Have you ever been really excited about something or had to wait a long time for a special day to come? Although I’m not a very patient person, I do like to have something to look forward. If it’s a vacation I’m waiting for, I spent time planning what we’ll spend our time doing, research the best restaurants in the area, and pack way too far in advance. If I’m looking forward to friends or family coming to visit for a weekend, I plan the perfect menu, make sure the house is clean, and usually get a few house projects done in that waiting time, too.
Guess what I’ve been waiting for since probably, oh…June? Pumpkin Season. I know…it’s not nearly as exciting as a vacation, but fall is one of my favorite times of year and pumpkin is one of my favorite things to bake with. So I’ve spent the past few months planning what recipes to share with you this fall using my favorite ingredient.
One of our main goals was to create a good pumpkin cookie recipe to share with you. Don’t worry. That recipe is coming this Friday. But while we were creating the cookies, this idea for a pumpkin cookie pie came into my mind. I couldn’t wait to share it with you, so here it is!
Kinslee was my kitchen buddy while making this pie. I should actually say that I was her kitchen buddy since she made this delicious pie herself. She did a beautiful job, didn’t she? Even though she’s just 9 years old, she can’t wait to get her hands dirty in the Tastes of Lizzy T’s kitchen more often. This simple Pumpkin Pecan Cookie Pie was the perfect recipe for her since it is basically a one bowl, no-mixer-needed recipe.
This thick, but super-soft pumpkin pie has bursts of homemade cinnamon chips inside. (Cinnamon Chip recipe here.) It has pecans baked into the top. And it has an amazingly simple melt-in-your-mouth cinnamon buttercream that Kinslee piped on the top with a decorating bag and Wilton 1M tip. If you love frosting as much as I do, you’ll want to double the frosting recipe and spread a thick layer overtop of the whole pie. I may be making this again and doing just that. Piping the stars just around the edge gave this fall dessert such a pretty, simple look, don’t you think?
If you love pumpkin, you'll love this Pumpkin Pecan Cookie Pie with bursts of cinnamon inside. It's thick, soft and that cinnamon buttercream frosting on top will melt-in-your-mouth!
15 minPrep Time
23 minCook Time
38 minTotal Time
- 1/4 cup brown sugar
- 1/4 cup white sugar
- 1 stick (1/2 cup) butter, softened
- 1/2 cup solid-pack pumpkin
- 1/4 teaspoon salt
- 1/2 teaspoon cinnamon
- 1/2 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1 1/2 cups flour
- 3/4 cup cinnamon chips
- 1/4 cup chopped pecans
- Cinnamon Buttercream:
- 1/2 cup (1 stick) butter, softened
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon cinnamon
- 1 cup powdered sugar
- 1-2 tablespoons heavy cream
- 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. As soon as the cookie pie comes out of the oven, use a flat bottomed glass cup to press very lightly on top of the cookie. This will give you an even top.
- 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 or just spread the buttercream overtop the whole cookie. If you'd like to do this, I would recommend doubling the buttercream recipe to give you a little bit more frosting to work with.