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
Here is the breakdown, the way I made it with the Splenda brown sugar:
Nutrition Facts
Serving Size 130 g
Amount Per Serving
Calories 392
Calories from Fat 107
% Daily Value*
Total Fat 11.9g18%
Saturated Fat 4.3g22%
Trans Fat 0.0g
Cholesterol 4mg1%
Sodium 422mg18%
Total Carbohydrates 57.5g19%
Dietary Fiber 3.3g13%
Sugars 42.9g
Protein 5.9g
Vitamin A 16% • Vitamin C 1%
Calcium 10% • Iron 8%
WOW!! I am making these tomorrow. I’ve made bean brownies, cakes, and cupcakes. I can’t wait to try bean cookies!
I made this over the weekend, and it is SO GOOD! I didn’t have a food processor (only a blender, which definitely didn’t work) so I ended up mashing the beans with my wooden spoon. Even though there were unmashed beans in mine, it was still DELICIOUS! Especially warm out of the oven with ice cream!
I did it this morning and I LOVE it! I used a very wide pan so it was a bit dry, but with a bit of vanilla ice-cream was PERFECT! Thank you!
I am SO making this for Thanksgiving! Vegetarians, Vegans & Gluten Free girls will be present enjoying this pumpkin-y CHOCOLATEY goodness!
Also, last weekend my friend and I were in upstate NY and were headed to a gathering with about 30 girls who all brought a little appetizer or dessert. We were rushing all day and completely forgot to make something!?! We had about 5 minutes and no blender but we made your cookie dough dip with cannelini beans (had no garbonzo)! It was mixed in a stand mixer too. Everyone LOVED it and the women couldn’t believe what was in it. 🙂 I set it on the table as to blend in with all the other desserts and everyone kept saying “mmm looks so good” or “I’m on a diet that looks sinful” haha.
Also, my coerced my friend into baking your polka dot banana bread and everyone was obsessed. We all ate the loaf in a day! Even her non-vegan boyfriend was SOLD! YAY
Obsessed with your blog! <3
Awwww!!!! Your comment is so so sweet!
Katie, is there anything I could use besides the oats? Maybe leave them out? I’m allergic to them….any ideas? It sounds so good!
Maybe leave them out… or sub spelt flakes or kamut flakes. Or maybe even ground flax or wheat germ.
Ummm these look DELICIOIUS!!! definitely going to try making these…maybe even tonight!
I have to assume that my problem w/ this dessert is a conversion problem. I couldn’t find the info on your “about me” page, but I’m guessing you’re not in the states??? 1 can of garbanzo beans is 15.5 oz (apparently 479 grams or something close to that) where I am…but that’s BEFORE draining. I have no clue what that equals out to AFTER draining and rinsing. Bottom line, 2 cans of garbanzo beans and a cup of quick oats mixed w/ everything else proved too thick for my ninja to handle and I actually burned up the motor. I had to move the mixture over to my blender and add milk and extra pureed pumpkin just to get it to blend. I’ve thrown it in the oven anyway to see what comes of it. Next time I’ll try it w/ just 1 can of garbanzo beans and see what happens.
As a follow-up, it baked up just fine w/ the additions I had to make and it was absolutely delicious. I topped it w/ Splenda sweetened vanilla ice cream. Although I’m not a vegan, I am an avid South Beach Dieter and love your recipes!!!
Made this for Thanksgiving tonight and it was a big hit! I didn’t tell my Dad that it was healthy. 🙂
This looks good! But do you use a certain kind of chocolate chips since chocolate chips have milk in them? Just curious because I am interested in making them for a friend who is allergic to dairy.
Yup, I usually buy whatever’s available and vegan: I find Ghirardelli semi-sweet at regular grocery stores (in a gold bag). Or Whole Foods brand (green bag) or Enjoy Life brand or Whole Foods dark chocolate mini chunks or Sunspire vegan or sometimes I even break up flavored Endangered Species chocolate bars for flavored chocolate chips! 🙂