Ingredients
Scale
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 1/4 cup milk
- 1/4 cup melted butter
- 1 teaspoon vanilla extract
- 1/2 cup chopped pecans
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar (for the topping)
- 1 1/2 cups boiling water
Instructions
- Preheat your oven to 350°F (175°C). In a large mixing bowl, whisk together the flour, baking powder, salt, 3/4 cup granulated sugar, cinnamon, nutmeg, and ginger. In a separate smaller bowl, combine the pumpkin puree, milk, melted butter, and vanilla extract. Stir the wet ingredients into the dry ingredients until just combined. The batter will be thick. Spread this mixture evenly into an ungreased 8×8-inch baking dish.
- In a small bowl, mix the 1/2 cup brown sugar, the remaining 1/2 cup granulated sugar, and the chopped pecans together. Sprinkle this mixture evenly over the top of the pumpkin batter in the baking dish. Ensure the sugar and nuts cover the entire surface to create an even crust.
- Carefully pour the 1 1/2 cups of boiling water over the entire mixture. Do not stir the contents of the dish. This step is crucial for creating the sauce at the bottom. The water will sit on top of the sugar and nuts, but as it bakes, it will sink through and combine with the sugars to create a thick caramel sauce underneath the cake layer.
- Place the dish in the preheated oven and bake for 40 to 45 minutes. The cobbler is done when the top is set and the sauce is bubbling around the edges. Remove the dish from the oven and let it stand for 10 to 15 minutes before serving. This resting period allows the sauce to thicken slightly.
- Scoop the warm cobbler into bowls, making sure to spoon plenty of the hidden caramel sauce from the bottom over each serving. Serve immediately while warm, ideally with a large scoop of vanilla bean ice cream or a dollop of fresh whipped cream.
- Cook Time: 60 minutes