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Pumpkin Cookie Pie slice with a fork on a white plate

Pumpkin Cookie Pie

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!
Course Dessert
Cuisine American
Keyword pie, pumpkin
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 10 servings
Calories 621kcal
Author Dorothy Kern
Cost $8


  • 1 recipe All butter pie crust (or one from the store)
  • 4-6 tablespoons water
  • 1 box Krusteaz Pumpkin Spice Cookie Mix
  • ½ cup unsalted butter softened
  • 1 egg
  • 1 cup white chocolate chips optional
  • 1 cup chopped pecans optional


  • Preheat oven to 350°F.
  • Place crust into a standard size 9” pie plate. Crimp edges as desired, removing excess crust as needed. Chill until cookie dough is ready.
  • Open Pumpkin Spice Cookie Mix and set aside glaze packet. 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. Place on a cookie sheet and bake for 35-45 minutes, or until crust is no longer translucent and cookie seems set in the middle. Cool completely. Make the glaze according to package directions and drizzle over pie. Serve room temperature.
  • Store covered at room temperature for up to 3 days. Pie can be frozen whole or in slices.


Serving: 1slice | Calories: 621kcal | Carbohydrates: 75g | Protein: 5g | Fat: 35g | Saturated Fat: 14g | Cholesterol: 43mg | Sodium: 294mg | Fiber: 2g | Sugar: 43g