We need to make pumpkin cobbler a thing.
Some of you might already know this dessert. I didn’t realize it existed until I decided to create it — and then discovered it was already a thing. Now it’s one of my favorite things.
This is how it looks when it comes out of the oven. I had to show a picture so you’d believe the instructions below — because it tastes like pure fall comfort.
The idea started as pumpkin version of a chocolate skillet cobbler, and while the concept is similar, it also reminds me of those old-school dump cakes where you sprinkle a dry cake mix over the filling. The result is warm, soft and indulgent.
Texture note: this cobbler leans more toward a custardy, cake-like interior than a crunchy topping. If you want a bit of contrast, serve it with ice cream — the meltier, the better.
I want to eat the whole skillet.
The base is a pumpkin custard, and the top is a homemade dry “cake mix” of flour, sugar and baking powder sprinkled over before baking. It’s an easy, make-ahead dessert — just rewarm before serving so the ice cream melts decadently on top.
For serving, chai or vanilla ice cream is perfect; spiced ice cream complements the pumpkin spices beautifully. A handful of chopped dark chocolate scattered over the top adds a welcome chocolate note.
I have one more pumpkin dessert coming soon that does involve chocolate, so you can pick whichever combination you prefer — pumpkin, chocolate, or both.
Pumpkin Skillet Cobbler
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Ingredients
- 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
- 1 cup all-purpose flour
- 2/3 cup sugar
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1/4 cup unsalted butter melted
- vanilla or cinnamon ice cream for serving
- chopped chocolate for topping
Instructions
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Preheat the oven to 350°F. Prepare a 10-inch oven-safe skillet.
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In a large bowl, whisk together the brown sugar and eggs until smooth. Stir in the pumpkin puree, evaporated milk, pumpkin pie spice, 1/4 teaspoon salt and vanilla until combined. Pour this mixture into the prepared skillet.
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In a separate bowl, whisk the flour, sugar, baking powder and 1/4 teaspoon salt to make the dry “cake mix” topping. Sprinkle it evenly over the pumpkin mixture, then drizzle the melted butter on top.
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Bake for 55 to 60 minutes, until the topping is lightly golden and the filling is set. Remove from the oven and let cool at least 30 minutes; this helps the custard-like center finish setting.
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Serve warm with vanilla or cinnamon ice cream, a dusting of cinnamon or pumpkin pie spice and chopped chocolate if desired.
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Note: this dessert resembles the chocolate skillet cobbler in texture rather than a traditional fruit cobbler — think gooey pumpkin cake with a lightly crisped topping.
Notes
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That dreamy bowl.