Pumpkin Cookie Pie Recipe

Introduction

Pumpkin Cookie Pie combines the cozy flavors of pumpkin and warm spices in a delightful cookie-pie hybrid that’s perfect for fall gatherings or any time you crave something sweet and comforting. Whether you use a buttery pie crust or go crustless, this recipe delivers a soft, flavorful treat topped with a sweet glaze.

Ingredients

• 1 recipe all butter pie crust (or one from the store) – optional
• 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 (if it doesn’t come with your mix):

• 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. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: If using a pie crust, place it into a standard 9-inch pie plate, crimp the edges, and remove any excess dough. Chill while preparing the cookie dough. If not using a crust, spray a 9-inch pie plate with nonstick cooking spray.
3. Step 3: In a mixing bowl, combine the pumpkin cookie mix, softened butter, and egg. If your mix calls for water, add the ¼ cup water now. Mix using an electric mixer with a paddle attachment, a hand mixer, or a wooden spoon until a dough forms and all ingredients are combined.
4. Step 4: Stir in white chocolate chips and chopped pecans if you are using them.
5. Step 5: Press the dough evenly into the prepared pie crust or directly into the pie plate if going crustless.
6. Step 6: For pies with crust, place the pie plate on a cookie sheet and bake for 35-45 minutes, or until the crust is no longer translucent and the cookie filling appears set in the center.
7. Step 7: For crustless pies, bake for 25-35 minutes until the surface is no longer glossy, edges are lightly golden, and the pie is baked through.
8. Step 8: To prepare the glaze, either use the package directions or whisk together powdered sugar, pumpkin pie spice (or cinnamon), vanilla extract, and 1 tablespoon milk or cream. Add more milk or cream as needed to reach a drizzle consistency. Drizzle the glaze over the cooled cookie pie before serving.

Tips & Variations

• Use store-bought pie crust for convenience or make your own for a richer flavor.
• Mix in your favorite nuts or dried fruit to add texture and flavor.
• If you don’t have pumpkin cookie mix, consider substituting with a spice cake mix and adding pumpkin puree separately.
• Glaze can be customized with maple syrup or cream cheese frosting for a different twist.

Storage

Store the pumpkin cookie pie covered at room temperature for up to 3 days. You can also freeze the pie whole or in individual slices; thaw before serving. Reheat briefly in a warm oven if you prefer it warm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pie without a pie crust?

Yes, you can bake the cookie pie directly in a greased pie plate for a crustless version. It will have a slightly different texture but remain delicious and easier to prepare.

What if my pumpkin cookie mix doesn’t include glaze?

You can easily make your own glaze by mixing powdered sugar, pumpkin pie spice or cinnamon, vanilla extract, and milk or cream until smooth and drizzly. Drizzle this over the cooled pie for added sweetness and flavor.

Pumpkin Cookie Pie Recipe

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This Pumpkin Cookie Pie is a delightful fall dessert that combines the rich flavors of pumpkin spice with the texture of a cookie baked in a pie shape. You can choose to bake it with a buttery pie crust or go crustless for a more cookie-like experience. Optional add-ins like white chocolate chips and pecans enhance the flavor, while a simple spiced glaze on top adds the perfect finishing touch. Easy to prepare, this pie is perfect for autumn gatherings and holiday celebrations.

• Author: Isla
• 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 1x2x3x

Pie Crust (Optional)

• 1 recipe all butter pie crust or one from the store

Main Ingredients

• 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 pumpkin cookie pie.
2. Prepare Pie Crust (Optional): If using a pie crust, place it into a 9-inch pie plate. Crimp the edges as desired and remove any excess crust. Chill the crust in the refrigerator while you prepare the dough.
3. Prepare Pie Plate if No Crust: If not using a crust, lightly spray a 9-inch pie plate with nonstick cooking spray to prevent sticking.
4. Mix Dough: In a mixing bowl fitted with the paddle attachment of an electric mixer, combine the pumpkin cookie mix, softened butter, and egg. If your cookie mix instructions indicate, add the optional ¼ cup water during mixing. Mix until a dough forms and all ingredients are well combined. Optionally fold in the white chocolate chips and chopped pecans for added texture and flavor.
5. Assemble Pie: Press the prepared dough evenly into the pie crust if using, or directly into the prepared pie plate if going crustless.
6. Bake: Place the pie on a cookie sheet if it has a crust to catch any drips. Bake for 35-45 minutes until the crust is no longer translucent and the filling is set in the center. For the crustless version, bake for 25-35 minutes until the surface is no longer glossy, light golden around the edges, and baked through.
7. Make Glaze: While the pie is baking or after it cools slightly, prepare the glaze by whisking together the powdered sugar and pumpkin pie spice or cinnamon. Add the vanilla extract and 1 tablespoon of milk or heavy cream, whisking until smooth. Add additional milk or cream as needed to reach a drizzle-able consistency.
8. Glaze Pie: Drizzle the glaze over the cooled pumpkin cookie pie for added sweetness and spice.
9. Store: Store the pie covered at room temperature for up to 3 days. The pie can also be frozen whole or in slices for longer storage.

Notes

• If your pumpkin cookie mix packaging calls for water, add it when mixing with the egg and butter.
• Using a pie crust is optional and will create a more traditional pie experience, while going crustless results in a thicker cookie pie.
• The white chocolate chips and pecans are optional but recommended for extra flavor and texture.
• Glaze can be made according to the package directions if included with your cookie mix; otherwise, use the provided glaze recipe.
• For best results, let the pie cool somewhat before glazing so the glaze doesn’t melt off.
• Storing at room temperature avoids sogginess that refrigeration might cause.

Keywords: pumpkin cookie pie, pumpkin dessert, pumpkin pie recipe, cookie pie, fall dessert, white chocolate chips, pecans, spiced glaze