'Tis the season of pumpkin EVERYTHING - pumpkin spice lattes, pumpkin pies...but this Pumpkin Pecan Cobbler really takes the cake (or...the cobbler). This dessert is the ultimate pumpkin lava-like sensation. It really is absolutely decadent, gooey, and over the top for those pumpkin lovers out there.
We baked our Pumpkin Pecan Cobbler in this show-stopping Staub Pumpkin Cocotte. This is a beautiful cast iron pot in the shape of a pumpkin to keep things festive! You'll be sure to impress as the heat distribution in this will cook your cobbler to perfection. You won't be able to get enough of this exquisite treat!
- 1 cup + 3 tablespoons all purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 3/4 cup granulated sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cloves
- 1/2 cup pumpkin puree
- 1/4 cup milk
- 1/4 cup melted butter or vegetable oil
- 1 1/2 teaspoons vanilla
For the topping
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1/4 cup chopped pecans
- 1 1/2 cups very hot water
Preheat oven to 350 degrees.
In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine.
Pour wet ingredients into dry ingredients and mix to create a thick batter.
Pour into your pumpkin cocotte, dutch oven or an 8-inch casserole dish with high sides.
In a separate bowl, stir sugar, brown sugar and pecans together.
Spread over the top of the batter evenly.
Pour hot water over the entire thing (without stirring a thing!) and bake for 40 minutes or once the middle is set. Be sure to place on a baking sheet in case it bubbles over.
Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.