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Pumpkin Cookie Pie Recipe

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★★★★★

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.

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

  1. Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the pie.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

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