I’m about to drop a flavor bomb on you that will change your dessert game forever! I first tasted this Pumpkin Cookie Pie at a friend’s fall gathering, and I swear, the world stopped. The warmth of pumpkin spice, the chewy edges of a cookie, and that gooey pie filling… it was an explosion of autumn in my mouth!
Forget everything you think you know about pumpkin pie. This Pumpkin Cookie Pie recipe is a revolution. I spent weeks perfecting the balance of cookie and pie, tweaking spices, and battling soggy bottoms. But trust me, the final result is worth every single delicious second.
My breakthrough? A secret ingredient that keeps the cookie crust crispy while the filling stays perfectly soft. The secret that makes my Pumpkin Cookie Pie unforgettable.
Now, get ready to ditch boring desserts and unleash your inner flavor adventurer! This Pumpkin Cookie Pie is about to become your new signature dish. I’m so excited to share this recipe with you – let’s get baking!
INGREDIENTS You Need for This:
- 1 cup (2 sticks) unsalted butter, softened: The base of our Pumpkin Cookie Pie, butter needs to be real butter for that perfect flavor and texture. Don’t even think about substituting margarine!
- 1 cup granulated sugar: Adds sweetness and helps create those irresistible crispy edges on our Pumpkin Cookie Pie.
- 1 cup packed brown sugar: The secret weapon for a chewy, moist cookie base. Light or dark brown sugar works, but I prefer dark for a deeper molasses flavor.
- 2 large eggs: Binds everything together and adds richness to the Pumpkin Cookie Pie crust. Make sure they’re at room temperature for optimal mixing.
- 1 teaspoon vanilla extract: A touch of vanilla enhances all the other flavors in this Pumpkin Cookie Pie. Don’t skimp on quality here!
- 3 cups all-purpose flour: Provides structure to the Pumpkin Cookie Pie crust. Spoon and level your flour to avoid a dense result.
- 1 teaspoon baking soda: Helps the cookie base rise and become light and airy, creating a beautiful contrast with the creamy filling of our Pumpkin Cookie Pie.
- 1/2 teaspoon salt: Balances the sweetness and brings out the other flavors.
- 1 (15 ounce) can pumpkin puree: The star of the show! Make sure it’s puree, not pumpkin pie filling, which already has spices added.
- 1 (12 ounce) can evaporated milk: Contributes to the creamy, decadent texture of the Pumpkin Cookie Pie filling.
- 1 teaspoon pumpkin pie spice: Because what’s a Pumpkin Cookie Pie without that classic autumn spice blend?
- Optional: 1 cup chocolate chips: Turn this into a pumpkin chocolate chip cookie pie!
This Pumpkin Cookie Pie ingredient list is short but mighty! Here’s the game-changer that will blow your mind: use melted butter instead of softened butter! This will result in a chewy, dense, brownie-like crust that will hold the pumpkin filling perfectly. You’ll find the best pumpkin puree for this Pumpkin Cookie Pie at your local farmer’s market. Splurge on a high-quality vanilla extract – trust me, it makes a difference!
STEP-BY-STEP INSTRUCTIONS:
- Preheat your oven to 350°F (175°C). Grease a 9-inch pie dish. Don’t stress – your Pumpkin Cookie Pie is going to be incredible!
- In a large bowl, cream together the melted butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla. Pro tip for Pumpkin Cookie Pie perfection: don’t overmix the batter!
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Press about 2/3 of the cookie dough into the prepared pie dish, creating an even layer. This will be the base of your Pumpkin Cookie Pie.
- In another bowl, whisk together the pumpkin puree, evaporated milk, and pumpkin pie spice.
- Pour the pumpkin mixture over the cookie crust.
- Crumble the remaining cookie dough over the top of the pumpkin filling. If you’re adding chocolate chips, now’s the time to sprinkle them on!
- Bake for 50-60 minutes, or until the filling is set and the cookie crust is golden brown. In my kitchen, this Pumpkin Cookie Pie takes exactly 55 minutes.
- Let cool completely before slicing and serving. Your Pumpkin Cookie Pie should look golden brown on top and smell like pure autumn magic!
Here’s where most people mess up their Pumpkin Cookie Pie – but not you! Don’t overbake it! The filling should still have a slight jiggle. While your Pumpkin Cookie Pie is working its magic, grab your camera – this is Instagram gold! Your house is now filled with the aroma of a Pumpkin Spice Cookie Pie and it is going to be nearly impossible to wait before digging into this amazing pumpkin pie dessert.
PRESENTATION:
People absolutely lose their minds when I serve this Pumpkin Cookie Pie at Thanksgiving! For maximum impact, dust it with powdered sugar and add a dollop of whipped cream. Serve it warm for that extra cozy factor.
