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#1 Natural Cookie Dough Brand in the U.S.*


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Prep Time: 20 Minutes

cook Time: 60 Minutes

yield: 12-16 Servings

diet: Gluten-Free



step 1 Preheat oven to 325°F and let your two flavors of Sweet Loren’s Cookie Dough come to room temperature so it becomes soft to touch.

step 2 Place Sugar Cookie Dough or the flavor you’re using for the bottom crust into an 8” x 8” parchment paper lined baking pan. Press the dough into the pan.

step 3 Bake about 10-12 minutes. Since ovens vary, check at the shortest time and add time as needed, until very light golden on top. The cookie crust should be under-baked as you will return it to the oven later.

step 4 Meanwhile, make the pumpkin pie filling by combining the pumpkin puree, milk, cinnamon, eggs or “flax egg”, salt and sugar in a large bowl. Whisk until completely combined.

step 5 Pour the pumpkin pie filling over the semi-baked bottom cookie crust.

step 6 Crumble the Oatmeal Cranberry, or your favorite flavor of Sweet Loren’s Cookie Dough, over the pumpkin pie filling as a cookie crumble topping.

step 7 Return the pan to the oven and bake for 35-45 minutes or until pumpkin pie filling is set.

step 8 Refrigerate the pumpkin pie for up to 2 hours before slicing into bars. Serve and enjoy!

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