A giant, gooey chocolate chip pumpkin pizookie.
Above, topped with Coconut Ice Cream.
So what the heck is a pizookie???
It’s something between a pie and a cookie. A soft, chocolatey, fudgy delicious deep dish chocolate chip cookie.
Sounds pretty fantastic, right?!
Trending Right Now: Pumpkin Banana Bread
My roommate, Emily, and I invited a bunch of friends over for a housewarming party Saturday night, and I wanted to christen the new oven in style.
So I figured it was a great time to test out an idea I’d been meaning to try for a few months.
Enter this pumpkin deep dish cookie pie–with lots of chocolate chips–reminiscent of the Pizookies they sell at the chain restaurant, BJ’s Brewhouse (if BJ’s made a pumpkin version, which they sadly don’t).
Have you ever heard of a pizookie? Apparently, the name is a combination of “pizza” and “cookie” and was first coined by BJ’s Brewhouse. Their website says BJ’s offers Red Velvet pizookies and Triple Chocolate ones.
Hmmmm… what flavor should I try next?
To say this pumpkin pizookie was a huge success would be an understatement!
More than one person at the party said it was the best pie he or she had ever eaten, and I think every single crumb was gone just ten minutes after I served the pie.
Seriously, do not worry about serving the following recipe to a crowd of “non-healthy” eaters. They will devour this healthier chocolate chip pie like there is no tomorrow.
If you’re still unsure, read the over 1000 positive comments on this post.
You’ll find a similar number of positive comments and rave reviews if you look at my white bean blondie and Chickpea Cookie Dough Dip posts.
I know it seems weird, but these bean desserts are actually HUGE crowd pleasers.
Honest!
Pumpkin Chocolate Chip Pizookie
(gluten free!)
Inspired by the Deep Dish Cookie Pie.
- 2 cans white beans or garbanzos, drained and rinsed (500g total, once drained)
- 1 cup quick oats
- 1/4 cup pureed pumpkin (or butternut squash or sweet potato)
- 2 tsp pure vanilla extract
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1 and 1/2 tsp cinnamon
- 3 tbsp vegetable oil or coconut oil, or 1/4 cup almond butter
- 1 1/2 cup sugar, unrefined if desired (For a sugar-free version, use xylitol. I know some readers have successfully made my original pie with maple syrup, but I haven’t tried.)
- 1 cup chocolate chips
Blend everything except the chips very well in a food processor. (A blender can sometimes work, but the taste and texture will be much better if you use a food processor.) Blend until it’s super-smooth. Mix in chips, and pour into a pan. (I used a 10-inch springform pan, but you can use a smaller pan if you want a really deep-dish pie.) Cook at 350F for 35 minutes. Let stand at least 10 minutes before removing from the pan.
More Healthy Party Desserts:
Chocolate Chip Peanut Butter Bars
Just tried the chocolate pumpkin pizookie and it was incredible !!!!
My son said that it was even better than the chocolate chip deep dish cookie pie. He preferred the texture of the pumpkin and said that he would definitely eat more……Now, I just have to get more chocolate chips and I’ll make another one (first one didn’t make it all the way through to cool off).
This is in the oven right now and smells amazing. I can’t wait to dig in!
Hi Katie! This looks so amazing!! What unrefined sugar did you choose to make this recipe ? And will brown rice syrup work too?
Coconut sugar or evaporated cane juice both work well! For brown rice syrup, you’d have to experiment, but be sure to report back if you do!
For sweetener I used 1/2 c of reduced calorie Sukrin gold brown sugar and 1/2c of monk fruit. And almond butter in place of oil. Came out amazing! Kids description, gooey!
And Katie’s Chocolate Bliss remake!
Has anyone tried with butter beans or Chickpeas instead of the white beans?
Butter beans are a type of white beans. They work really well here 🙂
Hi,
If I wanted to make it ahead of time for thanksgiving should I bake it and then refrigerate and then reheat? Or what do you recommend is the best way to have it done? I will be traveling in a car for 3 hours as well with it :/ thanks!
You can definitely bake, refrigerate, and then reheat! I’ve done it!
Hi Katie,
I appreciate your blog very much. I’ve tried several of your recipes, and I’ve enjoyed each and everyone of them. Thank you for your efforts.
This is or may be a weird question, but I was wondering if your “pies” could also be made in 8×8″ glass baking dishes? I’m sure I could google this, but I was wondering what your thoughts were specifically.
Thank you in advance,
Lauren
They can. Here’s the ratio: https://lett-trim.today/2016/09/12/pumpkin-blondies-chocolate-chip-vegan/%3C/a%3E%3C/p%3E
Hi! Quick question, i’d love to make this tomorrow! However, one can of chickpeas is closer to 500g. Did you mean 500g per can, or 500g total for the recipe?
One can drained is only around 250g
Can you post a low carb keto version of this please thank you and Merry Christmas 2020
Will put it on the list of things to try! Maybe taking Katie’s keto cookies and starting there? Or baking these in an 8×8 round pan? https://lett-trim.today/chocolate-chip-peanut-butter-bars/%3C/a%3E%3C/p%3E
I’ll definitely start experimenting thank you so much
This is the best recipe I’ve found for the last half a year! Substituted the sugar for a cup of honey and it turned out glorious! Even my mom, who hates the beans in baking absolutely loved it. You can never guess it has beans inside, if using a strong food processor😂
You’re a genius, Katie❤️