Thanksgiving Cookie Cake Pie

It’s no cherpumple, but the dessert I made for my office’s annual Thanksgiving potluck was a bit of an undertaking… but a fun one! :D

Thanksgiving Cookie Cake Pie

After posting about the cherpumple on my blog, blog reader Stephanie commented to tell me about another creation that was much less involved than the three-layer cake pie, but still looked amazingly indulgent and delicious.

The recipe Stephanie mentioned was posted on the blog Cake Spy, and called for a pie crust filled with a layer of chocolate chip cookie dough, topped with funfetti cake and buttercream icing.

It looked amazing.

I immediately had the idea to recreate the cookie cake pie, turning it into a more Thanksgiving-appropriate dessert.

My vision: Pie crust, filled with cinnamon oatmeal cookie dough, topped with spice cake and pumpkin spice buttercream frosting.

Last night I set out to make my Thanksgiving cookie cake pie.

I began by preheating the oven to 300 degrees and thawing two store-bought frozen pie doughs. (You could make you own homemade pie crusts if you wish.)

Pie dough

While the crusts were thawing, I prepared a batch of oatmeal cookie dough.

Oatmeal Cookie Dough

I slightly altered this recipe from Southern Living to make my cookie dough.

Cinnamon Oatmeal Cookie Dough


  • 1 box yellow cake mix
  • 2 c. old fashioned oats
  • ¾ c.  sugar
  • 1 tbsp. cinnamon
  • 1 c.  vegetable oil
  • 2 eggs
  • 1 ½ tsp. vanilla extract


  • Mix all dry ingredients together. Mix in wet ingredients until evenly distributed and dough is moist and thick.

I then spread the cookie dough evenly inside the pie crusts.

Dough in Crust

Spread Out

Oooh Doughhh

The dough was about an inch thick, and I had a little dough remaining that I split with Sadie. ;)

Spice Cake

With the cookie dough in the pie crusts, I then began making the spice cake. I used a box of Duncan Hines moist supreme spice cake mix for the batter and followed the directions on the back of the box exactly.

Spice Cake Batter

Once my batter was adequately mixed, I divided it between the two cookie pies, pouring it on top of the oatmeal cookie dough. (I had a lot of batter leftover.)

Cake Batter + Cookie Dough + Pie Crusts

I followed the instructions detailed on Cake Spy and made sure to fill my pie crusts until they were about 2/3 of the way full, allowing for room for the cake to rise in the oven.

Then it was time to bake… and wait.

The Cake Spy instructions call for baking the cookie cake pie for 30-40 minutes in a 350 degree oven. After reading reviews from people who experienced an undercooked cookie cake pie, I decided to drop the oven temperature down to 300 degrees and cook the cookie cake pie for more than an hour. My cookie cake pie probably ended up in the oven for around and hour and 10 minutes. I let it cook until the spice cake passed the touch test (felt firm yet spongey and didn’t sink in when pressed lightly).

While the cookie cake pies cooled, I set out to make my frosting.

Since my love for pumpkin is so strong, I really wanted to incorporate the seasonal squash into this dish somehow and figured adding it into the icing would be a great way to get some pumpkin flavor into the cookie cake pie without it being too pumpkiny (if anything can be too pumpkin, that is ;) ).

Pumpkin Spice Buttercream Frosting


  • 2 sticks of room-temperature butter
  • ½ c. canned pumpkin
  • 1 tsp. vanilla
  • 2 tsp. pumpkin pie spice
  • ½ tsp. ginger
  • ½ tsp. cinnamon
  • 4 c. powdered sugar


Cream together butter, pumpkin, vanilla and spices until evenly combined. Slowly mix in powdered sugar, ½ cup at a time until frosting becomes thick and spreadable.

Once the cookie cake pies were completely cool, I spread the pumpkin spice buttercream frosting on top.

Pumpkin Spice Buttercream Frosted Cookie Cake Pie

Then it was time for eatin’!

Cinnamon Spice!

So Many Layers of Deliciousness

Big Bite!

It was moist and chock-full of autumn flavor.

Definitely a winner… and a great way to satisfy cookie, cake and pie lovers alike at Thanksgiving.


  1. Tiffany S says

    My husband has been begging me to make Cookie Cake Pie…I better not show him this!

    When I do get around to it, I plan on making it with a graham cracker crust, peanut butter cookie dough, and chocolate cake. Mmmm.

    Yours looks great!!


  2. anonymous says

    looks delish! definitely going on my turkey day table! is it wrong that i was waiting & checking your blog b/c you said there was going to be a tasty recipe ;)


  3. Stephanie says

    Ahhhh! Can I just say I started smiling uncontrollably when I saw the title of this post?? So glad SOMEONE I’ve shown this to actually decided to make it!! I’ve been DYING to find a reason to, but having just moved away from friends/family for a job (in Orlando actually :-) ) I was waiting for a trip home so I don’t have an entire pie dish of that deliciousness for just myself to polish off on my own…

    Looks like I know what I’m making as soon as I get off my flight home for thanksgiving tomorrow! Love your flavor combo too!


  4. tiffany says

    wow that looks amazing. even though I am supposed to minimize sweets, i’m rewarding myself with 1 sweet item after 1-1.5 months of no sweets. this looks like the winner!


  5. meeksfa says

    Looks divine. I was you think it would turn out okay if I skipped using the pie crust and just layered a pie plate with the cookie dough?



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