Alright, let’s talk about a family favorite! As a busy mom, finding recipes that are both easy and nutritious is like striking gold, isn’t it? This Pumpkin Cookie Pie recipe is just that – a total dinnertime nutrition win. It’s become a staple in our house for a simple reason: everyone loves it, and I can feel good about serving it!

I still remember the first time I attempted this Pumpkin Cookie Pie. My youngest was going through a “beige food only” phase (sound familiar?), and I was desperate to sneak in some veggies. I stumbled upon a pumpkin chocolate chip cookie pie recipe and thought, “Why not?” I swapped out some ingredients, added a bit of this and that, and crossed my fingers. To my surprise, not only did he eat it, but he asked for seconds! This Pumpkin Cookie Pie became our little secret weapon for getting in extra nutrients.

It was a huge nutrition win because the pumpkin adds vitamins and fiber without sacrificing the joy of a cookie. Over time, I’ve perfected the recipe to be even healthier and easier. It’s now a go-to for those days when I need something quick, satisfying, and secretly nutritious. It’s my hope to share it with my fellow busy moms looking for simple nutrition wins.

INGREDIENTS You’ll Need:

Trust me, this Pumpkin Cookie Pie ingredient list is simple because busy moms need nutrition without complexity!

1 cup (2 sticks) unsalted butter, softened: Adds richness and flavor. If you’re looking to lighten things up, you can try using half butter and half unsweetened applesauce.
1 cup packed brown sugar: Provides sweetness and a chewy texture.
1/2 cup granulated sugar: Balances the sweetness and adds a bit of crispness.
2 large eggs: Binds the ingredients together and adds protein.
1 teaspoon vanilla extract: Enhances the flavor.
2 1/2 cups all-purpose flour: The base of the cookie dough. For a healthier twist in this Pumpkin Cookie Pie, use half whole wheat flour.
1 teaspoon baking soda: Helps the cookie pie rise.
1 teaspoon ground cinnamon: Adds warmth and spice. My family gets extra nutrition when I add a dash of nutmeg too!
1/2 teaspoon ground ginger: Adds a bit of zing.
1/4 teaspoon ground cloves: Complements the pumpkin flavor.
1/2 teaspoon salt: Balances the sweetness.
1 (15 ounce) can pumpkin puree: The star of the show, packed with vitamins and fiber. You can find these wholesome ingredients at your regular grocery store – this Pumpkin Cookie Pie proves nutritious doesn’t mean expensive.
1 cup chocolate chips: Because everything is better with chocolate! Feel free to use dark chocolate for added antioxidants.

Ingredients needed to make pumpkin cookie pie, including pumpkin puree, chocolate chips, flour, and spices

Here’s a Pumpkin Cookie Pie nutrition hack that changed our family’s health: I often add a tablespoon of flaxseed meal to the dough. It’s undetectable but adds a boost of omega-3s! No worries if you don’t have all the spices – I use a pumpkin pie spice blend for extra nutrients in my Pumpkin Cookie Pie.

Let’s Make it Happen!

Now, let’s get to the fun part – making this delicious and nutritious Pumpkin Cookie Pie! These numbered steps are easy to follow, I’m here to guide you every step of the way.

Preheat your oven to 350°F (175°C). Grease a 9-inch pie plate. In my busy kitchen, this nutritious Pumpkin Cookie Pie usually takes about 40-45 minutes to bake, but ovens vary, so keep an eye on it.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. You can use a hand mixer or stand mixer for this step, or even just a good old-fashioned spoon and some elbow grease!
Beat in the eggs one at a time, then stir in the vanilla extract. Don’t worry if your Pumpkin Cookie Pie batter looks a little lumpy at this stage – it will all come together. Perfect time to prep tomorrow’s lunch!
In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. This ensures that all the spices are evenly distributed throughout the cookie dough.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can result in a tough cookie pie.
Stir in the pumpkin puree and chocolate chips. Your Pumpkin Cookie Pie should smell nourishing by now! I like to sneak a little taste of the dough at this point (don’t tell anyone!). It’s my personal cooking discovery: add some chopped walnuts to add protein and texture!
Press the cookie dough evenly into the prepared pie plate. I find it helpful to use my fingers to gently pat it down.
Bake for 40-45 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with a few moist crumbs. Here’s where I used to struggle with my Pumpkin Cookie Pie – learn from my experience! I used to underbake it, resulting in a gooey mess. Now, I make sure the center is set before taking it out of the oven.
Let the Pumpkin Cookie Pie cool completely before slicing and serving. This allows the flavors to meld together and the cookie pie to firm up.

