This pumpkin cobbler has a gooey, spiced pumpkin base and a soft snickerdoodle cookie dough baked right on top.
The cinnamon sugar finishes it with just enough crunch at the edges. It’s the Thanksgiving dessert that isn’t pie that will disappear first.
Most pumpkin cobbler recipes top the filling with crumble or biscuit dough, like my pecan pie cobbler. But this one uses actual snickerdoodle cookie on top.
Which means you get the pumpkin pie flavor you’re after and the chewy, cinnamon-sugar cookie you didn’t know you needed. It’s the pumpkin cobbler version of my snickerdoodle apple pie bars!
Serve it warm with vanilla ice cream and it’s really hard to argue there’s a better fall dessert.
Love cobbler? Try my healthier blackberry blueberry cobbler, almond flour peach cobbler next.
And if you’re looking to round out your pumpkin dessert table, don’t forget soft pumpkin cookies and pumpkin bars with gingernsap crust exist.
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 Pumpkin Cobbler
Step 1. Make the cobbler base: Combine the dry ingredients in a bowl. Whisk the wet ingredients in a separate bowl, then stir together until combined and smooth.
Step 2. Make the snickerdoodle topping: Cream the butter and sugar. Beat in the wet ingredients then stir in the dry ingredients until combined.
Step 3. Cover the pumpkin cobbler: 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.
Step 4. Sprinkle with cinnamon sugar and bake: Mix the cinnamon sugar in a small bowl. Use a spoon to sprinkle it on top of the snickerdoodle cobbler. Bake at 350°F for 50-60 minutes or until a toothpick inserted comes our clean with a few crumbs.
Make It Ahead
This pumpkin cobbler is one of the better Thanksgiving desserts to make ahead because it reheats beautifully and takes one thing off your plate.
To make ahead, bake it all the way through, let it cool completely, then cover and refrigerate for up to 3 days.
When you’re ready to serve, reheat at 350°F until warmed all the way through (20 ish minutes).
To freeze, cover tightly with plastic wrap and foil and store for up to 2 months. Thaw overnight in the fridge before reheating.
The one thing I’d skip: don’t assemble and refrigerate it unbaked. The snickerdoodle dough will absorb moisture and the texture won’t be the same.
More Pumpkin Recipes
Pumpkin Cobbler with Snickerdoodle Topping
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Ingredients
Pumpkin Cobbler
- 1 cup all-purpose flour 1:1 gluten free flour works too
- 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 unsalted butter melted
- 1 1/2 teaspoons vanilla extract
Snickerdoodle Topping
- 1/2 cup unsalted butter softened to room temperature
- 1/2 granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup all purpose flour gluten-free works too
- 1/4 cup Cinnamon Sugar Topping: 1/4 cup sugar + 1 1/2 tsp cinnamon
Instructions
- Preheat oven to 350F degrees. Spray an 8-inch casserole dish with non stick cooking spray and set aside.
- Make the cobbler batter: Combine the flour, baking powder, salt, granulated sugar, brown sugar and pumpkin pie spice in a medium mixing bowl. In a separate 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 into the prepared baking dish.1 cup all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1/2 cup granulated sugar, 1/2 cup brown sugar, 2 teaspoons pumpkin pie spice, 2 eggs, 1/2 cup pumpkin puree, 3/4 cup evaporated milk, 1/4 cup unsalted butter, 1 1/2 teaspoons vanilla extract
- 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 for another 1-2 minutes, scraping down the sides as needed. Add the flour and beat until combined.1/2 cup unsalted butter, 1/2 granulated sugar, 1 egg, 1 teaspoon vanilla extract, 1/2 teaspoon baking soda, 1/2 teaspoon cream of tartar, 1/2 teaspoon salt, 1 cup all purpose flour
- Top the cobbler with dough: 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.
- Sprinkle with cinnamon sugar: Mix the cinnamon sugar in a small bowl. Use a spoon to sprinkle it on top of the snickerdoodle cobbler.1/4 cup Cinnamon Sugar Topping: 1/4 cup sugar + 1 1/2 tsp cinnamon
- Bake: Bake the cobbler in the preheated oven 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 of vanilla ice cream.
Notes
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe by: Molly Thompson of What Molly Made | Photography by: Eat Love Eats
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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!