Ingredients

Gathering the ingredients for this cobbler is as straightforward as a walk through your local grocery store. Here’s what you’ll need:

1 cup all-purpose flour
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground ginger
1 cup canned pumpkin puree
1/2 cup whole milk
1/4 cup unsalted butter, melted
1 teaspoon vanilla extract
3/4 cup chopped pecans
1/2 cup packed brown sugar
1 1/2 cups hot water

For substitutions, feel free to use almond milk in place of whole milk for a dairy-free option, or swap the pecans with walnuts if that’s what you have on hand. The key here is to keep it simple and delicious, just the way my family taught me.

Instructions

Creating this cobbler is as easy as pie! Here’s how to bring it to life:

Preheat your oven to 350°F (175°C). Grease a 9×9-inch baking dish with butter or non-stick spray.
In a large bowl, whisk together the flour, granulated sugar, baking powder, salt, cinnamon, nutmeg, and ginger.
In a separate bowl, mix the pumpkin puree, milk, melted butter, and vanilla extract until smooth.
Combine the wet ingredients with the dry ingredients, stirring just until combined. Be careful not to overmix — a few lumps are okay.
Pour the batter into the prepared baking dish and spread it evenly.
Sprinkle the chopped pecans evenly over the batter. Follow with the brown sugar.
Carefully pour the hot water over the entire dish. Do not stir.
Bake for 40-45 minutes, or until the top is golden brown and the cobbler is bubbling around the edges. The center should be set but still a bit soft — it will continue to set as it cools.
Remove from the oven and let it cool slightly before serving. This cobbler is best enjoyed warm, with a scoop of vanilla ice cream or a dollop of whipped cream.

Each bite will remind you of cozy autumn days, with the perfect blend of sweet and spice.

Author: Jenny
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Dish
Method: Cooking
Cuisine: International