This Pumpkin Cookie Pie is the kind of dessert that feels like a cozy hug on a chilly fall day. Imagine biting into a slice where the buttery, flaky crust cradles a chewy pumpkin cookie filling—sweet, spiced, and oh-so-satisfying. Baking this delightful pie is straightforward yet fulfilling, and I’m here to walk you through every step. It’s perfect for family gatherings or a lazy Sunday afternoon treat, ensuring that both pumpkin lovers and cookie enthusiasts will swoon over it. Plus, who can resist a dessert that echoes the warm, festive vibes of autumn? Let’s get your kitchen filled with fabulous aromas and enjoy this seasonal favorite together!
Why This Recipe Works
This Pumpkin Cookie Pie marries the comforting flavors of pumpkin spice with the chewy texture of a cookie, all nestled in a buttery pie crust. The blend of pumpkin cookie mix and optional toppings creates a deliciously indulgent dessert that’s sure to impress. The secret lies in the perfect combination of ingredients that balance sweetness with warm spices, making every bite feel like a warm hug.
Why You’ll Love This Pumpkin Cookie Pie
This Pumpkin Cookie Pie is not just another dessert; it’s a celebration of fall in every slice. With its rich flavors, it captures the essence of the season while being easy to prepare. The gooeyness from the white chocolate chips and the crunch from the pecans elevate this pie, making it a must-try for any pumpkin lover. Whether serving it for a family dinner or a holiday gathering, this dessert will have everyone coming back for seconds.
Ingredients
- 1 recipe All-butter pie crust (or store-bought)
- 1 box Pumpkin Cookie Mix
- ½ cup unsalted butter, softened
- 1 egg
- ¼ cup water (optional)
- 1 cup white chocolate chips (optional)
- 1 cup chopped pecans (optional)
- ½ cup powdered sugar
- ½ teaspoon pumpkin pie spice or cinnamon
- 1 teaspoon vanilla extract
- 1-3 tablespoons milk or heavy cream
Preparing Your Pumpkin Cookie Pie
Preheating the Oven
Begin by preheating your oven to 350°F. This step is crucial for ensuring that your pie bakes evenly.
Preparing the Pie Crust
If using a pie crust, place it into a standard 9” pie plate. Crimp the edges as desired and chill until the cookie dough is ready. If you’re choosing not to use a crust, spray a 9-inch pie plate with nonstick cooking spray to prevent sticking.
Mixing the Ingredients
In the bowl of an electric mixer fitted with a paddle attachment, combine the pumpkin cookie mix, softened butter, and egg. If your mix requires water, add it during this step. Mix until a dough forms, ensuring that all ingredients are combined well.
Adding Optional Ingredients
Now, stir in the white chocolate chips and chopped pecans, if you decide to include them. These additions will enhance both the flavor and texture of your pie, so feel free to get a little creative here.
Pressing the Dough
Next, press the cookie dough into the prepared pie crust or directly into the greased pie plate if you’re skipping the crust. Make sure it’s evenly distributed for an even bake.
Baking the Pie
If using a crust, place the pie on a cookie sheet. Bake for 35-45 minutes, until the crust turns golden and the cookie is set. Without the crust, bake for about 25-35 minutes until no longer glossy and lightly golden around the edges. Keep an eye on it, as ovens can vary!
Making the Glaze
To create the glaze, follow package directions or whisk together powdered sugar, pumpkin pie spice, vanilla extract, and 1 tablespoon of milk or cream. Adjust the consistency by adding more milk or cream as needed for a perfect drizzle.
Drizzling the Glaze
Once the Pumpkin Cookie Pie has cooled slightly, drizzle the prepared glaze over the top. This step adds a nice finishing touch, making it look and taste even better.
Serving Suggestions
Serve your Pumpkin Cookie Pie warm or at room temperature. It pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat. You can sprinkle some extra pecans or chocolate chips on top for presentation.
Tips for Success
- Ensure your butter is softened, but not melted, to achieve the right cookie texture.
- Feel free to adjust the spices according to your preference; more spice will enhance the flavor.
- If you’re using a store-bought crust, ensure it’s thawed properly before baking.
Variations
- Add chocolate chips instead of white chocolate for a richer flavor.
- Substitute walnuts for pecans or simply omit nuts to create a nut-free version.
- Experiment with different pie crusts, like gingerbread or graham cracker, for a seasonal twist.
Storage Tips
Store any leftovers covered at room temperature for up to three days. For longer storage, freeze the pie whole or in slices. Remember to thaw it overnight in the refrigerator before serving.
Pairing Ideas
Enjoy your Pumpkin Cookie Pie with a warm cup of spiced chai or a classic cup of coffee. It also pairs wonderfully with a sweet dessert wine for an adult twist. The combination is sure to elevate your dessert experience.
FAQs
1. Can I use fresh pumpkin puree instead of pumpkin cookie mix?
Yes, you can create your own pumpkin cookie batter from scratch using fresh pumpkin puree, but remember to adjust the sugar and spices accordingly.
2. How can I make this recipe gluten-free?
Use a gluten-free pie crust and ensure your pumpkin cookie mix is also gluten-free to accommodate dietary needs.
3. Can I make this pie in advance?
Absolutely! You can bake the pie a day before serving and store it covered to maintain freshness.
4. What if I don’t have pumpkin pie spice?
You can simply substitute with a mix of cinnamon, nutmeg, and cloves.
5. How long will leftovers last?
Leftovers can be stored at room temperature for up to 3 days or frozen for longer preservation.
This Pumpkin Cookie Pie is a delightful fusion of flavors and textures that embodies the spirit of fall. With easily accessible ingredients and simple preparation, it is positioned to become a cherished staple in your recipe repertoire. Whether enjoyed solo or as part of a festive gathering, this dessert invites warmth and comfort to any table.
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Pumpkin Cookie Pie
This Pumpkin Cookie Pie combines comforting pumpkin spice flavors with a chewy cookie texture, all nestled in a buttery crust. It’s an easy and delightful dessert that captures the essence of fall, making it ideal for gatherings or cozy weekends.
- Total Time: 0 hours
- Yield: 8 servings 1x
Ingredients
- 1 recipe All-butter pie crust (or store-bought)
- 1 box Pumpkin Cookie Mix
- ½ cup unsalted butter, softened
- 1 egg
- ¼ cup water (optional)
- 1 cup white chocolate chips (optional)
- 1 cup chopped pecans (optional)
- ½ cup powdered sugar
- ½ teaspoon pumpkin pie spice or cinnamon
- 1 teaspoon vanilla extract
- 1–3 tablespoons milk or heavy cream
Instructions
- Preheat oven to 350°F.
- Prepare the pie crust in a 9” pie plate or grease the plate if skipping the crust.
- Mix pumpkin cookie mix, softened butter, and egg using an electric mixer.
- Stir in optional white chocolate chips and chopped pecans.
- Press cookie dough into the prepared pie crust or greased pie plate.
- Bake for 35-45 minutes with a crust or 25-35 minutes without until set and golden.
- Prepare the glaze and drizzle over the cooled pie.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Use softened butter for the best cookie texture.
Adjust spices for more flavor as desired.
Store leftovers covered at room temperature for up to three days.
- Prep Time: 15 minutes
- Cook Time: 35-45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 250
- Sugar: 15
- Sodium: 150
- Fat: 12
- Saturated Fat: 7
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 34
- Fiber: 2
- Protein: 3
- Cholesterol: 30
