It starts with a pumpkin layer that’s basically pumpkin pie batter.
The pumpkin pie mixture gets spread out in a pan and then we move on to the topping. Which is cookie dough. You really can’t go wrong with where this is going.
Instead of having to roll into annoying balls, you’ll just grab pieces of dough and smash them kind of flat in cinnamon sugar
and then layer them on top of the pumpkin mixture.
Bake that pan and the pumpkin and cookies puff up to perfection.
You can serve this warm, or room temp. We had it just slightly warm and it was pretty great. It would be fantastic with vanilla ice cream but I was out!
You get a layer of soft-chewy cookie and then pillowy pumpkin underneath.
Kind of the best of both worlds, here.
Next time I make it I think I’m going to use the same amount of pumpkin mixture, but spread it out in a 9×13 pan so it’s thinner, and then double the cookie mixture for the top. I’ll let you know if I try that! Make sure to check out all of our great pumpkin recipes, here!
