Snickerdoodle Pumpkin Apple Cobbler is a lovely blend of the BEST Fall flavors in one dessert! Sweet crisp apples covered with a pumpkin brown sugar mix & baked between layers of cinnamon cookie dough! This Fall cobbler is incredible topped with vanilla ice cream!
Autumn means fresh apples off the trees and that all things pumpkin spice flavored hit store shelves, but it can also be a time when people are divided. Team apple or team pumpkin divisions can be hard to choose between because both are great in their own merits. Having a pumpkin apple dessert recipe to bring them both to the forefront means that you no longer have to choose teams and can instead choose one treat.
Pumpkin and Apple
What goes best with both pumpkin and apple? Cinnamon of course! Snickerdoodles are famous for their tangy flavor and cinnamon sugar coating so bringing that flavor into the mix just feels right. You’re going to love this snickerdoodle cobbler recipe because every bite is a combination of the best flavors and textures working together harmoniously for the greater good.
Snickerdoodle Pumpkin Apple Cobbler Ingredients
-Pumpkin: You will need 1 15-ounce sized can of pumpkin puree (not pumpkin pie mix).
-Brown sugar: Use ¾ cups of brown sugar to help sweeten the filling and give it a deeper flavor.
-Apples: Use 4 large apples that have been peeled and thinly sliced. You can use a sweeter or more tart baking apple depending on your preference.
-Butter: To make our cobbler richer in taste add in ½ cup one stick) of butter.
-Cookie dough: This is the easy cobbler topping. Use your favorite Snickerdoodle recipe that yields about 3.5-4 dozen small cookies. (You can also cheat & use 2 rolls of refrigerated sugar cookie dough! Simple and you can’t tell the fact that you used sugar cookie dough instead of snickerdoodle dough when it’s all baked into the cobbler!)
-Granulated sugar: To make a sugar blend for the snickerdoodle topping you will need ½ cup of granulated white sugar.
-Cinnamon: Spice the topping with 1 tablespoon of cinnamon.
How to make snickerdoodle pumpkin apple cobbler
Preheat your oven to 350 degrees F and spray the inside of a 9×13 baking dish and set aside.
In a small bowl mix together the granulated sugar and cinnamon and set aside.
Open one roll of cookie dough and place it into the bottom of the baking dish, spreading it out evenly to cover it well.
Sprinkle the dough with about 1 ½ tablespoons of cinnamon sugar.
In a large bowl combine the apples, brown sugar, and pumpkin puree until all of the apples are well coated.
Pour the apple mixture into the baking dish and spread it out evenly.
Slice up a stick of butter into small cubes. Place them over the top of the filling.
Take the remaining roll of sugar cookie dough and pinch it off in pieces, roll them into balls and then flatten them slightly between your palms.
Coat the dough pieces in the remaining cinnamon sugar.
Place the coated pieces of dough over the top of the apple mixture.
Bake in the oven for 35-40 minutes or until bubbly and the top is golden.
Serve warm with a scoop of vanilla ice cream. Enjoy!
Snickerdoodle Pumpkin Apple Cobbler
Ingredients
- 15 oz pumpkin puree
- ¾ cup brown sugar
- 4 large apples peeled and sliced thin
- ½ cup butter 1 stick
- 33 oz sugar cookie dough 2 refrigerated rolls, 16.5 oz each
- ½ cup white sugar
- 1 TBSP cinnamon
Instructions
- Preheat oven to 350 degrees. Spray a 9×13 baking dish with cooking spray.
- Mix together the white sugar and cinnamon.
- Open one roll of cookie dough and place into the baking dish and spread it out to evenly cover the bottom. Sprinkle about 1 ½ tablespoons of the cinnamon sugar on the dough.
- In a large bowl, mix your apples, brown sugar and pumpkin until apples are coated. Pour the apple mixture into the baking dish and spread out evenly. Slice up the stick of butter and place the butter all over the top.
- Take the other roll of cookie dough and pinch off pieces, roll into balls and flatten slightly. Coat the dough pieces in cinnamon and sugar.
- Place the cinnamon sugar coated dough pieces all over the top of the apple mixture.
- Bake for 35-40 minutes until bubbly and the top is golden.
- Let cool 15 minutes, then serve topped with a scoop of vanilla ice cream!
Nutrition
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What baking apples can I use?
You can use any apple desired but some great ones to try and use include Gala apples, Granny Smith, Pink Lady, and Honeycrisp. Sticking with baking apples means that you’re choosing the harder apples over the soft ones and that the apple texture will turn out nicely. A softer apple (like a red delicious) would turn out soft, mushy, and grainy by the time the dessert has finished baking and will not be as pleasant.
Can I use pie spice instead of cinnamon?
Yes, this cobbler recipe would taste great using apple pie spice or pumpkin pie spice blend in place of the cinnamon. Both flavors would really help to highlight the flavors in the dish although it may taste less like a snickerdoodle in the process.
More sweet Autumn favorites to try soon
- HERSHEY’S PUDDING AUTUMN BLOOM TOPPERS
- MAPLE PUMPKIN SPICE POPCORN
- SPICED PUMPKIN MOUSSE
- CARAMEL APPLE SNICKERDOODLES
- APPLE BUNDT CAKE
- SALTED PUMPKIN CARAMEL THUMBPRINT COOKIES
- BEST PUMPKIN BREAD RECIPE
- MAPLE ICED PUMPKIN BARS
- BEST PUMPKIN SPICE CUPCAKES
- CARAMEL NUT SNACK MIX
- BEST SNICKERDOODLE APPLE COBBLER
- MAPLE PECAN APPLE CRISP
- CARAMEL APPLE POKE CAKE
- CARAMEL SNICKERDOODLE COOKIES
This pumpkin and apple cobbler recipe with cookie dough is a recipe you’re going to repeat every year. Made with simple ingredients and minimal prep, it’s the perfect Fall dessert!
Snickerdoodle Pumpkin Apple Cobbler is a lovely blend of the BEST Fall flavors in one dessert! Sweet crisp apples covered with a pumpkin brown sugar mix & baked between layers of cinnamon cookie dough! This Fall cobbler is incredible topped with vanilla ice cream!
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