You can make this ahead, but keep this in mind:  this definitely tastes best when it is warm. So if you do make it ahead, you can under-bake it a little, and then finish the baking right before you plan to serve it,

Alternatively, you could make up the cobbler and then put it in the oven right before you sit down to dinner. That way, it will be ready to eat about the same time as you finish dinner.

If you have any leftovers, which is highly unlikely, you can reheat them in the microwave. They would be great for breakfast or a snack the next day.

 

INGREDIENTS

For The Cake

1¼ cups flour
2 tsp baking powder
¼ tsp salt
¾ cup sugar
1 tsp cinnamon
½ tsp nutmeg
¼ tsp ground cloves
¼ tsp ginger
1 cup canned pumpkin
¼ cup oil
1 tsp vanilla

For The Topping
1 cup brown sugar
½ tsp cinnamon
1/3 cup chopped pecans or walnuts
1½ cups hot water

 

INSTRUCTIONS

Whisk together the flour, baking powder, salt, sugar, and spices. Add the pumpkin, oil, and vanilla. Stir just till blended.

Spread into a well-greased round casserole dish or 9″ square pan.

Mix together the brown sugar, cinnamon, and walnuts in a small bowl. Sprinkle evenly over the batter. Pour hot water over the top.

Bake at 350° for about 50-60 minutes. The cake will rise to the top, it should be cooked through, but there will be sauce at the bottom.  Serve warm with vanilla ice cream.

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Quick Tip:  If you don’t like the idea of using canned pumpkin, you can buy a small pumpkin, peel it, cook it and puree it. Then proceed with the recipe, as written.

Recipe and image courtesy of Kara at Creations By Kara