This post is sponsored by Dixie Crystals in conjunction with a social media campaign through Sunday Supper LLC. All opinions are my own.
I talked about this a few weeks ago too, but I just don’t do grotesque Halloween food. I see incredibly creative bloody and gory Halloween recipe ideas that would be awesome to make, and would be amazing for Halloween parties, but I won’t personally eat them.
Do you? Inquiring minds want to know. Can you handle eating gory-looking food? It looks very festive to make, I must say.
My Halloween recipes still need to look edible and cute. I like ghost and bat-shaped sprinkles, and jack-o-lantern printed cupcake liners. That’s just how I roll.
I made this Pumpkin Snickerdoodle Cobbler a few weeks ago, and I loved the recipe, but I hated the photos I took. Not a problem – I’m happy to eat this for the second time this fall! However, I wanted to make this Pumpkin Snickerdoodle Cobbler into a Halloween-themed dessert, and I planned to cut the pastry topping with Halloween cookie cutters into fun and cute shapes.
It did not work out. The best laid plans! The pastry is too sticky to work with, but that’s probably a good thing since it means it bakes into a soft, tender, and buttery top. It really melts-in-your-mouth.
The pastry in this dessert is so tender and buttery, and it’s coated with cinnamon-sugar, so it has all the makings of deliciousness about it. I rolled the dough pieces in cinnamon-sugar twice. Two solid coatings of cinnamon-sugar, so that no surface area or crevice is without it. The sugar on top caramelizes a bit as it bakes, kinda like cinnamon toast, so it practically crackles when you take a bite.
The filling bakes into a pumpkin custard – similar to pumpkin pie filling, but much better, in my opinion. Much richer and creamier, by a lot. It’s sweet, thanks to Dixie Crystals sugar, and it’s full of cinnamon and spice too. I used heavy cream in the filling, and it’s mandatory in the recipe. It makes the filling so much more luscious and indulgent. I gave pumpkin pie an upgrade here in this Pumpkin Snickerdoodle Cobbler.
I used Dixie Crystals sugar in this recipe, and living in the south, this is a brand that I know and trust. It’s a familiar face to me in the baking aisle, and has been a trusted Southern brand since 1917. I appreciate Dixie Crystals for their high-quality sugar, of course, but also because their goal is to see friends and families spending time together in the kitchen, and creating memories through food and recipes.
A few years ago, I put together all our family recipes into a printed book, and I gifted it to my family members for Christmas. The tagline to the book’s title was “memories of food & family.” The goal of Dixie Crystals to bring together families through food is one that I certainly share with them.
Thanks so much to Dixie Crystals for caring about food and family, and for sponsoring this recipe! Please be sure to follow them on Facebook | Twitter | Instagram | Pinterest | Google+ for news and great recipes! On DixieCrystals.com, you’ll find 1000s of tried-and-tried, tested recipes, as well as baking videos, vintage cookbooks, and more!
You’ll also find a Kids in the Kitchen section on the website where you can access hundreds of kid-friendly craft ideas, printables, edible art projects, activity sheets, and sugary science projects.
Pumpkin Snickerdoodle Cobbler #SundaySupper
For Snickerdoodle topping:
- 1/2 c. butter softened
- 2/3 c. Dixie Crystals granulated sugar
- 1 tsp. baking powder
- 1 tsp. cream of tartar
- 1/2 tsp. salt
- 2 eggs
- 1 1/3 c. all-purpose flour
For Pumpkin filling:
- 1 - 15 oz. can pumpkin puree
- 2 eggs
- 1 c. heavy cream
- 1/2 c. Dixie Crystals granulated sugar
- 1/2 c. packed brown sugar
- 1/4 c. all-purpose flour
- 1 1/2 tsp. pumpkin pie spice
- 1 tsp. cinnamon
- 1/4 tsp. clove
- 1/4 tsp. salt
- 1/3 c. Dixie Crystals granulated sugar
- 1 1/2 tsp. cinnamon
- whipped cream for topping
For Snickerdoodle topping:
In a medium mixing bowl, beat butter and sugar until creamy.
Add baking powder, cream of tarter, salt, and eggs, beating until combined.
Beat in flour.
Cover and chill dough for at least 1 hour.
For Pumpkin filling:
In a large bowl, whisk together pumpkin puree, eggs, heavy cream, granulated sugar, brown sugar, flour, pumpkin pie spice, cinnamon, clove, and salt.
Pour into a greased 9-inch deep dish pie plate, or a greased 2-quart baking dish.
In a small bowl, whisk together sugar and cinnamon.
Scoop the chilled dough by tablespoonful, and drop one-by-one into cinnamon-sugar mixture. The dough will be fairly sticky.
Coat the balls thoroughly with cinnamon-sugar.
Flatten into disks, about 2 inches in diameter, and recoat with cinnamon-sugar. The first coat helps make the balls easier to handle, and the second coat just adds extra snickerdoodle!
Place over the pumpkin filling, overlapping them slightly.
Bake at 350 degrees for 35-40 minutes, or until the edges are golden brown, and the center appears set when jiggled.
Remove to a wire rack to cool for 10-15 minutes.
Cut and serve warm with whipped cream.
For a chance to win a KitchenAid Mixer, participate in the Dixie Crystals Scary Scramble Contest – just unscramble the words for a chance to win!
Bewitching Breakfast Treats
Fang-tastic Candy Treats
- Creepy Pumpkin Seed Brittle by Sunday Supper Movement
- Easy Halloween Fudge by The Dinner-Mom
- Soft and Chewy Apple Cider Caramels by Serena Bakes Simply From Scratch
Boo-tiful Cakes and Pies
- Cheesecake Mummies by Bobbi’s Kozy Kitchen
- Cinnamon Frosted Pumpkin Spice Layer Cake by Crazed Mom
- Gluten Free Spooky Chocolate Cupcakes by Fearless Dining
- Graveyard Cupcakes by Peanut Butter and Peppers
- Halloween Cupcakes by Recipes Food and Cooking
- Halloween Whoopie Pies by The Chef Next Door
- Mini Jack-O-Lantern Cakes by Renee’s Kitchen Adventures
- Mummy Apple Hand Pies by Eazy Peazy Mealz
- Pumpkin Chocolate Ganache Cake by Taste And See
- Pumpkin Cupcakes by Flour On My Face
- Gingerbread Zombies by Family Foodie
- Halloween Spider Cookies by Moore or Less Cooking
- Halloween Sugar Cookie Bars by Savory Experiments
- Pumpkin Chocolate Chip Cookies by Alida’s Kitchen
- Witch Hat Cookies by Dizzy Busy and Hungry
Other Bone-chilling Goodies
- Bloody Crème Brûlée by That Skinny Chick Can Bake
- Haunted Halloween Ghosts by Shockingly Delicious
- Individual Candy Corn Fruit Salad Dessert by Hot Eats Cool Reads
- Monster Munch Popcorn Snack Mix by A Dish of Daily Life
- Pumpkin Snickerdoodle Cobbler by The Gold Lining Girl
- Vampire Collins Cocktail by kimchi MOM
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