Introduction

Pumpkin Snickerdoodle Cobbler is a delightful dessert that combines the warm spices of pumpkin pie with the classic cinnamon-sugar flavor of snickerdoodle cookies. This cozy treat is perfect for autumn gatherings or when you crave a comforting sweet with a gooey, spiced center and soft cookie topping.

The image shows a white bowl filled with a warm, crumbly brown dessert that looks like a soft cake or crumble with a rough texture and golden-brown patches. On top of the dessert is a single scoop of creamy, pale vanilla ice cream beginning to melt slightly on the warm dessert surface. The bowl is placed on a wooden board with some cinnamon sticks beside it, all set on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups all-purpose flour (or gluten-free baking flour)

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon cream of tartar

½ teaspoon salt

½ cup granulated sugar

½ cup brown sugar

1 tablespoon pumpkin pie spice

1 cup pumpkin puree (not pumpkin pie filling)

1 cup evaporated milk

2 large eggs

½ cup unsalted butter, melted (plus ½ cup softened butter for cookie dough)

1 teaspoon vanilla extract (divided)

1 teaspoon baking soda (for cookie dough)

1 teaspoon cream of tartar (for cookie dough)

¼ teaspoon salt (for cookie dough)

½ cup granulated sugar (for cookie dough)

1 tablespoon cinnamon (for cinnamon sugar topping)

2 tablespoons granulated sugar (for cinnamon sugar topping)

Instructions

Step 1: In a medium bowl, whisk together the flour, baking powder, salt, granulated sugar, brown sugar, and pumpkin pie spice.

Step 2: In a large bowl, combine the pumpkin puree, evaporated milk, eggs, melted butter, and half the vanilla extract. Whisk until smooth.

Step 3: Gradually add the dry ingredients to the wet mixture and stir until just combined, making sure there are no lumps.

Step 4: Pour the batter into an 8-inch baking dish or casserole dish and set aside.

Step 5: To make the snickerdoodle cookie dough, cream together the softened butter and sugar with a mixer on high speed for 2-3 minutes.

Step 6: Beat in the egg, remaining vanilla extract, baking soda, cream of tartar, and salt until well combined, about 1-2 minutes.

Step 7: Add the flour and mix until the dough just comes together.

Step 8: Use small spoonfuls to drop the cookie dough evenly over the pumpkin batter, covering most of the surface but leaving some pumpkin visible.

Step 9: In a small bowl, mix together the cinnamon and granulated sugar. Sprinkle the cinnamon sugar generously over the cookie dough.

Step 10: Bake at 350°F (175°C) for 50-60 minutes, or until a toothpick inserted in the center comes out clean with a few moist crumbs. Check at 45 minutes and tent with foil if the top is browning too quickly.

Step 11: Let cool slightly before serving warm with vanilla ice cream, if desired.

Tips & Variations

Use gluten-free 1:1 baking flour to make this cobbler gluten-free without sacrificing texture.

For a deeper pumpkin flavor, add a teaspoon of maple syrup to the wet ingredients.

Make sure to use pumpkin puree, not pumpkin pie filling, for the best consistency and flavor.

Sprinkle extra cinnamon sugar on top before serving for an added crunch and spice.

Storage

Store any leftover cobbler in an airtight container in the refrigerator for up to 3 days. To reheat, warm individual portions in the microwave for about 30 seconds or bake in a preheated oven at 325°F (160°C) for 10-15 minutes until warm. This cobbler is best enjoyed warm with a scoop of ice cream or whipped cream.

FAQs

What is the difference between crisp and cobbler?

Crisps have a crunchy streusel topping made from butter, sugar, and oats, while cobblers feature a softer biscuit or cookie dough topping baked over the fruit or pumpkin base, resulting in a more tender texture.

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use plain pumpkin puree to control the sweetness and spices in the recipe. Pumpkin pie filling contains added sugar and spices, which can alter the flavor and texture of the cobbler.