Pumpkin Cobbler Recipe
This pumpkin cobbler recipe is just in time for fall baking!
Ingredients
- • ½ cup of butter melted
- • 1 cup of granulated sugar
- • 1 cup of all-purpose flour
- • 4 teaspoon baking powder
- • ¼ teaspoon salt
- • 1 cup of half and half may substitute milk
- • 2 teaspoons of vanilla extract
- • 3 cups of pumpkin
- • 1 cup of evaporated milk
- • 2 large eggs
- • 1⅛ cup of granulated sugar
- • ⅔ cup of light brown sugar
- • 1 tablespoon flour
- • 2 teaspoon pumpkin pie spice or ⅓ teaspoon each of ginger, cloves and nutmeg and ¾ teaspoon of cinnamon
- • 2 tablespoon butter make certain it's cold and cut into small pieces
- • 4 tablespoons of granulated sugar
Topping
- • 1 cup of powdered sugar
- • 3 tablespoons of half and half
- • ½ teaspoon of vanilla extract
- • ½ cup of marshmallow fluff
- • 1 cup of pecan halves
Instructions
- Start by preheating the oven to 350 degrees.
Once preheated, take the sugar, salt, flour, and baking powder and combine all the ingredients into a bowl. Then add in the vanilla and milk. Mix and set aside for later.- Melt the butter and pour it into a 13X9" baking pan. Then take your mixture from earlier and pour that into the pan as well.
- Grab a different large bowl and mix the milk, eggs, pumpkin, brown sugar, 1 cup of sugar, flour, and spices. Pour that mixture over the top of the crust mixture that is already in the pan. Dot the 2 tablespoons of butter on the mixture and then sprinkle 4 tablespoons of sugar across. As it is baking, the crust will rise.
- To make the topping, mix the half and half, marshmallow fluff, and vanilla until smooth.
- Put the cobbler in the oven and bake for 1 hour or until a toothpick comes out clean. The top should also be brown.
- Once done, remove from the oven and put on a wire rack to cool. Scoop out and add to dishes then drizzle the tops with the marshmallow topping. Sprinkle with pecan pieces if you want!
Nutrition
Serving: 1g
