Indulge in a warm, gooey, and deeply satisfying pumpkin cobbler that brings the cozy essence of home-baked sweetness to your kitchen. This delightful dessert features a crunchy pecan bottom, a rich and spiced pumpkin base, and a perfectly caramelized sugary topping. It is an incredibly accessible treat that is perfect for busy parents or slow weekend afternoons, offering maximum comfort with minimal effort. This recipe is naturally vegetarian and completely free of any alcohol, making it a perfect family-friendly dessert.
1/3 cup unsalted butter, melted
1 cup pecans, roughly chopped
1 cup canned pumpkin
2 teaspoons vanilla extract
1 1/2 cups sugar
1 1/2 cups flour
2 1/4 teaspoons baking powder
3/4 teaspoon salt
2 teaspoons cinnamon
1 teaspoon pumpkin pie spice
1 1/2 cups light brown sugar, packed
1 teaspoon pumpkin pie spice
1 1/2 cups hot water
Preheat your oven to 350 degrees.
Spread the melted butter evenly across the bottom of a 9×13 baking pan, then sprinkle your chopped pecans on top.
In a large mixing bowl, whisk together the canned pumpkin, vanilla extract, and sugar until smooth.
Add the flour, baking powder, salt, cinnamon, and first measure of pumpkin pie spice to the pumpkin mixture, whisking until just combined.
Spoon this thick batter carefully over the butter and pecans in the pan without mixing the butter into the batter.
In a small bowl, whisk the brown sugar and the second measure of pumpkin spice together.
Sprinkle this brown sugar mixture evenly over the batter, then gently pour the hot water over the top.
Bake for 45-50 minutes until the top is bubbling.
Do not stir the batter once it is spooned over the butter and pecans; the layers will naturally form during baking. Serve warm, preferably with a scoop of vanilla ice cream or a dollop of whipped cream.
Find it online: https://elitesrecipes.com/pumpkin-cobbler/