“To be a Christian means to forgive the inexcusable, because God has forgiven the inexcusable in you.” ~C.S. Lewis

Pumpkin Cobbler



  • Cooking spray
  • 3 large eggs
  • ¾ cup packed light brown sugar
  • 1 (15-ounce) can pumpkin
  • ⅔ cup heavy whipping cream
  • 2 teaspoons vanilla extract
  • ¼ cup all-purpose flour
  • 1 ½ teaspoons ground cinnamon
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground nutmeg


  • 2 cups (about 8 ½ ounces) all-purpose flour
  • ¼ cup packed light brown sugar
  • 1 ½ teaspoons baking powder
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground cinnamon
  • 5 tablespoons cold unsalted butter, cubed
  • ¼ cup finely chopped toasted pecans
  • 1 cup whole buttermilk
  • 2 tablespoons unsalted butter, melted
  • 2 tablespoons turbinado sugar


Prepare the Filling: Preheat oven to 350°F. Lightly grease a 9-by-13-inch baking dish with cooking spray. Whisk together eggs and brown sugar in a large bowl, until thoroughly combined. Whisk in pumpkin, cream, vanilla, flour, cinnamon, salt, and nutmeg, until completely smooth. Pour into prepared baking dish.

Prepare the Biscuits: Whisk together flour, brown sugar, baking powder, salt, and cinnamon in a large bowl until combined. Cut butter into flour mixture using a pastry blender until mixture is crumbly. Stir in pecans. Add buttermilk, and stir just until mixture is combined. Using a 3 tablespoons ice cream or cookie scoop, drop a total of 12 scoops of biscuit dough onto filling, in 3 lengthwise rows of 4 each. Brush biscuits evenly with melted butter and sprinkle evenly with turbinado sugar. Bake in preheated oven until cobbler is set and biscuits are golden, 40 to 45 minutes. Cool about 15 minutes, and serve warm.

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