This Snickerdoodle Pumpkin Cobbler is bursting with a creamy pumpkin filling and topped with sweet snickerdoodle cookies. An easy recipe to make that’s packed with the cozy flavors of fall, this baked dessert is sure to be the hit of the holidays!
My obsession with pumpkin continues…
And that’s just some of the recipes that I shared with you so far!
But, anyways, have I ever talked about my love for magazines? And books, but that’s for another day. I can remember the first magazine that I ever read…Teen. I’m not sure if it’s even still around, but it was my first “adult-ish” magazine that my step-mom bought me when I was around 11 or 12 years old after staying home sick from school.
I can still remember feeling so grown up to be reading a teen magazine! After all, I was still a year or two away from being a true teen. I loved reading about the fashion tips, make-up ideas, and the hottest trends in clothes.
And for the longest time, I actually saved every Teen, Seventeen, Teen Beat, and Tiger Beat magazine that I owned. Eventually, I got rid of those, as it really didn’t serve much of a purpose as I got older. But, nowadays, I really wish I would’ve saved one or two of those, because it would be so fun to see what the cool style was back then.
I still read those types of magazines every now and then, but what really steals my heart is food magazines. I could spend hours browsing through those magazines when I go to the grocery store. Especially around the holidays. And it never fails that I just so happen to end up with one (or three) magazines in my cart most weeks.
I read through the magazines again and again, put sticky tabs on the recipes that I want to try, and work out ingredient lists on how I tweak the recipe to make it my own. I save most magazines and pull them out every year for recipe ideas and inspirations.
And that’s where this Pumpkin Cobbler comes in. It’s from a Better Homes and Gardens Fall Baking Magazine from a few years ago, and a recipe that’s been on my list to try for forever. I followed the recipe almost exactly as written, and it definitely met my expectations.
What Makes This Snickerdoodle Pumpkin Cobbler So Great
- This pumpkin dessert is a breeze to make! Don’t let the ingredient list fool you…it looks like a lot, but really, it isn’t!
- The sweet taste of pumpkin combines with the warm, cinnamon sugar cookie topping to make a truly heavenly dessert!
- It’s a delicious dish to impress those hungry house guests with over the holidays!
Any type of cobbler is a winner in my book, but when you combine a cookie topping and pumpkin, be prepared to be wowed. And I mean wowed! I’ve never had a pumpkin cobbler before, but after making this dish, I can safely say that pumpkin cobbler is a must-try for all of you pumpkin lovers out there.
This Snickerdoodle Pumpkin Cobbler is like a slightly sweetened and creamier version of pumpkin pie. And when you combine that with a soft and sweet snickerdoodle cookie, man oh man, is that good!
- It’s important to make the snickerdoodle cookie base first so that it has some time to chill. You can work on the pumpkin cobbler base while that’s chilling.
- Be sure to use pure pumpkin and not pumpkin pie filling in this recipe, otherwise your dessert will turn out overly sweet!
- You’ll want to evenly place the cookie dough balls on top of the pumpkin mixture, as they will spread out when they bake.
- Try a different cookie dough topping to change things up! Molasses or sugar cookies would be good options.
- Make individual servings of this pumpkin dessert by evenly dividing the pumpkin mixture into a dozen or more ramekins then placing one flattened cookie dough ball on top. Bake for 20-25 minutes, testing doneness by inserting a toothpick in the middle of each dish to see if it comes out clean.
- Add a little more fiber to this dish by replacing 1/3 of a cup of white flour for wheat flour in the cookie dough topping!
How To Make Snickerdoodle Pumpkin Cobbler
To Make the Snickerdoodle Cookie Topping
- In a medium bowl, beat the softened butter with an electric hand mixer or stand mixer with fitted paddle attachment for about 30 seconds
- Add in sugar, baking powder, cream of tartar, and salt. Beat until combined, scraping the bowl as needed with a spatula.
- Beat in one egg, followed by flour until just combined.
- Cover and chill the dough for about 30 minutes or until it is easy to shape into balls.
To Make the Pumpkin Filling
- Preheat oven to 350 degrees F. Lightly grease a 2-quart baking dish with non-stick cooking spray. Set aside.
- In a large bowl, combine eggs, pumpkin, evaporated milk, white sugar, brown sugar, flour, pumpkin pie spice, and salt. Whisk until thoroughly combined.
- Pour pumpkin mixture into prepared baking dish. Set aside.
To Bake the Pumpkin Cobbler
- In a small bowl, combine 1/4 cup white sugar and ground cinnamon.
- Shape snickerdoodle cookie dough into roughly 14-16 balls, then slightly flatten the balls and roll them in the cinnamon sugar mixture.
- Evenly place the flattened balls of dough on top of the pumpkin mixture.
- Bake for 35-40 minutes, or until edges begin to pull away from dish and a toothpick inserted near the center comes out clean.
- Cool for 10 minutes, then serve warm with whipped cream or vanilla ice cream if desired. Enjoy!
One bite and you’ll be swooning from the sweet taste of pumpkin, combined with the warm, cinnamon sugar cookie topping. Add some whipped cream or vanilla ice cream, and this will quickly become your favorite dessert. Trust me, friends.
Looking for more pumpkin desserts? I’ve got you covered!
- Chocolate-Swirled Pumpkin Bars
- Slow Cooker Pumpkin Butter
- Honey Glazed Pumpkin Banana Bread
- Whipped Pumpkin Pie Bites
Did you make and love this recipe? Give it your review below and make sure to follow along with me on Facebook and Instagram to get other great recipe ideas!
Pumpkin Snickerdoodle Cobbler
Snickerdoodle Cookie Topper
- ¼ cup unsalted butter softened
- ⅓ cup white sugar
- ½ teaspoon baking powder
- ½ teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 egg
- ⅔ cups all-purpose flour
- 2 eggs lightly beaten
- 1 (15 ounce) can pure pumpkin
- 1 cup evaporated milk
- ½ cup white sugar
- ½ cup packed light brown sugar
- ¼ cup all-purpose flour
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ¼ cup white sugar
- ½ teaspoon ground cinnamon
- To prepare the Snickerdoodle Cookie Topper, in a medium bowl, beat softened butter with an electric hand mixer or stand mixer with fitted paddle attachment for about 30 seconds.
- Add sugar, baking powder, cream of tartar, and salt. Beat until combined, scraping bowl as needed. Beat in one egg, followed by flour until just combined.
- Cover and chill dough for about 30 minutes or until easy to shape into balls.
- Preheat oven to 350F. Lightly grease a 2 quart baking dish with non-stick cooking spray. Set aside.
- In a large bowl, combine eggs, pumpkin, evaporated milk, white sugar, brown sugar, flour, pumpkin pie spice, and salt. Whisk until thoroughly combined. Pour pumpkin mixture into prepared baking dish. Set aside.
- In a small bowl, combine 1/4 cup white sugar and ground cinnamon.
- Shape Snickerdoodle dough into roughly 14-16 balls. Slightly flatten balls and then roll in cinnamon sugar mixture. Evenly place flattened balls of dough on top of pumpkin filling.
- Bake for 35-40 minutes, or until edges begin to pull away from dish, and a toothpick inserted near the center comes out clean. Cool for 10 minutes.
- Serve warm with whipped cream or vanilla ice cream, if desired.