Go Back

Pumpkin Snickerdoodle Cobbler


  • 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
  • cup sugar
  • ¼ teaspoon pumpkin pie spice
  • ½ teaspoon baking powder
  • ½ teaspoon cream of tartar
  • teaspoon salt
  • 1 egg
  • 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 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.


Adapted from Better Homes and Gardens