Skillet pumpkin cobbler is the perfect fall dessert. Creamy spiced pumpkin custard is topped with a flakey butter pecan biscuit topping.
Topped with a drizzle of caramel and whipped cream or melty vanilla ice cream this rich pumpkin dessert is the perfect ending to your favorite fall meal.
As the weather cools down I want all things pumpkin. Some of my favorites include this skillet pumpkin cobbler, pumpkin sourdough bread, pumpkin spice pancakes, pumpkin chocolate chip cheesecake, or this easy-to-make pumpkin spice syrup.
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Butter: Butter adds flavor and helps to create a flakey scone. I prefer to use unsalted butter.
Flour: Use all-purpose flour.
Brown Sugar: Brown sugar creates a softer scone and adds caramel flavor.
Baking Powder and Baking Soda: Gives the scones lift and helps to create light and fluffy scones.
Cinnamon: Adds a subtle heat and tons of flavor.
Chopped Pecans: Feel free to substitute your favorite nuts. The nuts add a great crunchy texture to the scones.
Whipping Cream: Adds flavor and moisture.
Eggs: Eggs add flavor and give the scone structure.
Salt: Enhances the other flavors.
Vanilla Extract: Helps to enhance the other flavors.
Pumpkin Puree: Make sure you are using pumpkin puree not pumpkin pie mix. The pumpkin pie mix has additional spices added in. If you only have pumpkin pie mix then I would suggest not adding any additional spices.
Maple Syrup: Maple and pumpkin pair so well together and increase the fall vibes of this cobbler.
Eggs: Eggs help to lighten, set, and enrich the custard
Sour Cream: The addition of sour cream creates a smooth custard and keeps the dessert from being too sweet.
Vanilla Extract: Vanilla extract is a great complement to the pumpkin and spices.
Spices: Ground cinnamon, ground ginger, ground nutmeg, and ground cloves are all mixed together to create the familiar pumpkin spice flavor.
Kosher Salt: Just a small pinch of salt helps to enhance all the other flavors.
Kitchen scale: Kitchen scales make baking faster and neater. Accuracy matters in baking. Scales are more precise than measuring cups. Too much flour or not enough sugar can dramatically change a recipe. The most accurate way to bake is to measure your ingredients by weight rather than volume.
A kitchen scale also reduces the number of dishes you will need to wash because you are measuring each ingredient directly from the container into the mixing bowl without the use of measuring cups.
This scale from OXO is the one I use after it was recommended by Alton Brown. What makes this scale great is the display pulls out to make viewing measurements easier when using a large bowl.
You could cut the butter into the dry ingredients using a pastry blender, but I prefer to use a food processor. It is much faster and creates a finer more even mixture. Just be careful to not overwork the dough.
Mixing Bowls: These are some of my favorite mixing bowls. They come in a huge range of sizes, nest together for easy storage, and are easy to clean.
Rubber spatula: For folding batters together, I prefer a stiffer spatula like this one from OXO. It fits comfortably in my hand, is dishwasher safe, and is heat-resistant up to 600 degrees Fahrenheit. Both the handle and head are silicone coated which makes it easy to clean and safe to use with my non-stick cookware and bakeware.
10-inch Cast Iron Skillet: My cast iron skillet is one of the most versatile items in my kitchen. It works great for frying chicken or baking desserts.
Pastry Brush: I am partial to silicone pastry brushes because they are heat resistant and dishwasher safe. I like them over bristled brushes because I don’t have to worry about them leaving stray bristles behind.
Brown the butter. Slice the butter into pieces and melt it in a light-colored skillet over medium heat whisking constantly. Once melted, the butter will begin to foam. Continue whisking for about 5-7 minutes, the butter will become a deep amber color. Remove the browned butter from the heat, and pour it into a bowl. Cover and refrigerate until firm. This should take about four hours. I often brown the butter the night before and refrigerate it overnight.
Mix the dry ingredients together. Add the flour, brown sugar, baking powder, cinnamon, salt, and baking soda to the bowl of your food processor.
Cut in the cold butter. Cut the butter into 4 pieces and added it to the food processor. Pulse a few times to chop and incorporate the butter into the dry ingredients. Continue processing until the butter pieces are the size of peas. Stir in the chopped pecans.
Whisk the wet ingredients together. In a large bowl whisk together the heavy cream, egg, and vanilla.
Mix wet ingredients and dry ingredients. Pour the dry ingredients into the wet ingredients and fold them together being careful to not over mix.
Knead and shape the dough. Pour the dough onto a lightly floured counter. Knead the dough a few times until it begins to come together and smoothes out a bit. Flatten the dough and fold it into thirds like you would a letter. Give the dough a quarter turn and repeat this flattening and folding process two more times.
Pat the dough into a rectangle approximately 1 inch thick and cut into one-inch squares using a sharp knife.
Refrigerate the dough. Transfer the dough squares to a parchment paper-lined baking sheet and refrigerate while you make the pumpkin custard.
Preheat the oven. Preheat the oven to 350 degrees F.
Mix the pumpkin custard. In a medium bowl, combine all of the pumpkin custard ingredients. Stir until combined.
Bake the pumpkin custard. Pour the custard into a 10-inch cast-iron skillet. Bake for 25 minutes.
Add the cobbler topping. Remove the pumpkin custard from the oven. Increase the oven temperature to 425 degrees F. Top the pumpkin custard with a single layer of the chilled biscuits.
Brush with heavy cream. Brush the tops of the biscuits with heavy creams to encourage browning.
Bake until golden brown. Bake for 14-16 minutes.
Leftovers should be refrigerated. After the cobbler has cooled, cover with plastic wrap and refrigerate for up to five days.
Frequently Asked Questions
A cobbler is topped with a biscuit topping that when baked resembles a cobblestone street.
Crumbles and crisps are topped with a streusel topping. Crisps often contain oats, crumbles do not.
Pumpkin pie filling contains added sugar and spices which can throw off the flavor of a recipe when pumpkin pie filling is substituted for plain pumpkin puree.
Yes, simply substitute 2 teaspoons of pumpkin pie spice for the cinnamon, nutmeg, ginger, and cloves.
The filling should be bubbling and the biscuits on top should be golden brown. You can also check the temperature with an instant-read thermometer. The internal temperature should be 200 degrees Fahrenheit.
- A food processor makes blending the butter into the dry ingredients a million times easier. And allows you to work with colder butter without hurting your hands. Try putting the butter in the freezer for an hour before blending it into the dry ingredients. The texture of your scones will be even better.
- If you don’t have a food processor, use a box grater to create small strips of butter that will be easier to cut into the flour with a pastry blender.
- If you don’t have heavy cream, you can substitute milk or half and half.
- Don’t overwork the dough. Overworking the dough creates gluten which will result in chewy rather than flaky scones.
- Don’t use a rolling pin. Pat the dough out with your hands to avoid overworking the dough.
- When cutting the scones, push straight down with the knife. Sawing back and forth with the knife will seal the edges together and will prevent them from rising.
- Substitute the spices in the pumpkin custard with two teaspoons of pumpkin pie spice.
- If you don’t own a cast-iron skillet you could substitute a 9×13 baking dish. You may need to decrease the baking time as glass and ceramic baking dishes are excellent heat conductors.
More fall desserts
- Nutella Raspberry Brownies
- Honeycomb Candy
- Chocolate Hazelnut Creme Brulee
- Amaretto Chocolate Chip Cookies
- Apple Cake
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