This Pumpkin Pecan Cobbler is a decadent and rich dessert that is a perfect celebration of fall flavors!
The Winning Recipe of Sunflour Power Bake-Off in Little Rock, Submitted by Lenda Hood, courtesy of Sunflour/Hopkinsville Milling Company
Pumpkin Pecan Cobbler
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- Prep Time
- Minutes
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- Cook Time
- Minutes
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- Yield
- 8" square baking pan
- Difficulty Level Easy
Ingredients
- 1 ¼ cups Sunflour Self-Rising Flour (if you do not have self-rising flour, use 1 cup and 3 tablespoons of Sunflour plain flour, 2 teaspoons of baking powder, and ½ teaspoon of salt)
- ¾ cup sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
- 1 teaspoon cloves
- ½ cup pumpkin puree
- ¼ cup milk
- ¼ cup melted butter
- 1 ½ teaspoons vanilla extract
- For the topping:
- ½ cup sugar
- ½ cup light brown sugar
- ¼ cup pecan pieces (halves may also be used if you prefer)
- 1 ½ cups very hot water
Instructions
- Preheat oven to 350*
- Grease an 8" square baking pan.
- Stir together self-rising flour with sugar and spices in a medium size bowl. (If using plain flour, stir in baking powder and salt as well)
- In another medium size bowl, stir together pumpkin puree, milk, melted butter, and vanilla extract.
- Pour dry ingredients into wet ingredients and stir until combined. Batter will be stiff.
- Spread batter evenly in greased pan.
- Prepare topping:
- Mix together ingredients for the topping: sugar, brown sugar, and pecan pieces.
- Spread topping evenly over batter, then pour hot water over topping. DO NOT STIR!
- Bake in preheated oven for 40 minutes or until it looks settled.
- Optional!
- Especially tasty with vanilla ice cream and extra toasted or candied pecans.
- Servings : 6-8
- Course : Dessert
- Recipe Type : Cakes & CupcakesDessertsThanksgiving
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