Pumpkin Cobbler with Snickerdoodle Topping
Gooey pumpkin cobbler with soft snickerdoodle cookie dough baked on top and finished with a cinnamon sugar crust. A Thanksgiving dessert that tastes like two fall favorites in one dish!
PRINT RECIPE
PIN RECIPE
Servings: 12
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
*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 so I can see it and feature you!
