Pumpkin Pecan Cobbler

By natcat

From Donna Thomas

Ingredients

• 1 cup + 3 Tbsp all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 1 ¼ cup sugar, divided (¾ cup & ½ cup)
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp ground cloves
• ½ cup pumpkin puree
• ¼ cup milk
• ¼ cup melted butter or vegetable oil
• 1 ½ tsp vanilla
• ½ cup brown sugar
• ¼ cup pecans
• 1 ½ cups very hot water

Details

Level of difficulty Average
Cost Average budget

Preparation

Step 1

Preheat oven to 350 degrees.
In a medium size bowl, stir together flour, baking powder, salt, ¾ cup sugar, cinnamon,
nutmeg, and cloves. Set aside.
In a smaller bowl, stir together pumpkin, milk, melted butter (or oil), and vanilla. Pour
pumpkin mixture into dry ingredients. Mix to create a thick batter. Pour batter into 8x8
inch baking dish with high sides.
In a separate bowl, combine ½ cup sugar, brown sugar, and pecans. Spread over batter
evenly. Pour hot water over the entire thing without stirring! Place on cookie sheet (as it
likes to bubble over) and bake for 40 minutes or until middle is set.
Cool 5-10 minutes before serving.