Pumpkin Pie Spice Cookie Wedges are full of so many great flavors! Pumpkin pie spice and butterscotch chips make your ultimate fantasy cookie recipe. These cookies wedges will impress everyone who gathers for dessert. No one will ever know that these wedges took less than half an hour to make.
I simply can’t get enough pumpkin pie flavors during the fall. One of my favorite treats is pumpkin pie pop-tarts. But lately, I’ve really been enjoying pumpkin whoopie pies and this pumpkin cake with bacon streusel. If you enjoy fall treats as much as I do, I think you will love these cookie wedges.
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Pumpkin Pie Spice Cookie Wedges Recipe highlights:
- These cookie wedges make cookie baking so much easier. You don’t have to spend time rolling out individual cookies. Instead, bake the dough in a pie pan and then cut it into wedges. The entire process takes less than 30 minutes.
- There is no pumpkin in today’s recipe. The cookie wedges are flavored with pumpkin pie spice and a handful of butterscotch chips. If you don’t like butterscotch, cinnamon chips make an excellent substitution.
- One egg and one egg yolk are used to ensure soft and chewy wedges.
I have a giant three-ring binder full of recipe ideas and inspiration. While browsing through the hoard of recipes, I came across Granola Cookie Wedges from Cooking Light. This reminded me that I had made only one cookie cake/pie before and it doesn’t even live on my site, it’s on another site I contributed for. So, I think it’s time I made one that can live on my site!
I like the idea of calling them cookie wedges since that pretty much describes them perfectly. It’s one giant cookie cut into wedges. They are so easy to make and even easier to eat!
The extra egg yolk in today’s cookie wedges provides richness and moisture. They come out soft and chewy. But be sure to properly measure the flour. If you’re not sure what I mean by this, I suggest you read my Baking 101 page for a list of tips and techniques. After all, baking is all about technique.
Pumpkin Pie Spice Cookie Wedges
- Preheat the oven to 350ºF. Spray a 9-inch glass pie pan lightly with cooking spray.
- In a medium bowl, beat the sugar and butter together until well combined. Beat in the vanilla, salt, baking soda, and pumpkin pie spice. Add the egg and egg yolk, beat until combined. Add the flour, oats, and butterscotch chips; stir just until the flour is incorporated.
- Scrape the dough into the prepared pan and spread it to the edges using a rubber spatula. The batter will be thick and sticky. If it’s too difficult to spread, lightly spray the spatula with cooking spray to prevent it from sticking. Bake for 13-15 minutes, or until set.
- Cool completely on a wire rack before cutting into wedges.