Pumpkin Cookie Pie Recipe

Introduction

Pumpkin Cookie Pie is a delightful twist on traditional pumpkin desserts, combining the rich flavors of pumpkin spice with a soft, cookie-like texture. Perfect for fall gatherings, this easy-to-make pie can be customized with your favorite mix-ins and a sweet glaze.

Ingredients

• 1 recipe all butter pie crust (or one from the store) – optional
• 1 box or pouch pumpkin cookie mix (see note)
• ½ cup unsalted butter (softened)
• 1 egg
• ¼ cup water – optional, see note
• 1 cup white chocolate chips (optional)
• 1 cup chopped pecans (optional)
• ½ cup (57g) powdered sugar
• ½ teaspoon pumpkin pie spice or cinnamon
• 1 teaspoon vanilla extract
• 1-3 tablespoons milk or heavy cream

Instructions

1. Step 1: Preheat the oven to 350°F (175°C).
2. Step 2: If using a pie crust, place it into a 9-inch pie plate. Crimp the edges as desired and remove any excess dough. Chill the crust until the cookie dough is ready. If not using a crust, spray a 9-inch pie plate with nonstick cooking spray.
3. Step 3: In a mixing bowl, combine the pumpkin cookie mix, softened butter, and egg. Use an electric mixer with a paddle attachment, a hand mixer, or a wooden spoon to mix until a dough forms and ingredients are fully combined. If your mix calls for water, add it with the egg and butter.
4. Step 4: Stir in white chocolate chips and chopped pecans if using.
5. Step 5: Press the dough evenly into the prepared pie crust or directly into the pie plate if not using a crust. If using a crust, place the pie plate on a cookie sheet.
6. Step 6: Bake in the preheated oven. With crust, bake for 35-45 minutes until the crust is no longer translucent and the cookie is set in the middle. Without a crust, bake for 25-35 minutes until the surface is no longer glossy and golden around the edges.
7. Step 7: Prepare the glaze by whisking powdered sugar and pumpkin pie spice or cinnamon. Add vanilla extract and 1 tablespoon of milk or cream, whisking until smooth. Add more milk or cream as needed to reach a drizzle consistency. Drizzle the glaze over the cooled cookie pie.

Tips & Variations

• For extra flavor, substitute pecans with walnuts or skip nuts altogether for a nut-free version.
• Use pumpkin pie spice for a classic taste or cinnamon if you prefer a milder spice.
• If you prefer a softer cookie texture, slightly underbake the pie and let it set as it cools.
• Try adding a handful of mini chocolate chips or dried cranberries for additional texture and flavor.

Storage

Store the pumpkin cookie pie covered at room temperature for up to 3 days. For longer storage, freeze the pie whole or in slices in an airtight container. Thaw before serving, and if desired, warm slightly in the oven or microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the pumpkin cookie pie without a pie crust?

Yes, the recipe works well without a crust. Simply grease the pie plate and press the dough directly into it. Baking time will be shorter, and the edges will become lightly golden and crisp.

What is pumpkin cookie mix and where can I find it?

Pumpkin cookie mix is a seasonal baking mix that contains flour and spices tailored for pumpkin-flavored cookies. It’s typically found in grocery stores during fall or can be purchased online. If unavailable, you can substitute with a basic spice cake mix and add pumpkin pie spice.

Pumpkin Cookie Pie Recipe

Print Recipe

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4.8 from 146 reviews

This Pumpkin Cookie Pie combines the rich flavors of pumpkin and spices into a soft, cookie-like pie that’s perfect for fall indulgence. Featuring a buttery pie crust (optional) and loaded with white chocolate chips and pecans, this easy-to-make dessert is finished with a sweet, spiced powdered sugar glaze that adds just the right touch of sweetness and moisture.

• Author: Leo
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Pie Crust (Optional)

• 1 recipe all butter pie crust or store-bought

Cookie Filling

• 1 box or pouch pumpkin cookie mix
• ½ cup unsalted butter, softened
• 1 egg
• ¼ cup water (optional, see note)
• 1 cup white chocolate chips (optional)
• 1 cup chopped pecans (optional)

Glaze

• ½ cup (57g) powdered sugar
• ½ teaspoon pumpkin pie spice or cinnamon
• 1 teaspoon vanilla extract
• 1–3 tablespoons milk or heavy cream

Instructions

1. Preheat Oven: Set your oven temperature to 350°F (175°C) to prepare for baking.
2. Prepare the Pie Crust: If using, place the all butter pie crust into a standard 9-inch pie plate. Crimp the edges as you prefer and remove any excess dough. Chill the crust until the cookie dough is ready to be added.
3. Prepare Pie Plate Without Crust: If not using a crust, spray a 9-inch pie plate thoroughly with nonstick cooking spray to prevent sticking.
4. Mix the Cookie Dough: In the bowl of an electric mixer fitted with the paddle attachment, combine the pumpkin cookie mix, softened butter, and egg. If your cookie mix requires water, add the optional ¼ cup now. Mix until a cohesive dough forms and all ingredients are well combined. Fold in the white chocolate chips and chopped pecans, if using, by hand to evenly distribute.
5. Assemble and Bake: Press the cookie dough evenly into the prepared pie crust or directly into the greased pie plate if not using crust. If using a crust, place the pie on a cookie sheet to catch any drips. Bake in the preheated oven for 35-45 minutes when crust is used, or 25-35 minutes without crust. The pie is done when the crust is no longer translucent and the cookie center looks set or, without crust, when the surface loses its glossy appearance and the edges turn a light golden brown.
6. Prepare the Glaze: While the pie cools slightly, whisk together powdered sugar and pumpkin pie spice (or cinnamon). Add the vanilla extract and 1 tablespoon milk or heavy cream, whisking thoroughly to achieve a smooth glaze. Add additional milk or cream, 1 tablespoon at a time, until the desired drizzle consistency is reached.
7. Glaze and Serve: Drizzle the prepared glaze evenly over the cooled pie. Let the glaze set briefly before slicing.
8. Storage: Store the pumpkin cookie pie covered at room temperature for up to 3 days. You may also freeze the whole pie or individual slices for longer storage.

Notes

• If your pumpkin cookie mix requires water, use the optional ¼ cup as needed; otherwise, omit.
• Optional add-ins such as white chocolate chips and pecans provide texture and flavor but can be omitted for a simpler pie.
• The pie crust is optional; without it, make sure to grease the pie plate well to prevent sticking.
• Glaze consistency can be adjusted by adding more or less milk or cream depending on your preference.
• For a deeper pumpkin flavor, consider adding a teaspoon of pumpkin pie spice to the dough.

Keywords: pumpkin cookie pie, pumpkin dessert, fall recipes, pumpkin spice cookies, easy pumpkin pie, white chocolate pumpkin dessert, pecan dessert