You will love this dish for several reasons, the first being that you likely have everything you need to prepare it already sitting on your pantry shelves. NO extra trip out to the store means you can think it and bake it within an hour’s time! The results are huge, so do get started soon.

The spices in the cobbler whisper October’s name: cinnamon, nutmeg, and ground cloves. You know how good this will be just thinking about that combo, right? Finding yourself smack in the middle of Fall usually means one thing in the kitchen, and that is pumpkin! There’s enough pumpkin purée in the dish to provide that special autumnal flavor and the spices are a nod themselves to our cooler temperatures.

I was a little leery of the recipe’s instructions for pouring hot water over the topping before baking but was totally delighted with the results. As the water incorporates into the batter while baking, a rich creamy caramel sauce results, perfect for spooning over each serving.  That saucy caramel is one of the best things about the dish.

The second reason I love this recipe (and many thanks to friend Micki Welsh for finding it and knowing that I would enjoy it!) is that it is a snap to make. You will need three bowls for the dry, wet, and topping ingredients but there is no need even for your hand mixer. Simply combine wet with dry ingredients then sprinkle over the topping; add the hot water, and into the oven it goes.

Do try this one when cooler weather rolls around. If you are a pumpkin person (and I know many), you will be delighted by this cobbler. You will also find that a scoop of rich country-style vanilla ice cream is the only accompaniment you’ll want. Add friends and family and it’s Pumpkin Heaven, y’all!

Pumpkin Pecan Cobbler

Ingredients

1 cup plus 3 T. flour
2 t. baking powder
1/2 t. salt
3/4 cup sugar
1 t. cinnamon
1/2 t. nutmeg
1/2 t. ground cloves
1/2 cup pumpkin purée
1/4 cup milk
1/4 cup melted butter
1-1/2 t. vanilla

Directions: Preheat oven to 350. Combine flour, baking powder, salt, sugar, and spices in a large bowl and stir to combine. In a smaller bowl, combine pumpkin, milk, butter, and vanilla. Combine wet ingredients with dry and stir to blend all thoroughly, forming a thick batter. Scrape into an 8” baking dish with high sides.

Topping Ingredients

1/2 cup sugar
1/2 cup brown sugar
1/4 cup chopped pecans
1-1/2 cups very hot water

Directions. In small bowl, combine the sugars and the pecans. Sprinkle on top of the batter in the baking dish. Slowly add the hot water, do not stir. Bake for 40 minutes or until the middle of cake is set. Cool 10 minutes before serving. Garnish with vanilla ice cream and additional pecans, chopped coarsely.