Pumpkin Cookie Pie

When it comes to choosing between two of the seasons best baked goods, it’s hard to pick which one wins: Pumpkin Pie or Pumpkin Chocolate Chip Cookies. Each has it’s own benefits. Fresh-baked Pumpkin Pie is simple and perfect. A slice topped with whipped cream is just so good. Then again, soft and chewy Pumpkin Chocolate Chip Cookies are sweet as can be. The perfect combination of cinnamon spice and rich gooey goodness meets melted chocolate.

Pumpkin lovers ourselves, we figured it was time to find a happy answer to this age-old conundrum, bake the two favorites together and create the ultimate autumn dessert. Pumpkin Chocolate Chip Cookie Pie. The end result? Absolute pumpkin perfection. A soft and sweet, cookie-inspired filling poured into a pie crust and baked until golden. You’ll have to give it a try and tell us what you think. We think this may be the best pumpkin recipe of all time.

Here’s how to get it in your kitchen, quick:

Brooke McLay 2015 10 Pumpkin Cookie Pie PHOTO 1 (1 of 1)
Grab a Good Cook 9″ Pie Plate Pan or upgrade your baking with the decorative and durable Good Cook 9″ Red Ceramic Pie Plate, line with an uncooked pie shell, crimping or fluting the edges.

Brooke McLay 2015 10 Pumpkin Cookie Pie PHOTO 2 (1 of 1)

Mix together the pie ingredients, beating until smooth, then pour into your pie crust and bake for about 35-40 minutes. When the center is set, the pie is ready to remove from the oven.

Brooke McLay 2015 10 Pumpkin Cookie Pie PHOTO 4 (1 of 1)
All the pie to cool completely to room temperature. You can place it in the fridge to speed up the process, but the final pie tastes best when it’s not overly chilled.

Brooke McLay 2015 10 Pumpkin Cookie Pie PHOTO 6 (1 of 1)

Time to slice and serve! Our bright orange Good Cook 5-Inch Santuoku Knife makes a great match for this task. A fun way to add a splash of autumn-inspired color to your serving table, it’s also coated in a nonstick coating so pie won’t stick to the knife as you slice!

Brooke McLay 2015 10 Pumpkin Cookie Pie Final 12 (1 of 1)

We love serving slices of this pie topped with a smidgen of whipped cream. But, ice cream lovers may also love scooping a bit of Vanilla Bean Ice Cream up top. No matter how you top it, a drizzle of caramel makes slices of this pie positively perfect. Enjoy!

Pumpkin Chocolate Chip Cookie Pie

Preparation 10 Cook Time 35 Serves 8     adjust servings

Gooey, chocolate chip pumpkin-kissed cookie dough, baked in a flaky golden pie crust.

Ingredients

  • 1 unbaked pie round
  • 2 large eggs
  • 1/2 cup flour
  • 1 cup brown sugar
  • 1 cup butter, softened
  • 1/3 cup pumpkin puree
  • 1 tablespoon pumpkin pie spice
  • 1 teaspoon cinnamon
  • 1 tablespoon vanilla
  • 1 1/4 cup semi-sweet chocolate chips
  • whipped cream or ice cream
  • caramel sauce for drizzling

Instructions

Preheat oven to 350 degrees F. Line a Good Cook 9" pie pan with pie dough In the bowl of an electric mixer, beat together eggs, flour, brown sugar, pumpkin, pumpkin pie spice, cinnamon and vanilla until smooth and creamy. Fold in chocolate chips. Pour into lined pie pan. Bake for 35-45 minutes, or until the center of the pie is set. Cool completely before slicing and serving. Top with whipped cream or ice cream and drizzle with caramel sauce, if desired.

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Posted in Desserts, Recipes, Sweet Creations by Goodcook staff |
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