• Prepare Snickerdoodle Topping.
• Preheat oven to 350 degrees F.
• Coat a 2-quart baking dish with cooking spray; set aside.
• For filling, in a large bowl combine eggs, pumpkin, evaporated milk, the ½ cup granulated sugar, the brown sugar, flour, pumpkin pie spice, and salt.
• Whisk until thoroughly combined.
• Pour into prepared baking dish.
• Combine the ¼ cup granulated sugar and the cinnamon.
• Shape Snickerdoodle Topping into 16 balls.
• Roll balls in the cinnamon-sugar.
• Press balls to slightly flatten to 1 ¾-inch-diameter rounds.
• Place over pumpkin filling.
• Bake 35 to 40 minutes or until filling is set, edges begin to pull away from dish, and a knife inserted near the center comes out clean.
• Cool 15 minutes on a wire rack.
• Serve warm and, if desired, with cinnamon sugar whipped cream.
• Sprinkle whipped topping with a small amount of sugar and cinnamon. I don't measure I just sprinkle what I think looks right.

Snickerdoodle Topping

• In a medium bowl beat butter with a mixer on medium for 30 seconds.
• Add sugar, baking powder, cream of tartar, pumpkin pie spice and salt.
• Beat until combined, scraping bowl as needed.
• Beat in egg.
• Beat in flour just until combined.
• Cover and chill dough in freezer while preparing the pumpkin mixture.