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pumpkin cobbler in a white serving dish

Pumpkin Snickerdoodle Cobbler

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This Pumpkin Snickerdoodle Cobbler is bursting with a creamy pumpkin filling and topped with sweet snickerdoodle cookies. Easy to make and packed with the cozy flavors of fall, this dessert is sure to be the hit of the season!
Course Dessert
Cuisine American
Keyword cobbler recipe, pumpkin recipe, snickerdoodle recipe
Prep Time 35 minutes
Cook Time 35 minutes
Total Time 1 hour 10 minutes
Servings 8 -10 servings
Calories 329
Author Gayle

Ingredients

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

Pumpkin Filling

  • 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

Instructions

  • 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.

Notes

From Better Homes and Gardens Fall Baking Issue 2015

Nutrition

Serving: 1g | Calories: 329kcal | Carbohydrates: 55g | Protein: 6g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 86mg | Sodium: 172mg | Potassium: 205mg | Fiber: 1g | Sugar: 44g | Vitamin A: 362IU | Vitamin C: 1mg | Calcium: 121mg | Iron: 1mg