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Pumpkin Snickerdoodle Cobbler Recipe

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Pumpkin Snickerdoodle Cobbler is a comforting dessert that combines the warm, spiced flavors of pumpkin with the classic cinnamon sugar topping of snickerdoodle cookies. This cobbler features a gooey pumpkin base topped with soft, cinnamon-sprinkled snickerdoodle cookie dough, baked to golden perfection. Best served warm with a scoop of vanilla ice cream, it’s a delicious fall-inspired treat that balances sweet and spice perfectly.

Ingredients

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Cobbler Batter

  • 1 cup all-purpose flour (can substitute with 1:1 gluten free baking flour)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • 1 teaspoon pumpkin pie spice
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • 1 cup evaporated milk
  • 2 large eggs
  • ¼ cup melted butter
  • 1 teaspoon vanilla extract

Snickerdoodle Cookie Dough Topping

  • ½ cup unsalted butter, softened
  • ¾ cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda
  • 1 teaspoon cream of tartar
  • ¼ teaspoon salt
  • 2 cups all-purpose flour

Cinnamon Sugar Topping

  • 2 tablespoons granulated sugar
  • 1 teaspoon ground cinnamon

Instructions

  1. Prepare the Cobbler Batter: In a medium mixing bowl, combine the all-purpose flour, baking powder, salt, granulated sugar, brown sugar, and pumpkin pie spice. In a separate large bowl, whisk together the pumpkin puree, evaporated milk, eggs, melted butter, and vanilla extract until smooth. Gradually add the dry ingredients into the wet ingredients, whisking carefully until just combined and smooth with no lumps. Pour this batter into an 8-inch baking dish or casserole dish and set aside.
  2. Make the Snickerdoodle Cookie Dough: Using a stand mixer or handheld mixer, cream the softened butter and granulated sugar on high speed for 2-3 minutes until light and fluffy. Beat in the egg, vanilla extract, baking soda, cream of tartar, and salt for 1-2 minutes until well mixed. Slowly add the flour and beat just until combined into a smooth dough.
  3. Assemble the Cobbler: Using a small spoon, drop small spoonfuls of the snickerdoodle cookie dough evenly over the pumpkin cobbler batter, covering almost the entire surface but allowing some pumpkin mixture to peek through.
  4. Add Cinnamon Sugar Topping: In a small bowl, mix together the granulated sugar and ground cinnamon. Sprinkle this cinnamon sugar generously over the cookie dough dollops to finish the topping.
  5. Bake the Cobbler: Preheat your oven to 350°F (175°C). Bake the cobbler for 50-60 minutes, or until a toothpick inserted into the cookie dough topping comes out clean or with just a few moist crumbs. Begin checking at about 45 minutes to avoid over-browning; if the top is browning too quickly, tent loosely with foil for the remaining baking time.
  6. Serve Warm: Allow the snickerdoodle pumpkin cobbler to cool slightly before serving warm. It pairs beautifully with a big scoop of vanilla ice cream for a perfect cozy dessert.

Notes

  • You can substitute the all-purpose flour with a 1:1 gluten free baking flour to make this cobbler gluten free.
  • Make sure to use pumpkin puree, not pumpkin pie filling, for the best texture and sweetness control.
  • If the cobbler is browning too quickly in the oven, tent it with aluminum foil mid-baking to prevent burning.
  • This dessert is excellent served warm but also tastes great at room temperature.
  • For extra flavor, you can serve with whipped cream or caramel drizzle instead of vanilla ice cream.

Keywords: pumpkin snickerdoodle cobbler, pumpkin dessert, fall dessert, cobbler recipe, snickerdoodle cookie, cinnamon sugar topping, pumpkin pie spice dessert

Find it online: https://dinewithlily.com/pumpkin-snickerdoodle-cobbler-recipe/