Hey fellow food lovers! Nyla here, and let’s dive headfirst into a flavor adventure. This isn’t just any dessert; it’s a Pumpkin Cookie Pie, a swirl of autumn spice and cookie goodness that’s about to become your new go-to comfort. I accidentally stumbled upon this recipe during a late-night kitchen experiment, and let me tell you, the results were pure delicious magic!
Picture this: a cozy blanket, a warm oven, and the irresistible aroma of Pumpkin Cookie Pie wafting through the air. It’s the kind of dessert that turns even the simplest weeknight into something special. This recipe is more than just a treat; it’s an invitation to create moments of joy and share them with the people you love.
This Pumpkin Cookie Pie is a happy accident that I’m so excited to share! It’s where the warmth of pumpkin pie meets the satisfying crunch of a cookie, creating a flavor explosion that’s both comforting and exciting. Get ready to whip up this amazing dessert – I promise it will be worth every single delicious bite! Now, let’s get cooking!
INGREDIENTS You Need
This Pumpkin Cookie Pie ingredient list is all about bold flavors that actually work together! I’ve tested these combinations a million times to make sure this is perfect for your kitchen. Here’s what you’ll need:
- 1 cup (2 sticks) unsalted butter, softened: This is the base for our cookies.
- 1 cup granulated sugar: For sweetness, of course!
- 1 cup packed brown sugar: Adds moisture and a caramel-like depth to the cookies.
- 2 large eggs: These bind everything together.
- 1 teaspoon vanilla extract: Pure vanilla is the best!
- 2 cups all-purpose flour: The foundation of our cookie dough.
- 1 teaspoon baking soda: Helps the cookies rise.
- 1 teaspoon ground cinnamon: Because what’s a pumpkin dessert without cinnamon?
- 1/2 teaspoon ground nutmeg: Adds a warm, nutty note.
- 1/4 teaspoon ground cloves: Just a touch for that classic pumpkin spice flavor.
- 1/2 teaspoon salt: Balances the sweetness.
- 1 (15 ounce) can pumpkin puree: Make sure it’s puree, not pumpkin pie filling!
- 1 (14 ounce) can sweetened condensed milk: This is what makes the pumpkin layer extra creamy and decadent.
- 1 teaspoon pumpkin pie spice: Because more pumpkin spice is always a good idea!
No worries if you don’t have cloves – I use a pinch of allspice all the time in my Pumpkin Cookie Pie and it tastes amazing! And you can grab all these goodies during your normal shopping trip.
This Pumpkin Cookie Pie gets its amazing taste from high-quality pumpkin puree and the perfect blend of spices. I love adding extra cinnamon to my Pumpkin Cookie Pie for that extra kick. If you’re prepping on a busy weeknight, measure out your spices ahead of time and store them in a small container. This will save you a ton of time when you’re ready to bake! Keep your butter fresh by storing it in the freezer and thawing it in the fridge the night before.
Let’s Make Some!
This is my favorite part of making Pumpkin Cookie Pie – watch the delicious magic happen! Here’s how to transform those simple ingredients into a show-stopping dessert.
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan. I use baking spray with flour already in it for easier removal of the Pumpkin Cookie Pie later.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. You can use a stand mixer or a hand mixer for this step.
- Beat in the eggs one at a time, then stir in the vanilla extract. Make sure everything is well combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt. This ensures the spices are evenly distributed throughout the cookie dough.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cookie.
- Press half of the cookie dough into the prepared baking pan. This forms the base of your Pumpkin Cookie Pie. Don’t worry if the dough is a little sticky; just use your fingers or the back of a spoon to spread it evenly.
- In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, and pumpkin pie spice. This is the pumpkin pie filling that will make your Pumpkin Cookie Pie so creamy and delicious.
- Pour the pumpkin mixture over the cookie dough base. Spread it evenly to cover the entire surface.
- Crumble the remaining cookie dough over the pumpkin layer. This creates a beautiful, rustic topping. Don’t worry about making it perfect; the uneven texture adds to the charm of the Pumpkin Cookie Pie.
- Bake for 30-35 minutes, or until the edges are golden brown and the pumpkin filling is set. In my kitchen, this Pumpkin Cookie Pie usually takes about 32 minutes, but oven times can vary.
- Let the pie cool completely before cutting into squares. This is important because it allows the pumpkin filling to set properly.
While your Pumpkin Cookie Pie is doing its thing, get ready for some amazing aromas! This is where the magic starts happening! Don’t worry if your Pumpkin Cookie Pie looks a little uneven – that’s part of its charm! The most important thing is the taste, and I promise it’s going to be incredible.
How to Serve Up This!
People literally do happy dances when this Pumpkin Cookie Pie hits the table with a scoop of vanilla ice cream. It’s the perfect dessert to bring to a potluck, serve at Thanksgiving, or enjoy on a cozy night in.
