Pumpkin. Pecan. Cobbler.

It’s National Pumpkin Day! I’m also going to have to confess something: deep inside of me lives a basic bitch who loves any and everything pumpkin spiced and wants to wear leggings and (fake) uggs 24/7, so when I came across this recipe from Lauren’s Latest I knew I had to make this like… yesterday.

I have never in my life cooked anything like this, and I wasn’t sure if it would turn out right. But Lauren’s directions are indeed correct and this is actually super easy to whip up! I made a big batch of this for a birthday brunch so I doubled the recipe, but if you’re just making this at home you can use the original measurements below. Sidenote, I cut down the sugar a bit and it still came out pretty sweet, but if you’ve got a sweet tooth I’d use the original measurements from Lauren.

You’ll need:

Cake:

1 cup + 3 tablespoons flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 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
1 1/2 teaspoons vanilla

topping:

1/4 cup granulated sugar
1/4 cup brown sugar
1/4 cup chopped pecans
1 1/2 cups super hot water

Preheat your oven to 350 degrees. Combine your dry ingredients in one bowl and your wet ingredients in another.

Pour the wet ingredients into the bowl with your dry mixture and it should form a thick batter. Pour the batter into a prepared pan – an 8×8 dish should do fine for this recipe. If you double it like I did, use a 13×9 dish.

Combine the sugar, brown sugar, and pecans and sprinkle all over the batter. Get some suuuuuper hot water and pour this all over the top. I know, this makes zero sense but ~*science*~.

Carefully place this into the oven for about 40 minutes, or until it seems set. It may look super jiggly after 40 minutes but that’s because the water and sugar have formed a glorious sauce that the cake is now floating on, so make sure to actually test the middle of the cake with a pick!