Aaahh, October. The breeze turns cooler, carrying chill and thoughts of pumpkins, cinnamon, holidays, and warm comfort food, and the cravings start kicking in for items served in a Thanksgiving dinner. You can almost smell the cloves and nutmeg already! With pumpkins becoming abundant, as one prepares any food, the mind tends to drift towards pumpkin-based favorites. Pies, breads, coffees, desserts – the options are endless and delicious! For October’s Now Serving, I present a Pumpkin Pecan Cobbler, a perfect pairing for any time coffee is served. This particular recipe is more like an upside-down cake with a caramel sauce at the bottom than a cobbler in a 13×9, and it serves up to 16. It can also be halved and baked in an 8-inch casserole dish. More pecans, vanilla ice cream, and a cup of coffee complete this dish! Now Serving, Pumpkin Pecan Cobbler!
For the cobbler-
2 cups + 6 tbsp all-purpose flour
4 tsp baking powder
1 tsp salt
1 1/2 cups sugar
2 tsp cinnamon
1 tsp nutmeg
1 tsp ground cloves
1 cup pumpkin puree, not pre-seasoned pie filling
1/2 cup milk
1/2 cup melted butter
1 tbsp vanilla
For the topping-
1 cup sugar
1 cup brown sugar
1/2 cup chopped pecans
3 cups very hot water
Instructions-
1) Preheat oven to 350 degrees.
2) In a medium bowl, stir together flour, baking powder, salt, sugar, and spices. Set it aside.
3) In a smaller bowl, stir pumpkin, milk, melted butter, and vanilla together to combine. Pour wet ingredients into the dry ingredients and mix well to create a thick batter. Pour into an ungreased 13×9 pan with high sides and spread evenly.
4) In a separate bowl, stir sugars and pecans together. Spread evenly over the top of the pumpkin batter. Slowly pour the hot water over the pecan/sugar mixture, and DO NOT MIX. Bake 30-40 minutes or until the middle is set and an inserted toothpick comes out clean.
5) Cool for 5-10 minutes before serving with more pecans and vanilla ice cream if desired.
