Description
This delightful Pumpkin Cobbler with Snickerdoodle Topping combines the warm flavors of pumpkin and spices with a sweet, soft topping. Perfect for gatherings, it’s simple to make, requiring common ingredients and straightforward steps. Serve warm with a scoop of vanilla ice cream for a comforting treat anyone will love.
Ingredients
Scale
- 1 cup all-purpose 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 unsalted butter melted
- 1 1/2 teaspoons vanilla extract
- 1/2 cup unsalted butter softened to room temperature
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1/2 teaspoon salt
- 1 cup all-purpose flour gluten-free works too
- 1/4 cup cinnamon sugar topping (1/4 cup sugar + 1 1/2 tsp cinnamon)
Instructions
- Preheat the oven to 350°F. Spray an 8-inch casserole dish with non-stick cooking spray and set aside.
- Make the cobbler batter by combining flour, baking powder, salt, granulated sugar, brown sugar, and pumpkin pie spice in a medium mixing bowl. In another large bowl, whisk pumpkin puree, evaporated milk, eggs, melted butter, and vanilla together. Add the dry ingredients to the wet mixture and whisk until just combined, ensuring there are no lumps. Pour this batter into the prepared baking dish.
- For the snickerdoodle topping, cream together the softened butter and sugar using a stand or handheld mixer on high for 2-3 minutes. Add the egg, vanilla, baking soda, cream of tartar, and salt, mixing for another 1-2 minutes while scraping down the sides. Gradually mix in the flour until combined.
- Scoop small spoonfuls of the snickerdoodle dough on top of the cobbler batter, distributing across the surface, allowing some of the cobbler to show through.
- In a small bowl, combine the cinnamon sugar and sprinkle it over the cobbler.
- Bake in the oven for 50-60 minutes or until a toothpick inserted comes out clean with some crumbs. Check for doneness about 15 minutes before it’s done—tent with foil if it's browning excessively. Serve warm with vanilla ice cream.
Notes
Use gluten-free flour for a gluten-free version of this dish.
Tent with foil if the top browns too quickly to avoid burning.
This dessert can be served warm or at room temperature, but warm with ice cream is highly recommended.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 70mg