A delightfully soft, spice-filled Pumpkin Cookie “Pie” topped with pecans and a sweet marshmallow glaze! This dessert is everything you want during the busy holiday season: simple, easy to make, and filled with familiar flavors! Did I mention there’s a marshmallow glaze?!
Pumpkin Cookie Pie
Why bake cookies when you can make your life even easier by baking a cookie pie?! Throw that cookie dough into a pie dish, bake it, and then slice it up like a pie! Okay, okay, I love cookies. We all love cookies. But the ease and simplicity of this pumpkin spice cookie pie can’t be beat. You’ll use a hand mixer to beat all of the ingredients together and there’s no need to chill the dough!
Though the cookie takes a while to cool before you add the glaze, there’s little hands-on time. And the final dessert is an exciting, irresistible twist on regular cookies! If you’re a fan of pumpkin spice flavors, marshmallow, and toasted pecans, then I think you’ll love this!
How to Make Marshmallow Glaze
You might be wondering what exactly a marshmallow glaze is. Well, it’s melted marshmallow (duh) with a tiny bit of butter, a little plant-based (or regular) milk, and powdered sugar! You’ll start by melting the butter and marshmallow in a small saucepan. Then you’ll whisk in the milk and then the powdered sugar. The final glaze will look just like melted marshmallow, but with the addition of the milk and sugar, it’s less sticky and easily drizzled. You’ll have a bit of time to get your drizzle just right before the marshmallow glaze begins to set, so have at it!
Pumpkin Cookie Pie with Marshmallow Glaze
A delightfully soft, spice-filled pumpkin cookie "pie" topped with pecans and a sweet marshmallow glaze! This dessert is everything you want during the busy holiday season: simple, easy to make, and filled with familiar flavors!
Ingredients
Cookie Dough
- 1/2 cup plant-based butter, softened
- 1/2 cup light brown sugar (or coconut sugar)
- 1/4 cup coconut sugar (or more brown sugar)
- 1 large egg yolk, room temp
- 1 tsp vanilla extract
- 1/4 cup pumpkin purée
- 1 1/2 cups unbleached all-purpose flour
- 1 1/2 tsp baking powder
- 3/4 tsp salt
- 1 1/2 tsp ground cinnamon
- 1/2 tsp ground ginger
- 1/2 tsp ground nutmeg
- 1/4 tsp ground allspice
- 1/4 tsp ground cloves
- 1 1/2 cups mini marshmallows (optional- see note below)
- ~1/2-1 cup pecan halves
Marshmallow Glaze
- 1 tsp plant-based butter
- 2/3 cup mini marshmallows
- 2 Tbsp plant-based milk
- 1/2 cup powdered sugar
Instructions
- Preheat your oven to 350°F and set out an 8" pie dish. Bring your egg to room temperature by placing it in a glass of warm water for around 10 minutes.
- In a large bowl, beat together the butter and sugars. Beat in the egg yolk and then the vanilla. Add in the pumpkin purée and beat until combined; set aside.
- In a medium bowl, whisk together the flour, baking powder, salt, and spices. Add the dry ingredients to the wet and beat until everything is combined - the dough will be kind of sticky.
- Spoon half of the dough into your pie dish and spread evenly along the bottom. Add 1 1/2 cups of mini marshmallows onto the dough, leaving a 1/2" border around the edge. Top with the remaining cookie dough and use a spoon or spatula to evenly smooth the dough over the marshmallows. Top with pecan halves in whatever pattern/design you like.
- Bake at 350°F for 15-20 minutes or until the cookie pie looks set and the edges are slightly browned. Allow the cookie to cool completely.
- To make the glaze, add the butter and marshmallows to a small saucepan and melt over a low heat. Whisk in the milk and then the powdered sugar - you should have a thick glaze that looks solid white. If it's too thin, add more marshmallows and stir until melted.
- Drizzle glaze over the cookie pie. Slice and enjoy!
- Store any leftovers in an airtight container at room temperature.
Notes
- The marshmallows baked into the cookie pie will melt throughout the cookie, making for an especially soft and sweet cookie! They're optional, and for a less sweet treat, you can leave them out.
- If you wish to slice the cookie out of the baking dish, I recommend lining your pie dish with parchment paper. Cut three long, thin strips that you'll criss-cross along the bottom and fold and trim the excess over the edge. Then cut a circle of parchment paper to place on top of the strips. Once the cookie cools, you'll be able to carefully lift it up and out of the pie dish
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