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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!
Giant Pumpkin Cookie
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 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!
How to make Pumpkin Cookie
- 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.
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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!
Pumpkin Cookie Pie Recipe
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!
Recipe Video
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Ingredients
- 1 recipe All butter pie crust (or one from the store) – optional
- 1 box or pouch Pumpkin Cookie Mix (see note)
- ½ cup unsalted butter softened
- 1 egg
- ¼ cup water – optional see note!
- 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
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. (If your mix calls for water, add water when mixing with egg and butter.)
- 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 Notes
- Depending on what mix you use, you may or may not need to add 1/4 cup water. Basically, make the cookie dough as directed on the package with the ingredients added – most ask for 1/2 cup butter and 1 egg, some add water.
- 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
Why didn’t I think of this!? Genius to make it all entirely from Krusteaz mixes!
Hybrid desserts are my favorites- no need to choose, you get it all 🙂 Pinning!
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!
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