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.

Source: Better Homes and Gardens

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Credit: Brie Passano

Recipe Summary

prep:
35 mins
bake:
35 mins to 40 mins at 350°
cool:
15 mins
Servings:
12
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Pumpkin Snickerdoodle Cobbler

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Prepare Snickerdoodle Topping. Preheat oven to 350°F. Coat a 2-quart baking dish with cooking spray; set aside.

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  • 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.

Nutrition Facts (Pumpkin Snickerdoodle Cobbler)

234 calories; total fat 7g; saturated fat 4g; polyunsaturated fat 0g; monounsaturated fat 2g; cholesterol 63mg; sodium 168mg; potassium 200mg; carbohydrates 40g; fiber 1g; sugar 30g; protein 4g; trans fatty acid 0g; vitamin a 5751IU; vitamin c 2mg; thiamin 0mg; riboflavin 0mg; niacin equivalents 1mg; vitamin b6 0mg; folate 30mcg; vitamin b12 0mcg; calcium 95mg; iron 1mg.

Snickerdoodle Topper

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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