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Pumpkin Cookie Pie Recipe

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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.

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

  1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookie pie.
  2. 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.
  3. Prepare Pie Plate (No Crust): If not using a pie crust, spray a 9-inch pie plate with nonstick cooking spray to prevent sticking.
  4. 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.
  5. 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).
  6. 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.
  7. Glaze and Serve: Drizzle the glaze over the warm cookie pie. Allow it to set slightly before serving.
  8. 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

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