Introduction

Pumpkin Cookie Pie combines the warmth of pumpkin spice with the comforting texture of a cookie baked in a pie form. This easy-to-make dessert is perfect for fall gatherings or whenever you crave a cozy treat. Optional additions like white chocolate chips and pecans add extra richness and crunch.

A slice of pumpkin cake sits on a white plate with a patterned edge, showing two visible layers: a thick, moist, orange-brown cake base with small chunks and white bits inside, topped with a light brown cinnamon glaze drizzled unevenly over the surface. The cake has a crumbly texture with some pieces breaking off at the front. A dark metal fork rests on the plate's right side. In the blurred background on a white marbled surface, there's a cinnamon stick, a small pumpkin decoration, and 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 (175°C).
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 while you prepare the cookie dough.
Step 3: If not using a pie crust, lightly spray a 9-inch pie plate with nonstick cooking spray.
Step 4: In a mixing bowl, combine the pumpkin cookie mix, softened butter, and egg. If your mix requires water, add the optional ¼ cup now. Using an electric mixer with a paddle attachment, a hand mixer, or a wooden spoon, mix until a dough forms and ingredients are well combined. Stir in white chocolate chips and chopped pecans if desired.
Step 5: Press the cookie dough evenly into the prepared pie crust or directly into the greased pie plate if skipping the crust. If using a crust, place the pie plate on a cookie sheet for easier handling.
Step 6: Bake in the preheated oven. With a crust, bake for 35 to 45 minutes until the crust loses translucency and the cookie feels set in the center. Without a crust, bake for 25 to 35 minutes until the surface is no longer glossy, edges are lightly golden, and the dough is baked through.
Step 7: Prepare the glaze by either following your pumpkin cookie mix package directions or whisk together powdered sugar and pumpkin pie spice. Add vanilla extract and 1 tablespoon of milk or cream, whisking until smooth. Add more milk or cream as needed for a drizzling consistency.
Step 8: Drizzle the glaze over the cooled cookie pie before serving.

Tips & Variations

Substitute pecans with walnuts or skip nuts entirely if preferred.
For extra moisture, brush the cooled pie lightly with a thin layer of maple syrup before glazing.
If you like a gooey center, reduce baking time by a few minutes, but watch carefully.
Use a store-bought pie crust to save time without sacrificing much flavor.

Storage

Store the Pumpkin Cookie Pie covered at room temperature for up to 3 days to maintain freshness. For longer storage, freeze the pie whole or in slices wrapped tightly in plastic wrap and foil. Thaw at room temperature before serving. Reheat gently if desired but note the glaze is best added fresh after warming.

How to Serve

A close-up view of a pie with three visible layers: a light golden, flaky crust at the base and edges, a thick middle layer of crumbly brown cookie dough mixed with white chocolate chunks, and a final top layer of light brown chocolate drizzle applied in a crisscross pattern over the pie's surface. The pie is in a clear glass pie dish, placed on a white marbled surface. In the background, there are small bright orange candy pumpkins and a white pot holder with black writing partially visible. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of pie crust?

Yes, you can use any all-butter or store-bought pie crust you prefer. For a gluten-free option, use a gluten-free crust or omit the crust and bake the cookie dough directly in a greased pie plate.

What if I don’t have pumpkin cookie mix?

You can try using a spiced sugar cookie or gingerbread cookie mix with added pumpkin puree and appropriate spices. However, the specific texture and pumpkin flavor might vary from the original recipe.

Pumpkin Cookie Pie Recipe

Print Recipe

★★★★★

4.9 from 139 reviews

This Pumpkin Cookie Pie is a delightful fusion of classic pumpkin flavors and cookie goodness baked into a single luscious pie. Featuring a soft, spiced pumpkin cookie base optionally nestled in a buttery pie crust, it’s topped with a drizzle of sweet vanilla glaze and the crunch of white chocolate chips and pecans for a perfect holiday dessert or cozy treat.

Author: Lila
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 (Optional)

1 recipe all-butter pie crust or store-bought crust

Cookie Dough

1 box or pouch Pumpkin Cookie Mix
½ cup unsalted butter, softened
1 large egg
¼ cup water (optional, depending on mix instructions)
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 the Oven: Set your oven to 350°F (175°C) to prepare for baking the pie.
Prepare the Pie Crust (Optional): If using a pie crust, place it into a standard 9-inch pie plate. Crimp the edges neatly and remove any excess crust. Chill the crust in the refrigerator while you prepare the cookie dough.
Prepare the Pie Plate (If no crust): If not using a pie crust, spray a 9-inch pie plate with nonstick cooking spray to prevent sticking.
Mix the Cookie Dough: In a large mixing bowl, combine the pumpkin cookie mix, softened butter, and egg. Use an electric mixer fitted with the paddle attachment, a hand mixer, or a wooden spoon to mix until a dough forms and all ingredients are well incorporated. If your cookie mix requires water, add it now and mix. Fold in white chocolate chips and chopped pecans if using.
Assemble and Bake: Press the cookie dough evenly into the prepared pie crust or directly into the sprayed pie plate. If using crust, place the pie plate on a cookie sheet for stability. Bake for 35-45 minutes until the crust is no longer translucent and the cookie center feels set. Without a crust, bake for 25-35 minutes until the surface is no longer glossy and edges turn light golden brown.
Prepare the Glaze: Whisk together powdered sugar, pumpkin pie spice (or cinnamon), and vanilla extract in a small bowl. Gradually add 1 to 3 tablespoons of milk or heavy cream, whisking until the glaze reaches your desired drizzle consistency.
Drizzle Glaze and Serve: Once the pumpkin cookie pie is cooled slightly, drizzle the glaze generously over the top. Allow it to set for a few minutes before slicing and serving.
Storage: Store the pie covered at room temperature for up to 3 days. For longer storage, freeze the pie whole or in slices.

Notes

The pie crust is optional; the cookie dough can be baked directly in the pie plate for a crustless version.
If your pumpkin cookie mix requires water, add it along with egg and butter when mixing.
White chocolate chips and pecans add texture and flavor but can be omitted for a simpler pie.
Adjust the glaze thickness by varying the amount of milk or cream you add.
This pie freezes well—wrap tightly and thaw before serving.

Keywords: pumpkin cookie pie, pumpkin dessert, pumpkin cookies, pie recipe, fall dessert, holiday dessert, white chocolate, pecans