While your Pumpkin Cookie Pie is cooking, take a moment to appreciate nourishing your family! It’s a small act of love that makes a big difference. For a simple nutrition idea for busy families, consider adding a dollop of Greek yogurt on top for an added protein boost.

How We Love to Eat This!

There are so many ways to enjoy this nutritious Pumpkin Cookie Pie! It’s incredibly versatile and can be adapted to suit your family’s preferences.

My family loves this Pumpkin Cookie Pie warmed up with a scoop of vanilla ice cream. The warm cookie pie and cold ice cream create a delightful contrast. The kids devour this nutritious Pumpkin Cookie Pie when I serve it with a side of fresh fruit. Berries, sliced apples, or even a few grapes make a colorful and healthy addition.

This Pumpkin Cookie Pie is perfect for those busy weeknights when we need good nutrition fast! It’s also a great option for potlucks, holiday gatherings, or any time you want to share a delicious and wholesome treat. Presentation tips that make healthy food appealing to families: Dust a bit of powdered sugar on top or add a sprinkle of cinnamon.

Leftover Pumpkin Cookie Pie can be stored in an airtight container at room temperature for up to 3 days. I often crumble it over yogurt or oatmeal for a quick and easy breakfast.

For a seasonal variation, try adding chopped pecans or walnuts to the dough for a pumpkin pie cookie with a nutty crunch. I’ve also experimented with adding a layer of cream cheese frosting on top for a more decadent dessert – because we always have them!

I once brought this Pumpkin Cookie Pie to a friend’s house for a dinner party, and everyone raved about it. They couldn’t believe it was so easy to make and so good for you! They ended up asking for the recipe! This nutritious Pumpkin Cookie Pie reminds me of another family-healthy favorite – my pumpkin cheesecake truffles.

FAQs: Your Questions Answered

As a busy mom, I know you have questions! Here are some common concerns and my answers, based on my own experience and the questions I’ve received from other nutrition-seeking moms.

Is this Pumpkin Cookie Pie really nutritious enough for growing kids?

Absolutely! Pumpkin is packed with vitamins A and C, as well as fiber. This Pumpkin Cookie Pie offers a good balance of nutrients and is a much healthier alternative to store-bought cookies or cakes. Plus, you can always add extra nutritious ingredients like flaxseed meal or whole wheat flour.

What if my picky eater won’t try this healthy Pumpkin Cookie Pie?

I get it! Picky eaters are a challenge. Start by letting them help you make the Pumpkin Cookie Pie. Kids are often more willing to try foods they’ve helped prepare. You can also try adding a little extra chocolate chips to make it more appealing. My own son was hesitant at first, but the aroma of cinnamon and chocolate won him over!

Can I meal prep this Pumpkin Cookie Pie for busy weeks ahead?

Yes! You can make the cookie dough ahead of time and store it in the refrigerator for up to 2 days. Just bring it to room temperature before pressing it into the pie plate and baking. You can even bake the Pumpkin Cookie Pie ahead of time and freeze it. Just wrap it tightly in plastic wrap and then in foil.

Can I make this recipe gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free all-purpose flour blend. Just be sure to check the label to ensure it contains xanthan gum, which helps to bind the ingredients together. It still delivers that delicious easy pumpkin chocolate chip bars recipe flavor!

