Introduction

Pumpkin Cookie Pie is a delightful blend of soft cookie texture and warm pumpkin flavors, perfect for cozy gatherings or a sweet treat any time of year. This recipe combines pumpkin cookie mix with optional add-ins like white chocolate and pecans to create a unique dessert that’s both comforting and festive.

A slice of cake with two visible layers sits on a white plate with a light raised pattern around the edge, placed on a white marbled surface. The bottom layer is dense and moist with a golden brown color and chunks of white chocolate or cream inside. The top layer is thicker, a darker brown with a slightly cracked texture, and is covered by a light brown drizzle sauce in a swirl pattern. A vintage metal fork is resting on the right side of the plate, and a small orange pumpkin decoration along with a cinnamon stick are blurred in the background near a blue and white checkered cloth. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 recipe all butter pie crust (optional, or one from the store)
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

Step 1: Preheat your oven to 350°F.
Step 2: If using a pie crust, place it into a standard 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, lightly spray a 9-inch pie plate with nonstick cooking spray.
Step 3: In the bowl of an electric mixer fitted with a paddle attachment, combine the pumpkin cookie mix, softened butter, and egg. If your mix requires it, add water along with the egg and butter. Mix until the dough forms and all ingredients are combined. Stir in white chocolate chips and chopped pecans if desired.
Step 4: Press the cookie dough evenly into the prepared pie crust, or directly into the greased pie plate if not using a crust. If using a crust, place the pie plate on a cookie sheet for easier handling.
Step 5: Bake in the preheated oven. With crust, bake for 35 to 45 minutes or until the crust is no longer translucent and the cookie appears set in the center. Without crust, bake for 25 to 35 minutes until the surface is no longer glossy, edges are lightly golden, and the pie is baked through.
Step 6: Prepare the glaze either by following the package directions or by whisking together powdered sugar and pumpkin pie spice (or cinnamon). Add vanilla extract and 1 tablespoon of milk or heavy cream, whisking until smooth. Adjust the consistency by adding more milk or cream if needed, then drizzle the glaze over the cooled cookie pie.

Tips & Variations

For an easier shortcut, use a store-bought pie crust and add your favorite mix-ins like dried cranberries or chopped walnuts.
If your pumpkin cookie mix calls for water, be sure to add it during mixing for the best texture.
Try swapping pecans for toasted almonds or skipping the nuts for a nut-free version.

Storage

Store the pumpkin cookie pie covered at room temperature for up to 3 days. For longer keeping, freeze the whole pie or individual slices wrapped well. Thaw at room temperature before serving. To refresh, warm slices briefly in the microwave.

How to Serve

A round dessert with a thick golden brown base full of visible white chocolate chunks sits in a white plate with blue number patterns inside. The top of the dessert is drizzled with a light brown icing layer that adds a glossy texture. A large section has been eaten from one side, showing the moist, dense texture of the filling and the white chocolate pieces inside. The plate rests on a white marbled surface with cinnamon sticks and a small pumpkin-shaped candy nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie without a pie crust?

Yes, you can bake the pumpkin cookie dough directly in a greased pie plate without a crust. Baking time will be a bit shorter and edges should turn lightly golden.

What should I do if my pumpkin cookie mix doesn’t call for water?

If your mix doesn’t require water, simply omit it and mix only the butter and egg with the mix. Adding water is only needed if specified on your cookie mix package for the best dough consistency.

Pumpkin Cookie Pie Recipe

Print Recipe

★★★★★

4.7 from 469 reviews

Pumpkin Cookie Pie is a delightful fusion of pumpkin-flavored cookie dough baked in a buttery pie crust or on its own, topped with a sweet vanilla-spiced glaze. This easy-to-make dessert features optional white chocolate chips and chopped pecans for added texture and flavor, making it a perfect treat for fall or any cozy occasion.

Author: Ruby
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Pie Crust

1 recipe All butter pie crust (or one from the store) – optional

Cookie Dough

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)

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

Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookie pie.
Prepare Pie Crust: If using a pie crust, place it into a standard 9-inch pie plate, crimp the edges as desired, and remove any excess crust. Chill the crust until the dough is ready to be pressed into it.
Prepare Pie Plate (No Crust): If not using a pie crust, spray a 9-inch pie plate with nonstick cooking spray to prevent sticking.
Make Cookie Dough: In the bowl of an electric mixer fitted with the paddle attachment, combine the pumpkin cookie mix, softened butter, and egg. Add water if your mix calls for it. Mix until a smooth dough forms and all ingredients are well combined. Fold in white chocolate chips and chopped pecans if using.
Assemble and Bake: Press the dough evenly into the prepared pie crust or directly into the greased pie plate if no crust is used. If using a crust, place the pie plate on a cookie sheet. Bake for 35-45 minutes with crust, or 25-35 minutes without crust, until the crust is no longer translucent and the middle appears set (with crust), or until the dough is no longer glossy and is lightly golden around the edges (without crust).
Prepare Glaze: Whisk together powdered sugar and pumpkin pie spice or cinnamon in a bowl. Add vanilla extract and 1 tablespoon of milk or heavy cream, whisking until the glaze reaches a drizzle-ready consistency. Add more milk or cream as needed.
Glaze and Serve: Drizzle the glaze over the warm cookie pie. Allow it to set slightly before serving.
Storage: Store the pie covered at room temperature for up to 3 days. It can also be frozen whole or in slices for longer storage.

Notes

Using a store-bought or homemade all-butter pie crust adds a rich, flaky base, but the cookie pie can be baked without it for a crustless version.
Check your pumpkin cookie mix instructions to see if water should be added to the dough.
Optional add-ins like white chocolate chips and pecans add texture and flavor but can be omitted or substituted.
Glaze can be made using the powdered sugar mix combined with vanilla and milk or cream; adjust thickness with liquid to achieve desired drizzle consistency.
For best texture, do not overbake the cookie pie; it should be set but still soft in the middle.

Keywords: Pumpkin Cookie Pie, Pumpkin Dessert, Fall Dessert, Pumpkin Cookie Mix, White Chocolate, Pecan Dessert, Pie Recipe, Easy Pumpkin Recipe