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Pumpkin Cobbler with Snickerdoodle Topping Recipe

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4 from 69 reviews

This Pumpkin Cobbler with Snickerdoodle Topping combines the warm, spiced flavors of pumpkin and pumpkin pie spice with a soft, snickerdoodle cookie crust. Baked to perfection, this dessert is a comforting treat perfect for fall or any time you crave a cozy sweet dish. The cinnamon-sugar topping adds a delightful crunch that complements the moist pumpkin base, best served warm and topped with vanilla ice cream.

  • Total Time: 1 hour 10 minutes
  • Yield: 12 servings

Ingredients

Cobbler Batter

  • 1 cup all-purpose flour (or 1:1 gluten-free flour)
  • 2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar (packed)
  • 2 teaspoons pumpkin pie spice
  • 2 eggs
  • 1/2 cup pumpkin puree
  • 3/4 cup evaporated milk
  • 1/4 cup unsalted butter (melted)
  • 1 1/2 teaspoons vanilla extract

Snickerdoodle Topping

  • 1/2 cup unsalted butter (softened to room temperature)
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 cup all-purpose flour (gluten-free works too)

Cinnamon Sugar Topping

  • 1/4 cup sugar
  • 1 1/2 teaspoons cinnamon

Instructions

  1. Preheat and prepare baking dish: Preheat your oven to 350°F (175°C). Spray an 8-inch casserole dish with non-stick cooking spray to ensure easy removal of the cobbler after baking and set it aside.
  2. Make the cobbler batter: In a medium mixing bowl, combine the flour, baking powder, salt, granulated sugar, brown sugar, and pumpkin pie spice. In a separate large bowl, whisk together the pumpkin puree, evaporated milk, eggs, melted butter, and vanilla extract. Gradually add the dry ingredients into the wet ingredients and whisk until just combined, smoothing out lumps. Pour this batter into the prepared baking dish evenly.
  3. Prepare snickerdoodle topping: Using a stand mixer or handheld mixer, cream the softened butter and sugar together on high speed for 2-3 minutes until light and fluffy. Add the egg, vanilla extract, baking soda, cream of tartar, and salt, then continue beating for another 1-2 minutes, making sure to scrape down the sides of the bowl as needed. Stir in the flour and beat on low speed until all ingredients are combined and the dough comes together.
  4. Assemble cobbler: Using small spoonfuls, dollop the snickerdoodle dough evenly over the pumpkin cobbler batter in the baking dish. It’s fine if some of the pumpkin batter remains visible; the topping will spread slightly during baking.
  5. Add cinnamon sugar topping: In a small bowl, mix together the sugar and cinnamon. Sprinkle this cinnamon sugar evenly over the snickerdoodle dough for added sweetness and a lovely spiced crust.
  6. Bake the cobbler: Place the baking dish in the preheated oven and bake for 50-60 minutes. Begin checking for doneness about 15 minutes before the end of baking time; the cobbler is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. If the topping appears to be browning too quickly, loosely tent the cobbler with aluminum foil to prevent burning. Serve warm, ideally with vanilla ice cream on top.

Notes

  • Using 1:1 gluten-free flour works well if you need a gluten-free option.
  • To prevent the topping from browning too fast, tent with foil during baking if needed.
  • Serve with vanilla ice cream or whipped cream for an extra indulgent dessert.
  • Store cobbler covered in the refrigerator for up to 3 days; reheat gently before serving.
  • You can substitute evaporated milk with whole milk or a non-dairy alternative if desired.
  • Author: ELLA
  • Prep Time: 20 minutes
  • Cook Time: 50-60 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://ellarecipe.com/pumpkin-cobbler-with-snickerdoodle-topping-recipe/