Pumpkin Skillet Cobbler
User Reviews
5
Pumpkin Skillet Cobbler
Description
Pumpkin Skillet Cobbler is made by mixing pumpkin puree with brown sugar, eggs, evaporated milk, and pumpkin pie spice, then pouring this mixture into an oven-safe skillet. The topping is a quick 'cake mix' made from flour, sugar, baking powder, and salt, sprinkled evenly over the pumpkin mixture with melted butter drizzled on top. The cobbler bakes until the topping is golden and set, developing a texture that's gooey and dense with a slightly crunchy cake surface.
The flavor is distinctly pumpkin with warm spices, balanced sweetness, and a moist, tender inside that contrasts with the crusty topping. Cooling the cobbler for at least 30 minutes is essential to achieve the right consistency and avoid a too-gooey center.
This dessert pairs well with ice cream flavors like vanilla or cinnamon, and chopped chocolate adds extra texture and flavor. It’s suitable as a cozy autumn or winter treat, served fresh from the skillet.
As noted, the texture is closer to a pumpkin brownie than a traditional fruit cobbler, emphasizing cake and gooey textures over chunks of fruit. Allowing the cobbler to cool before serving helps it firm up appropriately.
Ingredients
- 1/2 cup brown sugar
- 2 egg large
- 1 pumpkin puree 15-ounce can
- 3/4 cup evaporated milk
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup butter melted, unsalted
- vanilla ice cream for serving, or cinnamon ice cream
- chocolate chopped for topping
Instructions
- Preheat the oven to 350 degrees F. Have a 10-inch oven-safe skillet ready.
- In a large bowl, whisk together the brown sugar and eggs until smooth. Stir in the pumpkin puree, milk, pie spice, salt and vanilla extract until smooth. Pour the mixture in a 10-inch oven-safe skillet.
- In a small bowl, whisk together the flour, sugar, baking powder and salt. This is your homemade “cake mix” topping! Sprinkle it evenly over the pumpkin mixture. Drizzle the melted butter over top.
- Bake the cobbler for 55 to 60 minutes, until the topping is slightly golden and set. Remove the skillet and let it sit and cool for at least 30 minutes – this dessert needs 30 minutes to “set”! Otherwise, it will be somewhat gooey inside.
- Serve with ice cream, a sprinkle of cinnamon or pie spice and chopped chocolate.
- Note: the texture of this cobbler is much like this chocolate cobbler and NOT fruit cobbler. It’s almost like a gooey pumpkin brownie or cake with a semi-crunchy cake topping.
Notes
- Allow the cobbler to cool at least 30 minutes after baking to let it set properly and avoid a gooey texture.
- Serve with vanilla or cinnamon ice cream and chopped chocolate to complement the warm spices and pumpkin flavor.
- The topping acts as a quick cake layer, differentiating this from traditional fruit cobblers.
- Use canned pumpkin puree specifically; fresh pumpkin may affect texture and moisture.
User Reviews
Overall Rating
5
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