Print

Pumpkin Cookie Pie

A Warm Slice of 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.

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

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 9-inch pie plate.
  2. 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.
  3. 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.
  4. Press the cookie dough evenly into the prepared pie plate.
  5. In a medium bowl, whisk together the pumpkin puree, sweetened condensed milk, and pumpkin pie spice until smooth.
  6. Pour the pumpkin mixture over the cookie dough base.
  7. Bake for 50-60 minutes, or until the center is set and the edges are golden brown.
  8. 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.

Find it online: https://busymomsimplenutrition.com/pumpkin-cookie-pie/