From Chef Oonagh Williams of Gluten-Free Cooking with Oonagh
A tasty fall dessert, perfect for Thanksgiving!
Ingredients
Pumpkin base
- 2 eggs
- 1 x 15 ounce can pumpkin
- 1 c (8 fl oz, 240 ml) evaporated milk
- ½ cup (120 ml) granulated sugar
- 1/4 c (60ml) packed brown sugar
- 2 tsp (10 ml) pumpkin pie spice or more to your taste
- ¼ teaspoon salt
Snickerdoodle Topping
- ¼ c (2oz, 56g) butter, softened
- ⅓ c (2+1/2 oz) sugar
- 2 teaspoon gluten-free baking powder
- ⅛ teaspoon salt
- 1 egg
- ½ c (2+1/2 oz, 70g) King Arthur all-purpose gluten-free flour.
- 1/8 tsp xanthan gum
- Snickerdoodle coating
- ¼ c (60 ml), granulated sugar
- 1 tsp (5 ml) ground cinnamon
- Whipped cream (optional)
Instructions
- Make the snickerdoodle dough by beating all the topping ingredients together in a medium bowl for 2-3 minutes until soft and fluffy. This is a very soft mix, not stiff cookie dough.
- On their own cookie sheet, this snickerdoodle dough will cook thin and crispy.
- Cover and chill dough 1 hour or until easier to handle.
- Preheat oven to 350°F. Coat an 8×8” pan (2-quart baking dish) with gluten-free cooking spray; set aside.
- In a 4 cup bowl, whisk eggs, pumpkin, evaporated milk, the 1/2 cup granulated sugar, the brown sugar, pumpkin pie spice, and salt until thoroughly combined. Pour into prepared baking dish.
- Make the snickerdoodle coating by combining the 1/4 cup granulated sugar and the cinnamon.
- Shape chilled snickerdoodle dough into 16 balls, then roll balls in the cinnamon-sugar.
- I used a Tablespoon scoop and can make just 16 balls.
- Press balls to slightly flatten to 1+ 3/4-inch-diameter rounds, then gently place in 4 x 4 rows over pumpkin filling.
- They might look as if they are sinking a little into custard, but as a custard topping, this snickerdoodle dough bakes up like soft, fluffy cake.
- Bake 40 to 45 minutes or until filling is set, edges begin to pull away from dish, snickerdoodles will have spread across custard, and a knife inserted near the center comes out clean.
- Cool 15 minutes on a wire rack. Serve warm and, if desired, with whipped cream.