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Pumpkin Cookie Pie Recipe

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This Pumpkin Cookie Pie is an easy fall dessert that combines a buttery pie crust with a soft, chewy pumpkin cookie filling. White chocolate chips and chopped pecans add extra texture and sweetness, while a simple pumpkin spice glaze gives the finished pie a cozy seasonal touch.

Ingredients

Pumpkin Cookie Pie

  • 1 recipe all-butter pie crust, homemade or store-bought, optional
  • 1 box or pouch pumpkin cookie mix
  • 1/2 cup unsalted butter, softened
  • 1 large egg
  • 1/4 cup water, optional and only if required by the cookie mix
  • 1 cup white chocolate chips, optional
  • 1 cup chopped pecans, optional

Glaze

  • 1/2 cup (57g) powdered sugar
  • 1/2 teaspoon pumpkin pie spice or ground cinnamon
  • 1 teaspoon vanilla extract
  • 1-3 tablespoons milk or heavy cream

Instructions

Prepare the Pie

  1. Preheat the oven to 350°F (175°C).
  2. If using a pie crust, fit the crust into a 9-inch pie dish and gently press it into place. Trim or crimp the edges as desired.
  3. In a large bowl, combine the pumpkin cookie mix, softened butter, and egg. Add the water only if the package directions call for it or if the dough is too thick to mix.
  4. Mix until a thick, evenly combined cookie dough forms.
  5. Fold in the white chocolate chips and chopped pecans if using.
  6. Spread the pumpkin cookie mixture evenly into the prepared pie crust. If not using a crust, lightly grease a 9-inch pie dish and spread the mixture directly into the dish.
  7. Bake for 30-40 minutes, or until the center is set and the edges are lightly golden. Avoid overbaking so the cookie filling stays soft and chewy.
  8. Remove from the oven and allow the pie to cool completely before glazing.

Make the Glaze

  1. In a small bowl, whisk together the powdered sugar, pumpkin pie spice, and vanilla extract.
  2. Add 1 tablespoon of milk or heavy cream and whisk until smooth.
  3. Add additional milk or cream, 1 tablespoon at a time, until the glaze reaches a drizzling consistency.

Finish and Serve

  1. Drizzle the glaze over the cooled Pumpkin Cookie Pie.
  2. Let the glaze sit for a few minutes to set.
  3. Slice and serve at room temperature or slightly warm.

Notes

  • Check the instructions on your pumpkin cookie mix before adding water, as some mixes may not require it.
  • The pie crust is optional. The pumpkin cookie mixture can also be baked directly in a greased pie dish.
  • White chocolate chips and pecans are optional but add extra sweetness and crunch.
  • Do not overbake the pie. The center should be set while remaining soft and chewy.
  • For a richer fall flavor, use pumpkin pie spice in the glaze instead of cinnamon.
  • Allow the pie to cool before slicing so the filling can firm up.
  • Store leftovers covered at room temperature for up to 2 days or refrigerated for up to 4 days.

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