I’ve held off on doing too many pumpkin recipes this season because it seems like every drink, dish, or dessert right now is pumpkin spice something or other, but now it’s time to unleash the pumpkin amazingness! If I could name this something else I would call it Dangerous Decadence, because that’s exactly what it is! It begins with a fluffy spiced pumpkin base and crunchy pecans baked right into the top of it. Then you whip up a potent sugary rum glaze that you allow to soak into the cobbler as it cools, creating gooey boozy richness in every bite. It makes for the perfect fall dessert.. or in my case: breakfast, dinner, and a midnight snack!
Recipe inspired by Lauren’s Latest Pumpkin Pecan Cobbler
(makes 8-10 servings)
1 1/4 cups all-purpose flour
2 tsp baking powder
1/2 tsp salt
3/4 cup sugar
1 tsp cinnamon
1/2 tsp nutmeg
1/4 tsp ground cloves
1/4 tsp ground ginger
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup unsalted butter, melted
1 1/2 tsp vanilla extract (I used rum)
1/2 cup chopped pecans (you can also use walnuts or almonds)
1/2 cup (1 stick) of unsalted butter
2 Tbs water
1/4 cup sugar
1/4 cup brown sugar
1/4 cup Sailor Jerry Rum
Preheat oven to 350 degrees F.
In a large bowl, whisk together flour, baking powder, salt, sugar, and spices. In a separate small bowl, whisk together pumpkin puree, milk, melted butter, and vanilla extract (or rum).
Add to dry ingredients and stir to completely mix.
Pour batter into a 9 inch un-greased casserole dish and smooth out with a rubber spatula. Sprinkle the top with chopped pecans until completely covered. Place in the oven to bake for 35 to 40 minutes or until a toothpick inserted into the center comes out clean.
When the cobbler has about 10 minutes to go, make the glaze.
Melt butter in a small saucepan, then stir in water and sugar. Boil for 4 to 5 minutes, stirring constantly. Remove from heat and stir in rum until completely mixed. Set aside until ready to use.
Place casserole dish on a cooling rack and use the toothpick to create small holes all throughout the top of the cobbler. Spoon a little over half of the rum glaze across the top, completely coating and allow it to soak in.
After most of it has absorbed, spread remaining glaze across the top. Allow it to continue to cool for another 10 to 15 minutes. While it’s still a little warm, cut up into sections and serve with a scoop of vanilla ice cream or whipped cream on top.