Pumpkin Snickerdoodle Cobbler-pumpkin layer topped with snickerdoodle cookie batter and baked until it’s puffed up and then topped with cinnamon sugar whipped cream.
There’s no limit to pumpkin recipes that I want to try or have tried and will continue to bake. I love the pumpkin flavor and it is only here for a short time. Embrace it, right?! Pumpkin Snickerdoodle Cobbler combines two great things into one. Pumpkin pie meet snickerdoodle cookies! Heavenly!
The only downfall with this recipe is its looks. Basically, you’re taking snickerdoodle cookie dough and rolling them into small-mediumism size balls and then flattening them. Once they’re flattened you lay them on the pumpkin batter. The cookies kinda sink into the batter and then as the cobbler bakes the pumpkin puffs up as do the cookies and turn a light colored brown. Don’t let looks scare you away because people are going to love this pumpkin snickerdoodle cobbler.
Be sure to use a 2-quart baking dish like this one for this cobbler.
The whipped topping gets doctored up with a sprinkling of cinnamon sugar. Adding the cinnamon sugar is a game changer and I will be doing it from now on. Never again will I eat pumpkin pie without sprucing up the whipped topping.
My pumpkin cheesecake is usually the most requested dessert for Thanksgiving but this year the cheesecake is going to have to share the spotlight with this pumpkin snickerdoodle cobbler. Let me know if you give it a try because it really is delicious.
Also, if you’re just interested in the snickerdoodles then here’s my favorite recipe for those.
- Prepare Snickerdoodle Topping-recipe at bottom
- Nonstick cooking spray
- 2 eggs, lightly beaten
- 1 15 ounce can pumpkin
- 1 cup evaporated milk
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1/4 cup all-purpose flour
- 1 1/2 teaspoons pumpkin pie spice
- 1/4 teaspoon salt
- 1/4 cup granulated sugar
- 1/2 teaspoon ground cinnamon
- Whipped cream (optional)
- 1/4 cup butter, softened
- 1/3 cup sugar
- 1/4 teaspoon pumpkin pie spice
- 1/2 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- 1/8 teaspoon salt
- 1 egg
- 2/3 cup all-purpose flour
- Prepare Snickerdoodle Topping.
- Preheat oven to 350 degrees F.
- Coat a 2-quart baking dish with cooking spray; set aside.
- For filling, in a large bowl combine eggs, pumpkin, evaporated milk, the 1/2 cup granulated sugar, the brown sugar, flour, pumpkin pie spice, and salt.
- Whisk until thoroughly combined.
- Pour into prepared baking dish.
- Combine the 1/4 cup granulated sugar and the cinnamon.
- Shape Snickerdoodle Topping into 16 balls.
- Roll balls in the cinnamon-sugar.
- Press balls to slightly flatten to 1 3/4-inch-diameter rounds.
- Place over pumpkin filling.
- Bake 35 to 40 minutes or until filling is set, edges begin to pull away from dish, and a knife inserted near the center comes out clean.
- Cool 15 minutes on a wire rack.
- Serve warm and, if desired, with cinnamon sugar whipped cream.
- Sprinkle whipped topping with a small amount of sugar and cinnamon. I don't measure I just sprinkle what I think looks right.
- In a medium bowl beat butter with a mixer on medium for 30 seconds.
- Add sugar, baking powder, cream of tartar, pumpkin pie spice and salt.
- Beat until combined, scraping bowl as needed.
- Beat in egg.
- Beat in flour just until combined.
- Cover and chill dough in freezer while preparing the pumpkin mixture.