I might have mentioned (but if I haven’t I’m doing it now) that due to life being life and things falling haphazardly into place as they often do but I will be moving back in with my parents until I get married in January! Why? because my roommate was able to find someone to replace me which is great for her and I’m so happy she has found one! But unfortunately the new gal needs to be out of her old place by the end of October. So what I’ve done so far is move all of my big furniture to our future home that my fiance is getting ready for us.
Does it sound complicated? Good. ‘Cause it is haha.
The whole upshot of telling you all that is that I’ll be living out of suitcase for the next two months going back and forth between our future home and my parents. So all of my belongings (including food, glasses, dishware and everything else) have to be moved in…and soon.
That means I’ve been needing to clear out my pantry and I realized that because of my love of baking I have at least four different kinds of half finished open flours that need to be used and a bottomless bag of granulated sugar that just needs to go away. So you may end up with a number of cooking or baking posts for a few days while I try to downsize without wasting anything.
BUT we need to keep things fall themed and what kind of fall would it be without at least ONE pumpkin recipe? So I decided to make Pumpkin Pecan cobbler!
I found this recipe online somewhere a while ago, printed it out, and promptly never made it (if you recognize it please claim it and I’ll credit you on here!). Going through my unmade recipes box I found it and decided that it was the winner because (you guessed it) It used tons of the things I need to get rid of AND looked pretty tasty too!
So let’s get started!
1 cup + 3 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon (not pictured ran out of counter space 😦 )
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup melted butter or vegetable oil
1 1/2 teaspoons vanilla
And for the topping you’ll need:
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans
1 1/2 cups very hot water (that’s the little blue owl cup over there)
Got all your stuff? Good! Let’s GOOOOO!
1.) Pre-heat your oven to 350 degrees!
2.) Combine all of your dry ingredients in a medium bowl, that’s your baking soda, salt, flour, sugar, nutmeg, cinnamon, and cloves.
3.) Then in a smaller bowl, combine all your wet ingredients, that’s your pumpkin puree, vanilla, veggie oil (or melted butter), and milk.
4.) Then you’ll want to add your wet mix to your dry ingredients and stir until you get a nice thick batter. And I mean really thick, it’s not at all runny or drippy like cake batter it’s almost two clicks away from being bread doughy consistency. Like below:
6.) Next mix your toppings ingredients (except the hot water) in a small bowl and then spread it evenly across the top of your batter. It is going to look a bit buried under the sugar and pecans like this:
6.) Heat up some water. I use a VERY nifty electric kettle by Black and Decker. I bought a refurbished one off Amazon when I discovered herbal teas and I just love it. While the water heated up I started cleaning up my bowls and cups (do you every feel like all you do is wash dishes and do laundry? I sure as heck do)
7.) Then measure out your hot water and pour it right on top of everything. Resist the urge to stir it. Just let it sit on top there. It drove me nuts, it’s like a baking trust exercise for me.
8.) Pop it into the oven and let it back for around 40 minutes or until the middle section of the cobbler has set.
And Viola! Scoop and serve with some vanilla ice cream for delicious warm treat!
Do you have any favorite fall desserts? I wanna hear about them! Let me know in the comments below!