Hey there, friend! Liliana here, ready to share a slice of my heart (and kitchen!) with you. Today, we’re diving headfirst into a dessert that’s pure comfort food: Pumpkin Cookie Pie. Think of it as the best of both worlds – the gooey, spiced goodness of pumpkin pie nestled inside a warm, chewy chocolate chip cookie. Mmm, just writing about it makes my kitchen smell like autumn!
I remember the first time I attempted this Pumpkin Cookie Pie. Oh, it was a disaster! The center was a soggy mess, and the cookie crust was rock hard. My kids, bless their hearts, still ate it, but let’s just say it wasn’t a repeat request. But, like with any good recipe, I didn’t give up. I tweaked, I tested, and I finally landed on this version – the one that’s become a family tradition, especially around the holidays. It’s the perfect dessert for potlucks, Thanksgiving, or just a cozy night in. Trust me, even with my crazy schedule, I find time to whip up this Pumpkin Cookie Pie because it’s just that good! It’s a delightful twist on the classic pumpkin pie, and I think you’re going to love it.
I’m a big believer in simple, delicious food that brings people together. This Pumpkin Cookie Pie is all about that. It’s not fancy, but it’s incredibly satisfying and always a crowd-pleaser. So, grab your apron, and let’s get baking!
What You’ll Need for This Pumpkin Cookie Pie
Alright, let’s talk ingredients. Here’s what you’ll need to create this masterpiece of a Pumpkin Cookie Pie. Don’t worry, most of these are pantry staples!
1 cup (2 sticks) unsalted butter, softened: I always use unsalted butter so I can control the amount of salt in the Pumpkin Cookie Pie. Trust me, it makes a difference in the final flavor.
3/4 cup granulated sugar: For that classic sweetness.
3/4 cup packed brown sugar: Brown sugar adds a depth of flavor and helps keep the cookie layer nice and chewy.
2 large eggs: Adds richness and helps bind everything together.
1 teaspoon vanilla extract: Don’t skimp on the vanilla! It enhances all the other flavors.
2 1/4 cups all-purpose flour: The base of our cookie crust.
1 teaspoon baking soda: For a little lift and lightness.
1 teaspoon salt: Balances the sweetness and enhances the other flavors.
2 cups chocolate chips: I prefer semi-sweet, but feel free to use milk chocolate or even dark chocolate if you’re feeling adventurous.
1 (15-ounce) can pumpkin puree: Make sure it’s pumpkin puree, not pumpkin pie filling!
1 (12-ounce) can evaporated milk: Evaporated milk gives the pumpkin filling a creamy texture.
1/2 cup granulated sugar: Extra sweetness for the filling.
2 large eggs: More richness for the filling.
1 teaspoon pumpkin pie spice: This is where the magic happens! It’s the perfect blend of cinnamon, ginger, nutmeg, and cloves.
1/2 teaspoon ground cinnamon: Just a little extra cinnamon to round out the spice flavor.
1/4 teaspoon ground ginger: Adds a warm, zesty note.
Shopping Tips:
When making Pumpkin Cookie Pie, you can find pumpkin puree in the baking aisle of most grocery stores, especially during the fall months. If you can’t find pumpkin pie spice, you can make your own by combining cinnamon, ginger, nutmeg, and cloves.
Kitchen Wisdom:
Here’s a Pumpkin Cookie Pie trick I learned over the years: Cream your butter and sugars really well. This will create a light and airy base for the cookie layer.
Cost-Saving Tips:
Buy pumpkin puree in bulk when it’s on sale during the fall. You can also make your own pumpkin puree if you’re feeling ambitious.
Storage Tips:
Store any leftover Pumpkin Cookie Pie in the refrigerator for up to 3 days. Make sure to cover it tightly to prevent it from drying out.
Now that we have our ingredients ready, let’s get started on the fun part!
Let’s Make This Pumpkin Cookie Pie Together
Okay, friend, let’s get this Pumpkin Cookie Pie show on the road! Follow along, and don’t worry if things get a little messy. That’s half the fun, right?
Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9-inch pie plate. I like to use a little cooking spray and then dust it with flour to prevent sticking.
Make the Cookie Dough: In a large bowl, cream together the softened butter, 3/4 cup granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
Combine Dry Ingredients: 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. Be careful not to overmix!
Add Chocolate Chips: Stir in the chocolate chips. I sometimes sneak a few extra chips in there – don’t tell anyone!
Press into Pie Plate: Press the cookie dough evenly into the prepared pie plate, making sure to cover the bottom and up the sides to form a crust. Don’t worry if it’s not perfect; it’ll all even out in the oven.
Make the Pumpkin Filling: In a large bowl, combine the pumpkin puree, evaporated milk, 1/2 cup granulated sugar, eggs, pumpkin pie spice, cinnamon, and ginger. Mix until smooth.
Pour into Crust: Pour the pumpkin filling into the cookie crust.
Bake: Bake for 50-60 minutes, or until the cookie crust is golden brown and the pumpkin filling is set. To check if the filling is set, gently shake the pie. It should jiggle slightly but not be liquidy.
Cool: Let the Pumpkin Cookie Pie cool completely on a wire rack before slicing and serving. I know it’s tempting to dig in right away, but trust me, it’s worth the wait!
I learned the hard way with Pumpkin Cookie Pie that underbaking is a no-no. You want that filling to be set, or you’ll end up with a soupy mess.
In my kitchen, Pumpkin Cookie Pie usually takes about an hour to bake. While the Pumpkin Cookie Pie is cooking, I usually tidy up the kitchen and maybe sneak a peek at a new cookbook.
Your Pumpkin Cookie Pie should smell like warm spices and chocolate. It’s a truly heavenly scent! This recipe for pumpkin pie cookie bars is definitely one of my favorites to make.
My family-tested Pumpkin Cookie Pie shortcut? Buy pre-made cookie dough if you’re short on time! Just make sure it’s a good quality dough.
Okay, so you’ve baked this beautiful Pumpkin Cookie Pie – now what? Well, here’s how we roll in my house!
My family loves this Pumpkin Cookie Pie when I serve it warm with a big dollop of whipped cream or a scoop of vanilla ice cream. The contrast of the warm pie and the cold cream is just divine. Sometimes, I even sprinkle a little extra cinnamon on top for good measure. It really complements the pumpkin spice cookie pie aspect of this recipe.
My go-to side dishes that pair with Pumpkin Cookie Pie are usually pretty simple. A cup of hot coffee or tea is always a winner. If you’re feeling fancy, a scoop of cranberry sauce adds a nice tartness to balance the sweetness.
This Pumpkin Cookie Pie is perfect for Thanksgiving, Christmas, potlucks, or any fall gathering. It’s always a hit! It’s also a great alternative to traditional pumpkin pie if you’re looking for something a little different. And if you love pumpkin pie stuffed cookies, this is the perfect way to enjoy that flavor combination in a larger format.
Presentation Tips:
I like to serve my Pumpkin Cookie Pie on a pretty platter with a dusting of powdered sugar. You can also garnish it with some fresh cranberries or a sprig of rosemary for a festive touch.
Leftover Ideas:
If you have extra Pumpkin Cookie Pie (which is rare!), you can crumble it over yogurt or ice cream for a delicious breakfast or snack. You can also freeze individual slices for later.
Seasonal Variations:
In the fall, I sometimes add chopped pecans or walnuts to the cookie dough for extra crunch. In the winter, I might drizzle some caramel sauce over the top for a touch of indulgence. I’ve even tried a pumpkin chocolate chip cookie pie version, and it was a huge hit!
Friends always ask for this Pumpkin Cookie Pie recipe after they try it. It’s become a staple at our family gatherings. And honestly, who can resist a slice of warm, gooey, spiced cookie pie? Not me! Here is an example of a wonderful Gooey Pumpkin Chocolate Chip Cookie Pie — Poetry & Pies.
Okay, let’s tackle some common questions I get about this Pumpkin Cookie Pie recipe.
Q: My cookie crust is always too hard. What am I doing wrong?
