Caramel Pumpkin Pie Cobbler
Not sure what to bring to Thanksgiving dinner? Our Caramel Pumpkin Pie Cobbler adds a unique twist to a classic pie!
Prep
Cook
Wait
5m
| Category: | Desserts |
| Seasons | |
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Ingredients
Cobbler
| 1 Oakdell Cage Free Egg |
| 1 cup + 3 tbsp all-purpose flour |
| 2 tsp baking powder |
| 1/2 tsp salt |
| 3/4 cup granulated sugar |
| 3 tsp pumpkin pie spice |
| 1/2 cup pumpkin puree |
| 1/4 cup milk |
| 1/4 cup vegetable oil |
| 1 1/2 tsp vanilla |
Crunchy top
| 1/2 cup granulated sugar |
| 1/2 cup brown sugar |
| 1/4 cup chopped pecans |
| 1 1/2 cups very hot water |
Toppings
| Salted caramel sauce |
| Pecans |
| Vanilla ice cream |
| Mint leaves |
Caramel Pumpkin Pie Cobbler Directions
- Preheat oven to 350º Spray 9x9 pan with non-stick cooking spray.
- In a medium bowl, whisk together flour, baking powder, salt, sugar, and pumpkin pie spice. Set aside.
- In a small bowl, mix together Oakdell egg, pumpkin, milk, melted butter, and vanilla together to combine. Pour pumpkin mixture into the flour mixture and stir until combined. Pour into prepared dish.
- In a small bowl, make crunchy topping by stirring sugar, brown sugar, and pecans together. Sprinkle over the top of the batter evenly. Pour hot water over the top, DO NOT STIR.
- Place dish on a baking sheet and bake for 40 minutes or once the middle is set. Cool 5-10 minutes before Serve with caramel, pecans, and vanilla ice cream. Garnish with mint leaves, if desired.
