• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

What Molly Made

Eat to Feel Good

  • About
    • FAQ
    • Contact
  • Recipes
    • Appetizers
    • Breakfast
    • Lunch
    • Dinner
    • Dessert
    • Snacks
    • Side Dishes
    • Drinks
    • Special Diet
    • Holiday
    • Cooking Method
  • Dinner
  • Lifestyle
    • Travel
    • PCOS
      • PCOS Recipes
      • PCOS Tips + Resources
      • Clean Living
      • FREE PCOS Email Course
    • Home and Decor
    • Mom Life
  • Cookbook
menu icon
go to homepage
subscribe
search icon
Homepage link
  • All Recipes
  • Breakfast
  • Lunch
  • Dinner
  • Dessert
  • Special Diet
  • PCOS
  • Appetizers
  • Snacks
  • Holiday
  • Cookbook
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Recipes » Holiday » Thanksgiving

    Pumpkin Snickerdoodle Cobbler

    Updated: June 11, 2022 | Published on: November 11, 2021 - Molly Thompson3 Comments

    Jump to Recipe

    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!

    snickerdoodle cobbler in a white serving dish topped with vanilla ice cream

    Pumpkin desserts are some of my all time favorites. They're full of cozy spices and remind you of home. We especially love paleo pumkpin 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!
    a bite taken out of a scoop of pumpkin snickerdoodle cobbler in a dish

    How to Make Snickerdoodle Cobbler

    Make the cobbler

    1. Combine the flour, baking powder, salt, granulated sugar, brown sugar and pumpkin pie spice in a medium mixing bowl.
    2. 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.
    3. 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.
    steps showing how to make pumpkin cobbler batter

    Make the snickerdoodle cookie dough

    1. 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. 
    2. 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.
    3. Finally, mix the cinnamon sugar in a small bowl. Use a spoon to sprinkle it on top of the snickerdoodle cobbler.
    snickerdoodle cookie dough on top of pumpkin cobbler with cinnamon sugar topping

    Bake and serve

    1. 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.
    2. Serve it warm with a big scoop of vanilla ice cream.

    Prefer to Watch Instead of Read?

    cinnamon sticks sitting next to a big scoop of snickerdoodle cobbler with vanilla ice cream

    FAQs

    What is the difference between crisp and cobbler?

    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.

    Is cobbler supposed to be gooey?

    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.

    What is the cream of tartar for?

    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!

    close up of the inside of pumpkin snickerdoodle cobbler with vanilla ice cream melting down the side

    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
    gooey pumpkin snickerdoodle cobbler in a serving dish with a bite taken out

    Pumpkin Snickerdoodle Cobbler

    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!
    5 from 3 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes
    Cook Time: 50 minutes
    Total Time: 1 hour 10 minutes
    Servings: 12
    Calories: 340kcal
    Author: Molly Thompson
    Prevent your screen from going dark

    Ingredients

    Pumpkin Cobbler:

    • 1 cup all-purpose flour (or 1:1 gluten free baking flour)
    • 2 teaspoons baking powder
    • ½ teaspoon salt
    • ½ cup granulated sugar
    • ½ cup brown sugar packed
    • 2 teaspoons pumpkin pie spice
    • 2 eggs
    • ½ cup pumpkin puree
    • ¾ cup evaporated milk
    • ¼ cup butter melted
    • 1 ½ teaspoons vanilla

    Snickerdoodle Topping:

    • ½ cup butter softened
    • ½ granulated sugar
    • 1 egg
    • 1 teaspoon vanilla
    • ½ teaspoon baking soda
    • ½ teaspoon cream of tartar
    • ½ teaspoon salt
    • 1 cup all purpose flour (or 1:1 gluten free baking flour)

    Cinnamon Sugar Topping:

    • ¼ cup granulated sugar
    • 1 ½ 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

    *Nutrition information does not include ice cream to serve
    Make ahead and storage: bake the cobbler all the way through, allow to cool completely then cover and store in the fridge for up to 3 days or in the freezer for up to 2 months. Thaw overnight in the fridge and bake at 350°F until warmed all the way through.

    Nutrition

    Serving: 1serving | Calories: 340kcal | Carbohydrates: 51.2g | Protein: 5.1g | Fat: 13.3g | Cholesterol: 77mg | Sodium: 286mg | Fiber: 1.2g | Sugar: 31.9g
    Did you make this recipe?Mention @What_MollyMade or tag #whatmollymade!

    More Thanksgiving Recipes

    • whipped goat cheese with toasted bread and pretzels
      Whipped Goat Cheese
    • gluten free biscotti on a plate with a cup of coffee
      Gluten-Free Biscotti
    • standing prime rib roast with garlic herb crust in a skillet
      Garlic Herb Standing Rib Roast (Prime Rib)
    • thanksgiving salad in a serving bowl
      Thanksgiving Salad with Spiced Vinaigrette

    Reader Interactions

    Comments

      Leave a Reply Cancel reply

      Your email address will not be published. Required fields are marked *

      Recipe Rating




    1. Daisy says

      April 09, 2022 at 4:01 pm

      5 stars
      I’ve made this 5 times in 2 months! Great for potlucks!

      Reply
      • Molly Thompson says

        April 25, 2022 at 12:34 pm

        That's when you know it's a favorite!! Glad you love it!

        Reply
    2. Courtney says

      November 02, 2022 at 6:10 am

      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!

      Reply

    Primary Sidebar

    molly thompson from what molly made

    I'm Molly! I'm so grateful you're here. My hope is that my recipes bless your home and your bodies. I want my website to be a tool to help you feel your best and nourish you with recipes you (and your family) look forward to making!

    More about me →

    Recipe Key:

    Dairy FreeDF
    Gluten-FreeGF
    Low CarbLC
    PaleoP
    Refined Sugar FreeSF
    VeganVg
    VegetarianV
    Whole30W

    One Pan Meals

    • 6 hawiian chicken thighs in a skillet with coode basmati rice and topped with toasted coconut and cilantro
      One Pot Hawaiian Chicken with Coconut Rice
    • buffalo chicken pasta in a white bowl topped with parsley and surrounded by extra hot sauce and fresh celery
      Creamy One Pot Buffalo Chicken Pasta [Dairy Free]
    • One pot taco pasta topped with tomatoes and avocado in a skillet
      One Pot Taco Pasta
    • Sweet and Spicy Pork Lettuce Wraps

    Order My Cookbook!

    the cover of the anti inflammatory diet made simple cookbook

    Amazon | Barnes&Noble

    Learn more about the book here →

    Footer

    Stay Connected

    • Bloglovin
    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube

    Copyright © 2023 · Privacy Policy