Snickerdoodle Cobbler

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Snickerdoodle Cobbler is a fun fall dessert that is loaded with cinnamon and creates its own caramel sauce while it bakes!

Hey y’all! Serene from House of Yumm back with you to share this slightly amazing Snickerdoodle Cobbler. This dessert is so easy to make, and kind of magical. Not to mention it is perfect for Fall baking!

This is basically a cinnamon cake, but we’re going to layer things up with some melted butter, the cake batter, and then pour hot water over the whole thing. I know it sounds weird. But just trust me on this! You will end up with a moist cinnamon cake, that is hiding an indulgent caramel sauce underneath!

Magical right?? This cake did not last long in my house! The best is that caramel sauce that is hiding underneath. Make sure you spoon some out and drizzle it all over the cake. And of course the ice cream too. Because of course, just like with any cobbler, it isn’t complete until you top it off with some vanilla ice cream. The combination of warm gooey snickerdoodle cobbler with the cold ice cream is definitely something you need to experience this Fall season!

Snickerdoodle Cobbler. This fun Fall dessert is loaded with cinnamon and creates it's own caramel sauce while it bakes!

Snickerdoodle Cobbler

5 from 2 votes
This fun Fall dessert is loaded with cinnamon and creates it’s own caramel sauce while it bakes!
Prep Time 10 minutes
Cook Time 45 minutes
Servings: 9


  • 1 cup all purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 3/4 cup light brown sugar
  • 1/2 cup whole milk
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon vanilla extract


  • 3/4 cup light brown sugar
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 cup hot water


  • Preheat oven to 350 degrees. Grease an 8×8 baking dish and set aside.
  • In a medium mixing bowl add the flour, baking powder, salt, ground cinnamon, light brown sugar. Stir with a fork or whisk to mix.
  • Pour in milk, butter, and vanilla extract. Stir to combine.
  • Pour the batter into the prepared baking dish.
  • In a small bowl combine the topping ingredients: light brown sugar, salt, and ground cinnamon. Mix with fork until combined. Sprinkle the sugar mixture over the top of the cake batter.
  • Pour hot water over the entire cake, make sure you are covering the entire cake evenly.
  • Bake for 40-45 minutes. Allow to cool for about 5 minutes. Serve warm with ice cream and enjoy!


Recipe adapted from [url:1]Cookies & Cups[/url]


Serves: 9

Calories223kcal (11%)Carbohydrates48g (16%)Protein2g (4%)Fat3g (5%)Saturated Fat2g (10%)Cholesterol8mg (3%)Sodium211mg (9%)Potassium82mg (2%)Fiber1g (4%)Sugar36g (40%)Vitamin A100IU (2%)Calcium52mg (5%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic


Serene Herrera

Home cook, photographer, mother and lover of food. I love taking simple ingredients and creating delicious meals or sweet treats that the entire family will love, all with a hint of Texas charm.

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  1. 5 stars
    Made this tonight and it was delicious! Followed the recipe exactly as it was written! Will be making again for dessert and breakfast!

  2. I am about to make this recipe and I’m stuck. Some comments say it’s runny and add less water. Others say it’s perfect and was delicious. If you have had made this recipe please let me know what I should do. Thanks!!

  3. Just made this dessert tonight. Followed the recipe exactly as it was stated! Turned out fluffy and delicious! What a PERFECT dessert recipe and VERY easy! Will be making this again soon! Thank you for this wonderful recipe!

  4. HI- I am baking this right now and even though the toothpick inserted in the middle came out dry, it looks like its sloshing around just under the surface – i’m not sure if I should let it bake more, or if it’s done? It smells great and looks like the picture but I don’t know how it’s going to come out……… stay tuned!

  5. So delicious! I was nervous after reading the reviews that said it is runny, but I followed the recipe exactly & the sauce at the bottom was thick, rich & a perfect buttery consistency. I did let it cool about 15-20 minutes (while we ate dinner) before serving. Thanks for sharing your recipe!

  6. I cut the water in half and did 2/3 cup of milk instead of 1/2. This ultimately turned out to be very tasty. The cobbler itself doesn’t have a very strong cinnamon flavor, but I like it that way. All in all, a big hit with the family.

  7. This was AMAZING. A number of commenters said the proportions seemed off, and it did seem like there was hardly any batter and a ton of water, but I stuck it out and it turned out PERFECTLY. Sadly we did not have ice cream in the house but poured some half and half over it…oh my. Will be replicating this again tonight!

  8. Followed the recipe to the t, with one exception; I shifted the dry ingredients before adding milk and vanilla. I beat the mixture until just combined and that seemed to do the trick for a little looser batter. Cake came out moist and the caramel was spot on delicious!

  9. This recipe is a good idea but the proportions are way off. The batter is VERY thick, needs a bit more milk. And there is WAY too much hot water poured on top. Seemed wrong when I was doing it and I should have listened to my gut. When it was done cooking there was a solid inch of thin, watery “caramel” sauce under a half inch of dense cake.

    Halve the water, add a bit more milk to the batter and you have a winner.

  10. It’s tasty, but the proportions seem off somehow. The cobbler part is thinner than it looks in your picture — about half as thick — and there seems to be a lot of sauce, which is very thin. The batter was very thick, too; more a “spread” than a “pour”.

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