Pumpkin Cookie Pie Recipe
Inspired by the famous Baltimore Bomb Pie found at Dangerously Delicious Pies; this pumpkin cookie pie recipe is made with soft, cake-like chocolate chip cookies that absorb the chess pie filling and create a delicious Fall pie.
This pumpkin cookie pie recipe has been sponsored by Dixie Crystals. All opinions are mine.
Ingredients for Pumpkin Cookie Pie
▢ unbaked pie crust
▢ butter, softened
▢ Dixie Crystals Extra Fine Granulated Sugar (can substitute brown sugar)
▢ cornmeal or almond flour
▢ white vinegar
▢ milk chocolate chips
Pumpkin Cookie Recipe
To save a little time, I like using the pumpkin cookies from the grocery store bakery for this pumpkin cooki pie. But if those aren’t easily accessible, no problem! Just use my favorite recipe for homemade pumpkin chocolate chip cookies.
- 1-3/4 cup (15 oz. can) pumpkin puree (NOT pumpkin pie filling)
- 1 1/2 cup granulated sugar
- 1/2 cup vegetable oil
- 2 tsp. vanilla extract
- 2 1/2 cup cake flour
- 2 1/2 tsp. pumpkin spice
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1 1/4 cup milk chocolate chips
Preheat the oven to 375ºF.
Whisk together the pumpkin puree, sugar, oil, and vanilla.
Add the flour, pumpkin pie spice, baking powder, baking soda, salt, and cinnamon. Gently fold the dry ingredients in with a rubber spatula.
Fold in the chocolate chips.
Scoop out 1/4 cup cookie dough for each cookie, about 6 cookies per baking sheet (baking sheets should be lined with parchment paper or a silicone baking mat).
Bake for 15 minutes and let cool completely on baking sheet. Do not store until completely cooled.
Store for up to two days at room temperature in a sealed container.
Better Than Pumpkin Pie
I’m not a huge fan of pumpkin pie, primarily because of the texture. But I still really like the idea of having a pumpkin-y pie in the Fall, especially with Thanksgiving rolls around. This recipe is an AWESOME and easy pumpkin pie alternative. The best comparison in texture I can make would be that of a pecan pie.
If you were to soak pumpkin chocolate chip cookies in a pecan pie filling, that would be this pie. You could serve it warm, but I like it best at room temperature. You can taste all the flavors better that way. And whether it’s warm or room temperature– I definitely recommend serving it with a big scoop of vanilla ice cream on top!
I’m all about using a store-bought pie crust to save time (no shame in that game)! But if you prefer something homemade, I got you. Here is my favorite recipe for a totally-from-scratch, buttery, flaky pie crust.
- unbaked pie crust
- butter, softened
- Dixie Crystals Extra Fine Granulated Sugar (can substitute brown sugar)
- cornmeal or almond flour
- white vinegar
- milk chocolate chips
- bakery-style chocolate chip cookies