PUMPKIN COBBLER
from the kitchen of Jill Bates
•1 1⁄4 cups flour
• 2 tsp baking powder
• 1⁄4 tsp salt
• 3⁄4 cup sugar
• 1 tsp cinnamon
• 1⁄2 tsp nutmeg
• 1⁄4 tsp ground cloves
• 1⁄4 tsp ginger
• 1 cup canned pumpkin
• 1⁄4 cup oil
• 1 tsp vanilla
1. 1 cup brown sugar
2. 1⁄2 tsp cinnamon
3. 1/3 cup chopped pecans or walnuts
4. 1 1⁄2 cups hot water
1. Whisk together the flour, baking powder, salt, sugar and spices
2. Add the pumpkin, oil and vanilla. Stir just till blended.
3. Spread into a well-greased, round casserole dish or 9” square pan.
4. Mix together the brown sugar, cinnamon and walnuts in a small bowl. Sprinkle evenly over the batter. Pour hot
water over the top.
5. Bake at 350 for about 50-60 minutes.
6. The cake will rise to the top, it should be cooked through, but there will be sauce at the bottom.
7. Serve warm with vanilla ice cream.