Can I reduce the amount of sugar in this recipe?

Yes, you can reduce the amount of sugar by about 1/4 cup without significantly affecting the taste or texture of the Pumpkin Cookie Pie. You can also try using a natural sweetener like maple syrup or honey, but keep in mind that this may alter the flavor slightly.

Can I add nuts to this recipe?

Yes! Chopped pecans, walnuts, or even almonds would be a delicious addition to this Pumpkin Cookie Pie. Just add about 1/2 cup of chopped nuts to the dough along with the chocolate chips. Adding nuts to the dough turns this in to a pumpkin pie cookie.

Is this a pumpkin pie bar recipe?

While this recipe is for a pie, if you bake it in a square baking dish, it could be a pumpkin pie bar recipe! My family enjoys it either way. If your kids love this wholesome recipe, they’ll go crazy for my Halloween cookie cake!

Final Thoughts:

This Pumpkin Cookie Pie has become a cherished part of our family’s nutrition journey. It’s a simple, delicious, and nutritious way to enjoy the flavors of fall while sneaking in some extra vitamins and fiber.

Here’s why this Pumpkin Cookie Pie supports my family’s nutrition goals:

It’s made with real, whole ingredients.
It’s packed with pumpkin, a nutritional powerhouse.
It’s lower in sugar than many store-bought desserts.

My Pumpkin Cookie Pie Nutrition Hacks:

Add flaxseed meal for a boost of omega-3s.
Use whole wheat flour for added fiber.
Reduce the amount of sugar and use a natural sweetener.

Here are a few family-tested healthy Pumpkin Cookie Pie variations:

The Nutty Version: Add chopped pecans or walnuts. My husband loves this version!
The Cream Cheese Version: Top with a layer of cream cheese frosting. The kids can’t get enough of this one!
The Spice It Up Version: Add a pinch of nutmeg or cardamom to the dough.

I encourage you to make this recipe your own. Experiment with different ingredients and variations to find what your family loves best. For more simple nutrition ideas for busy families, check out my Halloween crinkle cookies!

I hope this Pumpkin Cookie Pie brings as much joy and nourishment to your family as it has to mine. Remember, simple nutrition is the key to a happy and healthy family! As a busy mom, I know that we all struggle to get enough nutrients into our families’ meals, that’s why I find simple recipes like this Pumpkin Cookie Pie helpful! The easy pumpkin chocolate chip bars recipe are a great alternative to this recipe, you should check it out!

Now go ahead, give it a try, and let me know what you think! This gooey Pumpkin Cookie Pie reminds me of a Gooey Pumpkin Chocolate Chip Cookie Pie — Poetry & Pies! It’s so good! The Sugar Cookie Pumpkin Pie Bars can be found if you want a different twist.

You’ve got this, fellow nutrition-seeker! 💕

Pumpkin Cookie Pie

Print Recipe

This Pumpkin Cookie Pie combines the best of both worlds: a soft, chewy cookie base and a creamy, spiced pumpkin filling. It’s the perfect easy dessert for fall gatherings and holiday celebrations.

Author: Juliette
Prep Time: 20 minutes
Cook Time: 60 minutes
Total Time: 80 minutes
Yield: 8 servings
Category: Dessert
Method: Baked
Cuisine: American

Ingredients

Scale

1 cup (2 sticks) unsalted butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 teaspoon vanilla extract
3 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground cloves
1/4 teaspoon salt
1 (15 ounce) can pumpkin puree
1 (14 ounce) can sweetened condensed milk
1 teaspoon pumpkin pie spice

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Instructions

Preheat oven to 350°F (175°C). Grease a 9-inch pie plate.
In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, cloves, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Press the cookie dough evenly into the prepared pie plate.
In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, and pumpkin pie spice until smooth.
Pour the pumpkin mixture over the cookie dough base.
Bake for 50-60 minutes, or until the center is set and the edges are golden brown.
Let cool completely before slicing and serving.

Notes

Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra decadent treat.