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
Hi Katie! I came across your website recently, and I just wanted to say a massive thank you, I’m a recovering anorexic, and struggle both in finding foods I trust – and even when I do, the weight just doesn’t seem to STAY PUT. Thank you thank you thank you for your healthy alternatives to all the foods I used to love. I haven’t actually tried any of the recipes yet (I’ve been logging on for about two weeks, and only yesterday finished a graduation project that occupied 20 hours of the 24 available in a day), but fully intend to asap. In the meantime though, your amusing posts alone make just reading your website a joy, and the photos in themselves are so appetizing they have served daily as an incentive to eat my very very late night suppers! Keep it up xxx
Just made this…ahhhhmazingg!!!! I didn’t put in flour or sugar, instead I added vegan protein powder and a little agave and stevia. It turned out perfect! 🙂
I know you receive soooooooo many comments, but I still wanted to say THANK YOU!!! for this recipe! I made it last night…after the children had gone to bed, lest they know the “secret ingredient” and turn their noses up at it. Well, it smelled great! In the a.m., I served it and only admitted to the oats, pumpkin and chocolate chips. THEY ALL ATE IT!!!!! Even my extremely picky 3 year old son asked for more!!! Next…the “crazy ingredient chocolate cake” We’ll all be singing “MOM is great…she made us the chocolate cake!” song 🙂 I love making healthy desserts and serving them for breakfast! Thanks again!!
Aw, comments like yours are my favorite part of blogging. Thank you!! 🙂
My pleasure! Keep up the great work kiddo 🙂 Can’t wait for the cookbook to come out. My printer is running low on toner!
I’m addicted to the recipes and will be the first in line to order a cookbook!
Made this today, it is DELICIOUS! so moist I couldn’t believe it! I baked it for about 30 minutes and it came out perfect. Thank you Katie!
Just have to add my rave review to all the others. I made this recipe this morning and ate a piece for lunch…and I’m thinking of having another for dessert! Probably not a good idea, since I also licked the bowl and the spatula clean after mixing. SO yummy…I would never guess these had beans or even oats in them.
Just to let you know, instead of using brown sugar, I sub 1/4 c. of maple syrup and 1/2 c. of sucanat (unprocessed sugar). It turned out great!
I don’t see the link for the nutritionals on this. Do you have them?
sorry, not for this recipe.
Becasue it is so bad!!?? LOL! Looks yummy I am going to try it anyway.
No no lol, just because I hadn’t started writing nutrition facts for my recipes when I posted this. 😉
There are nutrition facts listed for this one, which is a similar bean-based recipe: https://lett-trim.today/2012/05/31/chocolate-chip-cookie-pie-without-sugar/%3C/a%3E%3C/p%3E
just a quick question…. do I need to take the “skin” off the chickpeas?
nope 🙂
YUM! I used extra pumpkin, because I love pumpkin flavor. I probably used about 3/4 a cup. I also did 3/4C brown sugar, 3/4C splenda to try to cut down on the amount of sugar, and it’s wonderful. Thanks for all of your great recipes! My co-workers beg me to bring more of the “healthy treats” to work. Instead, I tell them about your blog and let them make it – or else I’d be baking allllllllll the time!
I’m going to have to buy a bigger food processor just so I can make this!!