Friendsgiving 2017: Pumpkin Skillet Cobbler.
I’m here to tell you that we need to make pumpkin cobbler a THING.
For some of you, it might already be a thing. I didn’t even know it was a thing until I decided I wanted to make it a thing and then it ended up already being a thing. And now it’s one of my things!
It’s okay, you can punch me now.
This is how this baby is made! Odd, right? I had to show you a pic so you actually believed me when you read the instructions down below. Because it TASTES LIKE HEAVEN.
My initial thought with this recipe is that it would be like the chocolate skillet cobbler, but with pumpkin! It sounded SO delicious to me. And while it is a similar concept to that, it’s also almost like one of those old-school dump cakes where you pour the cake mix over top!
What an unfortunate name though, right? Whomp whomp.
Here’s the thing: the texture probably isn’t for everyone. It is like a cobbler-y cake but there isn’t very much crunch. It’s warm and soft and wonderful though. And topped with ice cream? OH MY GOSH.
I want to eat it alllllll.
The base is a pumpkin custard-like base and then I made my own “cake mix” (dry ingredients only!) and sprinkled them over top. It’s such a cool dessert and definitely one you can make ahead of time, but in doing that, I’d be sure to reheat it so you get the melty ice cream factor.
And while we’re on the subject of ice cream, I really think this chai ice cream would be ideal with it. SO so so fantastic.
Oh and a little chopped dark chocolate! For the chocolate factor. Like who isn’t into the chocolate factor?
I have ONE more pumpkin-like dessert for you coming this weekend and it DOES involve chocolate, so of course you can take your pick. Sometimes I’m into chocolate and pumpkin and sometimes I just want one or the other. Or all the time I want both. Always.
Pumpkin Skillet Cobbler
- 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
- 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.
That dreamy bowl!