Snickerdoodle Pumpkin Cobbler
This Snickerdoodle Pumpkin Cobbler is bursting with a creamy pumpkin filling and topped with sweet snickerdoodle cookies. An easy recipe to make that’s packed with the cozy flavors of fall, this baked dessert is sure to be the hit of the holidays!
My obsession with pumpkin continues…
What really steals my heart is food magazines. I could spend hours browsing through those magazines when I go to the grocery store. Especially around the holidays.
And it never fails that I just so happen to end up with one (or three) magazines in my cart most weeks.
I read through the magazines again and again, put sticky tabs on the recipes that I want to try, and work out ingredient lists on how I tweak the recipe to make it my own. I save most magazines and pull them out every year for recipe ideas and inspirations.
I read through the magazines again and again, put sticky tabs on the recipes that I want to try, and work out ingredient lists on how I tweak the recipe to make it my own. I save most magazines and pull them out every year for recipe ideas and inspirations.
And that’s where this Pumpkin Cobbler comes in. It’s from a Better Homes and Gardens Fall Baking Magazine from a few years ago, and a recipe that’s been on my list to try for forever. I followed the recipe almost exactly as written, and it definitely met my expectations.
What Makes This Snickerdoodle Pumpkin Cobbler So Great
- This pumpkin dessert is a breeze to make! Don’t let the ingredient list fool you…it looks like a lot, but really, it isn’t!
- The sweet taste of pumpkin combines with the warm, cinnamon sugar cookie topping to make a truly heavenly dessert!
- It’s a delicious dish to impress those hungry house guests with over the holidays!
Any type of cobbler is a winner in my book, but when you combine a cookie topping and pumpkin, be prepared to be wowed. And I mean wowed! I’ve never had a pumpkin cobbler before, but after making this dish, I can safely say that pumpkin cobbler is a must-try for all of you pumpkin lovers out there.
This Snickerdoodle Pumpkin Cobbler is like a slightly sweetened and creamier version of pumpkin pie. And when you combine that with a soft and sweet snickerdoodle cookie, man oh man, is that good!
Cooking Tips
- It’s important to make the snickerdoodle cookie base first so that it has some time to chill. You can work on the pumpkin cobbler base while that’s chilling.
- Be sure to use pure pumpkin and not pumpkin pie filling in this recipe, otherwise your dessert will turn out overly sweet!
- You’ll want to evenly place the cookie dough balls on top of the pumpkin mixture, as they will spread out when they bake.
Variations
- Try a different cookie dough topping to change things up! Molasses or sugar cookies would be good options.
- Make individual servings of this pumpkin dessert by evenly dividing the pumpkin mixture into a dozen or more ramekins then placing one flattened cookie dough ball on top. Bake for 20-25 minutes, testing doneness by inserting a toothpick in the middle of each dish to see if it comes out clean.
- Add a little more fiber to this dish by replacing 1/3 of a cup of white flour for wheat flour in the cookie dough topping!
How To Make Snickerdoodle Pumpkin Cobbler
To Make the Snickerdoodle Cookie Topping
- In a medium bowl, beat the softened butter with an electric hand mixer or stand mixer with fitted paddle attachment for about 30 seconds
- Add in sugar, baking powder, cream of tartar, and salt. Beat until combined, scraping the bowl as needed with a spatula.
- Beat in one egg, followed by flour until just combined.
- Cover and chill the dough for about 30 minutes or until it is easy to shape into balls.
To Make the Pumpkin Filling
- Preheat oven to 350 degrees F. Lightly grease a 2-quart baking dish with non-stick cooking spray. Set aside.
- In a large bowl, combine eggs, pumpkin, evaporated milk, white sugar, brown sugar, flour, pumpkin pie spice, and salt. Whisk until thoroughly combined.
- Pour pumpkin mixture into prepared baking dish. Set aside.
To Bake the Pumpkin Cobbler
- In a small bowl, combine 1/4 cup white sugar and ground cinnamon.
- Shape snickerdoodle cookie dough into roughly 14-16 balls, then slightly flatten the balls and roll them in the cinnamon sugar mixture.
- Evenly place the flattened balls of dough on top of the pumpkin mixture.
- Bake for 35-40 minutes, or until edges begin to pull away from dish and a toothpick inserted near the center comes out clean.
- Cool for 10 minutes, then serve warm with whipped cream or vanilla ice cream if desired. Enjoy!
One bite and you’ll be swooning from the sweet taste of pumpkin, combined with the warm, cinnamon sugar cookie topping. Add some whipped cream or vanilla ice cream, and this will quickly become your favorite dessert. Trust me, friends.
Looking for more pumpkin desserts? I’ve got you covered!
- Slow Cooker Pumpkin Butter
- Caramel Pumpkin Cheesecake Dip
- Pumpkin-Doodle Cookies
- Pumpkin Nutella Muffins
- Honey Glazed Pumpkin Banana Bread
- Pumpkin White Chocolate Pie
Pumpkin Snickerdoodle Cobbler
Ingredients
Snickerdoodle Cookie Topper
- ¼ cup unsalted butter, softened
- ⅓ cup white sugar
- ½ teaspoon baking powder
- ½ teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 egg
- ⅔ cups all-purpose flour
Pumpkin Filling
- 2 eggs, lightly beaten
- 1 (15 ounce) can pure pumpkin
- 1 cup evaporated milk
- ½ cup white sugar
- ½ cup packed light brown sugar
- ¼ cup all-purpose flour
- 1½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
- ¼ cup white sugar
- ½ teaspoon ground cinnamon
Instructions
- To prepare the Snickerdoodle Cookie Topper, in a medium bowl, beat softened butter with an electric hand mixer or stand mixer with fitted paddle attachment for about 30 seconds.
