Pumpkin Snickerdoodle Cobbler

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.