This dessert is amazing. It’s seriously the best dessert I’ve had in a long, long time! I think it’s restaurant quality and yet it’s so simple.
A couple friends of mine made this dessert the same day I made it. They ate it all in two days and then made it again! I ended up eating most of ours so I didn’t need to make a 2nd batch.
Seriously – you have to make this (but not when you’re supposed to be on a diet)…
The original recipe comes from Lauren’s Latest here. The only change I made was to reduce the white sugar in the cake from 3/4 cup to 2/3 cup. It’s a pretty sweet dessert to begin with, so I felt that reducing the sweetness of the cake was a good idea.
Make it and let me know what you think! It’s a keeper!
Pumpkin, Pecan & Caramel Cobler
Makes up to 8 servings (depends how much you want to keep for yourself)
Prep: 10 mins
Bake: 40 mins
Cool: 10 mins
1 cup + 3 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2/3 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
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans
1 1/2 cups very hot water
Preheat oven to 350F. Grease an a 8-inch baking dish with high sides.
In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
In a smaller bowl, stir together pumpkin, milk, melted butter and vanilla.
Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into baking dish.
In a separate bowl, stir together the topping ingredients: sugar, brown sugar and pecans. Spread evenly over top of the batter. Slowly pour hot water over top of the sugar topping. Do not stir it! Make sure the pecans are still evenly distributed.
Place on a cookie sheet (in case it bubbles over) and bake for 40-45 minutes (until the middle is set).
Cool 10 minutes before serving. Serve with more pecans and a good quality vanilla ice cream. Devour!
Adapted from: Lauren’s Latest