Pumpkin Cookie Pie
A delightful mix of sweet and spicy flavors, this pumpkin cookie pie is perfect for any season, especially fall. It features a soft and chewy texture reminiscent of cookies, all in a classic pie form.
Ingredients
For the Pie
- 2 cups pumpkin puree
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Optional Toppings
- whipped cream for serving
Instructions
Preparation
- Preheat the oven to 350°F (175°C) and grease a pie plate.
- In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth.
- Beat in the eggs and vanilla extract.
- In another bowl, combine the flour, baking soda, baking powder, cinnamon, nutmeg, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Stir in the pumpkin puree until well blended.
- Pour the batter into the prepared pie plate.
Baking
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
- Let cool before serving. Optionally, serve with whipped cream.
Notes
Tips: Do not overmix the batter, check for pure pumpkin puree, and allow the pie to cool completely before serving for easier slicing.