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 Time30

Cook Time1

Total Time1 30

Course: Dessert

Cuisine: American

Servings: servings

Calories: 621kcal

Cost: $8

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.

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.