Pumpkin Snickerdoodle Cobbler

• Vegetarian

• Produce

  • 1 15 ounce can Pumpkin

• Refrigerated

  • 3 Egg

• Canned Goods

  • 1 cup Evaporated milk

• Baking & Spices

  • 1/2 tsp Baking powder
  • 1/2 cup Brown sugar, packed
  • 1/2 tsp Cinnamon, ground
  • 1/2 tsp Cream of tartar
  • 1 cup Flour
  • 3/4 cup Granulated sugar
  • 1 1/2 tsp Pumpkin pie spice
  • 3/8 tsp Salt
  • 1/3 cup Sugar
  • 1 Whipped cream

• Dairy

  • 1/4 cup Butter

Found on ourbestbites.com

Description

Ingredients

• 1/4 cup butter, softened
• 1/3 cup sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon cream of tartar
• 1/8 teaspoon salt
• 1 egg
• 2/3 cup all-purpose flour
• 2 eggs, lightly beaten
• 1 15 ounce can pumpkin
• 1 cup evaporated milk
• 1/2 cup granulated sugar
• 1/2 cup packed brown sugar
• 1/4 cup all-purpose flour
• 1 1/2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt
• 1/4 cup granulated sugar
• 1/2 teaspoon ground cinnamon
• Whipped cream for serving

Directions

• Preheat oven to 350 degrees F. Coat a 2-quart baking dish with cooking spray; set aside. 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. 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. 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. 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!)