A holiday classic gets a new look with Snickerdoodle Pumpkin Pie. It starts with creamy pumpkin custard and ends with Snickerdoodle cookie crumbles.
What’s a Snickerdoodle?
Snickerdoodles are a type of cinnamon cookie made with sugar, butter, flour, and you guessed it…cinnamon. They’re crunchy on the outside and soft on the inside, which makes them a classic favorite.
No one really knows for sure where Snickerdoodles came from, but legend has it they originated in Germany.
Why This Recipe is Special
I can’t think of anything more delicious than combining pumpkin pie with a snickerdoodle crumble topping!
I’ve tweaked this recipe over the years, and it’s the foundation for Snickerdoodle Pumpkin Pie. You’re gonna love the combination of cinnamon sugar crumbles with the creamiest pumpkin pie you’ve ever tasted!
Below is a handy shopping list. Quantities are listed in the recipe card.
Pumpkin Pie Filling
- cream cheese
- sweetened condensed milk (ad)
- pure pumpkin (ad)
- large eggs
- ground ginger
- pumpkin pie spice
- refrigerated pie crust
- Snickerdoodle cookie mix (ad)
- large egg
How to Make Pumpkin Pie
Beat cream cheese in a mixing bowl on high speed until smooth. Add sweetened condensed milk and mix on high until all lumps are gone. Scrape down the sides of the bowl and mix again.
Add pumpkin, cinnamon, ginger and pumpkin spice. Stir until blended. Add eggs and mix for 30 seconds on medium low speed. Pour pie filling into unbaked pie shell that has been pressed into a 9 inch pie plate.
Bake at 350 degrees for 50 minutes, or until edges are firm and middle is slightly jiggly. Cool for one hour on counter, then cool for one hour in fridge.
How to Make Snickerdoodle Crumbles
In a large bowl, mix Snickerdoodle cookie mix and cinnamon packet together. (follow these instructions rather than the ones on the package)
Add melted butter and beaten egg. Stir until moistened. Spread cookie mix onto a half sheet pan. Bake at 375 degrees for 10 minutes until cookie dough is crispy, but not cooked all the way through. Be sure to check the crumbles frequently while in the oven to make sure they don’t burn or get too hard.
With a large spoon, break up the cookie dough into crumbles. If it doesn’t crumble, cook a little longer. Cool crumbles while pie is cooling in fridge. Use hands after it has cooled to break into smaller crumbles.
After pie has cooled, sprinkle crumbles on top. Serve with whipped cream if desired.
Why Are the Crumbles Baked Separately?
When testing this recipe, I found if you put the crumbles on top of the pie before baking, the weight causes them to sink into the pie. Baking the crumbles separately and sprinkling on a chilled pie creates the perfect presentation.
Snickerdoodle Pumpkin Pie needs to chill out at least one hour in the refrigerator before it’s ready to serve. This is due to the addition of cream cheese in the filling which is worth the wait! For this reason, it’s a great pie to make a day or two in advance.
The creaminess makes it so yummy and delectable, you’ll be amazed at the results. Serve it with a dollop of whipped cream, or go hog wild and add a scoop of vanilla ice cream for the ultimate treat!
More Holiday Desserts
Here are some great desserts to serve alongside Snickerdoodle Pumpkin Pie at your holiday meal…
- Cherry Crumble
- Caramel Apple Pecan Crunch
- Chocolate Chip Pecan Pie
- Nutella Cheesecake Brownies
- Chocolate Brioche Bread Pudding
Snickerdoodle Pumpkin Pie
*See notes in blog post for detailed tips, photos and instructions.
Pumpkin Pie Filling
- 4 oz. cream cheese softened
- 1 can 14 oz. sweetened condensed milk
- 1 can 15 oz. pure pumpkin
- 2 large eggs
- ½ tsp. pumpkin pie spice
- ½ tsp. cinnamon
- ½ tsp. ground ginger
- 1 refrigerated pie crust unbaked
- 1 package 17.9 oz Snickerdoodle cookie mix (ad)
- 1 stick butter
- 1 egg beaten
Pumpkin Pie Filling
- Preheat oven to 350 degrees.
- Press an unbaked pie crust into a 9" deep dish pie plate. Crimp edges if desired.
- In a mixing bowl, beat cream cheese until softened.
- Add sweetened condensed milk and beat on high for 2 minutes until lumps are gone. Scrape the sides of the bowl and mix again.
- Add pumpkin, eggs, pumpkin pie spice, cinnamon and ginger. Mix on medium low speed until blended. Pour filling into pie crust.
- Bake pie at 350 degrees for 50 minutes, or until sides are set and middle is slightly jiggly.
- Cool pie for at least one hour on rack, then transfer to the refrigerator and cool one hour more.
- Preheat oven to 375 degrees.
- In a large bowl, mix Snickerdoodle cookie mix and cinnamon packet together. (follow these instructions rather than the ones on the package)
- Add melted butter and beaten egg. Stir until moistened.
- Spread cookie mix onto a half sheet pan. Bake at 375 degrees for 10 minutes until cookie dough is crispy, but not cooked all the way through.
- With a large spoon, break up the cookie dough into crumbles. If it doesn't crumble, cook a little longer, but don't let it burn.
- Cool crumbles while pie is cooling in fridge. Use hands after it has cooled to break into smaller crumbles.
- After pie has cooled, sprinkle crumbles on top. Serve with whipped cream if desired.
- The addition of cream cheese in the pumpkin pie filling requires extra chill time in the refrigerator, but the creaminess is worth it!
- Be sure to follow my directions to make the cookie crumbles instead of the ones on the Snickerdoodle package.
- The cook time includes both the pumpkin pie (50 minutes) and the cookie crumbles (10 minutes).
Nutrition info is an auto generated estimate.
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