Easy Pumpkin Cobbler Recipe

I have been watching for ages to proportion this top notch recipe for clean pumpkin cobbler. for the reason that these days is the first day of September, I figured it's miles near enough to fall that pumpkin recipes are now desirable! 




I certainly made this recipe in advance this 12 months. March I think. but by the time I got the pics all edited, heat climate was just across the corner, and i knew nobody changed into thinking about pumpkins anymore. So I decided to attend to share it. It turned into so delicious, i will’t wait to make it again!

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INGREDIENTS


  • 1 1/4 cups flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/4 tsp ground cloves
  • 1/4 tsp ginger
  • 1 cup canned pumpkin
  • 1/4 cup oil
  • 1 tsp vanilla

Topping

  • 1 cup brown sugar
  • 1/2 tsp cinnamon
  • 1/3 cup chopped pecans or walnuts
  • 1 1/2 cups hot water

INSTRUCTIONS


  1. Whisk collectively the flour, baking powder, salt, sugar, and spices. add the pumpkin, oil, and vanilla. Stir simply until combined. unfold right into a well greased round casserole dish or nine" square pan.
  2. blend collectively the brown sugar, cinnamon, and walnuts in a small bowl. Sprinkle lightly over the batter. Pour warm water over the top.
  3. Bake at 350° for about 50-60 minutes. The cake will upward thrust to the pinnacle, it have to be cooked thru, however there may be sauce at the lowest.
  4. Serve warm with vanilla ice cream.

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