gooey pumpkin butter cookie pie
Might sound crazy but it ain’t no lie, baby, pie pie pie (pie pie pie).
Youz guyz, this pie drove me up the wall for the better part of a month. The amount of failures I experienced with this recipe offended me. I referenced, I tested, I tweaked, and no matter what for four different tests, nothing yielded the result I wanted. I thought myself cursed – maybe true, since I performed most of the attempts in the vicinity of Halloween. I cracked many a pie crust, threw many an eff bomb, ate a lot of the batter because that still tasted good.
Surprisingly, I’m usually pretty lucky with recipes. Once I hammer down a concept I usually only need to trial it a couple times, but anything cookie related tends to throw me for a loop. I feel like cookie results are highly dependent on weather conditions, and Florida’s humidity is not kind to often not kind to dough. This pie, though, merely failed because I suck.
Until now. *Dramatic movie or infomercial voice*
I love a good pumpkin pie this time of year, but bro, this Gooey Pumpkin Butter Cookie Pie is my undisputed favorite. I mean, a cookie and a pie? Bro. Bro bro bro. Crackled like a brownie, molten like a fresh warm cookie, enshrouded by a buttery crust and tinted with just enough pumpkin spice to highlight its uniqueness. Sent straight from the heavens, peeps. I had to hire the messenger because I myself am surely not from the heavens.
Easy As Pie
Despite my merry-go-round of recipe tests, the polished recipe is not hard and most of the time you spend is waiting for the damn thing to finish so you can feast.
You can choose to make your own pie crust or use a storebought one. Whichever you have, form it as you’d like in a pie pan. I’m not fancy and usually do a fork crimp on the edges, which I think looks pretty enough. Brush with a wash of egg and a bit of water, then sprinkle with cinnamon sugar. Pop that baby in the freezer while you make the batter.
The order of opps is not quite the same as for a batch cookies. Rather than creaming butter and sugar first, start by beating the eggs until very frothy, much like you would with brownies.
Then, add sugars, flour, a blend of pumpkin spices, baking soda, and a bit of salt. Beat until combined. Last, whip in the butter and pumpkin butter. Don’t overmix, but be sure everything is incorporated properly and there are no lumps of butter in the batter. Say that fast ten times.
Fold in a heap of milk chocolate chips, spread the batter into the pie crust, and bakey bakey. The cookie pie needs a bit of time to form into its majestic self, so do some house chores or dance around in anticipation.
I Don’t Need a Second Heading but Here We Are
Yep.
When this beautiful asshole emerges from the oven, the top will boast a crinkly texture, a sort of meringue, while the center remains almost lava cake-esque. Be sure it isn’t wiggly and wet, though. Means it needs to bake longer.
Main thing here is to let the pie cool for around 30 minutes or so before slicing, else it’ll be so gooey it’ll just collapse. The pie remains warm for quite some time so don’t worry about it chilling too fast to have that fresh-from-the-oven cookie experience.
I love a scoop of nondairy vanilla ice cream (you know, lactose intolerance) with my slice. Whipped cream is dope too. Or, just enjoy it without any additional garnishes. It’s wonderful any which way and, really, perfect for Thanksgiving. Bit different than your standard pumpkin pie but provides all those warming flavors people adore in the traditional custard. Plus chocolate.
Chawklit.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Perfect pumpkin pickings:
Baked Pumpkin Pie Crunch French Toast
Creepy Crawly Pumpkin Patch Chocolate Cupcakes (sans the creepy crawly)
Cream Cheese Swirled Apple Cider Pumpkin Bread
gooey pumpkin butter cookie pie
Ingredients
- 1 unbaked pie crust, thawed
- 3 eggs, at room temperature
- 1 cup all purpose flour
- 1/2 cup + 2 tbsp sugar
- 1/3 cup dark brown sugar
- 2 tsp vanilla extract
- 2 tsp + 1/4 tsp cinnamon
- 1 tsp ginger
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 1/2 tsp baking soda
- 1/2 tsp kosher salt
- 1 stick butter, softened
- 1/3 cup pumpkin butter
- 2 cups milk chocolate chips
- ice cream or whipped cream, to serve
Instructions
- Preheat oven to 325 degrees.
- Form the pie crust into a 10-inch pie pan. Whisk one of the eggs with 1 tablespoon of water and brush onto the edges of the crust. Toss the 2 tablespoons of sugar with the 1/4 tsp cinnamon and sprinkle over the edges. Set in the freezer while you make the batter.
- In a large bowl, beat the remaining 2 eggs on high speed for 2-3 minutes until very frothy and bubble. Add the flour, sugar, brown sugar, vanilla, cinnamon, ginger, cloves, allspice, baking soda, and salt until combined. Then, beat in the butter and pumpkin butter until creamy and fully incorporated. Folk in the milk chocolate chips.
- Spread the batter into the prepared pie crust. Bake for 50-55 minutes until the center is no longer jiggly and an inserted toothpick emerges with just a few moist crumbs. Let cool for at least 30 minutes before slicing. The longer you wait, the more set your pie will be.
- Serve with ice cream or whipped cream and DIVE THE FUQ IN.
