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
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Prep time
1 hour 30 mins
Cook time
40 mins
Total time
2 hours 10 mins
Author: Sarah @ The Gold Lining Girl
Recipe type: Dessert
Serves: 6-8 servings
Ingredients
For Snickerdoodle topping:
½ c. butter, softened
⅔ c. Dixie Crystals granulated sugar
1 tsp. baking powder
1 tsp. cream of tartar
½ tsp. salt
2 eggs
1⅓ c. all-purpose flour
For Pumpkin filling:
1 - 15 oz. can pumpkin puree
2 eggs
1 c. heavy cream
½ c. Dixie Crystals granulated sugar
½ c. packed brown sugar
¼ c. all-purpose flour
1½ tsp. pumpkin pie spice
1 tsp. cinnamon
¼ tsp. clove
¼ tsp. salt
For rolling:
⅓ c. Dixie Crystals granulated sugar
1½ tsp. cinnamon
whipped cream, for topping
Directions
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.
3.5.3208
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!
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The post Pumpkin Snickerdoodle Cobbler #SundaySupper appeared first on The Gold Lining Girl.