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

Pumpkin Snickerdoodle Cobbler

5 from 3 votes
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!
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Prep Time20 minutes
Cook Time50 minutes
Total Time1 hour 10 minutes
Servings: 12
Author: Molly

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

*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!