Snickerdoodles are one of my favorite cookies because I love the contrast of their crisp cinnamon sugar exterior with the tender center of the cookies. Since the flavors are very straightforward, it’s easy to put a twist on the classic cookie. One of the most unusual variations that I’ve made over the years was a snickerdoodle pie and, this year, I decided to give it a very seasonal twist by making a Maple Pumpkin Snickerdoodle Pie!

This Maple Pumpkin Snickerdoodle Pie is inspired by classic cinnamon sugar-topped cookies, but it has a pumpkin filling and a maple cinnamon topping that make it perfect for fall. The filling is made with pumpkin puree and has a tender, cakey texture that references the original cookies. It has a touch of pumpkin pie spice that really highlights the pumpkin puree. It is topped with a maple cinnamon syrup that bakes into a crisp, caramelized layer in the oven, creating the contrast that makes the cookies so addictive – even though this pie is far more flavorful than the average snickerdoodle!

Since this is a pie, you will need to start with a pie crust and you have several options. You can use a traditional pastry crust – in which case the crust should be unbaked when the filling goes into it – or you can use a shortbread/graham cracker crust. You can make or buy your pastry crust, just as you can make or buy the shortbread/graham cracker crust. If you are using a store bought shortbread/graham cracker, keep in mind that they tend to be a touch smaller than homemade pie crusts and you might get a bit of overflow from the maple syrup topping. That being said, I’m a fan of streamlining, so I’m in favor of using a premade crust for this recipe regardless of which flavor of crust you choose. The crust pictured here is a shortbread crust.

The pie crust should be brushed with a bit of butter and sprinkled with about 1/2-teaspoon of cinnamon before the filling mixture is poured into it. This adds an extra pop of cinnamon flavor and gives a nice line of contrast between the filling and the crust. The maple syrup mixture can become grainy as it cooks, but that doesn’t matter because it melds into the pumpkin filling while it bakes. That being said, to prevent it from crystallizing, the maple syrup mixture should be poured on top of the filling while it is still very warm. Do not try to spread or stir the syrup, just let it sit on top of the pumpkin filling.

When it bakes, the filling puffs up into a tender pumpkin cake and the maple cinnamon syrup melds into it, creating a shiny crust and layer of fall-spiced sweetness that makes the dessert absolutely delicious. I love these flavors and anyone who is a fan of fall will love them, too. The pie is definitely a change of pace from your average pumpkin pie, but well worth adding to your holiday repertoire.

Maple Pumpkin Snickerdoodle Pie
9-inch pie crust (unbaked pastry or prebaked shortbread/graham cracker)
1 tbsp butter, melted
1/2 tsp ground cinnamon

Filling
1/4 cup butter, room temperature
3/4 cup sugar
1/3 cup pumpkin puree
1/2 tsp pumpkin pie spice
1 large egg
1/4 cup milk
1 tsp vanilla extract
1 1/4 cups all purpose flour
1 tsp baking powder
1/4 tsp cream of tartar
1/2 tsp salt

Topping
1/2 cup brown sugar
1/4 cup butter, room temperature
3 tbsp water
3 tbsp maple syrup
1/2 tsp ground cinnamon
1 tsp vanilla extract

Preheat oven to 350F.
Prepare the pie crust by brushing the inside of the crust with melted butter. Sprinkle crust with 1/2 tsp ground cinnamon. Set aside.
Prepare the filling: In a large mixing bowl, cream together 1/4 cup butter and sugar until light and fluffy. Blend in pumpkin puree, pumpkin pie spice, egg, milk and vanilla extract. With the mixer on low speed, incorporate the flour, baking powder, cream of tartar and salt. Mix until no streaks of flour remain visible and batter is uniform.
Pour into prepared pie crust and smooth with a spatula.
Prepare the topping: In a small saucepan or a microwave-safe bowl, combine brown sugar, 1/4 cup butter, water, maple syrup and cinnamon. Bring mixture to a boil and cook the syrup for 2 minutes. Stir in 1 tsp vanilla extract. Set aside to cool for 2-3 minutes, then pour over the pumpkin mixture in the prepared pie crust. Do not mix. Carefully transfer pie to the oven.
Bake for about 45 minutes, until pie is browned and a toothpick inserted into the center comes out clean.
Cool for at least 30 minutes before serving. Serve warm or at room temperature

Serves 10.

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