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
This recipe is AMAZING!! I’m obsessed !!!!
Yay, so happy to see this recipe calling for coconut sugar… I just bought it for the first time this week. =)
And since I love your deep dish cookie cake recipe, I’m sure I’ll love this!
Question: some of your recipes specifically say NOT to use blender. I only have a vita mix No processor, what’s the difference and is there any other way to make it w/o the processor??
LOVE Your website btw!!! Last thing I tried was actuall the lentil sloppy joes YUM!
I had success doing it in batches in a blender. Everything processed smoothly. Try it!
This was my first time making a bean-based dessert. It. Was. Awesome!!!! I couldn’t tell it was beans at all! 🙂
My 3 year old is a huge fan! Thanks, Katie!
Also, I used stevia (Sweet Leaf) instead of sugar and it turned out just fine.
For a lower sugar version I split the difference between the standard Deep Dish Cookie Pie recipe and the sugar-free version. So, for this Chocolate Pumpkin Pizookie this meant replacing half of the brown sugar with 1 cup of dates. I didn’t soak the dates, just threw them in the food processor with everything else. Delicious!!
Wow, Katie. This recipe is possibly my favorite I’ve made so far from you. It was gone within 24 hours at my house and no one ever suspected the garbanzo beans. Awesome job!
Hey Katie,
I have seen in quite a few of your posts you use xylitol. What is that? Where do you get it? I have never heard it before reading your site.
Thanks
I had that question, too, after reading Katie’s blog! If you Google it, you’ll find out what it is, how to use it, and where to get it.
Thank you for that information.
Your recipes look wonderful. Looking forward to trying some. I like when you include nutritional contents. Is it possible to find out the nutritional content of the pumpkin chocolate chip pizookie?? Thank you.
Don’t be so surprised about beans in desserts, the Chinese have been serving up red bean cakes for a long time. Beans and chickpeas are not weird at all in desserts and make for some tasty treats! I am planning on making this tonight, I can’t wait to try it!
Hi
I was wondering if there was a replacement for the white beans or garbanzos. I am making this for my fiancée as a surprise but we both HATE beans…. But i HAVE to make this it looks too good
thanks!
Sorry, I’ve never tried it with anything else.