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Pumpkin Cookie Pie Recipe

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4.2 from 257 reviews

This Pumpkin Cookie Pie combines the cozy flavors of pumpkin and classic cookie mix into a delightful pie, perfect for fall gatherings or any time you want a seasonal treat. It can be made with a buttery pie crust or baked directly in the pie plate for a crustless version. Optional add-ins like white chocolate chips and chopped pecans add texture and sweetness, finished with a spiced vanilla glaze for an irresistible touch.

Ingredients

Pie Crust (Optional)

  • 1 recipe All butter pie crust, or store-bought

Cookie Pie

  • 1 box or pouch Pumpkin Cookie Mix
  • ½ cup unsalted butter, softened
  • 1 egg
  • ¼ cup water (optional, depending on mix)
  • 1 cup white chocolate chips (optional)
  • 1 cup chopped pecans (optional)

Glaze (if not included in 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. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cookie pie.
  2. Prepare Pie Crust: 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 until cookie dough is ready to be added. If not using crust, spray the 9-inch pie plate with nonstick cooking spray.
  3. Mix Dough: In the bowl of an electric mixer fitted with a paddle attachment (or using a hand mixer or wooden spoon), combine the pumpkin cookie mix, softened unsalted butter, and egg. If your mix requires water, add ¼ cup water at this stage. Mix until a dough forms and all ingredients are combined uniformly.
  4. Add Optional Mix-ins: Stir in white chocolate chips and chopped pecans, if desired, to add texture and extra flavor.
  5. Press Dough into Plate: Press the prepared dough evenly into the chilled pie crust or directly into the sprayed pie plate if not using crust.
  6. Bake: With crust: Place pie on a cookie sheet and bake for 35-45 minutes, or until the crust is no longer translucent and the cookie center seems set. Without crust: Bake for 25-35 minutes or until the surface is no longer glossy, edges are lightly golden, and the pie is thoroughly baked.
  7. Make Glaze: If your cookie mix does not include a glaze, whisk together powdered sugar and pumpkin pie spice or cinnamon. Add vanilla extract and 1 tablespoon of milk or cream, whisking until smooth. Adjust glaze consistency by adding more milk or cream as needed for a drizzle.
  8. Apply Glaze: Drizzle the prepared glaze evenly over the cooled cookie pie.
  9. Storage: Store the pie covered at room temperature for up to 3 days. This pie can also be frozen whole or in slices for longer storage.

Notes

  • Some pumpkin cookie mixes require adding ¼ cup water to the dough; always follow package directions for best results.
  • If your cookie mix includes a glaze packet, omit the homemade glaze ingredients and follow the package instructions.
  • The amount of milk or cream needed for the glaze may vary depending on fat content; nonfat milk requires less, while heavy cream requires more to achieve the desired drizzle consistency.
  • The pie crust is optional—baking directly in the pie plate results in a crustless cookie pie that is simpler and quicker to prepare.

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