A: Ah, the dreaded hard cookie crust! You know what I do when my Pumpkin Cookie Pie crust comes out too hard? It usually means you’re overbaking it. Try reducing the baking time by a few minutes or lowering the oven temperature slightly. Also, make sure you’re not overmixing the dough. Overmixing develops the gluten in the flour, which can lead to a tough crust.
Q: My pumpkin filling is always runny. How can I fix this?
A: Runny pumpkin filling is another common issue. The key is to make sure you’re baking the Pumpkin Cookie Pie long enough. If the filling is still jiggly after the recommended baking time, bake it for a few more minutes. You can also try adding a tablespoon of cornstarch to the filling to help thicken it up.
Q: Can I use a different kind of milk instead of evaporated milk?
A: You can, but the texture might be a little different. Evaporated milk is thicker and creamier than regular milk, which helps create a smooth and rich filling. If you do use regular milk, you might want to add a little extra cornstarch to help thicken it.
Q: Can I make this Pumpkin Cookie Pie ahead of time?
A: Absolutely! This Pumpkin Cookie Pie is actually even better the next day, as the flavors have time to meld together. Just bake it, let it cool completely, and then cover it tightly and store it in the refrigerator.
Q: Can I freeze this Pumpkin Cookie Pie?
A: Yes, you can freeze it. Wrap individual slices tightly in plastic wrap and then place them in a freezer bag. They’ll keep for up to 2 months. When you’re ready to eat them, let them thaw in the refrigerator overnight.
Q: Can I use pre-made cookie dough?
A: Yes, you can! This is a great shortcut if you’re short on time. Just make sure to use a good quality cookie dough that you enjoy.
Q: My family doesn’t like pumpkin pie spice. What can I substitute?
A: If your family isn’t a fan of pumpkin pie spice, you can try using just cinnamon, ginger, and nutmeg. You can also add a pinch of cloves or allspice for extra flavor. Another reader said they found Pumpkin pie filling cookie recipes needed.
My Final Thoughts on This Pumpkin Cookie Pie
Well, there you have it! My tried-and-true Pumpkin Cookie Pie recipe. This dessert is more than just a recipe to me; it’s a warm hug on a plate. It’s a reminder of family gatherings, cozy nights, and the simple joy of sharing something delicious with the people you love.
My Pumpkin Cookie Pie Pro Tips:
Don’t overmix the cookie dough: Overmixing will result in a tough crust.
Bake until the filling is set: Nobody wants a runny pie!
Let it cool completely: This will allow the flavors to meld together and the filling to set properly.
Over the years, I’ve experimented with a few variations of this Pumpkin Cookie Pie. One of my favorites is adding a layer of caramel sauce between the cookie crust and the pumpkin filling. It adds a touch of sweetness and indulgence that’s just irresistible. I’ve also tried adding chopped pecans or walnuts to the cookie dough for extra crunch. My son loves the giant pumpkin cookie version, where I use a larger pie plate to make an even bigger pie! And I’ve been meaning to try Pumpkin Pie Cookies | Buttermilk by Sam.
My daughter, on the other hand, is a purist. She loves the classic Pumpkin Cookie Pie just the way it is. She says it’s the perfect combination of cookie and pie – not too sweet, not too spicy, just right.
I hope you’ll give this recipe a try and make it your own. Add your own special touch, experiment with different flavors, and create a Pumpkin Cookie Pie that your family will love.
Remember, cooking is all about having fun and creating something delicious to share. Don’t be afraid to make mistakes, and don’t be afraid to experiment. And most importantly, don’t be afraid to enjoy the process. Here is another idea for pumpkin cinnamon sugar donuts. https://delilita.com/pumpkin-cinnamon-sugar-donuts
So, go ahead, grab your apron, and get baking! I hope your Pumpkin Cookie Pie turns out amazing and brings joy to your kitchen and your table. Happy baking, friend!
This Pumpkin Cookie Pie combines the best of both worlds! A giant, soft-baked pumpkin cookie forms the crust, filled with a creamy pumpkin pie filling for a delightful fall dessert.
