Description
This Pumpkin Cookie Pie features a chewy, buttery cookie crust topped with smooth, spiced pumpkin filling. It’s easier than traditional pie, perfect for make-ahead holiday baking, and combines everyone’s favorite fall desserts into one impressive creation. The cookie base stays chewy while the pumpkin layer sets to creamy perfection!
Ingredients
FOR THE COOKIE BASE:
1 cup (2 sticks) unsalted butter, softened
3/4 cup light brown sugar, packed
1/4 cup granulated sugar
1 large egg, room temperature
2 teaspoons vanilla extract
2 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
Optional: 1/2 cup mini chocolate chips or chopped pecans
FOR THE PUMPKIN FILLING:
1 can (15 oz) 100% pure pumpkin puree
3/4 cup granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
3/4 cup heavy cream or evaporated milk
FOR SERVING:
Whipped cream, vanilla ice cream, or caramel sauce
Instructions
1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch pie pan thoroughly.
2. Make the cookie base: In a large bowl, cream together softened butter, brown sugar, and granulated sugar with an electric mixer for 2-3 minutes until light and fluffy.
3. Add egg and vanilla extract to butter mixture. Beat for 1 minute until smooth and incorporated.
4. In a separate bowl, whisk together flour, baking soda, salt, and cinnamon. Add dry ingredients to wet ingredients in two additions, mixing on low just until combined. Don’t overmix.
5. If using, fold in chocolate chips or nuts by hand with a spatula.
6. Press cookie dough evenly into the prepared pie pan, extending up the sides 1-2 inches. Use fingers or a measuring cup to create an even 1/4-inch thick layer.
7. Par-bake the cookie crust for 10 minutes at 350°F until edges just start to turn golden. Remove and cool for 5 minutes.
8. While crust bakes, make the pumpkin filling: Whisk together pumpkin puree, sugar, eggs, vanilla, all spices, and salt until smooth.
9. Add heavy cream to pumpkin mixture and whisk until fully incorporated with no lumps.
10. Pour pumpkin filling over the warm par-baked cookie crust slowly and carefully. Smooth the top with a spatula.
11. Bake at 350°F for 40-50 minutes until edges are set but center still has a slight wobble (about 2-inch diameter).
12. Test doneness: Insert toothpick 2 inches from center—it should come out mostly clean. Internal temperature should read 175-180°F.
13. Remove from oven and cool on a wire rack at room temperature for 2 hours.
14. Cover loosely and refrigerate for at least 4 hours, preferably overnight, until completely set.
15. Before serving, let sit at room temperature for 15-20 minutes. Slice and serve with whipped cream, ice cream, or caramel drizzle.
Notes
Par-baking the cookie crust for 10 minutes is crucial to prevent a soggy bottom.
Use 100% pure pumpkin puree, NOT pumpkin pie filling which contains added sugars and spices.
Room temperature ingredients blend more smoothly and bake more evenly.
The center should still have a slight wobble when done—it continues setting as it cools.
This pie is best made 1-2 days ahead. The flavors meld beautifully and it’s one less thing to stress about.
Store covered in the refrigerator for up to 5 days.
Freeze individual slices wrapped in plastic wrap and foil for up to 2 months.
For gluten-free: Use 1:1 gluten-free flour blend.
For dairy-free: Use vegan butter and coconut cream instead of heavy cream.
- Prep Time: 20
- Cook Time: 60
- Category: Dessert, Pie
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of pie)
- Calories: 385
- Sugar: 28g
- Sodium: 285mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 95mg
Keywords: pumpkin cookie pie, pumpkin pie, cookie pie, fall dessert, thanksgiving dessert, pumpkin recipes