Skillet Pumpkin Cobbler
Skillet pumpkin cobbler is a quick and delicious dessert that tastes so much like pumpkin pie! A homemade cobbler base with pumpkin filling is topped with brown sugar for a gooey caramel-like finish. It's the perfect fall dessert that pairs wonderfully with vanilla ice cream!
Servings: 8 servings
Calories: 215kcal
Equipment
Ingredients
Cobbler Ingredients:
- 2 tablespoons unsalted butter
- ¾ cup all-purpose flour
- ¼ cup light brown sugar packed
- ¼ cup white granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon cinnamon
- ¼ teaspoon nutmeg
- ¼ teaspoon ground cloves
- ¼ teaspoon ground ginger
- 2 tablespoons avocado oil
- 1 cup pumpkin puree canned or homemade
Topping Ingredients:
- ¼ cup light brown sugar packed
- ¼ cup granulated white sugar
- ½ cup water
- ½ teaspoon cinnamon
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- Add the butter to a cast-iron skillet and place it in the oven while the oven preheats and the butter melts.
- Add the flour, ¼ cup brown sugar, ¼ cup white sugar, baking powder, cinnamon, nutmeg, ginger, and cloves to a large mixing bowl and whisk to combine.
- Add the oil and canned pumpkin to the bowl and whisk until smooth.
- Remove the skillet from the oven once the butter is melted, pour the batter into the skillet, and smooth out the top.
- Sprinkle ¼ cup brown sugar and ¼ cup white sugar evenly over the batter. Pour the water over everything and sprinkle cinnamon evenly over the top.
- Bake in the preheated oven for 30-35 minutes or until golden brown and bubbling at the edges.
- Serve warm with vanilla ice cream or whipped cream.
Notes
Store any leftovers covered in the refrigerator for up to three days.
Nutrition
Serving: 1serving | Calories: 215kcal | Carbohydrates: 38g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 89mg | Potassium: 57mg | Fiber: 0.5g | Sugar: 26g | Vitamin A: 89IU | Vitamin C: 0.3mg | Calcium: 47mg | Iron: 1mg
