Delicata Pie Bars+Snickerdoodle Cookie Crust+Molasses Whipped Cream

This pie is filled with classic spices and maple syrup.

Delicata Pie Bars+Snickerdoodle Cookie Crust+Molasses Whipped Cream

Ingredients

  • 1 c. salted butter, softened
  • 1/2 c. +1/4 c granulated sugar, divided use
  • 1/2 c. dark brown sugar, packed
  • 1 tsp. vanilla extract
  • 4 large eggs, room temperature
  • 1 tsp. kosher salt
  • 2 tsp. + 1 tsp. ground cinnamon, divided use
  • 2 tsp. baking soda
  • 3 1/2 c. all-purpose flour

For the Snickerdoodle Cookie Crust

For the Pie Filling

  • 3 c. delicata squash puree
  • 12 oz. evaporated milk
  • 1/4 c. maple syrup
  • 1 tsp. kosher salt
  • 1 tsp. ground cinnamon
  • 1/2 tsp. ground ginger
  • 1/4 tsp. ground nutmeg
  • 1/8 tsp. ground cloves
  • 1/4 c. dark brown sugar
  • 3 large eggs, room temperature

For the Molasses Whipped Cream

  • 2 c. heavy whipping cream
  • 1/4 tsp. kosher salt
  • 1 tbs. dark brown sugar
  • 1 tbs. molasses
  • 1 tsp. vanilla extract

Yields Approximately 24 bars

For the Snickerdoodle Cookie Crust

Beat the butter with the 1/2 c. of granulated sugar and brown sugar until light and fluffy. Scrape the bowl, then add the eggs one at a time, scraping after each addition. Add vanilla extract and mix to combine.

In a bowl, sift together the kosher salt, 2 tsp. of cinnamon, baking soda, and flour. Add the flour mixture to the wet ingredients in three additions, scraping the bowl after each addition.

Grease a 9×13 baking pan. In a bowl, stir together the 1/4 c. of granulated sugar and the 1 tsp. of cinnamon. Sprinkle half of the sugar mixture into the prepared pan, covering as evenly as possible. Press the cookie dough into the pan, spreading evenly. Sprinkle dough with the remaining cinnamon sugar. Dock the dough with a fork. Chill the dough while preparing the pie filling.

For the Pie Filling

In a bowl, whisk the eggs with the brown sugar until well-combined. Set aside.

In a saucepan over medium heat, combine the delicata squash puree, evaporated milk, maple syrup, kosher salt, cinnamon, ginger, nutmeg, and cloves. Cook until mixture is thickened and reduced by about half. Remove from heat. Allow mixture to cool for 10-15 minutes before whisking in the egg mixture. Set aside.

Delicata Pie Filling

Preheat the oven to 350 degrees Fahrenheit. Bake the cookie crust for 10 minutes. Remove from the oven, then pour the pie filling over the crust. Bake for 35-40 minutes until the center of the pie just jiggles or an inserted thermometer reads 180 degrees Fahrenheit.

Allow the pie to cool for one hour before refrigerating for at least three hours before serving.

Delicata Pie Bars+Snickerdoodle Cookie Crust+Molasses Whipped Cream

For the Molasses Whipped Cream

Whisk the heavy cream, kosher salt, brown sugar, molasses, and vanilla extract until soft peaks form.

Serve slices of pie with a dollop of whipped cream.

Smoked Cinnamon Snickerdoodles

These warm cookies have a nice smoky taste.

Smoked Cinnamon Snickerdoodles

Ingredients

For the Cookies

  • 1/2 c. salted butter, softened
  • 1 c. dark brown sugar
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 tsp. orange zest
  • 1 tsp. orange juice
  • 1 tsp. kosher salt
  • 1 tsp. baking soda
  • 1 tsp. smoked cinnamon
  • 1 tsp. ground cinnamon
  • 2 c. all-purpose flour

For the Sugar Mixture

Yields Approximately 2 Dozen Cookies

  • 1/4 c. granulated sugar
  • 1/4 tsp. kosher salt
  • 2 tsp. smoked cinnamon

Preheat the oven to 350 degrees Fahrenheit. Cream the butter and brown sugar until light and fluffy. Scrape the bowl, then add the eggs and beat to combine. Add the vanilla extract, orange zest, and orange juice and mix until combined.

