Easy Pumpkin Cookie Pie: A Delicious Fall Dessert!

Okay, fellow comfort seekers, let’s chat about a recipe that’s been a dinnertime win in my house: Pumpkin Cookie Pie. I know, I know, you’re thinking, “Another pumpkin recipe?” But trust me, this one is different. This isn’t your grandma’s complicated pie. It’s the perfect marriage of a soft, chewy cookie and the cozy flavors of pumpkin pie, all baked into one glorious, easy-to-make dessert. It’s a slice of autumn happiness that even my pickiest eater devours.

I first made this Pumpkin Cookie Pie when I was desperately searching for something festive but simple for a fall gathering. I was juggling school lunches, soccer practice, and trying to keep my sanity. My mother-in-law had requested I bring a dessert, and I panicked. Traditional pumpkin pie felt too fussy, but I wanted something with those warm, comforting flavors. Then, I stumbled upon a recipe for something similar and thought, “I can make this even easier.”

That first Pumpkin Cookie Pie wasn’t perfect. The crust was a little too crumbly, and the filling was a tad too sweet. But the family devoured it anyway, and that’s when I knew I was onto something. Over the years, I’ve tweaked and perfected it, making it a true family favorite. It’s become a go-to for holidays, potlucks, or even just a weeknight treat when we need a little extra comfort.

This Pumpkin Cookie Pie is more than just a dessert; it’s a symbol of simple joy in our often-chaotic lives. It reminds me that I can create something delicious and comforting for my family, even when I’m short on time and energy. And that, my friends, is a huge win. So, if you’re looking for a sanity-saving comfort food that will please even the pickiest eaters, you’ve come to the right place. Let’s get baking!

Here’s the simple lineup for this family-friendly dessert. Remember, busy moms need comfort, not complexity!

• 1 roll (16.5 ounces) refrigerated sugar cookie dough: The pre-made dough is my secret weapon for busy weeknights. It saves so much time.
• 1 (15 ounce) can pumpkin puree: Not pumpkin pie filling! Make sure it’s just pure pumpkin.
• 1 (14 ounce) can sweetened condensed milk: This is what gives the filling its creamy sweetness.
• 2 large eggs: These help bind the filling together and give it a nice, custardy texture.
• 1 teaspoon pumpkin pie spice: The key to that warm, cozy pumpkin flavor.
• 1/2 teaspoon ground cinnamon: For an extra boost of warmth and spice.
• Optional: 1/2 cup chocolate chips: My kids get extra comfort when I add chocolate chips!

Trust me, this Pumpkin Cookie Pie ingredient list is simple because busy moms need comfort without complexity! You can find these simple ingredients at your regular grocery store. This recipe for Pumpkin Cookie Pie proves delicious doesn’t mean expensive.

Okay, fellow comfort seekers, let’s get down to business. These steps are written like we’re cooking together in my cozy kitchen.

1. Preheat your oven to 350°F (175°C). While it’s heating, grab a 9-inch pie plate. I usually use a glass one, but any pie plate will do. In my busy kitchen, this comforting Pumpkin Cookie Pie usually takes about 45-50 minutes to bake.
2. Press the sugar cookie dough into the pie plate. Make sure it covers the bottom and goes up the sides to form a crust. Don’t worry if it’s not perfect. The rustic look adds to the charm.
3. In a large bowl, whisk together the pumpkin puree, sweetened condensed milk, eggs, pumpkin pie spice, and cinnamon. Mix it until it’s smooth and creamy. This smells amazing already!
4. Pour the pumpkin mixture into the cookie crust. If you’re adding chocolate chips, sprinkle them on top now. Don’t worry if your easy Pumpkin Cookie Pie looks a little lumpy. It’ll all even out in the oven.
5. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown. The center might still jiggle a little, but that’s okay. It will firm up as it cools.
6. Let the Pumpkin Cookie Pie cool completely before slicing and serving. This is the hardest part, I know! But it’s important to let it cool so the filling sets properly.
7. Serve and enjoy! While your Pumpkin Cookie Pie is cooling, take a moment to appreciate creating comfort for your family!

Here’s where I used to struggle with my Pumpkin Cookie Pie – I would always underbake it! Now, I let it cool completely before slicing, and it comes out perfect every time. My family loves this Giant pumpkin cookie. It’s truly irresistible.

Serving this Pumpkin Cookie Pie is just as important as baking it! Here are some ideas for making it a dinnertime win!

We love to eat this Pumpkin Cookie Pie slightly chilled, straight from the fridge. The kids devour this comforting Pumpkin Cookie Pie when I serve it with a scoop of vanilla ice cream. Sometimes, I add a dollop of whipped cream and a sprinkle of cinnamon for extra flair.

