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
Scale
- 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.
Find it online: https://grilldrip.com/pumpkin-cookie-pie/