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Pumpkin Cookie Pie 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.

Ingredients

Scale

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

Find it online: https://leofoster.com/pumpkin-cookie-pie-recipe/