I’ve told you lots and lots of times that while I am obsessed with pumpkin things, I don’t actually love pumpkin pie. In fact, I’ve never made a pumpkin pie for Thanksgiving, ever. But I always love to try recipes that are similar to pumpkin pie (to please the pumpkin-pie lovers) but not pumpkin pie (to please me). Which brings us to Pumpkin Snickerdoodle Cobbler. Like a pumpkin pie on the bottom and a layer of buttery cookie on top. Top it with a big dollop of whipped cream and it will pretty much please anyone.
Ingredients Needed
This is just a preview of ingredients and method, keep scrolling for full printable recipe.
Pumpkin Filling
- Eggs
- Canned pumpkin – 100% pumpkin, not pumpkin pie filling!
- Evaporated milk
- Granulated sugar
- Brown sugar
- All-purpose flour
- Pumpkin pie spice
- Salt
Snickerdoodle Topping
- Butter – Use real butter here.
- Granulated sugar
- Baking powder
- Cream of tartar
- Salt
- Egg
- All-purpose flour
- Granulated sugar
- Ground cinnamon
For Serving
- Sweetened whipped cream
How to Make Snickerdoodle Pumpkin Cobbler
- This recipe starts with a pumpkin layer that’s basically pumpkin pie batter made from canned pumpkin, evaporated milk, eggs, sugar, etc. The pumpkin pie mixture gets spread out in a pan and then we move on to the topping. Which is cookie dough. You really can’t go wrong with where this is going.
- Instead of having to roll into annoying balls, you’ll just grab pieces of dough and smash them kind of flat in cinnamon sugar and then layer them on top of the pumpkin mixture.
- Bake that pan and the pumpkin and cookies puff up to perfection. You can serve this warm, or room temp. You get a layer of soft-chewy cookie and then pillowy pumpkin underneath. We had it just slightly warm and it was pretty great. It would be fantastic with vanilla ice cream but I was out!
Storing and Other Tips
- Store leftovers, tightly covered, in the refrigerator and enjoy within 3-4 days for best results.
- You can reheat individual portions in the microwave for about 30-45 seconds.
Frequently Asked Questions
You can assemble the pumpkin layer and topping separately ahead of time and store in the fridge. When ready to bake, flatten your topping dough and press into the cinnamon sugar mixture, top your pumpkin filling, and bake as directed, but be aware it may need a few extra minutes in the oven.
If you’re feeling ambitious, sure! Just be aware that homemade pumpkin puree holds a lot of extra moisture compared to canned. Be sure to drain your puree well using a cheesecloth-lined sieve over a bowl. You may need to give it a squeeze in the cheesecloth to get as much moisture out as possible.
Sure! Chopped pecans would be delicious. Just sprinkle them on top before baking.
While I haven’t tried it myself, this is the type of recipe that should work well by substituting a 1:1 gluten free flour blend!
Pumpkin Snickerdoodle Cobbler
Equipment
Ingredients
Pumpkin Filling
- 2 eggs lightly beaten
- 1 15-ounce can pumpkin
- 1 cup evaporated milk
- ½ cup granulated sugar
- ½ cup packed brown sugar
- ¼ cup all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon salt
Snickerdoodle Topping
- ¼ cup butter softened
- ⅓ cup sugar
- ½ teaspoon baking powder
- ½ teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 egg
- ⅔ cup all-purpose flour
- ½ teaspoon ground cinnamon
- ¼ cup granulated sugar
For Serving
- sweetened whipped cream
Instructions
- Preheat oven to 350℉. Coat a 2-quart baking dish with cooking spray; set aside.
Prepare Filling
- In a large bowl combine eggs, pumpkin, evaporated milk, the ½ cup granulated sugar, the brown sugar, flour, pumpkin pie spice, and salt. Whisk until thoroughly combined. Pour into prepared baking dish.
Prepare Topping
- In a medium bowl beat butter with a mixer on medium for 30 seconds. Add sugar, baking powder, cream of tartar, and salt. Beat until combined, scraping bowl as needed. Beat in egg. Beat in flour just until combined. Cover and chill dough in freezer while you make the pumpkin filling.
- Combine the 1/4 cup granulated sugar and the cinnamon. Grab pieces of dough and flatten out in hand. Dip each side in cinnamon-sugar and place over pumpkin filling.
Bake
- Bake 35 to 40 minutes or until filling is set, edges begin to pull away from dish, and a knife inserted near the center comes out clean. Cool 15 minutes on a wire rack. Serve warm with whipped cream (or ice cream!)
Notes
- Store leftovers, tightly covered, in the refrigerator and enjoy within 3-4 days for best results.
- You can reheat individual portions in the microwave for about 30-45 seconds.
Questions & Reviews
This was such a yummy and easy Sunday dessert for us. Thank you!
Could I use the snickerdoodle as crust instead?
You could certainly try!
This looks delicious! Thank you for sharing.
Going to make this tomorrow for my husbands birthday. He loves snickerdoodles and pumpkin pie. And what better than to get both on your birthday? Thanks for all your fabulous recipes!!
Nuts? Maybe small pieces of toasted sugared pecans?
Would the texture work? Would the nuts detract?
This sounds delicious. I am going to give this recipe a try. How can anything with snickerdoodle go wrong? ( I am curious why you are thinking about doubling the cookie part and thinning the pumpkin part… Not enough cookie flavor to balance the pumpkin?)
Personally I wouldn’t put nuts in this, but you certainly can experiment! And I just really like the cookie part, that’s why I think it would be good with a higher cookie to pumpkin ratio 🙂
So did you ever try it with the cookie part doubled? Whatdya think?
No, but I say go for it!
Wow, this looks awesome! Can you use pumpkin pie filling instead and just omit the spices? I have some left over waiting for me to make something else with it. 🙂
Ya you could probably do that!
Didn’t I see a years supply of ice cream on your instagram last week?
Pumpkin pie isn’t my favorite either – I’ll give this one a try. What could be wrong with snickerdoodles on a cobbler??