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Pumpkin Snickerdoodle Cobbler
Ingredients
Prepare Snickerdoodle Topping-recipe at bottom
Nonstick cooking spray
2
eggs
lightly beaten
1 15
ounce
can pumpkin
1
cup
evaporated milk
½
cup
granulated sugar
½
cup
packed brown sugar
¼
cup
all-purpose flour
1 ½
teaspoons
pumpkin pie spice
¼
teaspoon
salt
¼
cup
granulated sugar
½
teaspoon
ground cinnamon
Whipped cream
optional
Snickerdoodle Topping
¼
cup
butter
softened
⅓
cup
sugar
¼
teaspoon
pumpkin pie spice
½
teaspoon
baking powder
½
teaspoon
cream of tartar
⅛
teaspoon
salt
1
egg
⅔
cup
all-purpose flour
Instructions
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 ½ cup granulated sugar, the brown sugar, flour, pumpkin pie spice, and salt.
Whisk until thoroughly combined.
Pour into prepared baking dish.
Combine the ¼ 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 ¾-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.
Snickerdoodle Topping
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.
Notes
Adapted from Better Homes and Gardens