bcmom's kitchen

bcmom's kitchen

Friday, December 18, 2015

Pumpkin Cobbler

I pinned this recipe a while back and finally made it right before Thanksgiving.  It's kind of like a Hot Fudge Sundae Cake, only instead of chocolate it's made of pumpkin and spice.  Oh, this is amazing!  I was seriously tempted to make this instead of pumpkin pie for Thanksgiving.  It's that good.

I ended up making a pumpkin pie and those yummy Pumpkin Pie Crumb Bars instead, but I just may have to make this next year.  And a time or two between now and then, of course.  It's really simple to make, using ingredients you probably already have on hand, and so good.

Pumpkin Cobbler
from Lauren's latest

  • 1 cup pumpkin puree
  • 2 T milk
  • 1/4 cup melted butter
  • 1-1/2 tsp. vanilla
  • 1-1/4 cups unbleached flour
  • 2 tsp. baking powder
  • 1/2 tsp. salt
  • 3/4 cup granulated sugar
  • 1 tsp. cinnamon
  • 1/2 tsp. nutmeg
  • 1/4 tsp. cloves
  • topping:
    * 1/2 cup granulated sugar
    * 1/2 cup brown sugar
    * 1/4 cup chopped pecans
    * 1-1/2 cups very hot water
  1. Preheat oven to 350° F.
  2. In a medium sized bowl, stir pumpkin, milk, melted butter and vanilla together.  Mix flour, baking powder, salt, sugar and spices and stir into wet ingredients to create a thick batter. 
  3. Pour into a 1-1/2 quart casserole dish with high sides.
  4. In a separate bowl, stir sugar, brown sugar and pecans together. Spread evenly over the top of the batter. Pour hot water over the top.  Do not stir.
  5. Bake for 45-50 minutes or until the middle is set. {Be sure to place on a baking sheet in case it bubbles over.} 
  6. Cool 5-10 minutes before serving. Serve with vanilla ice cream or whipped cream.

It looks like an ordinary cake when you pull it out of the oven, but just wait until you scoop some of it out of the baking dish!  Hiding under that cake is a rich, amazing syrup.

It's really good nice and hot straight out of the oven with some vanilla ice cream on top - and then some of the syrup spooned over the top.  It's also very, very good the next day - cold with some whipped cream on top.  I think it might be even better.

Be sure to let me know how you like it.

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