Description
A warm, cozy, and indulgent fall dessert combining soft pumpkin filling with a cinnamon-sugar snickerdoodle topping and a buttery cobbler texture. Perfect for fall gatherings or a comforting treat.
Ingredients
Scale
- 1 can (15 oz / 425g) pumpkin puree (not pumpkin pie filling)
- 3/4 cup (150g) granulated sugar
- 1/2 cup packed (100g) brown sugar
- 1 cup (125g) all-purpose flour
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 6 tablespoons (85g) unsalted butter, melted
- 3/4 cup (180ml) whole milk or 2%
- 1 teaspoon vanilla extract
- 2 tablespoons sugar
- 1 teaspoon cinnamon
- Optional: 1/2 cup chopped pecans or walnuts
- Optional: vanilla ice cream for serving
Instructions
- Preheat oven to 350°F (175°C). Butter a 9×9-inch baking dish generously.
- In a medium bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In a large bowl, whisk pumpkin puree, granulated sugar, brown sugar, melted butter, milk, and vanilla extract until smooth and creamy.
- Gradually fold dry ingredients into wet ingredients until just combined; small lumps are okay.
- Pour batter into prepared baking dish and smooth the top.
- Mix cinnamon sugar topping (2 tablespoons sugar + 1 teaspoon cinnamon) in a small bowl and sprinkle evenly over batter. Scatter nuts on top if using.
- Bake for 40-45 minutes until top is golden brown and a toothpick inserted near the center comes out mostly clean. Tent with foil after 30 minutes if browning too fast.
- Let cool for at least 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Notes
Use pure pumpkin puree, not pumpkin pie filling. Melt butter gently to avoid burning. Fresh spices enhance flavor. Let cobbler cool before serving for better texture. Can prep batter ahead and bake fresh. Reheat gently with a splash of milk to maintain moisture. For gluten-free, use 1-to-1 gluten-free flour blend. For vegan, substitute butter with coconut oil, milk with almond or oat milk, and use a flax egg.
- Prep Time: 15 minutes
- Cook Time: 40-45 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1/9 of the cobbler
- Calories: 320
- Sugar: 25
- Sodium: 190
- Fat: 12
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 3
- Protein: 4
Keywords: pumpkin, snickerdoodle, cobbler, fall dessert, cinnamon, easy dessert, homemade, pumpkin dessert