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 pulled this baby out of the oven. It smells sooooo good. Can’t wait to try it 🙂
I made this tonight and it was awesome. You can’t even taste the beans. We used 3/4 cup brown sugar 1/3 cup of stevia and a tablespoon of molasses. So good! Thanks so much!
Just RePinned this from your board and cant wait to try it! I made your chocolate chip pie into cupcakes for my sons 2nd birthday (tear) this weekend and they were a HUGE hit. Everyone loved them. Thanks for all of the amazing recipes and for being a great resource!
This looks fantastic! Great fall desert! Thank you for sharing the recipe, I’m going try this tonight.
HELP! I soooo want to make this! My household is filled with all kids of different food allergies. We love many of your desserts, we just can rarely all eat the same one. Oats are one of the allergies. I REALLY want to make this but want everyone in my home to eat it. Any suggestions on a replacement for oats?? I’ve heard quinea, but for some reason that itimidates me and it just doesn’t seem like it would really do the trick. Thx!
Maybe ground flax?
angie I have made the choc chop cookie pie with quinoa flakes and it came out great. I plan to do the same with this recipe for thanksgiving since we have oat and flax allergies here too.
Thanks to you both. We also have flax issues, will try quinoa soon. Thx. Happy Thanksgiving!
OMG, Katie! I made this tonight. First of all, I could have just eaten the batter by the spoonful. It smelled and tasted AMAZING. Then, as it was baking, my whole house was filled with the aroma of fall. Best of all, when we ate the finished product NOBODY could believe it was healthy and had BEANS in it as well as no flour/dairy and was low fat.
ALL your recipes that I’ve tried have become staples in my house and this one will be no exception. You may be Chocolate-covered but inside you are just pure AWESOME! Thanks, Katie!!
I made this tonight and my kids loved it, we all loved it. Thank you for posting it!
Hi Katie, I just made this for my family and it’s a big hit. I was wondering if it will keep on the counter or should it be kept in the frig. Thanks. Love, love love your recipes 🙂
If more than a day, it’s best to fridge.
Thanks
Could I make it, bake it and freeze it now for Thanksgiving?
Why not use the blender? I don’t have a food processor & we live overseas & can’t buy one…I really want to try this!! This looks SO delicious!!
Unfortunately, I didn’t have success when I used a blender, as the beans didn’t blend and it tatsted weird. But you can always try… maybe in batches?
I made this tonight. I was a little worried when I put it in the oven because I could easily taste the beans in the batter. But you couldn’t taste the beans when it was all baked. My husband had no idea. My 2 year old daughter gobbled it up and asked for more! I doubled the pumpkin but thought it still wasn’t that pumpkiny tasting. Next time I will just try the regular cookie version or maybe just use peanut butter instead of pumpkin. Oh, and it was really filling! Great recipe though, thanks!