Sticky Pumpkin Pecan Cobbler
Serves 230 mins prep40 mins cook
It’s so cozy, with a perfectly soft texture, is filled with alllll the warming spices and a perfect crunch from the pecans in each bite 🍂 Everything your week needs and more (and that should be the only description you need to start pulling the ingr
0 servings
What you need
Instructions
Preheat oven to 350F. Coat an 8” cast iron skillet or 8” square baking pan with nonstick cooking spray; set aside. In a large bowl whisk together the flour, pumpkin pie spice, baking powder, salt, and granulated sugar. Set aside. In a medium bowl, whisk together the melted butter, pumpkin puree, milk, baking powder, salt, and granulated sugar. Then, pour the wet ingredients into the dry ingredient mixture, and stir until well combined. The batter should be thick! Spread the batter into the prepared pan. Then, dollop the granola butter on top of the batter, and use a toothpick or knife to swirl around. Set aside. Next, make the topping. In a medium bowl, mix together the granulated sugar and brown or coconut sugar. Stir in the pecans to combine. Sprinkle this mixture on top of the cake batter. Immediately pour the hot water onto the topping and DO! NOT! STIR! Place the pan on a baking sheet and bake for 50-60 minutes, until the center is set (although there will be a sauce formed underneath the cake from the water and sugar combining). Allow to cool for 15 minutes. Then, sprinkle with powdered sugar and/or ice cream and whipped cream if desired.View original recipe