Sticky Pumpkin Pecan Cobbler (Gluten-Free Option, Vegan Option)

One last hurrah for Pumpkin Spice szn 🧡

Here's what you'll need:

✨ 1 ¼ cup all purpose flour (can sub 1:1 GF flour)

✨ 2 tsp pumpkin pie spice

✨ 2 tsp baking powder

✨ ½ tsp salt

✨ ¾ cup granulated sugar

✨ ¼ butter, melted (can use vegan butter)

✨ ½ cup pumpkin puree

✨ ⅓ cup milk of choice

✨ 2 tsp vanilla extract

For the topping:

✨ ⅓ cup Pumpkin Spice Granola Butter®

✨ ½ cup chopped pecans

✨ ½ cup granulated sugar

✨ ½ cup brown sugar or coconut sugar

✨ 1 ½ cups hot water

 

Here's what you'll do:

✨ Preheat oven to 350F. Coat an 8” cast iron skillet or 8” square baking pan with nonstick cooking spray; set aside.

✨ In a large bowl whisk together the flour, pumpkin pie spice, baking powder, salt, and granulated sugar. Set aside.

✨ In a medium bowl, whisk together the melted butter, pumpkin puree, milk, baking powder, salt, and granulated sugar. Then, pour the wet ingredients into the dry ingredient mixture, and stir until well combined. The batter should be thick!

✨ Spread the batter into the prepared pan. Then, dollop the Pumpkin Spice Granola Butter® on top of the batter, and use a toothpick or knife to swirl around. Set aside.

✨ Next, make the topping. In a medium bowl, mix together the granulated sugar and brown or coconut sugar. Stir in the pecans to combine.

✨ Sprinkle this mixture on top of the cake batter.

✨ Immediately pour the hot water onto the topping and DO! NOT! STIR!

✨ Place the pan on a baking sheet and bake for 50-60 minutes, until the center is set (although there will be a sauce formed underneath the cake from the water and sugar combining).

✨ Allow to cool for 15 minutes. Then, sprinkle with powdered sugar and/or ice cream and whipped cream if desired. Enjoy!!