Pumpkin Cobbler Recipe

This Pumpkin Cobbler Recipe is the perfect mix between a crisp and a pie.  Warm and gooey pumpkin on the inside with a light a flaky crust on top, served with ice cream this is a Fall sensation.

If you love pumpkin, have you ever tried a crustless pumpkin pie?  It is a delicious healthier pumpkin pie option, or these caramel pumpkin brownies that are made in a skillet your kids will love them.

pumpkin cobbler in a skillet with ice cream and caramel sauce on top.

Pumpkin Cobbler Recipe

Can you feel it?  Fall is in the air and the weather is beginning to change.  The Fall brings on such amazing flavors and aromas and this pumpkin cobbler is going to be a sweet treat topped with ice cream and caramel sauce your whole family will enjoy.  No need to whip out plates, this pumpkin cobbler is made in a cast iron skillet so just pass out the spoons and dig in!

I do admit, I am not the best when it comes to making pies with crust, these salted caramel pumpkin cupcakes were at the top of my artistic abilities, but this cast iron cobbler is perfect for anyone who wants the delicious pumpkin pie taste without the arduous task of making a crust.

This pumpkin cobbler recipe is made with no cake mix, and has an amazing top layer of crust that once cracked open seeps into the warm gooey pumpkin pie mixture.

What makes a cobbler different from a pie?

  • Cobblers are made with some sort of cake batter, biscuit, or dumpling and are poured over the top of your filling.
  • A pie in held together with a crust.  The crust can be on the top, on the bottom, up the sides or all of the above.
  • So the overall difference is in the presence or lack of a crust, however as in my recipe for a crustless pumpkin pie there is always an exception to the rule.

cast iron skillet with prepared pumpkin cobbler batter.

How do you make pumpkin cobbler with no cake mix?

  1. Preheat oven to 350 degrees.
  2. In a large bowl mix pumpkin and additional ingredients and pour into a cast iron skillet.
  3. In a small bowl whisk together flour, sugar, baking powder, salt, and melted butter.  This becomes your crust topping.  Sprinkle over the pumpkin mixture and bake 60 minutes.

How to make pumpkin cobbler?

  1. Preheat oven to 350 degrees.
  2. In a large bowl combine eggs and brown sugar.  Mix until smooth.  Add in pumpkin puree, evaporated milk, salt, cinnamon, nutmeg, cloves, and vanilla.
  3. Pour mixture into a cast iron skillet and set aside.  In a small bowl combine flour, sugar, baking powder, salt, and melted butter.  Sprinkle over pumpkin mixture and bake 60 minutes.
  4. Remove from oven and cool for 30 minutes.  Serve with ice cream and caramel topping.

What is the difference between pumpkin puree and pumpkin pie filling?

  • Pumpkin puree is all pumpkin that has been cooked.  No spices or sugar has been added.
  • Pumpkin pie filling is also pumpkin, but it contains the spices and sugar which takes some of the steps out of adding them to your recipe.

This pumpkin cobbler recipe is going to make you rethink the traditional pumpkin pie.

One bite into the golden crust layer with warm pumpkin pie filling you will forget that there is no “crust” and be in awe of every warm delicious bite.

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Pumpkin Cobbler Recipe

This Pumpkin Cobbler Recipe is the perfect mix between a crisp and a pie. Warm and gooey pumpkin on the inside with a light a flaky crust on top, served with ice cream this a Fall sensation.
Course Dessert
Cuisine American
Keyword pumpkin pie, pumpkincobbler
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 5
Calories 386 kcal
Author Shannon

Ingredients

  • 2 eggs
  • ¼ cup brown sugar
  • 1 15 oz can pure pumpkin pure I used Pumpkin puree.
  • ¾ cup evaporated milk
  • ½ tsp cinnamon
  • ½ tsp nutmeg
  • ½ tsp cloves
  • ¼ tsp salt
  • 1 tsp pure vanilla extract

For topping:

  • ½ cup flour
  • 2/3 cup sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • ¼ cup butter melted

Ice cream and caramel sauce for serving

Instructions

Preheat oven to 350 degrees.

In a large bowl combine eggs and brown sugar. Mix until smooth. Add in pumpkin puree, evaporated milk, salt, cinnamon, nutmeg, cloves, and vanilla.

Pour mixture into a cast iron skillet and set aside. In a small bowl combine flour, sugar, baking powder, salt, and melted butter. Sprinkle over pumpkin mixture and bake 60 minutes.

Remove from oven and cool for 30 minutes. Serve with ice cream and caramel topping.

Nutrition Facts
Pumpkin Cobbler Recipe
Amount Per Serving
Calories 386 Calories from Fat 126
% Daily Value*
Total Fat 14g 22%
Saturated Fat 8g 40%
Cholesterol 101mg 34%
Sodium 389mg 16%
Potassium 557mg 16%
Total Carbohydrates 59g 20%
Dietary Fiber 3g 12%
Sugars 44g
Protein 7g 14%
Vitamin A 291.8%
Vitamin C 5.5%
Calcium 23.5%
Iron 13.7%
* Percent Daily Values are based on a 2000 calorie diet.

3 comments on “Pumpkin Cobbler Recipe”

  1. I would love to try this out! It looks amazing! What size of cast iron skillet did you use?

  2. Hi Shannon,

    What size of skillet do you use for your cobbler?

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