Easy Skillet Pumpkin Pecan Cobbler From Scratch
Skillet Pumpkin Pecan Cobbler is the perfect fall dessert. Creamy spiced pumpkin is topped with a flakey butter pecan biscuit topping.
Servings: 8
Calories: 382kcal
Equipment
- food processor or pastry blender
- mixing bowl
- 10 inch cast iron skillet
Ingredients
Cobbler Topping
- 10 tablespoons unsalted butter
- 3 cups all-purpose flour
- ½ cup brown sugar
- 1 tablespoon baking powder
- 2 teaspoons cinnamon
- 1 teaspoon kosher salt
- ½ teaspoon baking soda
- ½ cup finely chopped pecans
- 1 cup heavy whipping cream plus extra for brushing on top
- 1 large egg
- 1 teaspoon vanilla extract
Pumpkin Custard
- 1 15 oz can pumpkin puree
- ⅔ cup maple syrup
- 3 large eggs
- ⅓ cup sour cream
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground cloves
- ¼ teaspoon kosher salt
Instructions
Cobbler Topping
- Slice the 10 tablespoons unsalted butter into pieces and melt it in a light-colored skillet over medium 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 but I often brown the butter the night before.
- Add the 3 cups all-purpose flour, ½ cup brown sugar, 1 tablespoon baking powder, 2 teaspoons cinnamon, 1 teaspoon kosher salt, and ½ teaspoon baking soda to the bowl of your food processor.
- Cut the chilled brown 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 ½ cup finely chopped pecans.
- In a large bowl whisk together the 1 cup heavy whipping cream, 1 large egg, and 1 teaspoon vanilla extract.
- Pour the wet ingredients into the dry ingredients and fold them together being careful to not over mix.
- 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.
- Transfer the dough squares to a parchment paper-lined baking sheet and refrigerate while you make the pumpkin custard.
Pumpkin Custard
- Preheat the oven to 350 degrees F.
- In a medium bowl, combine the 1 15 oz can pumpkin puree, ⅔ cup maple syrup, 3 large eggs, ⅓ cup sour cream, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, ½ teaspoon ground nutmeg, ½ teaspoon ground ginger½ teaspoon ground cloves, and ¼ teaspoon kosher salt. Stir until combined.
- Pour the custard into a 10-inch cast-iron skillet. Bake for 25 minutes.
- 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 the tops of the biscuits with heavy creams to encourage browning.
- Bake for 14-16 minutes until the biscuits are golden brown.
Notes
Tips
- To quickly chill the browned butter. Place the butter in the freezer for 30 to 60 minutes until solid.
- 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.
- 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 to avoid sealing the edges together which will prevent them from rising.
Nutrition
Serving: 1 | Calories: 382kcal | Carbohydrates: 62g | Protein: 10g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Cholesterol: 103mg | Sodium: 505mg | Fiber: 4g | Sugar: 19g