You’ll fall head over heels for this ultimate fall dessert! The hot caramel sauce on the bottom is to die for!
3/4 c. granulated sugar
2 tsp baking powder
1 c. plus 3 tbsp all-purpose flour
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1/2 c. pumpkin puree
1/4 c. melted butter or vegetable oil
1/4 c. milk
1 1/2 tsp vanilla
1/2 tsp salt
1/2 c. brown sugar
1/2 c. granulated sugar
1 1/2 c. very hot water
1/4 c. chopped pecans
Set the oven to 350 degrees.
Place the flour, baking powder, salt, sugar, and spices in a medium-sized bowl. Mix well until blended and set aside.
Combine the pumpkin, milk, melted butter, and vanilla in a smaller bowl until mixed.
Into the dry ingredients, add the wet ingredients and mix well until you have a thick batter. Into a small 8-inch casserole dish with high sides, pour the batter.
Mix the sugar, brown sugar, and pecans in another bowl until everything is incorporated. Then, evenly spread this on top of the batter. Over the entire thing, pour hot water. DO NOT STIR.
Place in the preheated oven and bake for about 40 minutes or until the center of the cobbler is set.
Remove from the oven when done, and allow the cobbler to cool for about 5 to 10 minutes. Then, serve with extra pecans and a big scoop of vanilla ice cream. Enjoy!
How To Make it Gluten free
Substitute all-purpose flour with gluten-free flour.
Keywords: Pumpkin Pecan Cobbler
Find it online: https://nodashofgluten.com/pumpkin-pecan-cobbler/