothing the top.
05 -
In a separate bowl, mix granulated sugar, brown sugar, and chopped pecans. Spread this mixture evenly over the batter.
06 -
Pour the very hot water carefully over the entire dish, without stirring.
07 -
Place the dish on a baking sheet to catch any spills. Bake for 40 minutes, or until the middle is set.
08 -
Cool the cobbler for 5-10 minutes before serving. Optionally, garnish with more pecans and serve with vanilla ice cream.