Pumpkin Pecan Cookie Pie

Pumpkin Pecan Cookie Pie is a delicious fall dessert! If you love easy pumpkin recipes, you’ll want to make this pumpkin cookie pie recipe, bursting with cinnamon and chopped pecans. It’s thick and soft with cinnamon buttercream frosting on top that will melt-in-your-mouth! 

One of our main goals here at Tastes of Lizzy T is to create the best cookie recipes for you. And that includes a good pumpkin cookie recipe to share!

You’ll find our favorite pumpkin cookie here,  but while creating those cookies, this idea for a pumpkin cookie pie came into my mind.  Doesn’t it look amazing?

Why you’ll love this recipe:

This thick, but super-soft pumpkin pecan cookie pie has:

• bursts of homemade cinnamon chips inside. (Cinnamon Chip recipe here.)
• pecans baked into the top
• an amazing, melt-in-your-mouth cinnamon buttercream
• one bowl recipe

How to Make Pumpkin Pecan Cookie Pie

A cookie pie is simply cookie dough baked in a round cake pan (or pie plate) and sliced as you would slice a pie. This was my dream dessert in high school because I always wanted to bake cookies (AKA eat cookie dough) and was too lazy to scoop cookies. Boom. A cookie pie was born.

We filled this cookie pie with homemade cinnamon chips. They are amazing and really take homemade baked goods to bakery style level. You could also use store bought cinnamon chips, but they aren’t quite as good as homemade.

• Mix. In a medium-size bowl, combine the sugars and butter. Add in the pumpkin and mix well. Add the salt, cinnamon, pumpkin pie spice and baking soda and mix until combined. Add the flour and mix just until combined. The batter will be thick. Lastly, fold in the cinnamon chips.
• Assemble. Spray a 9″ round baking pan with cooking spray. You can also line with parchment paper so you can lift it out and get pretty cuts. Spread the pumpkin batter evenly on the bottom of the pan. Sprinkle the chopped pecans on top of the batter and press down lightly with your hand so they stick in the batter.
• Bake. Bake the cookie for 20-23 minutes at 350º Fahrenheit, until it is cooked through.

Then allow the cookie pie to cool completely before frosting.

Cinnamon Buttercream to Decorate

Make the buttercream.

• In a small bowl, use a spoon to mix the butter well for 2-3 minutes. It should get creamy and whitish in appearance.
• Add in the vanilla, cinnamon and powdered sugar and mix.
• Pour in 1-2 tablespoons of heavy cream, until the buttercream is the texture you would like it.

Decorate the cookie pie.

Kinslee piped the buttercream on the top using a decorating bag and Wilton 1M tip (2D works great too).  Piping the stars just around the edge gave this fall dessert such a pretty, simple look, don’t you think? You could even top the frosting with a dusting of cinnamon.

Enjoy your fall baking season. I’d love to hear if you like baking with pumpkin. Do you have a unique or easy pumpkin recipe that your family loves?

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Pumpkin Pecan Cookie Pie

Pumpkin Lovers…you’ll love this Pumpkin Pecan Cookie Pie with bursts of cinnamon inside and melt-in-your-mouth cinnamon buttercream on top. 

Course Dessert

Cuisine American

Keyword cookie pie, easy pumpkin recipes, pumpkin cookies, pumpkin pie

Prep Time 15 minutes

Cook Time 23 minutes

Total Time 38 minutes

Servings 8

Calories 520kcal

Author Julie Clark

Ingredients

• 1/4 cup brown sugar
• 1/4 cup white sugar
• 1/2 cup butter softened
• 1/2 cup solid-pack pumpkin
• 1/4 teaspoon salt
• 1/2 teaspoon cinnamon
• 1 teaspoon pumpkin pie spice
• 1/2 teaspoon baking soda
• 1 1/2 cups all-purpose flour
• 3/4 cup cinnamon chips
• 1/4 cup chopped pecans

Cinnamon Buttercream:

• 1/2 cup butter (room temperature)
• 1/2 teaspoon vanilla extract
• 1/2 tablespoon cinnamon
• 1 cup powdered sugar
• 1-2 tablespoons heavy cream

US Customary – Metric

Instructions

• Preheat the oven to 350 degrees.
• In a medium-size bowl, combine the sugars and butter. Add in the pumpkin and mix well. Add the salt, cinnamon, pumpkin pie spice and baking soda and mix until combined. Add the flour and mix just until combined. The batter will be thick. Lastly, fold in the cinnamon chips.
• Spray a 9″ round baking pan with cooking spray. Spread the pumpkin batter evenly on the bottom of the pan. Sprinkle the chopped pecans on top of the batter and press down lightly with your hand so they stick in the batter.
• Bake the cookie for 20-23 minutes, until it is cooked through.
• While the cookie pie is cooling, prepare the buttercream. In a small bowl, use a spoon to mix the butter well for 2-3 minutes. It should get creamy and whitish in appearance. Add in the vanilla, cinnamon and powdered sugar and mix. Pour in 1-2 tablespoons of heavy cream, until the buttercream is the texture you would like it.
• Use a decorating bag with a large tip (Wilton 1M or 2D) to decorate the edges of the cake.
• Store at room temperature in an airtight container.

Notes

The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. *We are not dietitians and recommend you seek a nutritionist for exact nutritional information.*

Nutrition

Calories: 520kcal | Carbohydrates: 59g | Protein: 4g | Fat: 30g | Saturated Fat: 17g | Cholesterol: 66mg | Sodium: 359mg | Potassium: 79mg | Fiber: 2g | Sugar: 38g | Vitamin A: 3160IU | Vitamin C: 0.7mg | Calcium: 47mg | Iron: 1.7mg