Another pumpkin recipe for fall? Groundbreaking. I’m not even sorry. Looking for something that tastes like sweater weather? This is it.
what you need:
- 1 1/4 cups all purpose flour
- 2 tsp baking powder
- 1/4 teaspoon kosher salt
- 3/4 cup granulated sugar
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/4 tsp ginger
- 1 cup pumpkin NOT PUMPKIN PIE FILLING, REGULAR PUMPKIN
- 1/4 cup vegetable oil
- 1 tsp vanilla
- Vanilla ice cream, for serving.
Topping:
- 1 cup brown sugar
- 1 tsp cinnamon
- 1 1/2 cup HOT water
what you need to do:
- Preheat your oven to 350 degrees F. Grease a 9×13 casserole dish with nonstick spray.
- In a large bowl, combine flour, baking powder, salt, sugar, cinnamon, nutmeg, cloves, and ginger.
- Make a well in the middle of the dry ingredients, and then add in the pumpkin, oil, and vanilla. Mix until fully combined.
- Pour into the bottom of your casserole dish and spread out evenly. The batter will be thick.
- In a small bowl, make the topping by mixing the brown sugar with the cinnamon. Sprinkle it evenly over the top of the batter in the casserole dish.
- This next step is very weird, I know. But TRUST.
- Very gently and slowly, pour the hot water over the top. Place in the oven and bake for about 40 – 45 minutes, or until fully baked in the center.
- Remove from oven and serve immediately with vanilla ice cream!
