pumpkin cobbler in a skillet with ice cream and 2 spoons

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 386kcal
Author Shannon


  • 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


    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.


            Calories: 386kcal | Carbohydrates: 59g | Protein: 7g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 101mg | Sodium: 389mg | Potassium: 557mg | Fiber: 3g | Sugar: 44g | Vitamin A: 14590IU | Vitamin C: 4.5mg | Calcium: 235mg | Iron: 2.5mg