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
I made these last night and they were delicious! My hubby and very picky 3 year old were none the wiser. I even made a second batch for my husband to take to work! My first batch tasted great but was still gooey in the middle so for my second batch I used a 9×13 pan instead and they baked perfectly. I just cut them into bars. Also, my food processor is pretty small so I split the batter in half to get it smooth.
Okay I made this last night and it is pretty good. Warm out of the oven, the cinnamon taste was too strong for me. And it wasn’t pumpkin-y enough. But it is yummy. Next day it is not too cinnamon-y anymore but it really isn’t very pumpkin-y still. So I want to increase the pumpkin, decrease the cinnamon some and add some pumpkin pie type spices.
Do you think I need to change anything else in the batter if i am adding a lot more pumpkin? Thinking I’d like it to have 2 cups pumpkin.
I want to make this for thanksgiving. But with so much on my plate the week of the holiday I know I won’t have time. Can I make this ahead if time and freeze it, defrost & reheat for T-day? Thanks Love your site!
I’ve never tried freezing it, but I think others have had success.
I made this today and it was so incredibly delicious. The raw dough was wonderful too. I used a blender because I don’t have a food processor, and although it took A LOT longer than it would have with a processor, the pizookie came out smooth and great-looking.
I also only had the equivalent of 1 and a half cans of garbanzo beans, but the recipe still came out great. I also used oat bran because I don’t have normal quick oats.
Topped it with some of your coconut ‘whipped cream’ and it tasted like perfection! Thanks for the recipe! 🙂
What can I use for oats if I am allergic?
flaxmeal, or you can try flour but I’ve not tried.
Made this pumpkin choc chip pizookie tonight pretty much exactly as written, and served it to 8- and 10-yr olds, who literally licked their plates clean. I made the voluminous ice cream (with light coconut milk) and served it with a drizzle of melted ‘enjoy life’ mini choc chips. Looked just like your beautiful photograph. I was just telling my husband that I have to watch how often I look at your site because I truly can’t stop wanting to make almost everything!!
This looks delicious and pizookies are my favorite!! I would love it if you came up with another type of pizookie!
I made this for thanksgiving as the secret healthy option. I went up against an eggnog cheesecake (sinful) and everyone still raved about this option. Great recipe!!!
Please come to my house and make me these delicious looking healthy recipes! 😀 I can’t buy ingredients to make this stuff, and even if I could, I can’t cook!
I just wanted to throw out that I made this last night with butterscotch chips, pecans, some pp spice, and a dash of white pepper… It was AMAZING. I make the deep dish cookie pie all the time and this one might have knocked it out of the top seed. ♥ ♥ ♥ it.