Fall Pumpkin Pecan Cobbler in Cast Iron

Directions

Preheat

1. Begin by firing up your Yoder Smokers YS640 Pellet Grill and preheating it to 375ºF, set up for indirect grilling. This consistent heat setting ensures your cobbler bakes evenly without scorching the bottom. While the grill comes to temp, you can prep the skillet and ingredients.

2. While the grill comes to temp, you can prep the skillet and ingredients.

Spread Pumpkin Puree in the Skillet

1. In a Lodge 12” cast iron skillet, evenly spread the entire can of pumpkin purée across the bottom. Use a spatula to smooth the surface.

2. It should form a uniform base, about ¾” thick, creating the custardy foundation of your cobbler.

Add the Sweetened Condensed Milk

1. Open the can of sweetened condensed milk and slowly drizzle it over the pumpkin layer. Don’t mix—just pour evenly.

2. As it bakes, the condensed milk will create pockets of rich sweetness throughout the dish, binding the filling and helping it caramelize slightly.

Add Warm Spices and Pecans

1. Evenly sprinkle 1 tablespoon of pumpkin pie spice across the surface.

2. Follow with your chopped toasted pecans, scattering them to provide nutty flavor and texture in every bite. Toasting your pecans beforehand enhances their depth and crunch.

Top with Cake Mix

1. Take your dry yellow cake mix and sprinkle it evenly over the entire skillet—covering the surface like a crumble topping. Don’t stir it in.

2. The dry cake mix will absorb moisture from below as it bakes, forming a soft, cakey top layer with a golden crust.

Dot with Butter

1. Slice ½ cup (1 stick) of unsalted butter into small pats and distribute them over the cake mix layer.

2. Aim to space them evenly so the butter melts into the topping, promoting browning and flavor throughout the top of the cobbler.

Add Brown Sugar & Granola

1. Now, sprinkle 1 cup of brown sugar over the entire surface. This adds deep caramel flavor and helps the top crisp beautifully.

2. Then, top with 1 cup of granola, adding crunch and rustic texture that plays off the soft filling beneath.

Bake in the Grill

1. Transfer the skillet to your preheated Yoder grill. Bake uncovered at 375ºF for 30 minutes.

2. This initial bake time begins setting the layers—melting the butter, thickening the filling, and crisping the edges.

Gently Stir to Moisten the Top

1. After 30 minutes, carefully remove the skillet from the grill (use heatproof gloves).

2. Use a fork to lightly stir through the top layer of the cobbler—not all the way to the bottom—just enough to moisten any remaining dry cake mix and incorporate some of the butter and condensed milk pockets.

Finish Baking

1. Return the skillet to the grill and continue baking for another 10–15 minutes, or until the cobbler is bubbly around the edges and the topping is golden brown.

2. Total bake time should be about 40–45 minutes. The center should jiggle just slightly when gently shaken—signaling it's set.

Whip the Bourbon Cream (Optional but Recommended)

1. While the cobbler finishes baking, whip about ½ cup of heavy cream in a mixing bowl until soft peaks form.

2. Add 2–3 tsp of white sugar and a splash (1–2 tsp) of bourbon, and whip just until combined. Chill until ready to serve.

Cool Slightly & Serve Warm

1. Remove the cobbler from the grill and allow it to cool for about 10–15 minutes.

2. Serve directly from the skillet, warm, with a dollop of bourbon whipped cream on each serving. The contrast of hot cobbler and cold cream is simply unbeatable.