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
Scale
- 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.
Find it online: https://justflowe.com/pumpkin-cookie-pie/