Easy to Bake Giant Pumpkin Pie Cookie with Pumpkin Spiced Cream Cheese Frosting Recipe

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Easy to Bake Giant Pumpkin Pie Cookie with Pumpkin Spiced Cream Cheese Frosting #Recipe

Pumpkin is the one ingredient that dominates the baking scene from Halloween straight through to Christmas. This versatile squash is best known for it’s orange pigment, edible seeds and rich flavor.

You’ll always find pumpkin at our holiday gatherings in the form of soup, pies, breads or one of my all-time favorites, cookies.  While I’ve often made pumpkin cookies from scratch, when I need to whip up a crowd pleaser quickly or savory an incredible pumpkin treat after the holidays, I turn to a tried-and-true simple cookie recipe I once found on the back of a Krusteaz muffin box.  After a few adaptations, I now have a giant pumpkin pie cookie that takes only 15 minutes to make but is generally gone in 15 seconds of servings (so always bake an extra!)

Giant Pumpkin Pie Cookie with Pumpkin Spiced Cream Cheese

1 package of dry Pumpkin Spice Muffin Mix (15-16 ounce, any brand)
1/2 cup Butter, softened
1 Egg
1 tub Cream Cheese Frosting (any brand)
1/2 teaspoon of Pumpkin Pie Spice

Easy to Bake Giant Pumpkin Pie Cookie with Pumpkin Spiced Cream Cheese Frosting #Recipe

Preheat oven to 350 degrees Fahrenheit.

In a large mixing bowl, add muffin mix, egg and butter.  Mix together with a fork.  Use the tines of the fork to cut the butter into the mixture until a soft cookie dough forms (as pictured above.) 

To form the giant cookie pie, ideally, you’ll need a 9-inch round pie pan or cake pan.  I recently received a Good Cook 9-inch premium non-stick pie pan and a Good Cook 9-inch premium non-stick cake pan to test out as a Good Cook Kitchen Expert.  Perfect set-up because remember, you always want an extra cookie around!

Good Cook Cake Pan

Both of the Good Cook bakeware pans are ideal for cookie baking as they are non-stick and designed to distribute heat evenly, which helps avoid any burnt edges or middles.

Good Cook Pie Pan

When your dough is ready.  Divide the mix and press one half of the mix evenly into each pie and/or cake pan (as pictured below.)  Don’t worry about sealing the edges or having a perfectly flat cookie shape.  As it bakes, the cookie dough will even out and fill any gaps in.

Easy to Bake Giant Pumpkin Pie Cookie with Pumpkin Spiced Cream Cheese Frosting #Recipe

Bake cookie for 10-12 minutes.  Edges should be lightly browned.

Cool in pan on a baker’s rack for 5 minutes.

Easy to Bake Giant Pumpkin Pie Cookie with Pumpkin Spiced Cream Cheese Frosting #Recipe

Gently slide a medium-size turner around the entire edge of the cookie in the pan to loosen the seal.  Then gently slide the turner under the cookie base, tilt the pan and guide the cookie onto the baker’s rack.  Cool for an additional 10-12 minutes.

Easy to Bake Giant Pumpkin Pie Cookie with Pumpkin Spiced Cream Cheese Frosting #Recipe

Gently transfer the cookie to a plate.  Use a spatula to frost the top of the giant cookie with cream cheese frosting.  I always leave a 1 inch gap at the edge of the cookie to simulate a pie crust look, but you can certainly frost to the edge, if desired.

Sprinkle pumpkin pie spice on top of the frosting.  Cut into pie-like slices, serve and enjoy!

