Pumpkin Cookie Butter Pie is spicy, creamy, and decadent with a healthy amount of rich cookie butter, all held together with a gingersnap cookie crust. Heaven.  If you have not had cookie butter (a.k.a. speculoos or Speculaas), you need to! Cookie butter is getting easier and easier to find at the local grocery stores and after trying a couple of different brands I have not found one that is really any superior to another; they’are all good!

I did garnish this luscious slice with Homemade Salted Caramel Sauce, whipped cream, and some extra ginger snap crumbs.

Cookie Butter is made from Speculaas, a spiced shortbread cookie.  It’s creamy like peanut butter but man alive, it’s so darn good.  My daughter and I eat it straight out of the jar (no double dipping allowed); and I usually have to buy an extra jar and hide it for making pies.

Pumpkin Cookie Butter Pie is a tasty way to try another spin on pumpkin; we do not tire of pumpkin around here at my home, ever. There is no baking and the spicy gingersnap crust is a “snap” to make.

After the crumb crust has cooled (or if using a ready-made storebought crust, no judgment here), start your filling. Whip the cream cheese and powdered sugar together until very creamy. Now spoon in the cookie butter and beat with an electric mixer until well mixed. I love my hand-held KitchenAid for this small task.

Next add in the pumpkin, Penzeys Pie Spice, and vanilla. If you have not tried Penzeys Spices, check out their website, they have freebie give-aways, great deals, and high end spices.

Fold in the whipped cream and refrigerate for 3 to 4 hours before serving.

Garnish with more whipped topping and homemade Salted Caramel Sauce.

Either way you serve this Pumpkin Cookie Butter thing of beauty, it’s gorgeously delicious!

As I always say, save the last slice for yourself, if you can!

Pin

Print

Pumpkin Cookie Butter

Recipe by Portlandia Pie Lady

5.0 from 1 vote

Creamy spiced pumpkin-cookie butter fluffy filling with a gingersnap cookie crust. Serve with extra whipped cream and salted caramel sauce!

Servings

Adjust servings

+

–

12

Prep time

1

hour 

Refrigeration Time

3

hours

Cook Mode

Keep the screen of your device on

Ingredients

US Metric

• Filling

• 1 cup 1 heavy whipping cream

• 8 ounces 8 package cream cheese, room temp

• 14 ounces 14 jar cookie butter (Biscoff or Trader Joe's is great) (this is about one cup plus 3 tablespoons)

• 1 cups 1 pure cane powdered sugar

• 1 cup 1 canned pumpkin

• 1-1/2 teaspoons 1-1/2 pumpkin pie spice

• 1 teaspoon 1 pure vanilla

• Whipped cream Whipped for garnish

• 1 prepared 1 ginger snap crust (recipe below)

• Gingersnap Cookie Crust

• 1-1/2 cups 1-1/2 fine gingersnap cookie crumbs, about 32 gingersnap cookies (not sandwich cookies, you want the crispy gingersnaps)

• 5 tablespoons 5 butter, melted

Directions

• Crust
• Preheat the oven to 350 degrees.
• Process the cookies in a blender or food processor until a fine mix.
• In a medium sized bowl, use a fork and stir in the melted butter and until thoroughly mixed through.
• Press the crust into the pie plate. Bake for 5 minutes. Remove from the oven and let cool completely before adding filling.
• Filling and Assembly
• In a large bowl, using an electric mixer (I love my KitchenAid), beat the heavy cream until stiff peaks form, set aside in refrigerator while preparing the rest of the filling.
• In a large bowl, using an electric mixer beat the cream cheese and cookie butter until fluffy, about 2 minutes.
• Add the powdered sugar and beat an additional 1 minute. Beat in the pumpkin, vanilla, and pumpkin pie spece for about 1 minute.
• Fold in the whipped cream. Spread the filling into prepared the cooled crust and refrigerate for at least 3 hours before serving. Use additional whipped cream for garnish.