1 can (15 oz) pumpkin puree
1 cup pecan nuts
¾ cup brown sugar
½ cup granulated sugar
1 cup all-purpose flour
1 tsp baking powder
2 large eggs
½ cup milk
½ cup melted butter
1 tsp cinnamon
1 tsp nutmeg
1 tsp ginger
Preheat your oven to 350°F (175°C) and grease your baking dish to ensure easy release.
In a large mixing bowl, whisk together the pumpkin puree, melted butter, eggs, and milk until smooth.
Gradually mix in both the brown and granulated sugars until fully incorporated into the wet mixture.
In another bowl, combine the flour, baking powder, and your chosen spices. Stir well to ensure even distribution.
Gradually fold the dry ingredient mixture into the wet ingredients until just combined. Be careful not to overmix; small lumps are perfectly fine.
Gently fold in the pecans, reserving some for sprinkling on top.
Pour the batter into your pre-greased baking dish, smoothing out the top with a spatula.
Sprinkle the reserved pecans evenly over the top of the cobbler for an extra crunch.
Bake in the preheated oven for 35-40 minutes or until a toothpick inserted in the center comes out clean.
Allow the cobbler to cool for about 10 minutes before serving.