Easy to Bake Giant Pumpkin Pie Cookie with Pumpkin Spiced Cream Cheese Frosting #Recipe

Easy to Bake Giant Pumpkin Pie Cookie with Pumpkin Spiced Cream Cheese Frosting

Easy to Bake Giant Pumpkin Pie Cookie with Pumpkin Spiced Cream Cheese Frosting

Ingredients

  • 1 package of dry Pumpkin Spice Muffin Mix (15-16 ounce, any brand)
  • 1/2 cup Butter, softened
  • 1 Egg
  • 1 tub Cream Cheese Frosting (any brand)
  • 1/2 teaspoon of Pumpkin Pie Spice

Instructions

  1. Preheat oven to 350 degrees Fahrenheit.
  2. In a large mixing bowl, add muffin mix, egg and butter. Mix together with a fork. Use the tines of the fork to cut the butter into the mixture until a soft cookie dough forms (as pictured above.)
  3. To form the giant cookie pie, ideally, you’ll need a 9-inch round pie pan or cake pan. I recently received a Good Cook 9-inch premium non-stick pie pan and a Good Cook 9-inch premium non-stick cake pan to test out as a Good Cook Kitchen Expert. Perfect set-up because remember, you always want an extra cookie around!
  4. When your dough is ready. Divide the mix and press one half of the mix evenly into each pie and/or cake pan (as pictured below.) Don’t worry about sealing the edges or having a perfectly flat cookie shape. As it bakes, the cookie dough will even out and fill any gaps in.
  5. Bake cookie for 10-12 minutes. Edges should be lightly browned.
  6. Cool in pan on a baker’s rack for 5 minutes.
  7. Gently slide a medium-size turner around the entire edge of the cookie in the pan to loosen the seal. Then gently slide the turner under the cookie base, tilt the pan and guide the cookie onto the baker’s rack. Cool for an additional 10-12 minutes.
  8. Gently transfer the cookie to a plate. Use a spatula to frost the top of the giant cookie with cream cheese frosting. I always leave a 1 inch gap at the edge of the cookie to simulate a pie crust look, but you can certainly frost to the edge, if desired.
  9. Sprinkle pumpkin pie spice on top of the frosting. Cut into pie-like slices, serve and enjoy!
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Easy to Bake Giant Pumpkin Pie Cookie with Pumpkin Spiced Cream Cheese Frosting #Recipe

 

 


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Tags: dessert, Recipes
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Barb Webb. Founder and Editor of Rural Mom, is an author and sustainable living expert nesting in Appalachian Kentucky. When she’s not chasing chickens around the farm or engaging in mock Jedi battles, she’s writing about country living and artisan culture.
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Comments

    • Daisy B
    • November 19, 2013
    Reply

    This sounds good! We love baking giant cookies, but haven’t tried a pumpkin pie cookie with spiced cream cheese frosting yet. Sounds delish!

    • Grace
    • November 19, 2013
    Reply

    This sounds yummy. If you knew what cookie monsters my grand daughter and I were then it would not surprise you to know that we will be trying this soon. I have found having great pans makes the experience of cooking so much better. These look great.

    • Frugal and Fun Mom
    • November 19, 2013
    Reply

    The Pumpkin Spiced Cream Cheese Frosting sounds amazing. I love icings that are rich, and I bet this is.

    • Pam
    • November 19, 2013
    Reply

    What a yummy sounding recipe that is also quick and easy. THose are my absolute favorite kinds.

    • Melanie
    • November 19, 2013
    Reply

    YUMMM.. giant cookies are THE BEST!!!! You always make it look so simple… can’t wait to try it…

    • Tough Cookie Mommy
    • November 19, 2013
    Reply

    This looks delicious. I love that it is quick and easy to make and that it can be served during the holidays to the family. The kids in our family would love this.

    • Senka I
    • November 25, 2013
    Reply

    Hi,
    We’ve recently launched the website Mytaste.com. It’s a search engine that gathers all the best recipes from US websites and blogs in one place. Mytaste.com is part of the world’s second largest family of recipe sites, with sites in 37 countries and hundreds of thousands of visitors every week. We’ve noticed that you have a lot of great looking recipes on your blog that we would love to feature on our site. To read more about how it all works and to sign up with your blog, please visit: or send us an email on info@mytaste.com. We look forward to hearing from you!

    Kind regards,
    Senka
    Site Manager

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