Pumpkin Cookie Pie Recipe with White Chocolate Chips

Let me tell you, the fragrance of pumpkin spice mingling with the sweet aroma of white chocolate as this pie bakes in the oven is nothing short of heavenly. It’s the kind of scent that makes you pause and smile, knowing dessert is going to be unforgettable. The very first time I created this pumpkin cookie pie, I was experimenting on a crisp autumn afternoon, inspired by the cozy flavors of the season. One bite in, and I knew I had stumbled upon something special—a dessert that feels like a warm hug with every forkful.

This recipe has quickly become a family favorite, especially during the holidays. My kids couldn’t stop sneaking slices (and honestly, I didn’t blame them). It’s the perfect blend of chewy cookie texture and creamy pie richness, with pops of white chocolate that take it to the next level. Whether you’re serving it after a Thanksgiving feast or bringing it to a potluck, this pumpkin cookie pie is always a crowd-pleaser. Trust me, you’re going to want to bookmark this one—it’s destined to be a staple in your dessert rotation!

Why You’ll Love This Recipe

• Quick & Easy: This recipe comes together in under an hour, making it perfect for busy fall afternoons or last-minute holiday desserts.
• Simple Ingredients: No fancy trips to specialty stores—everything you need is likely already in your pantry.
• Perfect for Fall Gatherings: Whether it’s Thanksgiving, Halloween, or Friendsgiving, this pie is the ultimate seasonal treat.
• A Crowd-Pleaser: Kids and adults alike rave about the chewy cookie base and creamy pumpkin filling.
• Unbelievably Delicious: The combination of warm pumpkin spice and sweet white chocolate chips is pure comfort food magic.

What makes this recipe stand out is the unique texture—a cross between a cookie and a pie that’s so satisfying. The addition of white chocolate chips gives each bite a creamy, indulgent sweetness you won’t forget. It’s the kind of dessert that makes people ask for the recipe before they’ve even finished their slice!

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and a satisfying texture without any fuss. Here’s what you’ll need:

• For the Cookie Base:
• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup light brown sugar, packed
• 2 large eggs, room temperature
• 2 tsp vanilla extract
• 3 cups all-purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1 tsp salt
• 1 ½ tsp pumpkin pie spice
• For the Filling:
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• ½ cup heavy cream
• ½ cup granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 1 tsp pumpkin pie spice
• Mix-Ins:
• 1 cup white chocolate chips

If you don’t have pumpkin pie spice handy, you can mix cinnamon, nutmeg, ginger, and cloves as a substitute. And for a dairy-free option, swap the butter and cream for plant-based alternatives. Easy peasy!

Equipment Needed

• 9-inch pie dish (glass or ceramic works best)
• Mixing bowls (one large and one medium)
• Hand mixer or stand mixer
• Rubber spatula
• Measuring cups and spoons
• Whisk
• Cooling rack

If you don’t have a pie dish, you could use a square baking dish or even a springform pan as an alternative. Just be sure to grease it well!

Preparation Method

1. Prepare the Cookie Base: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until fluffy (about 2-3 minutes). Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
2. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and pumpkin pie spice. Gradually add the dry ingredients to the wet ingredients, mixing until combined. Fold in the white chocolate chips.
3. Press the cookie dough evenly into the greased pie dish, forming a smooth base. Set aside.
4. Make the Pumpkin Filling: In a medium bowl, whisk together the pumpkin puree, heavy cream, sugar, egg, vanilla extract, and pumpkin pie spice until smooth.
5. Pour the pumpkin filling over the cookie base, spreading it evenly.
6. Bake: Preheat your oven to 350°F (175°C). Bake the pie for 40-45 minutes, or until the filling is set and the edges are golden brown.
7. Cool: Allow the pie to cool on a wire rack for at least 30 minutes before slicing. Serve warm or at room temperature.

If your pie filling cracks slightly during baking, don’t worry—it adds to the rustic charm! For an extra indulgent touch, sprinkle more white chocolate chips on top while it’s still warm.

Cooking Tips & Techniques

• Make sure your butter is softened—not melted—before creaming. This creates the perfect cookie texture.
• Use high-quality canned pumpkin puree for the filling. Avoid the pre-sweetened pumpkin pie filling as it can throw off the flavor balance.
• Don’t overmix the cookie dough once the dry ingredients are added. Overmixing can lead to a dense base instead of a chewy one.
• To get a perfectly set pumpkin filling, avoid opening the oven door during the first 30 minutes of baking. Sudden temperature changes can cause the filling to sink or crack.
• If you’re short on time, you can prepare the cookie base a day ahead and store it in the fridge until ready to assemble.

Variations & Adaptations

• Gluten-Free Option: Substitute the all-purpose flour with a gluten-free baking mix. Double-check that your chocolate chips are gluten-free too.
• Dairy-Free Version: Use plant-based butter and coconut cream in place of heavy cream. Dairy-free white chocolate chips work beautifully as well!
• Seasonal Twist: Swap the white chocolate chips for dark chocolate or even butterscotch chips for a different flavor profile.
• Spiced Up: Add a pinch of cardamom or an extra dash of cinnamon to the filling for a bolder spice kick.

Personally, I’ve tried adding chopped pecans to the cookie base for a nutty crunch, and it was absolutely delicious. Don’t be afraid to experiment!

Serving & Storage Suggestions

This pumpkin cookie pie is best served warm, straight from the oven with a dollop of whipped cream or a scoop of vanilla ice cream. Pair it with a hot cup of coffee or spiced tea for the ultimate fall treat.

Leftovers can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, warm individual slices in the microwave for 15-20 seconds or pop the entire pie in a low oven until heated through.

If you’d like to freeze it, wrap the cooled pie tightly in plastic wrap and aluminum foil. It’ll keep in the freezer for up to 2 months. Thaw overnight in the fridge and reheat as desired!

Nutritional Information & Benefits

Here’s an approximate nutritional breakdown per slice (based on 8 servings):

• Calories: 360
• Fat: 18g
• Carbohydrates: 45g
• Protein: 4g

Key benefits of this recipe include the vitamin-rich pumpkin puree, which is packed with beta-carotene and fiber. The white chocolate provides a satisfying sweetness without the need for heavy frosting. Plus, it’s naturally nut-free (unless you add them)—perfect for allergy-sensitive gatherings.

Conclusion

If you’re looking for a dessert that’s as comforting as it is impressive, this pumpkin cookie pie with white chocolate chips is your answer. It’s simple to make, endlessly adaptable, and sure to win over anyone who tries it. Personally, I love how it brings together the best parts of fall in every bite.

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FAQs

Can I use fresh pumpkin instead of canned?

Yes, just be sure to cook and puree your fresh pumpkin until smooth. Strain it to remove excess water for the best texture.

Can I make this pie ahead of time?

Absolutely! You can bake the pie a day in advance and store it in the fridge until ready to serve.

What’s the best way to prevent the filling from cracking?

Avoid overbaking and sudden temperature changes. Cooling the pie gradually helps maintain a smooth surface.

Can I substitute the white chocolate chips?

Yes, try dark chocolate, milk chocolate, or even caramel chips for a different flavor twist!

How do I store leftovers?

Store slices in an airtight container in the fridge for up to 4 days or freeze for up to 2 months.

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