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Pumpkin Cookie Pie

This Pumpkin Cookie Pie combines the comforting warmth of spiced pumpkin filling with a thick, chewy cookie base for a delightful autumn dessert.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 10 slices
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

For the Cookie Base
  • 1/2 cup unsalted butter, melted and slightly cooled
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated white sugar
  • 1 large egg, room temperature
  • 1 large egg yolk, room temperature
  • 2 teaspoons pure vanilla extract
  • 1 and 1/2 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 3/4 cup semi-sweet chocolate chips (optional) Highly recommended
For the Pumpkin Filling
  • 1 cup pure pumpkin puree (not pumpkin pie filling)
  • 1/3 cup granulated white sugar
  • 1 large egg
  • 1/4 cup heavy cream
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground ginger
  • 1/4 teaspoon pure vanilla extract
  • pinch of salt
To Serve
  • Whipped cream or vanilla ice cream
  • A light dusting of cinnamon or pumpkin pie spice
  • Caramel drizzle (optional)

Method
 

Preparation
  1. Preheat your oven to 175°C (350°F) and grease a 9-inch (23cm) cast iron skillet, a 9-inch round cake pan, or a deep 9-inch pie dish generously with butter or cooking spray.
  2. In a medium bowl, whisk together the pumpkin filling ingredients: pumpkin puree, granulated sugar, egg, heavy cream, pumpkin pie spice, ground cinnamon, ground ginger, vanilla extract, and a pinch of salt.
  3. In a large mixing bowl, whisk together the melted butter, packed brown sugar, and granulated sugar until smooth.
  4. Add the whole egg, extra egg yolk, and vanilla extract to the butter-sugar mixture, whisking until fully combined.
  5. Add flour, cornstarch, baking soda, cinnamon, nutmeg, and salt. Fold in the dry ingredients until just combined. If using, fold in chocolate chips.
Assembly
  1. Transfer the cookie dough to the prepared pan and press into an even layer up the sides slightly.
  2. Pour the pumpkin filling evenly over the cookie dough base, being careful not to spill over the sides.
Baking
  1. Bake in the preheated oven for 30–35 minutes until the edges look golden-brown and the center has a slight jiggle.
Serving
  1. Allow the Pumpkin Cookie Pie to cool for at least 20 minutes before slicing to ensure clean slices.
  2. Serve warm topped with whipped cream or vanilla ice cream, and optionally drizzled with caramel.

Notes

This recipe is perfect for fall and can be made ahead of time to allow the flavors to meld together overnight.