Snickerdoodle Topping:
¼ c. softened butter
1/3 c. sugar
½ tsp. baking powder
½ tsp. cream of tartar
1/8 tsp. salt
1 egg
2/3 c. all-purpose flour
Filling:
2 eggs, lightly beaten
15 oz. can pumpkin
1 c. evaporated milk
½ c. granulated sugar
½ c. packed brown sugar
¼ c. all-purpose flour
1½ tsp. pumpkin pie spice
¼ tsp. salt
¼ c. granulated sugar
½ tsp. ground cinnamon
Whipped cream (optional)
Prepare Snickerdoodle Topping: In a medium bowl beat butter with a mixer on medium for 30 seconds. Add sugar, baking powder, cream of tartar and salt. Beat until combined, scraping bowl as needed. Beat in egg. Beat in flour just until combined. Cover and chill dough 1 hour or until easy to handle.
Preheat oven to 350°. Coat a 2-qt. baking dish with cooking spray. For the filling, in a bowl, combine the next 8 ingredients (through salt). Whisk until thoroughly combined. Pour into prepared baking dish.
Combine the ¼ cup granulated sugar and cinnamon. Shape Snickerdoodle Topping into 16 balls. Roll balls in cinnamon-sugar. Press balls to slightly flatten to 1¾" diameter rounds. Place on pumpkin filling.
Bake 35-40 minutes or until filling is set, edges begin to pull away from dish, and a knife inserted near center comes out clean. Cool 15 minutes on a wire rack. Serve warm and, if desired, with whipped cream. —12 servings.