Description
This Pumpkin Skillet Cobbler is a warm, comforting dessert featuring a smooth pumpkin base topped with a homemade cake-like topping. Baked in a skillet, it combines the rich flavors of pumpkin pie spice with a slightly crunchy golden crust and is perfect when served with vanilla or cinnamon ice cream and a sprinkle of chopped chocolate.
Ingredients
Scale
Pumpkin Base
- 1/2 cup brown sugar
- 2 large eggs
- 1 (15-ounce) can pumpkin puree
- 3/4 cup evaporated milk
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Cake Topping
- 1 cup all-purpose flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter, melted
For Serving
- Vanilla or cinnamon ice cream
- Chopped chocolate for topping
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit. Prepare a 10-inch oven-safe skillet for baking.
- Mix Pumpkin Base: In a large bowl, whisk together the brown sugar and eggs until smooth. Add the pumpkin puree, evaporated milk, pumpkin pie spice, salt, and vanilla extract. Stir until the mixture is completely smooth and well combined. Pour this pumpkin mixture into the prepared skillet.
- Prepare Cake Topping: In a separate small bowl, whisk together the all-purpose flour, sugar, baking powder, and salt. This mixture will act as the cake-like topping for the cobbler.
- Assemble Cobbler: Evenly sprinkle the dry cake topping mixture over the pumpkin filling in the skillet. Drizzle the melted butter evenly over the top of the flour mixture to help create a golden, slightly crispy crust.
- Bake: Place the skillet in the oven and bake for 55 to 60 minutes. The topping should be slightly golden and set to mark doneness. After baking, remove the skillet from the oven.
- Cool and Set: Allow the cobbler to cool in the skillet for at least 30 minutes. This resting period lets the dessert set properly and prevents a gooey interior.
- Serve: Serve the pumpkin skillet cobbler warm or at room temperature topped with a scoop of vanilla or cinnamon ice cream, a sprinkle of cinnamon or pumpkin pie spice if desired, and chopped chocolate for extra flavor and texture.
Notes
- The texture of this pumpkin cobbler is similar to a gooey pumpkin brownie or cake rather than a traditional fruit cobbler.
- Allowing the cobbler to cool and set for at least 30 minutes is essential to achieve the correct consistency.
- Use a 10-inch oven-safe skillet to ensure even baking and easy serving.
- For a dairy-free version, substitute the evaporated milk and butter with plant-based alternatives.
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 320
- Sugar: 27g
- Sodium: 220mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 70mg