This Pumpkin Cookie Pie absolutely slays at dinner parties! Pair it with a scoop of vanilla ice cream or a drizzle of caramel sauce. It’s also perfect for potlucks and holiday gatherings. For a seasonal Pumpkin Cookie Pie variation, try adding chopped pecans or walnuts to the cookie dough. If your kids love this, they’ll go crazy for Pumpkin Sugar Cookies.
Got leftovers? Crumble them over yogurt or oatmeal for a delicious breakfast treat. Or, roll them into balls and dip them in chocolate for a fun and festive dessert. Have you thought about trying cookie dough overnight oats?
Check out these amazing **pumpkin pie cookie bars** for another easy dessert idea!
FAQs:
Can I make this Pumpkin Cookie Pie spicier?
Absolutely! Add a pinch of cayenne pepper or a dash of cinnamon to the pumpkin filling. In my testing, a 1/4 teaspoon of cayenne adds a nice kick without being overwhelming.
What if I don’t have evaporated milk for my Pumpkin Cookie Pie?
You can substitute with heavy cream or half-and-half. Just keep in mind that the texture might be slightly different. I’ve also used coconut milk for a dairy-free version – it works surprisingly well!
How do I know when my Pumpkin Cookie Pie is perfectly done?
The filling should be set around the edges but still have a slight jiggle in the center. The cookie crust should be golden brown. A toothpick inserted into the center should come out clean, or with just a few moist crumbs.
Can I make this Pumpkin Cookie Pie ahead of time?
Yes! It actually tastes better the next day after the flavors have had a chance to meld. Just store it in the refrigerator and let it come to room temperature before serving.
Can I freeze this Pumpkin Cookie Pie?
You sure can! Wrap it tightly in plastic wrap and then foil, and it will keep in the freezer for up to 2 months. Thaw it overnight in the refrigerator before serving.
Is it necessary to let it cool completely?
While it’s tempting to dig in right away, letting it cool completely is important for the filling to set properly. Plus, it tastes even better after it’s had a chance to chill!
My cookie crust is browning too quickly. What should I do?
Cover the edges of the pie dish with foil during the last 15-20 minutes of baking to prevent them from burning. Or, consider trying this Gooey Pumpkin Chocolate Chip Cookie Pie — Poetry & Pies.
CONCLUSION:
This Pumpkin Cookie Pie isn’t just a dessert – it’s a celebration of flavor, a testament to the power of simple ingredients, and everything Cuba Queen stands for! I know you’re going to knock this one out of the park!
My Pumpkin Cookie Pie Power Tips:
- Don’t overmix the cookie dough! Overmixing develops the gluten, resulting in a tough crust.
- Use high-quality spices! Freshly ground spices will make a world of difference in flavor.
- Let it cool completely! Patience is key for a perfectly set filling.
Other Pumpkin Cookie Pie variations I’ve created and loved:
- Salted Caramel Pumpkin Cookie Pie: Drizzle salted caramel sauce over the top before serving.
- Maple Pecan Pumpkin Cookie Pie: Add chopped pecans and maple syrup to the pumpkin filling.
- Gingerbread Pumpkin Cookie Pie: Use gingerbread spices instead of pumpkin pie spice in the filling.
The maple pecan version always gets the biggest reactions! For another great twist, see these Pumpkin Pie Cookies | Buttermilk by Sam. For a different style altogether, have you ever tried Oatmeal Raisin Cookies?
I have complete confidence that you will enjoy baking your own giant pumpkin cookie pie. I know you’re going to crush this Pumpkin Cookie Pie recipe! Make it your own, share it with loved ones, and create some unforgettable flavor memories. And when you do, don’t forget to share your results with me – I can’t wait to see your creations! Maybe you can even try these Pumpkin Chocolate Chip Cookies – Sally’s Baking sometime for another delicious pumpkin experience.
Pumpkin Cookie Pie
This Pumpkin Cookie Pie combines the best of both worlds: a chewy chocolate chip cookie base topped with a creamy, spiced pumpkin filling. It’s an easy and delicious dessert perfect for fall gatherings or a cozy night in.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Total Time: 70 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 roll (16.5 ounces) refrigerated chocolate chip 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 vanilla extract
Instructions
- Preheat oven to 350°F (175°C).
- Press cookie dough into the bottom and up the sides of a 9-inch pie plate.
- In a large bowl, combine pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and vanilla extract. Mix until smooth.
- Pour pumpkin mixture into the cookie dough-lined pie plate.
- Bake for 50-60 minutes, or until the filling is set and the cookie crust is golden brown.
- Let cool completely before slicing and serving.
Notes
Serve chilled or at room temperature with a dollop of whipped cream or a sprinkle of cinnamon for added flavor.