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 took this out of the oven– perfect for a snowy day 🙂 I ended up using about 1/2 cup of coconut crystals and some stevia to sweeten– yummy- love your posts!
Delish. I’ve tried the blondies, the deep dish cookie pie, and chocolate fudge pie and this one is my favorite.
Next time I think I’ll try a 1/4 cup more pumpkin and I always add a few more chocolate chips than your recipes call for (is it possible that I love chocolate more than you?!)
Thank you for sharing your creative concoctions!
No no lol can’t be! Maybe a tie? 😉
Just made this last night for a potluck and every crumb was devoured. So good and not a soul guessed that it was made with beans =) Thanks so much another tasty alternative treat!
Made this version and took it to work today. In-freakin-sanely delicious!! Everyone loved it, and I seriously need to make another now!
I made this last week for a Halloween party, and everyone loved it! I didn’t want to mess too much with the recipe, but I reduced slightly the amount of oil, and added a bit more pumpkin. I also used less sugar, since I figured most of us would be having our fill of sugary candy that weekend; I probably used just over 1 cup total. It was unbelievably moist, and I think it tasted like Cream of Wheat, which I love and which reminds me of childhood =). Nobody could guess the unusual main ingredient, and they were all surprisingly open to having just eaten a chickpea dessert. Thanks for the recipe!
Made this for a second time tonight using a deep dish and serving with coconut milk ice-cream. Delightful, I may not leave the house til it’s all gone! Thanks for your sunshine and treats katie!
Hi Katie!
I would love to make this, but I had a question about using garbanzo bean flour in place of garbanzo beans… do you think this would work out just as well?
PS I love all of your recipes! They are so tasty!
Sorry, I don’t know. But if you try it, I’d love to hear how it works! 🙂
SO HAPPY i found this blog! After losing 50 pounds, I’m working on maintaining my current weight while slowly phasing in foods that i had previously “forbidden.” This was absolutely delicious!!! I’m a big fan of the boatmeal, too. Thanks so much!
(Also, b/c of previous comments, I tried it with just 1/2 cup of sugar… I didn’t miss the extra sugar what with all the chocolatey-chip goodness in every bite!)
This is AWESOME!!!! I made this over the weekend. I used Splenda brown sugar which worked well. I still put in the chocolate chips. I highly recommend!!!
Looking for the calories or if anyone knows a site where I can figure out the calories and servings. I am so excited to try this. Your dip is amazing!
Hi Dana,
A reader left me this link: http://caloriecount.about.com/cc/recipe_analysis.php
Apparently you just plug in the recipe and it tells you the calories. Hope that helps!