Pumpkin Cookie Pie
I am in love with my cookie pies, that’s for sure. Funfetti, candy, oatmeal – I’ve made so many! (And I have another one in the works!) I think I love cookie pie so much because it combines two things I love – cookies and pie. Plus, they’re so easy to make.
All you need to make a great cookie pie is a great cookie recipe and a pie crust. They bake up perfect every time! There’s no need to worry about the filling leaking or the cookies spreading too much – cookie pies are practically foolproof.
Since it’s totally pie season and we should all be eating pies for days and weeks (that’s the law in November, right?), why not make a cookie pie for Thanksgiving? Of course, if you’re going to to do that, it should be PUMPKIN.
This cookie pie is even easier than all my other cookie pies. You know why? They start with my favorite – Krusteaz mixes!
STEP 1
Preheat oven to 350°F.
STEP 2
Prepare crust as directed for two crusts per the package. Form dough into one ball instead of dividing into two pieces. Place on a lightly floured surface and roll out into a circle about 12-inch diameter.
STEP 3
Place crust into a standard size 9-inc pie plate. Crimp edges as desired, removing excess crust as needed. Chill until cookie dough is ready.
STEP 4
Open Krusteaz Pumpkin Spice Cookie Mix and set aside glaze packet. Add cookie mix, butter, and egg into the bowl of an electric mixer fitted with paddle attachment. (You can also use a hand mixer or wooden spoon.) Mix until dough forms and all ingredients are combined. Stir in white chocolate chips and chopped pecans, if desired.
STEP 5
Press cookie dough into pie crust. Place on a cookie sheet and bake 35-45 minutes, or until crust is no longer translucent and cookie seems set in the middle. Cool completely. Make the glaze according to package directions and drizzle over pie. Serve room temperature.
