Pumpkin Pecan Cobbler

I can’t decide which part of this Pumpkin Pecan Cobbler has me most smitten. The soft, buttery texture? The cinnamon brown sugar topping? The fact that this Pumpkin Pecan Cobbler makes its own hot caramel sauce in the pan as it bakes?

Ingredients:

• PUMPKIN LAYER:
• 1/2 cup + 3 tablespoons all purpose flour
• 1/2 cup whole wheat pastry flour (or additional all purpose flour)
• 2 teaspoons baking powder (I prefer aluminum free)
• 1/2 teaspoon kosher salt
• 2/3 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1/2 cup pumpkin puree
• 1/4 cup, plus 1 tablespoon milk (any kind you like—I used skim), at room temperature
• 1/4 cup unsalted butter, melted and cooled
• 2 teaspoons pure vanilla extract
• TOPPING:
• 1/2 cup granulated sugar
• 1/2 cup brown sugar (light or dark—I used dark)
• 1/4 teaspoon ground cinnamon
• 1/3 cup chopped pecans
• 1 1/2 cups very hot water
• Vanilla ice cream, heavy cream, and/or whipped cream for serving

Directions:

1. Preheat the oven to 350 degrees F. Lightly coat a 2-quart casserole dish with cooking spray (a deep 8×8-inch or 9×9-inch pan will work also).
2. In a medium bowl, whisk together the all purpose flour, pastry flour, baking powder, salt, granulated sugar, cinnamon, ginger, nutmeg, and cloves. Set aside.
3. ...................

For Complete Instructions : www.wellplated.com

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