This easy Pumpkin Cookie Pie is perfect for those busy weeknights when we need comfort food fast! It’s also a hit at potlucks and holiday gatherings. I’ve even made it for school bake sales, and it always sells out quickly.

For presentation, I like to dust the top with powdered sugar before serving. It makes it look extra festive and appealing. Leftovers are great for breakfast with a cup of coffee. They’re also delicious warmed up in the microwave for a few seconds. My neighbor gave me some gooey pumpkin chocolate chip cookie pie from Poetry & Pies and it was delightful.

This year, I tried adding a layer of caramel sauce to the bottom of the crust before pouring in the pumpkin filling. It was a huge hit! I’ve also experimented with different spices, like nutmeg and cloves, to change up the flavor profile. My friends always rave about how delicious and easy this Pumpkin Cookie Pie is. They can’t believe it starts with pre-made cookie dough!

Okay, let’s tackle some common questions about this comforting dessert. I want to make sure you feel confident and ready to bake!

• Is this Pumpkin Cookie Pie really filling enough for growing kids? Absolutely! The combination of the cookie crust and the creamy pumpkin filling makes it a surprisingly satisfying dessert. Plus, it’s packed with nutrients from the pumpkin.
• What if my picky eater won’t try this Pumpkin Cookie Pie? I get it! Picky eaters are a challenge. Try offering a small slice with a scoop of ice cream or whipped cream. The sweetness might entice them to try it.
• Can I meal prep this Pumpkin Cookie Pie for busy weeks ahead? Yes, you can! You can bake it a day or two in advance and store it in the refrigerator. It actually tastes better after it’s had a chance to chill.
• Can I freeze this Pumpkin Cookie Pie? I wouldn’t recommend freezing the whole pie. The texture of the filling might change.
• What kind of cookie dough works best? I prefer using refrigerated sugar cookie dough, but you can also use chocolate chip cookie dough or even gingerbread cookie dough for a festive twist.
• Can I make this gluten-free Pumpkin Cookie Pie? Absolutely! Just use gluten-free cookie dough.
• Is it okay to use canned pumpkin pie filling instead of pumpkin puree? I would not recommend. Pumpkin pie filling already has added sugar and spices. It’s better to use plain pumpkin puree so you can control the sweetness and flavor.
• What is the ideal texture of the Pumpkin Cookie Pie after baking? You are searching for a set edge and a slight jiggle in the middle when you pull the pie out of the oven. This ensures the filling will be smooth and silky once it cools.
• Can I make Pumpkin Pie stuffed cookies with this recipe? I think it would work really well! Use the pumpkin filling as the center of the cookie. Check out other Pumpkin pie filling cookie recipes for inspiration.

This simple Pumpkin Cookie Pie is more than just a recipe. It’s a way to bring comfort and joy to your family, even on the busiest of days. It supports my family’s comfort food goals because it’s simple, satisfying, and made with love. It’s the perfect dessert to share with loved ones, and it’s sure to become a family favorite.

• Pre-made dough is your friend: Don’t feel guilty about using store-bought cookie dough. It’s a huge time-saver!
• Get the kids involved: Let them help press the dough into the pie plate or sprinkle the chocolate chips on top.
• Don’t overbake: Slightly underbaked is better than overbaked. The filling will continue to set as it cools.

• Chocolate Chip Pumpkin Cookie Pie: Add 1/2 cup of chocolate chips to the filling for a chocolatey twist.
• Caramel Pumpkin Cookie Pie: Drizzle caramel sauce over the crust before adding the filling.
• Nutty Pumpkin Cookie Pie: Sprinkle chopped pecans or walnuts over the top before baking.

My son loves the chocolate chip version, while my daughter prefers the classic. My husband is a fan of the caramel Pumpkin Cookie Pie. Remember, the best part about cooking is making it your own! I hope you and your family enjoy this satisfying recipe for Pumpkin Cookie Pie as much as we do. May your mealtimes be filled with laughter, love, and plenty of simple comfort food. This comforting Giant Pumpkin Cookie Pie reminds me of another family favorite. For more simple comfort food ideas for busy families, check out Halloween Cookie Cake or some Halloween inspired Halloween Crinkle Cookies.

Don’t be afraid to experiment with flavors and add your own personal touch. After all, the best recipes are the ones that are made with love. So go ahead, fellow comfort seekers, and bake up a Pumpkin Cookie Pie that will bring smiles to your family’s faces. You got this!