Gooey pumpkin cobbler
A luscious, spicy pumpkin cake with a gooey, sweet bottom layer.
Equipment
- 3 mixing bowls
- 1 set of meausring cups
- 1 set of measuring spoons
- 1 rubber spatula
- 1 9' x 9" square baking pan
Ingredients
Cobbler ingredients
- 1 cup plus 3 tablespoons all-purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
- 3/4 cup granulated white sugar
- 1 tap ground cinnamon
- 1/2 tsp ground nutmeg
- 1/2 tsp ground cloves
- 1/2 cup pure pumpkin puree
- 1/4 cup milk
- 1/4 cup melted unsalted butter or vegetable or canola oil
- 1 1/2 tsp vanilla extract
Topping ingredients
- 1/2 cup granulated white sugar
- 1/2 cup brown sugar
- 1/4 cup chopped pecans
Last ingredient
- 1 1/2 cup very hot water
Instructions
- Preheat the oven to 350 °F
- Mix the dry cobbler ingredients (flour, baking powder, salt, white sugar, and spices) in a large mixing bowl.
- Mix the pumpkin puree, milk, melted butter or vegetable oil, and vanilla in a separate bowl.
- Gently add the wet ingredients to the flour mixture,
- Mix the wet and dry ingredients and use a rubber spatula to transfer the entire mixture to a 9-inch baking dish.
- In a separate bowl, stir the sugar, brown sugar, and pecans together. Sprinkle evenly over the top of the batter evenly.
- Pour hot water over the entire baking dish. DO NOT STIR.
- Bake for 40 minutes or until the middle is set but NOT DRY.
Notes
Let the cake cool for about 10 minutes, scoop some into a bowl—be sure to get some of the goo in the bottom—add vanilla ice cream to the top of the cooled cake.