Recipes and Cooking Pumpkin Snickerdoodle Cobbler Whip out this yummy fall dessert recipe as soon as the weather gets chilly. This easy pumpkin dessert is a definite upgrade from classic pumpkin pie. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 27, 2021 Print Rate It Share Share Tweet Pin Email Photo: Brie Passano Prep Time: 35 mins Bake Time: 35 mins Cool Time: 15 mins Total Time: 35 mins Servings: 12 Jump to Nutrition Facts Ingredients 1 recipe Snickerdoodle Topping Nonstick cooking spray 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 teaspoon pumpkin pie spice ¼ teaspoon salt ¼ cup granulated sugar ½ teaspoon ground cinnamon Whipped cream (optional) Snickerdoodle Topper 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 Directions Prepare Snickerdoodle Topping. Preheat oven to 350°F. Coat a 2-quart baking dish with cooking spray; set aside. For filling, in a large bowl combine eggs, pumpkin, evaporated milk, the 1/2 cup granulated sugar, the brown sugar, flour, pumpkin pie spice, and salt. Whisk until thoroughly combined. Pour into prepared baking dish. Combine the 1/4 cup granulated sugar and the cinnamon. Shape Snickerdoodle Topping into 16 balls. Roll balls in the cinnamon-sugar. Press balls to slightly flatten to 1 3/4-inch-diameter rounds. Place over pumpkin filling. 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 and, if desired, with whipped cream. Snickerdoodle Topper 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 1 hour or until easy to handle. Rate it Print Nutrition Facts (per serving) 234 Calories 7g Fat 40g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 234 % Daily Value * Total Fat 7g 9% Saturated Fat 4g 20% Cholesterol 63mg 21% Sodium 168mg 7% Total Carbohydrate 40g 15% Total Sugars 30g Protein 4g Vitamin C 1.9mg 10% Calcium 95mg 7% Iron 1.3mg 7% Potassium 200mg 4% Folate, total 29.6mcg Vitamin B-12 0.2mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.