So.  I’ve told you lots and lots of times that while I am obsessed with pumpkin things (case in point) I don’t actually love pumpkin pie.  In fact, I’ve never made a pumpkin pie for Thanksgiving, ever.   But I always love to try recipes that are similar to pumpkin pie (to please the pumpkin-pie lovers) but not pumpkin pie (to please me).  Which brings us to Pumpkin Snickerdoodle Cobbler.  Like a pumpkin pie on the bottom and a layer of buttery cookie on top.  Top it with a big dollop of whipped cream and it will pretty much please anyone.

Thanksgiving Dessert Recipe: Pumpkin Snickerdoodle Cobbler

It starts with a pumpkin layer that’s basically pumpkin pie batter.

Thanksgiving Dessert: Pumpkin Snickerdoodle Cobbler

The pumpkin pie mixture gets spread out in a pan and then we move on to the topping.  Which is cookie dough.  You really can’t go wrong with where this is going. 

Thanksgiving Dessert: Pumpkin Snickerdoodle Cobbler

Instead of having to roll into annoying balls, you’ll just grab pieces of dough and smash them kind of flat in cinnamon sugar

Thanksgiving Dessert: Pumpkin Snickerdoodle Cobbler

and then layer them on top of the pumpkin mixture.

Thanksgiving Dessert: Pumpkin Snickerdoodle Cobbler

Bake that pan and the pumpkin and cookies puff up to perfection.

Thanksgiving Dessert: Pumpkin Snickerdoodle Cobbler

You can serve this warm, or room temp.  We had it just slightly warm and it was pretty great.  It would be fantastic with vanilla ice cream but I was out!  

Thanksgiving Dessert: Pumpkin Snickerdoodle Cobbler

You get a layer of soft-chewy cookie and then pillowy pumpkin underneath. 

Thanksgiving Dessert: Pumpkin Snickerdoodle Cobbler

Kind of the best of both worlds, here.

Thanksgiving Dessert: Pumpkin Snickerdoodle Cobbler

Next time I make it I think I’m going to use the same amount of pumpkin mixture, but spread it out in a 9×13 pan so it’s thinner, and then double the cookie mixture for the top.  I’ll let you know if I try that!

Pumpkin Snickerdoodle Cobbler
A sweet pumpkin pie-like filling with buttery snickerdoodle topping. Serve warm with ice cream or whipped cream!
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Prep Time
30 min
Cook Time
35 min
Prep Time
30 min
Cook Time
35 min
Snickerdoodle Topping
  1. 1/4 cup butter, softened
  2. 1/3 cup sugar
  3. 1/2 teaspoon baking powder
  4. 1/2 teaspoon cream of tartar
  5. 1/8 teaspoon salt
  6. 1 egg
  7. 2/3 cup all-purpose flour
Pumpkin Filling
  1. 2 eggs, lightly beaten
  2. 1 15 ounce can pumpkin
  3. 1 cup evaporated milk
  4. 1/2 cup granulated sugar
  5. 1/2 cup packed brown sugar
  6. 1/4 cup all-purpose flour
  7. 1 1/2 teaspoons pumpkin pie spice
  8. 1/4 teaspoon salt
  9. 1/4 cup granulated sugar
  10. 1/2 teaspoon ground cinnamon
  11. Whipped cream for serving
Instructions
  1. Preheat oven to 350 degrees F. Coat a 2-quart baking dish with cooking spray; set aside.
  2. Prepare Snickerdoodle Topping. 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 in freezer while you make the pumpkin filling.
  3. 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.
  4. Combine the 1/4 cup granulated sugar and the cinnamon. Grab pieces of dough and flatten out in hand. Dip each side in cinnamon-sugar and place over pumpkin filling.
  5. 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 with whipped cream (or ice cream!)
Adapted from BHG Fall Baking 2016
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6 comments

  1. Pumpkin pie isn’t my favorite either – I’ll give this one a try. What could be wrong with snickerdoodles on a cobbler??

  2. Wow, this looks awesome! Can you use pumpkin pie filling instead and just omit the spices? I have some left over waiting for me to make something else with it. 🙂

  3. Nuts? Maybe small pieces of toasted sugared pecans?
    Would the texture work? Would the nuts detract?
    This sounds delicious. I am going to give this recipe a try. How can anything with snickerdoodle go wrong? ( I am curious why you are thinking about doubling the cookie part and thinning the pumpkin part… Not enough cookie flavor to balance the pumpkin?)

    1. Personally I wouldn’t put nuts in this, but you certainly can experiment! And I just really like the cookie part, that’s why I think it would be good with a higher cookie to pumpkin ratio 🙂

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