Description
This Pumpkin Cobbler with Snickerdoodle Topping is a delightful blend of flavors, featuring creamy pumpkin puree, warm spices, and a sweet cookie topping, perfect for gatherings or cozy nights at home.
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
- 1/4 cup cinnamon sugar (1/4 cup sugar + 1 1/2 tsp cinnamon)
Instructions
- Preheat your oven to 350°F. Prepare an 8-inch casserole dish by spraying it with non-stick cooking spray.
- To create the cobbler batter, mix together flour, baking powder, salt, granulated sugar, brown sugar, and pumpkin pie spice in a medium mixing bowl. In a large bowl, whisk together pumpkin puree, evaporated milk, eggs, melted butter, and vanilla until well combined. Gradually add the dry ingredients, whisking until smooth. Pour this mixture into your prepared baking dish.
- Prepare the snickerdoodle topping by creaming softened butter and sugar in a stand mixer or with a handheld mixer on high for 2-3 minutes. Beat in the egg, vanilla, baking soda, cream of tartar, and salt for another 1-2 minutes, making sure to scrape down the sides as needed. Gradually add the flour and mix until just combined.
- Use small spoonfuls to dollop the snickerdoodle dough over the cobbler batter, covering it mostly but allowing some cobbler to show.
- In a small bowl, mix together cinnamon sugar and sprinkle it over the snickerdoodle topping.
- Bake the cobbler for 50-60 minutes, or until a toothpick inserted into the center comes out clean with a few crumbs. If the top starts to brown too quickly, tent it with foil. Serve warm with vanilla ice cream.
Notes
Ensure the butter is softened to room temperature for the snickerdoodle topping to achieve the right consistency.
For a gluten-free option, use gluten-free all-purpose flour in both the cobbler and the snickerdoodle topping.
Allow the cobbler to cool slightly before serving for better slicing.
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 20g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg