Pumpkin Walnut Cobbler

2015-11-03 21.30.25

I needed something to take to a Thanksgiving potluck for work yesterday so I decided this recipe would be the one of my choosing! As it was baking away, I thought, how the heck is this cobbler going to make it through the night at my house without anyone being able to try it.

You could smell the pumpkin, and spices, and even the brown sugar cooking away. It smelled so good that everyone was drooling!  I quickly decided to make another to leave at home. I am so thankful I did. Oh my goodness!

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This is a delicious recipe. The cobbler part is actually more like a gooey-ooey pumpkin caramel filling. It’s delicious! Maybe even to die for! Yep, it’s that good! Everyone really enjoyed it at work and at home. I doubled the recipe each time I made it. With that being said the recipe listed below will be the doubled version baked in a 9×13 pan, but you could half the recipe and bake it in and 8×8 pan!

2015-11-03 21.30.25

Ingredients:

  • 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 
  • 1-1/2 teaspoons vanilla

Topping:

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

Directions:

  1. Preheat your oven to 350 degrees.
  2. In a mixing bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
  3. In another 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 a 9×13 dish with high sides. Place this dish inside a pan just in case anything drips.
  4. Combine sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing please don’t stir … this is the secret! Bake for 40 minutes or once the middle is set. Cool for a half hour or so  before serving. I haven’t tried this but I am sure serving over ice cream could be amazing!!

Original Recipe Source

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