large slice of snickerdoodle pumpkin pie with whipped cream raised over a white pie plate.

Snickerdoodle Pumpkin Pie

A holiday classic gets a new look with Snickerdoodle Pumpkin Pie. It starts with creamy pumpkin custard and ends with Snickerdoodle cookie crumbles. A match made in heaven!

large slice of snickerdoodle pumpkin pie with whipped cream raised over a white pie plate.
Snickerdoodle Pumpkin Pie

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. This makes perfect sense because if you say Snickerdoodle three times fast, it sorta sounds like a German word!

pumpkin pie on a blue napkin with a pie server beside it.

Why This Recipe is Special

I can’t think of anything more delicious than combining pumpkin pie with a snickerdoodle crumble topping. This recipe came to me in a dream (just kidding)…but it did occur to me while I was day dreaming, so that kinda counts.

Pumpkin pie is beloved in our family because it’s my son’s favorite dessert. I have a really good recipe I’ve tweaked 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!

Ingredients Needed

Below is your handy, dandy shopping list. Quantities are listed in the recipe card at the end of this post.

Pumpkin Pie Filling

Snickerdoodle Crumbles

ingredients needed for snickerdoodle pumpkin pie.

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.

sheet tray filled with snickerdoodle cookie crumbles.

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.

Serving Suggestions

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!

pie server sitting in missing section where a slice of pie has been eaten.

More Holiday Desserts to Love

Here are some great desserts to serve alongside Snickerdoodle Pumpkin Pie at your holiday meal…

Print
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large slice of snickerdoodle pumpkin pie with whipped cream raised over a white pie plate.

Snickerdoodle Pumpkin Pie


  • Author: Debi ~ QuicheMyGrits
  • Prep Time: 20 minutes
  • Cook Time: 60 minutes
  • Total Time: 1 hour 20 minutes
  • Yield: 8 1x

Description

A holiday classic gets a new look with Snickerdoodle Pumpkin Pie. It starts with creamy pumpkin custard and ends with Snickerdoodle cookie crumbles. A match made in heaven!


Scale

Ingredients

Pumpkin Pie Filling

  • 4 oz. cream cheese, softened
  • 1 can (14 oz.) sweetened condensed milk
  • 1 can (15 oz.) pure pumpkin
  • 2 large eggs
  • 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. cinnamon
  • 1/2 tsp. ground ginger
  • 1 refrigerated pie crust (unbaked)

Snickerdoodle Crumbles


Instructions

Pumpkin Pie Filling

  1. Preheat oven to 350 degrees.
  2. Press an unbaked pie crust into a 9″ deep dish pie plate. Crimp edges if desired.
  3. In a mixing bowl, beat cream cheese until softened.
  4. Add sweetened condensed milk and beat on high for 2 minutes until lumps are gone. Scrape the sides of the bowl and mix again.
  5. Add pumpkin, eggs, pumpkin pie spice, cinnamon and ginger. Mix on medium low speed until blended. Pour filling into pie crust. 
  6. Bake pie at 350 degrees for 50 minutes, or until sides are set and middle is slightly jiggly. 
  7. Cool pie for at least one hour on rack, then transfer to the refrigerator and cool one hour more.

Snickerdoodle Crumbles

  1. Preheat oven to 375 degrees.
  2. In a large bowl, mix Snickerdoodle cookie mix and cinnamon packet together. (follow these instructions rather than the ones on the package)
  3. Add melted butter and beaten egg. Stir until moistened.
  4. 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.
  5. 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.
  6. Cool crumbles while pie is cooling in fridge. Use hands after it has cooled to break into smaller crumbles.
  7. After pie has cooled, sprinkle crumbles on top. Serve with whipped cream if desired.

Notes

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). 

  • Category: Desserts
  • Method: Mix and Bake
  • Cuisine: American

Keywords: pumpkin pie, snickerdoodle cookies, holiday desserts

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2 Comments

  1. melanie haney

    I was so ready for pumpkin pie and this one did the trick. I agree that it has it’s own creamy taste and texture. Sooo good, Thanks once again for a delicious recipe.

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