I’m so thrilled to share one of my family’s favorite fall treats with you: Pumpkin Cookie Pie. I remember the first time I made this, I was looking for something that combined the comforting flavors of pumpkin pie with the ease of a cookie. It needed to be something that would bring the family together, filling our home with warmth and delicious smells. I tweaked a few recipes, added my own touch with spices, and the result was a Pumpkin Cookie Pie that quickly became a tradition.
This Pumpkin Cookie Pie is more than just a dessert; it’s a way to connect with loved ones through the joy of baking and the magic of authentic flavors. Every bite is like a warm hug, reminding us of cozy evenings and shared laughter. I’ve learned that the secret to a truly great Pumpkin Cookie Pie lies in the quality of the ingredients and a little bit of love.
What I learned throughout this cooking journey, is that some shortcuts are okay. You can use canned pumpkin for this, but make sure you add extra spices, because canned pumpkin loses a lot of it’s flavor. I learned that it is better to use fresh pumpkin. Either way, the point of it all is the connection it creates through genuine flavors.
I invite you to join me in this kitchen adventure and create a Pumpkin Cookie Pie that will become a cherished part of your family’s traditions, one delicious slice at a time.
INGREDIENTS You’ll Need:
- 1 1/2 cups all-purpose flour – I recommend using unbleached flour for the best texture in your Pumpkin Cookie Pie.
- 1 teaspoon baking soda – This helps the cookie pie rise, giving it a soft, pillowy texture.
- 1 teaspoon ground cinnamon – For me, cinnamon is the essence of fall and adds warmth to the Pumpkin Cookie Pie. You’ll find the freshest spices at your local spice shop or even the international aisle of your grocery store.
- 1/2 teaspoon ground nutmeg – Nutmeg adds a subtle, nutty flavor that complements the pumpkin perfectly. This Pumpkin Cookie Pie proves that authentic flavor comes from thoughtful ingredient choices.
- 1/4 teaspoon ground cloves – A little goes a long way with cloves, adding a hint of spice. My family loves when I add this extra touch to our Pumpkin Cookie Pie.
- 1/2 teaspoon salt – Balances the sweetness and enhances the other flavors. Trust me, this Pumpkin Cookie Pie ingredient list focuses on quality over quantity for authentic flavors!
- 1 cup (2 sticks) unsalted butter, softened – Make sure the butter is softened, not melted, for the right consistency.
- 3/4 cup granulated sugar – For sweetness and to help create a chewy texture.
- 3/4 cup packed brown sugar – Brown sugar adds moisture and a caramel-like flavor. Here’s an Pumpkin Cookie Pie flavor secret that transformed our family dinners – using a mix of granulated and brown sugar creates the perfect balance.
- 1 teaspoon vanilla extract – Enhances the other flavors and adds a touch of sweetness.
- 1 large egg – Binds the ingredients together.
- 1 cup pumpkin puree – The star of the show! Fresh or canned (ensure it’s pure pumpkin, not pie filling) will work.
- 1 cup chocolate chips – Semi-sweet or dark chocolate chips add a delicious contrast to the pumpkin flavor. You can find more about adding chocolate chips in Gooey Pumpkin Chocolate Chip Cookie Pie — Poetry & Pies.
Let’s Create This Together!
- Preheat your oven to 350°F (175°C). In my kitchen, this flavorful Pumpkin Cookie Pie typically takes about 30-35 minutes to bake, but ovens vary.
- In a large bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures that all the dry ingredients are evenly distributed. Perfect time to appreciate the aromatic transformation!
- In a separate bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. I use an electric mixer for this step, but you can also do it by hand.
- Beat in the vanilla extract and egg until well combined. Make sure there are no streaks of egg yolk.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the cookie pie tough.
- Stir in the pumpkin puree until well combined. Your Pumpkin Cookie Pie should be filling the kitchen with amazing aromas by now.
- Fold in the chocolate chips. Feel free to add more or less chocolate chips according to your preference. My son loves a Pumpkin Chocolate Chip Cookie Pie with more chocolate.
- Pour the batter into a greased 9-inch pie dish. Spread it evenly. Here’s where I used to miss a key step with my Pumpkin Cookie Pie – learn from my experience! Make sure the batter is evenly distributed in the pie dish for consistent baking.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Don’t be surprised if your Pumpkin Cookie Pie develops a slight crack on top – that’s perfectly normal!
- Let the cookie pie cool completely before slicing and serving. While your Pumpkin Cookie Pie is developing these flavors, take a moment to appreciate creating something special for your family!
How We Love to Enjoy This!
My family loves to eat this Pumpkin Cookie Pie warm with a scoop of vanilla ice cream. The cold ice cream melts into the warm cookie, creating a delicious contrast of temperatures and textures.
This Pumpkin Cookie Pie is also fantastic with a dollop of whipped cream and a sprinkle of cinnamon. The whipped cream adds a light and airy touch, while the cinnamon enhances the warm, spicy flavors.
The family gathers quickly when this aromatic Pumpkin Cookie Pie appears with a side of hot apple cider. The warm spices in the cider complement the pumpkin and cinnamon in the cookie pie perfectly.
