Pumpkin Snickerdoodle Cobbler
Servings 6 -8 servings
Ingredients
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
For rolling:
- 1/3 c. Dixie Crystals granulated sugar
- 1 1/2 tsp. cinnamon
- whipped cream for topping
Instructions
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.
- Prepare filling.
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.
For rolling:
- 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.