I was recently watching videos from All Recipes, and they were making a two-ingredient apple cobbler. It was literally just canned apple pie filling in a pan, and then crumbled sugar cookie dough on top. Add a little cinnamon sugar, and bake. Fabulous idea, right?
Then I thought, well, what if we mix and match pie fillings and cookies doughs?? Since it’s Fall, my thoughts went right to pumpkin. I thought “wouldn’t it be fun to do a pumpkin filling with a Snickerdoodle cookie topping?” Absolutely YES! So I googled it to see if it was already a thing, and I did find a recipe, but it wasn’t exactly what I was thinking. The recipe used a purchased Snickerdoodle cookie mix that you sprinkle over the pumpkin filling. I figured “wouldn’t it be easier to just mix up a batch of cookie dough?"
So that’s what I did!!!
This is basically two recipes combined to make one new fabulous dessert! So fabulous, in fact, that I would deem it to be “Thanksgiving worthy”, and if you know me, you know that that is really saying something! Pumpkin custard on the bottom, Snickerdoodle cookie on top. It’s HEAVEN on a plate.
It’s perfect for your Fall event, whether it’s Halloween, a Fall Festival, or a backyard bonfire, and yes, definitely Thanksgiving. But be warned.. if you make it, you’ll be asked to make it every year!
It’s seriously that good!
For the cookie dough:
1 1/2 cups white sugar
1 cup (2 sticks) softened butter
2 eggs
2 3/4 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
Beat sugar, butter, and eggs together until smooth and creamy. In a separate bowl, combine flour, cream of tartar, baking soda, and salt; Stir into creamed butter mixture until dough holds together. Wrap with cling film and refrigerate while you make the pumpkin custard.
For the custard:
1 15oz can pumpkin puree
1 12oz can evaporated milk
2 eggs
3/4 cup sugar
1 1/2 tsp pumpkin pie spice blend
1/2 tsp salt
In a mixing bowl, combine all custard ingredients until smooth.
Heat oven to 350ºF.
Spray a 9x13 baking dish with nonstick spray. Pour in pumpkin mixture in an even layer. Take cookie dough out of the fridge and crumble it over the top of the pumpkin. You won’t need all of it, but just use as much as you like. Stir together 2 tbs sugar with 2 tsp cinnamon. Sprinkle over the top.
Bake for 45 minutes or until set (when it no longer jiggles in the center). Let it cool for at least a half hour. Serve warm with vanilla ice cream or completely cooled with freshly whipped cream.
Tips:
When you add the bits of cookie dough over the filling, they will immediately sink into the pumpkin, but this is a “trust the process” kind of a moment. I promise it’ll be fine! I added between 1/2-3/4 of the cookie dough and it turned out perfectly. Store any remaining cookie dough in the freezer and bake them up whenever you feel like a sweet treat.
Btw, the pumpkin portion of this recipe is from Mother Thyme. Lots of good stuff there, if you’d like to give a browse! And the cookie dough recipe is from All Recipes and it's called Grandma Ruth's Easy Snickerdoodle Cookies. My go-to recipe!!
Then I thought, well, what if we mix and match pie fillings and cookies doughs?? Since it’s Fall, my thoughts went right to pumpkin. I thought “wouldn’t it be fun to do a pumpkin filling with a Snickerdoodle cookie topping?” Absolutely YES! So I googled it to see if it was already a thing, and I did find a recipe, but it wasn’t exactly what I was thinking. The recipe used a purchased Snickerdoodle cookie mix that you sprinkle over the pumpkin filling. I figured “wouldn’t it be easier to just mix up a batch of cookie dough?"
So that’s what I did!!!
This is basically two recipes combined to make one new fabulous dessert! So fabulous, in fact, that I would deem it to be “Thanksgiving worthy”, and if you know me, you know that that is really saying something! Pumpkin custard on the bottom, Snickerdoodle cookie on top. It’s HEAVEN on a plate.
It’s perfect for your Fall event, whether it’s Halloween, a Fall Festival, or a backyard bonfire, and yes, definitely Thanksgiving. But be warned.. if you make it, you’ll be asked to make it every year!
It’s seriously that good!
For the cookie dough:
1 1/2 cups white sugar
1 cup (2 sticks) softened butter
2 eggs
2 3/4 cups all purpose flour
2 tsp cream of tartar
1 tsp baking soda
1/4 tsp salt
Beat sugar, butter, and eggs together until smooth and creamy. In a separate bowl, combine flour, cream of tartar, baking soda, and salt; Stir into creamed butter mixture until dough holds together. Wrap with cling film and refrigerate while you make the pumpkin custard.
For the custard:
1 15oz can pumpkin puree
1 12oz can evaporated milk
2 eggs
3/4 cup sugar
1 1/2 tsp pumpkin pie spice blend
1/2 tsp salt
In a mixing bowl, combine all custard ingredients until smooth.
Heat oven to 350ºF.
Spray a 9x13 baking dish with nonstick spray. Pour in pumpkin mixture in an even layer. Take cookie dough out of the fridge and crumble it over the top of the pumpkin. You won’t need all of it, but just use as much as you like. Stir together 2 tbs sugar with 2 tsp cinnamon. Sprinkle over the top.
Bake for 45 minutes or until set (when it no longer jiggles in the center). Let it cool for at least a half hour. Serve warm with vanilla ice cream or completely cooled with freshly whipped cream.
Tips:
When you add the bits of cookie dough over the filling, they will immediately sink into the pumpkin, but this is a “trust the process” kind of a moment. I promise it’ll be fine! I added between 1/2-3/4 of the cookie dough and it turned out perfectly. Store any remaining cookie dough in the freezer and bake them up whenever you feel like a sweet treat.
Btw, the pumpkin portion of this recipe is from Mother Thyme. Lots of good stuff there, if you’d like to give a browse! And the cookie dough recipe is from All Recipes and it's called Grandma Ruth's Easy Snickerdoodle Cookies. My go-to recipe!!
One other thing... I never purchase pumpkin pie spice. I just blend my own, since I always have those spices in my pantry. Just stir together equal amounts of cinnamon, nutmeg, ginger, and allspice. Presto! Pumpkin Pie Spice!! And yes, I always add more than the recipe says!
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