Snickerdoodle Pumpkin Cobbler
Ingredients
Snickerdoodle Topping
-
¼
cup
butter, softened
-
⅓
cup
sugar
-
½
teaspoon
baking powder
-
½
teaspoon
cream of tartar
-
⅛
teaspoon
salt
-
1
large
egg
-
⅔
cup
all-purpose flour
Pumpkin Filling
-
2
large
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
teaspoons
pumpkin pie spice
-
¼
teaspoon
salt
-
¼
cup
granulated sugar
-
½
teaspoon
ground cinnamon
For Serving
Instructions
- Preheat the oven to 350°F and coat a 2-quart baking dish with cooking spray.
- Prepare the snickerdoodle topping by beating the softened butter and sugar until combined, then add baking powder, cream of tartar, salt, and egg, mixing well.
- Incorporate the flour just until combined and chill the dough in the freezer.
- For the pumpkin filling, combine the eggs, pumpkin, evaporated milk, granulated sugar, brown sugar, flour, pumpkin pie spice, and salt in a large bowl and whisk until smooth.
- Pour the pumpkin mixture into the prepared baking dish.
- Mix the remaining granulated sugar with cinnamon, then flatten pieces of the chilled dough, dip them in the cinnamon-sugar, and place over the pumpkin filling.
- Bake for 35 to 40 minutes until the filling is set and a knife inserted comes out clean.
- Cool for 15 minutes on a wire rack and serve warm with whipped cream or ice cream.
Nutrition Facts (estimated)
Servings
9 servings
Calories
284
Total fat
8g
Total carbohydrates
49g
Total protein
5g
Sodium
209mg
Cholesterol
58mg
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