Delicious Pumpkin Cookie Pie

This pumpkin cookie pie combines two beloved desserts into one irresistible treat that will have everyone asking for seconds. The buttery cookie crust cradles a velvety pumpkin filling that's warmly spiced and perfectly sweet—making it the ultimate fall comfort dessert that works year-round.

I first created this recipe when I needed a quick dessert for an impromptu family gathering. The combination of crisp cookie edges with the creamy pumpkin center was such a hit that it's now requested at every holiday gathering from October through December.

Ingredients

• Refrigerated cookie dough: creates an effortless crust with amazing texture look for sugar or snickerdoodle varieties
• Pumpkin puree: ensure you get pure pumpkin not pumpkin pie filling for better flavor control
• Brown sugar: adds a deeper molasses note that complements the pumpkin beautifully
• Cinnamon and nutmeg: provide that classic warm spice profile choose freshly grated nutmeg if possible
• Heavy cream: creates silky richness in the filling that makes this pie extra luxurious
• Chocolate chips: optional but they add delightful pockets of sweetness throughout the pie

Instructions

Prepare the Cookie Crust:

Preheat your oven to 350°F. Break the cookie dough into small pieces and press firmly and evenly into a 9 inch pie dish working up the sides to form a uniform crust. Use your fingers to ensure there are no gaps or thin spots especially at the corners.

Create the Pumpkin Filling:

In a large mixing bowl combine pumpkin puree brown sugar eggs cinnamon nutmeg vanilla extract and heavy cream. Whisk vigorously until completely smooth and no streaks remain. The filling should have a silky consistency that pours easily. If using chocolate chips gently fold them in now to distribute evenly throughout the filling.

Assemble Your Masterpiece:

Pour the pumpkin mixture slowly into the cookie crust allowing it to settle evenly. Use a silicone spatula to smooth the top ensuring it reaches all edges. Tap the pie dish gently on the counter a few times to release any air bubbles trapped in the filling.

Bake to Perfection:

Place the pie in the center rack of your preheated oven and bake for 45 minutes. You'll know it's done when the center is just set with a slight jiggle but not liquid. The edges of the cookie crust will turn golden brown and may slightly pull away from the dish. Cool for at least 15 minutes before slicing to allow the filling to set properly.

The vanilla extract is my secret weapon in this recipe. While many pumpkin pies focus solely on the spices I find that a full teaspoon of pure vanilla extract adds depth that balances the earthiness of the pumpkin and enhances the cookie flavor in the crust.

Smart Storage Ideas

This pie actually tastes even better the day after baking when the flavors have had time to meld. Cover it loosely with foil and refrigerate for up to 4 days. Let slices come to room temperature for about 20 minutes before serving for the best texture and flavor experience.

Easy Ingredient Swaps

If pumpkin isn't your thing try sweet potato puree for a similar texture with slightly different flavor notes. You can also experiment with different cookie dough varieties gingerbread makes an incredible spicy crust while chocolate chip dough creates a dessert that satisfies multiple cravings at once.

Creative Serving Touches

Transform this humble pie into a showstopping dessert by adding a layer of cinnamon whipped cream on top. For extra flair drizzle each slice with caramel sauce and sprinkle with crushed pecans. During the holidays I sometimes add a stenciled design using powdered sugar on top for a festive presentation.

The first time I served this at a potluck three people asked for the recipe before the night was over. Its beauty is in the simplicity even novice bakers achieve impressive results.

Recipe FAQs

→ Can I make this pumpkin cookie pie ahead of time?

Yes! You can prepare this pie 1-2 days in advance. After baking, let it cool completely, then cover loosely with foil and refrigerate. For best flavor, bring to room temperature about 30 minutes before serving.

→ What type of cookie dough works best for the crust?

Sugar cookie or snickerdoodle dough works wonderfully, but chocolate chip, gingersnap, or shortbread cookie dough can also create delicious variations. The key is choosing a dough that complements the pumpkin flavor.

→ How do I know when the pie is properly baked?

The pie is done when the center appears set but still slightly jiggly (like gelatin). A toothpick inserted about 1 inch from the center should come out mostly clean. The pie will continue to set as it cools.

→ Can I use homemade pumpkin puree instead of canned?

Absolutely! Fresh homemade pumpkin puree works wonderfully. Just make sure to drain excess liquid from freshly pureed pumpkin to prevent a soggy pie. Sugar pumpkins or pie pumpkins yield the best flavor for baking.

→ What toppings pair well with pumpkin cookie pie?

Whipped cream is a classic choice, but consider caramel drizzle, vanilla ice cream, crushed pecans, or a light dusting of cinnamon sugar. For chocolate lovers, a chocolate ganache drizzle complements the optional chocolate chips beautifully.

→ Can I make this pie without dairy?

Yes, this pie can be adapted for dairy-free diets. Use dairy-free cookie dough or make your own with plant-based butter. Replace heavy cream with full-fat coconut cream or a dairy-free creamer, and select dairy-free chocolate chips if including them.