Description
This giant pumpkin cookie baked in a pie dish merges pumpkin-cookie flavor with pie-sized portioning — super fast when you use a pumpkin cookie mix. Make it with a ready-made pie shell for a more “pie” look, or skip the crust and bake it straight in the dish for extra cookie-chew. Either way: blissfully simple.
Ingredients
- Optional crust: 1 all-butter pie crust (homemade or store-bought)
- 1 package pumpkin cookie mix (follow mix brand notes below)
- ½ cup (1 stick) unsalted butter, softened
- 1 large egg
- 2–4 tbsp water (only if your specific mix requires it — see notes)
- 1 cup white chocolate chips (optional)
- 1 cup chopped pecans (optional)
Glaze (only if the mix doesn’t include one)
- ½ cup powdered sugar (about 57 g)
- ½ tsp pumpkin pie spice or ground cinnamon
- 1 tsp vanilla extract
- 1–3 tbsp milk or heavy cream (adjust for desired drizzle consistency)
Instructions
Oven & prep
Preheat oven to 350°F (175°C). If you’re using a pie crust, fit it into a standard 9-inch pie plate and flute the rim as you like; chill while you make the dough. If you’re skipping the crust, spray a 9-inch pie dish with nonstick spray.
Make the dough
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In a mixing bowl (or the bowl of a stand mixer fitted with the paddle), combine the pumpkin cookie mix, softened butter, and the egg. If your mix instructions call for water, add the amount specified by that brand—you may need up to ¼ cup. Mix until a cohesive dough forms.
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Fold in white chocolate chips and pecans, if using.
Assemble & bake
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If using a crust: Press the cookie dough evenly into the prepared pie shell, smoothing the top. Set the pie plate on a baking sheet (for easier handling) and bake 35–45 minutes, until the crust is no longer translucent and the cookie center looks set.
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If crustless: Press the dough directly into the greased 9-inch pie plate and bake 25–35 minutes, until the surface loses its glossy sheen and the edges are lightly golden.
Check doneness with a toothpick — you want a few moist crumbs, not raw batter.
Glaze
If your mix did not include a glaze packet, whisk the powdered sugar with the spice, then stir in vanilla and 1 tablespoon milk to start. Add more milk a teaspoon at a time until you reach a pourable drizzle. Spoon or fork-drizzle over the warm (not piping hot) pie.
Notes
Storage & make-ahead
Keep covered at room temperature for up to 3 days. You can freeze the whole pie or individual slices — wrap well and freeze for longer storage.
Notes & tips
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Many commercial pumpkin cookie mixes differ: some require only butter + egg, others need a small amount of water. Follow the package instructions and use the water only if indicated.
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Some mixes (e.g., certain Krusteaz varieties) include a glaze packet — if yours does, use that instead of making the powdered-sugar glaze. Other brands (Betty Crocker, etc.) usually don’t include glaze, so use the recipe above if you want one.
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Glaze thickness depends on the fat content of the dairy you use: whole milk or cream will thin the powdered sugar more quickly than skim milk, so add liquid slowly.
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For crunchy edges, bake on a rimmed baking sheet so heat circulates evenly.
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Swap mix-ins any way you like: dark chocolate chips, dried cranberries, or toasted walnuts all play nicely.
There you go — giant cookie, pumpkin vibes, minimal effort. Eat warm with a scoop of ice cream for maximum applause.
Nutrition
- Serving Size: 1slice
- Calories: 621kcal
- Sugar: 43g
- Sodium: 294mg
- Fat: 35g
- Saturated Fat: 14g
- Carbohydrates: 75g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 43mg