This Pumpkin Cookie Pie is perfect for those weeknight dinners that need to be special! I love to enjoy this Pumpkin Cookie Pie slightly warm with a dollop of whipped cream. The coolness of the cream perfectly complements the warm, spiced flavors of the pie.
For a bold flavor pairing, try serving this pie with a scoop of ginger ice cream. The spicy ginger adds a unique twist that enhances the pumpkin flavor. Presentation is key! Dust the Pumpkin Cookie Pie with powdered sugar before serving to make it look extra festive.
If you have any leftovers (though I doubt you will!), transform them into delicious ice cream sandwiches. Simply cut the pie into squares and sandwich them between two scoops of vanilla ice cream. I’ve even experimented with adding a drizzle of salted caramel sauce on top of my Pumpkin Cookie Pie, and it’s a game-changer.
This Pumpkin Cookie Pie reminds me of another bold flavor favorite, my pumpkin smores cookies – check them out!
FAQs:
Here are some common questions I get about making this Pumpkin Cookie Pie. Don’t worry, I’ve got you covered!
Will kitchen newbies succeed with this Pumpkin Cookie Pie?
Absolutely! This recipe is super straightforward and easy to follow. Even if you’re new to baking, you’ll be able to whip up this pie with confidence. I promise!
What if I mess up my Pumpkin Cookie Pie? (Spoiler: it’ll still taste incredible!)
Hey, we all have those moments! Even if your pie isn’t perfect, it’ll still taste amazing. Maybe the crust is a little crumbly or the filling is slightly uneven – who cares? It’s all about the flavor!
How can I prep this Pumpkin Cookie Pie for busy weeknights?
You can definitely prep some of the ingredients ahead of time. Measure out your dry ingredients and store them in an airtight container. You can also make the cookie dough a day in advance and keep it refrigerated.
Can I use a different type of flour?
While I recommend all-purpose flour for the best results, you can experiment with other types of flour. Whole wheat flour will give the crust a nuttier flavor, but it might be a bit denser.
Can I freeze this Pumpkin Cookie Pie?
Yes, you can! Wrap the pie tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months. When you’re ready to eat it, thaw it in the refrigerator overnight.
What if I don’t have pumpkin pie spice?
No problem! You can make your own by combining cinnamon, ginger, nutmeg, and cloves.
Can I add chocolate chips to this Pumpkin Cookie Pie?
Absolutely! Pumpkin and chocolate are a match made in heaven. This Pumpkin Cookie Pie would taste delicious with chocolate chips, creating a pumpkin chocolate chip cookie pie!
I’ve had readers ask about yummy recipes using canned pumpkin pie mix. I haven’t personally used this in my version of Pumpkin Cookie Pie, but I’m always open to a kitchen experiment!
CONCLUSION:
This Pumpkin Cookie Pie brings me so much joy because it combines the best of both worlds – the warmth of pumpkin pie and the fun of cookies. It’s a dessert that’s perfect for sharing with loved ones and creating those special, cozy moments.
My Pumpkin Cookie Pie Flavor Secrets:
- Don’t be afraid to experiment with spices. Add a pinch of cardamom or ginger for a unique twist.
- Use high-quality pumpkin puree. It makes a huge difference in the flavor and texture of the pie.
- Let the pie cool completely before cutting into it. This allows the filling to set and prevents it from being too runny.
I’ve tested a few delicious Pumpkin Cookie Pie variations, like adding chopped pecans to the cookie dough for a nutty crunch, or drizzling the pie with maple syrup after baking for extra sweetness, turning this recipe into a pumpkin spice cookie pie sensation! For Thanksgiving, I always make the classic version, but for a casual get-together, the maple-pecan variation is a hit.
Fellow food lovers, trust your taste buds and get creative in the kitchen! Don’t be afraid to put your own spin on this recipe and make it your own. I’m so excited for you to try this Pumpkin Cookie Pie and create some delicious magic in your own home. I can’t wait to hear about your cooking adventures!
For more weeknight winners that don’t sacrifice on taste, check out my pumpkin cheesecake cookies! If your kids love this comfort food twist, you’ll go crazy for my pumpkin sugar cookies!
Pumpkin Cookie Pie
Enjoy the best of both worlds with this Pumpkin Cookie Pie! It’s a giant, chewy cookie filled with warm pumpkin pie spices, perfect for fall gatherings or a cozy night in.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 60 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: American
Ingredients
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 (15 ounce) can pumpkin puree
- 1/2 cup chopped pecans or walnuts, optional
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch pie plate.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then stir in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, cloves, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the pumpkin puree until well combined.
- Fold in the chopped pecans or walnuts, if using.
- Press the cookie dough evenly into the prepared pie plate.
- Bake for 35-40 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs.
- Let cool completely before slicing and serving.
Notes
Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for an extra decadent treat.