Description
This EASY Pumpkin Cookie Pie comes together in minutes with help from pumpkin cookie mix. It combines all the delicious flavors of pumpkin cookies and pie in one easy recipe!
Ingredients
- 1 recipe all-butter pie crust, homemade or store-bought (optional)
- 1 box or pouch pumpkin cookie mix
- 1/2 cup unsalted butter, softened
- 1 egg
- 1/4 cup water (optional; see notes)
- 1 cup white chocolate chips (optional)
- 1 cup chopped pecans (optional)
- For the Glaze (if it doesn’t come with your mix):
- 1/2 cup (57 g) powdered sugar
- 1/2 teaspoon pumpkin pie spice or cinnamon
- 1 teaspoon vanilla extract
- 1-3 tablespoons milk or heavy cream
Instructions
- Preheat oven to 350°F.
- If using a pie crust, place the crust into a standard-size 9-inch pie plate. Crimp the edges as desired, removing excess crust as needed. Chill until the cookie dough is ready.
- If not using a pie crust, spray a 9-inch pie plate with nonstick cooking spray.
- Add the cookie mix, softened butter, and egg to the bowl of an electric mixer fitted with the paddle attachment. You can also use a hand mixer or a wooden spoon. Mix until a dough forms and all ingredients are combined.
- If desired, stir in the white chocolate chips and chopped pecans. If your cookie mix calls for water, add it while mixing with the egg and butter.
- Press the dough into the prepared pie crust or directly into the greased pie plate if making the pie without a crust.
- With pie crust: Place the pie on a cookie sheet and bake for 35-45 minutes, or until the crust is no longer translucent and the cookie filling seems set in the middle.
- Without pie crust: Bake for 25-35 minutes, or until the surface is no longer glossy, the edges are light golden, and the cookie pie is baked through.
- Make the glaze: Prepare the glaze according to the package directions if your mix includes a glaze packet. Otherwise, whisk together the powdered sugar and pumpkin pie spice or cinnamon. Add the vanilla and 1 tablespoon of milk or cream, whisking until smooth. Add more milk or cream as needed to reach a drizzle consistency.
- Drizzle the glaze over the cookie pie. Let it cool before slicing and serving.
Notes
- Adding water: Depending on the cookie mix you use, you may or may not need 1/4 cup water. Prepare the cookie dough according to the package directions. Most mixes call for 1/2 cup butter and 1 egg, while some also require water.
- Glaze packet: Some mixes, such as Krusteaz, include a glaze packet. If yours does, omit the homemade glaze ingredients and prepare the glaze according to the package instructions.
- Homemade glaze: Other mixes, such as Betty Crocker, may not include a glaze. Use the glaze ingredients listed in this recipe if desired.
- Glaze consistency: The fat content of your milk affects how much you need. Nonfat milk generally requires less, while heavy cream may require more.
- Storage: Store the covered pie at room temperature for up to 3 days. You can also freeze the whole pie or individual slices.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert, Pie, Cookies
- Method: Bake
- Cuisine: American