In a bowl, sift together the salt, baking soda, cinnamon, and flour. Add the mixture to the wet ingredients a little at a time, stirring after each addition.

Using tablespoon-sized scoops of dough, roll each scoop in the sugar mixture and place onto a parchment paper-lined baking sheet. Lightly flatten each dough ball and sprinkle with additional sugar mix if desired.

Bake for 10-12 minutes until lightly firm to the touch.

Smoked Cinnamon Snickerdoodles

Snickerdoodles with Dulce de Leche

These warm cinnamon cookies have a dollop of dulce de leche in the center.

Snickerdoodles with Dulce de Leche

Ingredients

For the Cookies

  • 1/2 c. salted butter, softened
  • 1 c. dark brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tsp. vanilla extract
  • 1 tsp. kosher salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 2 tsp. ground cinnamon
  • 1 1/2 c. bread flour
  • 1 can of dulce de leche

For the Sugar Mixture

  • 1/2 c. granulated sugar
  • 1 tsp. kosher salt
  • 2 tsp. ground cinnamon
  • Stir to combine

Yields Approximately 2 Dozen Cookies

Snickerdoodles with Dulce de Leche Dough

Preheat the oven to 350 degrees Fahrenheit. Cream the butter and sugar together until light and fluffy. Add the eggs and vanilla extract and beat to combine. In a bowl, stir together the salt, baking powder, baking soda, cinnamon, and flour. Add the flour mixture to the wet ingredients, mixing until just combined.

Using tablespoon-sized scoops of dough, roll each scoop in the sugar mixture. Place the dough onto parchment paper-lined baking sheets. Press each dough ball with thumb to make a hole. Place a teaspoon of dulce de leche in each hole. Bake for 10-12 minutes until cookies are golden brown and cracked slightly.

Snickerdoodles with Dulce de Leche

Mango Con Chile Snickerdoodles

These cookies are a play on the snack of mango con chile. They’re smoky and a little tangy from the addition of crystalized lime powder. If desired, you can use a store-bought chile mix like Tajin and add two tablespoons of it to a half cup of granulated sugar.

Mango Con Chile Snickerdoodles

Ingredients

  • 1/2 c. unsalted butter, softened
  • 2 large eggs, room temperature
  • 1/2 c. granulated sugar
  • 1/2 c. light brown sugar
  • 1 tsp. vanilla extract
  • 1 tbs. lime juice
  • 1 tsp. lime zest
  • 2 1/4 c. all-purpose flour
  • 1 tsp. baking soda
  • 1 tsp. baking powder
  • 1 tsp. salt
  • 1/2 tbs. ground cinnamon
  • 1 c. dried mango, diced

Sugar Mix

  • 1/2 c. granulated sugar
  • 1/2 tbs. Kosher salt
  • 1/4 tbs. Chipotle chile powder
  • 1/4 tbs. Ancho chile powder
  • 1/8 tsp. Cayenne pepper
  • 1/4 tbs. ground cinnamon
  • 1 tbs. crystalized lime powder or citric acid
  • Mix ingredients in a bowl and see aside

Yields Approximately 30 Cookies using 1 tablespoon-sized scoops.

Preheat the oven to 350 degrees Fahrenheit. Cream butter, then add sugar and beat until light and fluffy. Scrape bowl. Next, add eggs and beat until fully incorporated and the batter is lighter in color. Add vanilla, lime juice, and zest. Mix until combined.

In a small bowl, whisk together the flour, baking soda, baking powder, Kosher salt, and cinnamon. Add dry ingredients to bowl, a little at a time, scrapping bowl after each addition. Lastly, add in dried mango and mix until just combined.

Using a cookie scoop or spoon, take tablespoon-sized scoops of dough and roll in sugar mixture. Place dough onto parchment paper lined baking sheets and bake for 10-12 minutes until golden brown.