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What would happen if you took all of the flavors of a pumpkin cobbler and stuffed them into a warm, gooey Snickerdoodle Cookie? Find out how these two mashup!
If you love cobbler, try this pecan pie cobbler, paleo blackberry blueberry cobbler, or gluten-free peach cobbler next.
Pumpkin desserts are some of my all time favorites. They’re full of cozy spices and remind you of home. We especially love paleo pumpkin bars, dairy free pumpkin pie, and pumpkin pie bars. But when you create a mashup of two favorites? Game changer.
This pumpkin snickerdoodle cobbler is essentially your favorite cobbler with snickerdoodle cookie dough on top. Make this for friends or Thanksgiving and you won’t regret it!
Ingredient notes
- All-purpose flour: you can also swap a 1:1 gluten free baking flour
- Leaveners: baking powder, baking soda and cream of tartar
- Salt
- Sugar: we’re using a mix of both granulated sugar and brown sugar.
- Pumpkin pie spice: take a few ingredients out of it by using a pre-mixed combination of pumpkin pie spices
- Eggs: this is the binder for the cobbler and the cookie dough.
- Evaporated milk: you can find this in the baking section near the sweetened condensed milk. This makes the cobbler so gooey.
- Butter: this just adds so much flavor to the cobbler and the cookie dough!
- Pumpkin puree: make sure to get the puree and not the pumpkin pie filling!
- Cinnamon: it wouldn’t be a snickerdoodle cookie without a sprinkling of cinnamon sugar!
- Vanilla: every good baking recipe has vanilla!
How to Make Snickerdoodle Cobbler
Make the cobbler
- Combine the flour, baking powder, salt, granulated sugar, brown sugar and pumpkin pie spice in a medium mixing bowl.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, melted butter and vanilla. Add the dry ingredients to the mixture of wet ingredients and whisk until just combined and all of the lumps are gone.
- Pour the dry ingredients into wet ingredients and stir well. Pour the batter into an 8 inch baking dish, preferably a casserole dish and set aside.
Make the snickerdoodle cookie dough
- Cream the butter and sugar with a stand mixer or handheld mixer on high for 2-3 minutes. Add the egg, vanilla, baking soda, cream of tartar and salt and beat well for another 1-2 minutes. Add the flour and beat until combined.
- Use small spoonfuls to scoop the snickerdoodle cookie on top of the batter, until it’s almost completely covered in dough. It’s ok if some cobbler is showing.
- Finally, mix the cinnamon sugar in a small bowl. Use a spoon to sprinkle it on top of the snickerdoodle cobbler.
Bake and serve
- Bake the snickerdoodle cobbler at 350°F for 50-60 minutes or until a toothpick inserted comes our clean with a few crumbs. Start checking it about 15 minutes before it’s done and tent it with foil if it’s starting to look too brown on top.
- Serve it warm with a big scoop of vanilla ice cream.
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FAQs
Crisps get their name because of the crisp, streusel topping you crumble on top before baking, while cobblers are softer in the center with a biscuit (or snickerdoodle cookie) topping.
Yes, cobbler is supposed to be somewhat gooey in the center! You want the top to be crisp and fully baked, but the cobbler center should somewhat soft and gooey.
Adding a small amount of cream of tartar when beating egg whites helps stabilize the structure and helps create super fluffy meringues. Additionally, cream of tartar is what gives your snickerdoodles the extra chewy texture we know and love. The acid in it gives the cookies a tangy flavor and prevents the sugar in cookie dough from crystalizing so you get the iconic chew!
If you make this recipe, I’d love for you to give it a star rating ★ below. You can also tag me on Instagram so I can see it!
More snickerdoodle recipes
- Snickerdoodle apple pie bars
- Gluten free snickerdoodle blondies
- Paleo snickerdoodles
- Soft and chewy snickerdoodles
Pumpkin Snickerdoodle Cobbler
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Ingredients
Pumpkin Cobbler:
- 1 cup all-purpose flour (or 1:1 gluten free baking 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 butter melted
- 1 1/2 teaspoons vanilla
Snickerdoodle Topping:
- 1/2 cup butter softened
- 1/2 granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup all purpose flour (or 1:1 gluten free baking flour)
Cinnamon Sugar Topping:
- 1/4 cup granulated sugar
- 1 1/2 teaspoons cinnamon
Instructions
Make the pumpkin cobbler
- Preheat oven to 350F degrees. Spray an 8-inch casserole dish with non stick cooking spray and set aside.
- Combine the flour, baking powder, salt, granulated sugar, brown sugar and pumpkin pie spice in a medium mixing bowl.
- In a large bowl, whisk together the pumpkin puree, evaporated milk, eggs, melted butter and vanilla. Add the dry ingredients to the mixture of wet ingredients and whisk until just combined and all of the lumps are gone.
- Pour the dry ingredients into wet ingredients and stir well. Pour the batter into an 8 inch baking dish, preferably a casserole dish and set aside.
Make the snickerdoodle topping
- Cream the butter and sugar with a stand mixer or handheld mixer on high for 2-3 minutes. Add the egg, vanilla, baking soda, cream of tartar and salt and beat well for another 1-2 minutes. Add the flour and beat until combined.
- Use small spoonfuls to scoop the snickerdoodle cookie on top of the batter, until it's almost completely covered in dough. It's ok if some cobbler is showing.
- Finally, mix the cinnamon sugar in a small bowl. Use a spoon to sprinkle it on top of the snickerdoodle cobbler.
- Bake the snickerdoodle cobbler at 350°F for 50-60 minutes or until a toothpick inserted comes our clean with a few crumbs. Start checking it about 15 minutes before it's done and tent it with foil if it's starting to look too brown on top. Serve it warm with a big scoop of vanilla ice cream.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is my new favorite dessert! I’ve made this for two family parties and it was a big hit. My two favorite things, pumpkin, and snickerdoodle cookies!! It will be on repeat this holiday season!
I’ve made this 5 times in 2 months! Great for potlucks!
That’s when you know it’s a favorite!! Glad you love it!