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
Guess who is trying this out tonight?! THIS GIRL! ….Never heard of a pizcookie but hey- you learn something new every day!
There’s a chain of restaurants called BJ’s that, I think, invented the pizookie. They might even have it trademarked, not sure!
Holy crap, this looks delish!!!!! LOVE! I realize more and more everyday that I have a exclamation point obsession, lol
Happy Monday beautiful !
This looks so fudgy and delicious!!! It looks like it would simply melt in my mouth…I love pumpkin and chocolate! Can you host parties at my house? My friends often eat at BJs and they ordered a pizookie once; they are huge! Your’s looks better 🙂 I think you should try the red velvet pizookie next! Or a peanut butter snicker doodle pizookie. Needless to say, you never cease to amaze me Katie!
Hi Katie! I don’t see the link for the sugar free version (or I could just be blind). This looks wonderful but I don’t have sugar at the house. If you could forward it to me that would be great!
Eek, sorry, I hadn’t meant to leave that part of the recipe in there! I do have an *idea* for a sugar-free version, but I’ve never tried it.
Basically, it’s this: leave out the sugar, and add in 2 and 1/2 cups pitted dates (soaked in water for at least 8 hours).
As I said, I’ve not tried it… but if you want to try it, I would be so interested to know if it works!
I tried it once with date puree. I wasn’t a big fan, but it might have simply been a fluke. i usually use coconut palm sugar or honey in theseand they turn out great!
Would you use an equal amount honey, because that would be extra moisture!?
I use a majority coconut sugar and only 4 tbsp of honey. They are super moist and I feel like they get MORE moist as time passes.
Thank you!
If I was home, this Would be in my belly in under an hour, flat.
Wow. Just WOW! I’m sooo going to make this!
I hadn’t ever heard of a pizookie until I saw another blogger make one, but hers was a single serving one – this is a whole new level!
Hi Katie, this looks delicious! I love your original Deep Dish Cookie Pie so can’t wait to try this one!
I live in Ireland and we unfortunately have no Stevia sweetener here, which is a pain because it means I have to use artificial sweeteners, which makes anything you bake taste bad. I did, however, see Xylitol, another natural sweetener, in some health shops near me. Have you tried this? And if so, does it work in baking?
Thank you!
Sorry, I’ve never tried Xylitol
I love xylitol and don’t care for Stevia. Xylitol works great for baking or anything for that matter. I always use less that the recipe calls for, but that’s just for my personal taste, you can use it as a sub for sugar in any recipe. It’s pricey, but so worth it. I have a severe corn allergy, so I have to use xylitol from a birch source, but if you don’t have corn issues that should not be a problem.
Thank you Vicki, yes it is very expensive! About 9 euro/13 dollars for a regular sized bag! Will have to invest in it sometime, I hate that I rely on Splenda and I can’t bake some of the fab recipes on here 🙁
sometcompany’s sell “Brown Sugar” when it all it really is is a mixture of white sugar and mollasses, not pure brown sugar. So that may be an option. I bet pure maple syrup would even complement this recipe well. \
Just make sure nothing gets on the floor if you have dogs. Xylitol can kill them.
Pizookie….what an awesome concept! I’ve never heard of it, and this chocolate pumpkin one is right up my alley. It looks amazing Katie, thanks for sharing 🙂
Ditto on the link for sugar free recipe please!!
Sorry, I hadn’t meant to leave that part of the recipe in there! I do have an *idea* for a sugar-free version, but I’ve never tried it.
Basically, it’s this: leave out the sugar, and add in 2 and 1/2 cups pitted dates (soaked in water for at least 8 hours).
As I said, I’ve not tried it… but if you want to try it, I would be so interested to know if it works!
That one’s going to have to go on my to try list!
Pumpkin cookie deep-dish pie. Awesome!
I made some pumpkin scones over the weekend and now have more pumpkin to use up. Sounds delicious.
Mmm… what a perfect combination!! I have no doubt this was a huge success. I’m betting you’ll have another four thumbs up from us by the end of this week. 🙂
We’ve been making Pizookies for years, although under a different name. Who wouldn’t want a super-ginormous cookie??
Culinary genius. This looks incredible, Katie!
It’ll be a hit with all of my hall-mates. We found the dorm kitchen finally! haha
Never heard of a pizookie, but boy, am I glad I know about them now! Can’t wait to try this recipe – thanks for sharing 🙂
I have never heard of a piezouckie- not sure how to pronounce- is it like pie + cookie?
Sounds lovely anyway!
lol more like piz ooooh key