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
For the record, I only cook sugar-free desserts. I did so here by mixing Splenda w/ a little bit of sugar-free pancake syrup. 😉
I finally had a chance to try this out and it’s delicious! Thanks for the great recipe!
can old fashioned oats be used?
Made this tonight, but used sugar substitute in place of the brown sugar and cacao nibs in place of the chocolate chips. It was amazing!! Thanks so much Katie.
Oh. Em. Gee. This is the first healthy bake recipe i have ever tried, and all i can say is WOW!! When i was rinsing the cans of white kidney beans I was thinking no way is this going to turn out, those beans smell so bad! haha. But i went with it, and am i ever happy I have found your site!! I didnt have any sugar so i substituted about a 3/4 of a cup of agave syrup and it turned out splendid! It is the absolute perfect sweetness, you would never geuss that it is healthy. I am impressed! Thank you sooooo much :):):)
I’m so glad it worked well for you! 🙂
Hi Katie! Congratulations and thank you for your wonderful recipes. What is on top of the “ice cream”? Any type of healthy chocolate syrup? I saw it on the frapuccino too. I’d love to know!
Try this healthy chocolate syrup!! https://lett-trim.today/2011/06/16/chocolate-raspberry-sauce/%3C/a%3E%3Cbr /> It’s awesome!
Or, you can turn this into chocolate syrup by adding a little less cocoa. (But it’ll turn to Magic shell if it hits anything cold) https://lett-trim.today/2010/05/20/homemade-artisana-cacao-bliss/%3C/a%3E%3C/p%3E
I made mine in a 10″ cast iron skillet and it came out perfect at 35 min baking. Any idea what the calorie/nutritional value is on this and how many slices you are suppose to cut it into? It might help me not eat the entire 10″ by myself! LOL
I know you give permission on your about page to link back to your recipes and use your photos with credit given, but just wanted you to know that I am doing that with today’s post on my new blog, http://gardensandgarlic.wordpress.com. I also want to say thank you. Your blog has been a big inspiration in helping me decide to go ahead and start my own blog. I hope you will visit it one day if you get time. I am not vegan, but am trying to eat healthy and I love gardening, so that is what my blog is about. My first recipe that I posted actually would work for a vegan! Thank you again for the inspiration. Keep up the great work!
Okay so I just made this. It was okay! I mean I don’t know, I guess I’m one of THOSE people who don’t really like healthy desserts. I just felt like I could easily taste the beans. Maybe I made it wrong though? It didn’t taste very cooked, it was kinda like sweet hummus lol. Still good though, and probably amazing for those who are used to such desserts. 🙂
I’ve served it to a ton of people who don’t like healthy desserts, and they still love it! Can you tell me more specifics about what you did, so I can try to figure out what might’ve gone wrong? What food processor? What sweetener and how much? Did you drain the beans well?
Hmm well I used a food processor, but it’s really old, so that could be it. I also used one can of white beans, and one can of chick peas. I put in a little less sugar, about a cup. Oh and I used vegetable oil instead of canola so that probably is it.
Food processor definitely can make a difference… but so can reducing the sugar!
This was FANTASTIC!!! I made it with homemade chocolate chunks. Yummm! Your site has been a lifesaver for me Katie – I can’t eat gluten, dairy, eggs, or flour right now and like you I tend to like my goodies a lot less sweet than most people. Your recipes are so well written and flexible and always turn out exactly the way I like them! 🙂
Quick question: I made my chickpeas from scratch since canned beans are often a sneaky hidden source of gluten. My room mate had a can of chickpeas in the pantry that said 540 ml on it, so by that standard, 2 cans = 4.5 cups of cooked chickpeas (2 cups of dry chickpeas made just over 4.5 cups of cooked chickpeas, so I have the perfect amount left over for my curry tomorrow). The pizookie turned out great when I used 4.5 cups but I was wondering, were the cans you used 540 ml as well?
They were, but when using canned chickpeas there’s quite a lot of liquid that’ll be drained before using. So it ends up only weighing 500g total after I drain the two cans. But I’m glad it worked for you anyway! 🙂