A Good Way to Start the Season: Pumpkin Pecan Cobbler

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I made a stop at the CVS around the corner from the WOUB Studios and there it was. Right next to the marked down flip flops and water shoes – the pumpkin end cap was full. Cookies, oatmeal, and pumpkin spice k-cups were out on display. It’s that time of year that everyone goes a little pumpkin crazy. In fact, in recent years companies have spent a lot of time and money to let you get your pumpkin fix. There are a lot of theories as to why people have latched on to the pumpkin phenomenon. Here’s an article that talks about some of those theories. 

Here’s a recipe by that gives that fall feeling – pumpkin, with a feeling of pecan pie.


Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes


  • 1 cup + 3 tablespoons all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup granulated sugar
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • 1/2 teaspoon cloves
  • 1/2 cup pumpkin puree
  • 1/4 cup milk
  • 1/4 cup melted butter or vegetable oil
  • 1 1/2 teaspoons vanilla
  • topping:
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup chopped pecans
  • 1 1/2 cups very hot water


  1. Preheat oven to 350 degrees.
  2. In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.
  3. In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.

In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.

Recipe and photos by Lauren answers some questions on this recipe at this link.