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 tub Cream Cheese Frosting (any brand)
1/2 teaspoon of Pumpkin Pie Spice
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!
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.
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.
Bake cookie for 10-12 minutes. Edges should be lightly browned.
Cool in pan on a baker’s rack for 5 minutes.
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.
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!