- Add sugar, baking powder, cream of tartar, and salt. Beat until combined, scraping bowl as needed. Beat in one egg, followed by flour until just combined.
- Cover and chill dough for about 30 minutes or until easy to shape into balls.
- Preheat oven to 350F. Lightly grease a 2 quart baking dish with non-stick cooking spray. Set aside.
- In a large bowl, combine eggs, pumpkin, evaporated milk, white sugar, brown sugar, flour, pumpkin pie spice, and salt. Whisk until thoroughly combined. Pour pumpkin mixture into prepared baking dish. Set aside.
- In a small bowl, combine 1/4 cup white sugar and ground cinnamon.
- Shape Snickerdoodle dough into roughly 14-16 balls. Slightly flatten balls and then roll in cinnamon sugar mixture. Evenly place flattened balls of dough on top of pumpkin filling.
- Bake for 35-40 minutes, or until edges begin to pull away from dish, and a toothpick inserted near the center comes out clean. Cool for 10 minutes.
- Serve warm with whipped cream or vanilla ice cream, if desired.
Now, if ever there was a seasonal comforting dessert then it is this! I am loving the vibrant colour of it too.
Thank you, Dannii!
I’m totally a magazine girl. Life without Us Weekly is just not as happy. And food magazines are just heaven.
This cobbler is, too. GENIUS. Love the mashup!
Us Weekly (and People) are a favorite of mine too, though I don’t read them too often! Thanks for the kind words, Mir!
I remember Teen magazine and loved all those magazines too!! And, like you, kept them for years! Now, like you, I adore food magazines. I look at them all the time and for the most part I tend to keep all of them. I could spend so much time just sitting back, having a coffee (and a big piece of this dessert) and scan through the pages. Love it! And this dessert? You know I’m a fan of pumpkin too so this looks awesome to me! I bet the kitchen smells amazing as this bakes! Pinned, of course! Have a great day 🙂
Aren’t food magazines the best? I just love seeing all of the pretty creations and getting lots of ideas. Thanks for the sweet comment and pin, friend!
Wait, PUMPKIN cobbler?? This is absolutely genius, Gayle and why is a huge bowl of this not in front of me right now?? Seriously drooling all over the place and I must make this asap!
Thank you, Sarah! Pumpkin cobbler is my new favorite!
Haha yes, I used to save all of my teen magazines back in the day too..and now I keep a few of my favorite food magazines 🙂 Love this pumpkin cobbler, it looks so yummy and just perfect for fall!
Yay for saving magazines! 🙂 Thanks for the kind words, Kelly!
I have never had pumpkin cobbler! This is the picture of comfort! So perfect with a cup of coffee while perusing my favorite food magazines!!
Thanks, Annie! It’s definitely perfect dessert comfort food! 🙂
Please keep that pumpkin obsession going on forever and ever. You know I just love all the pumpkin recipes you make. Also, it would be wrong not to, considering your blog name! 🙂 I loved hearing about your coming-of-age journey through magazines. 🙂 I totally remember Teen and Tiger Beat! It’s so fun that you’ve carried that love over to BHG. This recipe looks absolutely incredible and so swoonworthy. Can’t see what you cook up next! Have a great weekend, G! Pinning + sharing, of course! 🙂
Thanks for the sweet comment, friend! Those Teen Beat days were the days…:) Hope you have a great weekend, too!
I just remembered I had a subscription to “YM” magazine! Oh man, I just Googled it and the covers look so dated! Talk about a trip down memory lane haha. Pumpkin cobbler looks like something I need in my life this fall…so many great things combined into one!
AHHH Yes! I totally forgot about YM! I loved that one, too…doesn’t it make you feel so old? Haha! 🙂 Thanks for the kind words, Alyssa!
This is GENIUS!! I always thought cobbler’s are for summer only! How stupid of me! This looks totally divine – perfect for weekend!
Thanks, Ami! Now you can have cobbler year round! 🙂
So funny! “Teen” was the first magazine that I ever read too…I was probably about 10 or 11 at the time. My full-on magazine obsession started from that point on!
Given the name of your blog, I’d say that plenty of pumpkin recipes are a MUST at this time of year!
Thanks, Blair!
so comforting!! and love the snickerdoodle cookie topper!
Thanks, Manali!
I’ve never heard of a pumpkin cobbler but oh man, does it look so good! The snickerdoodle topping takes it even more over the top. So yummy, Gayle!
Thanks for the sweet comment, Rachel!
From your blog name, I think we know you LOVE pumpkin. This cobbler is just amazing. Genius combination of flavors.
Thanks, Zainab! My blog name is actually based soley on my love of pumpkin, but I do LOVE it! 🙂
I love magazines too! I subscribe to mostly cooking magazines, but I love scouring through People, etc. in line at the grocery store or getting my hair or nails done! I think snickerdoodle and pumpkin were meant to be together too, so making that combination into a cobbler is one delicious idea Gayle! This looks amazing!
Thank you, Marcie!
Oh my gosh – Tiger Beat!!! You just zapped me back to the days when I had my David Cassidy poster on my bedroom wall – OH YES I DID! And this recipe is the perfect combo of two of my faves – pinning!
Haha love it, Kate! Thanks for the kind words!
I’m a sucker for food magazines too! They’re my favorite.
This cobbler looks amazing!!
Thank you, Christin!
What could you use in place of the cream of tartar?
Hi Brandi! I’m not sure if there is a substitute for that. You may just want to leave it out. That would just be a guess. Hope you love this if you try it!