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Pumpkin Cookie Pie Recipe

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4.5 from 78 reviews

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.

Ingredients

Scale

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

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