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Don’t like pumpkin pie? This Pumpkin Cookie Pie is a giant pumpkin cookie baked in a pie plate – with or without crust! You’ll LOVE this one: don’t just make pumpkin pie and pumpkin cookies– combine them together!

one triangle slice of pie on a grey plate with glaze drizzled over.


This recipe great for the people who aren’t big fans of pumpkin pie. The base of this pie is just a large cookie! Now, the recipe calls for a premade mix, but you can make this pumpkin cookie with my homemade recipe if you would like!

Cookie pies are unmatched because they’re practically foolproof! There’s no need to worry about the filling leaking or the cookies spreading too much. They always work out great and they taste even better because of it – and with this one you can make it with or without pie crust!

ingredients in pumpkin cookie pie.

Ingredients Needed

  • All butter pie crust: Optional–You can make this pie without a crust as well!
  • Pumpkin Cookie Mix: Use what ever brand you can find, or use my pumpkin cookie recipe.
  • Ingredients called for on the mix – you’re going to mix this up as directed.
  • Pecans and White Chocolate Chips – or use your favorite mix ins!
  • Mix cookie mix, butter, and egg into a large bowl.
  • Stir in white chocolate chips and pecans.
  • Press dough into pie crust or into pie plate without crust.
  • Bake until cooked through and no longer glossy on top.
  • Make a glaze with powdered sugar, milk, and pumpkin spice. Drizzle over pie.

Variations

  • This pie can be made with or without a pie crust! If you would like a more traditional pie, my amazing All Butter Crust is a perfect recipe to start this pie. You could also use a store-bought crust! If you want more of a giant cookie, go without the crust!
  • This pie recipe is already amazing, but if you want to add a little extra something, I love the idea of mixing in chocolate chips or your choice of chopped nuts!

Expert Tips

  • If you are using a store-bought pie mix, they sometimes come with a glaze. If this is the case, follow the directions for the glaze on the package. If there is no glaze or you have a homemade recipe–check my ingredient list to make your own!
  • For the glaze, the fat content of the milk affects how much you use. Nonfat milk will need less, heavy cream will need more, etc.
  • Top this recipe with whipped cream or ice cream to have an ultimate pie recipe!
  • Store covered at room temperature for up to 3 days. Pie can be frozen whole or in slices.

FAQs

How do you store cookie pie?

Store this recipe in an airtight container. 

How do you know when cookie pie is done baking?

Do the toothpick trick. If you stick the pie and and the toothpick comes up clean–you’re good!

one triangle slice of pie on a grey plate with glaze drizzled over.

Pumpkin Cookie Pie Recipe

5 from 3 votes
This EASY Pumpkin Cookie pie comes together in minutes with help from Krusteaz mixes. All the flavors of pumpkin cookies and pie in one recipe!
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Yield 10 servings
Serving Size 1 slice

Ingredients
 

  • 1 recipe All butter pie crust (or one from the store) – optional
  • 1 box or pouch Pumpkin Cookie Mix
  • ½ cup unsalted butter softened
  • 1 egg
  • 1 cup white chocolate chips optional
  • 1 cup chopped pecans optional

Glaze (if it doesn't come with your mix)

  • ½ cup (57g) powdered sugar
  • ½ teaspoon pumpkin pie spice or cinnamon
  • 1 teaspoon vanilla extract
  • 1-3 tablespoons milk or heavy cream
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Instructions

  • Preheat oven to 350°F.
  • If using a pie crust: Place crust into a standard size 9” pie plate. Crimp edges as desired, removing excess crust as needed. Chill until cookie dough is ready.
  • If not using a pie crust: Spray a 9-inch pie plate with nonstick cooking spray.
  • Add the cookie mix, butter, and egg into the bowl of an electric mixer fitted with the paddle attachment. (You can also use a hand mixer or just a wooden spoon.) Mix until dough forms and all ingredients are combined. Stir in white chocolate chips and pecans, if using.
  • Press dough into pie crust or into pie plate without crust.
    With crust: Place on a cookie sheet. Bake for 35-45 minutes, or until crust is no longer translucent and cookie seems set in the middle.
    Without crust: Bake for 25-35 minutes or until no longer glossy, light golden around the edges and baked through.
  • Glaze: Either make glaze according to package directions or whisk powdered sugar and spice, then add vanilla and 1 tablespoon milk or cream and whisk until desired consistency, adding more milk or cream to get a drizzle. Drizzle glaze over cookie pie.
  • Store covered at room temperature for up to 3 days. Pie can be frozen whole or in slices.

Recipe Video

Recipe Notes

  • Some of the cookie mixes (i.e. Krusteaz) come with a glaze packet. If yours comes with one, omit glaze ingredients and make glaze as directed on box.
  • Other mixes (i.e. Betty Crocker) do not come with glaze. Use the ingredients and directions to make glaze, if desired.
  • For the glaze, the fat content of the milk affects how much you use. Nonfat milk will need less, heavy cream will need more, etc.

Recipe Nutrition

Serving: 1slice | Calories: 621kcal | Carbohydrates: 75g | Protein: 5g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 43mg | Sodium: 294mg | Fiber: 2g | Sugar: 43g
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American

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Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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14 Comments

  1. I love your cookie pies, and this one is such a winner! I’m all about ease, with crust or otherwise. I want this to be on my Thanksgiving table next week!