This Pumpkin Cookie Pie is perfect for those evenings when we want something truly satisfying! I also love to serve it at Thanksgiving or other fall gatherings. It’s a crowd-pleaser that everyone will enjoy. This reminds me of my Pumpkin Cheesecake Truffles, so creamy and yummy!
If you happen to have any leftovers, you can crumble them over yogurt or oatmeal for a delicious breakfast treat. They also make a great addition to a milkshake or smoothie.
One year, I even tried making **pumpkin pie bars** out of the leftovers by pressing them into a pan and topping them with a cream cheese frosting. They were a huge hit!
For a festive touch, you can decorate the Pumpkin Cookie Pie with a dusting of powdered sugar or a drizzle of melted chocolate.
FAQs: Your Questions Answered
Does this Pumpkin Cookie Pie really satisfy hearty appetites?
Absolutely! The combination of pumpkin, spices, and chocolate creates a rich and filling dessert that’s sure to satisfy even the biggest appetites.
What if someone in my family prefers milder flavors in their Pumpkin Cookie Pie?
You can easily adjust the amount of spices to suit your family’s preferences. Reduce the cinnamon, nutmeg, and cloves for a milder flavor.
How can I prepare this Pumpkin Cookie Pie ahead for busy weeks?
You can make the cookie pie dough ahead of time and store it in the refrigerator for up to 2 days. When you’re ready to bake, simply pour the dough into the pie dish and bake as directed.
Can I use a different type of chocolate in this Pumpkin Cookie Pie?
Yes, you can! White chocolate chips, peanut butter chips, or even chopped nuts would be delicious in this recipe.
Is it okay to add a crumb topping to this pumpkin cookie pie recipe?
Yes! If you want to add another layer to your easy pumpkin cookie pie, then you can create a crumb topping out of flour, brown sugar, cinnamon, and butter. Combine all these together into a bowl and then evenly distribute on top of your cookie pie.
What is the best way to store this Pumpkin Cookie Pie?
Store leftover Pumpkin Cookie Pie in an airtight container in the refrigerator for up to 3 days. You can also freeze it for longer storage. If you’re wanting more pumpkin recipes, here is my Halloween Crinkle Cookies!
Can I use gluten-free flour in this Pumpkin Cookie Pie?
Yes, you can substitute the all-purpose flour with a gluten-free blend. I recommend using a blend that contains xanthan gum for the best texture. Also, if you need more ideas on what to do with pumpkin, then you should check out the recipes in this Facebook group about Yummy recipes using canned pumpkin pie mix?.If your kids love this, they’ll go crazy for Halloween Cookie Cake!
Final Kitchen Wisdom:
This Pumpkin Cookie Pie supports my family’s authentic meal goals because it’s a simple, delicious, and comforting dessert that brings us together. It’s made with wholesome ingredients and packed with flavor, making it a guilt-free treat that we can all enjoy.
My Pumpkin Cookie Pie Flavor Secrets:
- Fresh Spices: Using fresh, high-quality spices makes a huge difference in the flavor of the cookie pie.
- Don’t Overmix: Overmixing the dough can make the cookie pie tough. Mix until just combined.
- Cool Completely: Letting the cookie pie cool completely before slicing and serving allows the flavors to meld together and the texture to set.
Family-Tested Pumpkin Cookie Pie Variations:
- Pumpkin Chocolate Chip Cookie Pie with chopped pecans: My son loves this version because of the added crunch.
- Soft Pumpkin Cookie Pie with a cream cheese swirl: My daughter prefers this version because of the tangy cream cheese.
- Easy Pumpkin Cookie Pie with a drizzle of caramel sauce: My husband enjoys this version because of the extra sweetness.
I encourage you to make this Pumpkin Cookie Pie your own by experimenting with different spices, chocolates, and toppings. The most important thing is to have fun and enjoy the process of creating something special for your family.
I hope this recipe brings you as much joy and satisfaction as it has brought my family. Happy baking, and may your kitchen be filled with the warm, inviting aroma of Pumpkin Cookie Pie!
Pumpkin Cookie Pie
This Pumpkin Cookie Pie combines the best of both worlds: a gooey cookie base and a creamy pumpkin pie filling. It’s a simple and delicious dessert perfect for fall gatherings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 roll (16.5 ounces) refrigerated sugar cookie dough
- 1 (15 ounce) can pumpkin puree
- 1 (14 ounce) can sweetened condensed milk
- 2 large eggs
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon ground cinnamon
- Pinch of salt
- Whipped cream, for serving (optional)
Instructions
- Preheat oven to 350°F (175°C).
- Press the sugar cookie dough into the bottom and up the sides of a 9-inch pie plate.
- In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, cinnamon, and salt until smooth.
- Pour the pumpkin mixture into the cookie dough-lined pie plate.
- Bake for 45-55 minutes, or until the filling is set around the edges but still slightly soft in the center.
- Let cool completely before serving.
- Serve with whipped cream, if desired.
Notes
For a richer flavor, add 1/2 cup of chopped pecans or walnuts to the pumpkin filling.