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5 from 1 vote

Pumpkin Snickerdoodle Cobbler

Pumpkin Snickerdoodle Cobbler. A winning combination of pumpkin pie filling with a snickerdoodle topping. Making this the perfect Fall dessert!
Prep Time10 minutes
Cook Time35 minutes
Total Time45 minutes
Course: Dessert
Cuisine: American
Servings: 9
Author: Serene

Ingredients

Pumpkin

  • 1 (15 ounce can) pumpkin puree
  • ¾ cup granulated sugar
  • 1 tsp ground cinnamon
  • ½ tsp salt
  • ½ tsp ground ginger
  • ¼ tsp ground cloves
  • 2 large eggs
  • 1 (12 fl oz can) Evaporated Milk
  • ¼ cup all purpose flour

Snickerdoodle Topping

  • ¼ cup butter softened
  • cup white granulated sugar
  • ½ tsp baking powder
  • ½ tsp cream of tartar
  • tsp salt
  • 1 large egg
  • cup all purpose flour

Snickerdoodle Coating

  • ¼ cup white granulated sugar
  • ½ tsp ground cinnamon

Instructions

  • Preheat oven to 350°F. Spray a 2 quart baking dish with cooking spray, set aside.
  • Prepare the pumpkin filling by adding the pumpkin to a large mixing bowl. Add in the spices, stir to combine. Add the eggs and stir until combined. Slowly pour in the milk while stirring. Stir in the flour.
  • Pour the pumpkin into the prepared baking dish. Set aside.
  • Prepare the Snickerdoodle topping. Place butter in medium size mixing bowl, mix the butter until smooth and creamy. Add the sugar and cream with the butter until fluffy.
  • Add in the baking powder, cream of tartar, and salt. Mix until well combined.
  • Add in the egg and stir until mixed. Add the flour and mix until just combined.
  • divide the dough into about 12 equal pieces. Roll each piece of dough into a ball using the palms of your hands. Then slightly flatten so they look like round disc shapes.
  • In a small bowl stir together the coating by mixing the sugar and cinnamon. Dip each rounded piece of dough into the cinnamon/sugar coating. Coat both sides of the dough. Place the cookie dough onto the pumpkin filling in an even layer.
  • Bake for 35 minutes or until the filling is set, it will start to pull away from the edges of the baking dish.
  • Set aside to cool about 10 minutes.
  • Serve warm with whipped cream or ice cream! Enjoy!

Nutrition

Calories: 230kcal | Carbohydrates: 40g | Protein: 3g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 68mg | Sodium: 255mg | Potassium: 58mg | Fiber: 1g | Sugar: 30g | Vitamin A: 254IU | Calcium: 30mg | Iron: 1mg