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Preheat the oven to 375°F.
Make the whipped cream: Add the heavy cream, pumpkin puree, powdered sugar, vanilla extract and cinnamon to a mixing bowl. Mix on high speed for 3-4 minutes, or until peaks start to form. Chill cream in the freezer until ready to serve.
Make the filling: Melt butter in a large oven safe skillet over medium heat. Add the apple slices, sugar, lemon juice, flour, and spices. Toss to combine then cook for 5 minutes, stirring occasionally, or until the apples are coated and begin to soften. Set aside to cool.
Make the topping: Whisk the flour, sugar, salt, and baking powder together in a medium bowl. Add the buttermilk and egg and gently combine (use two forks to create small clumps). Pour and spread the batter over the apples in the pan. Lay the butter cubes on top of the batter. Sprinkle about 2 tablespoons of sugar evenly over the top.
Bake on the center rack for 45-55 minutes, or until the topping is golden and the apple filling is bubbling around the edges. If you find the cobbler is browning too quickly in the oven, cover it with aluminum foil. Remove from the oven, place on a cooling rack, and allow to cool for at least 5 minutes before serving.
Serve warm, topped with the frozen pumpkin whipped cream and/or salted caramel sauce.