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
One simple word describes this. . . . . .AMAZING!!!!!
What are the nutrition facts for this? Thanx.
Are the chocolate chips necessary to this recipe? What if I make this without the chocolate chips? Will the texture suffer?
I think the taste wouldn’t be nearly as good.
I love the second photo (posted again at the end) because that is EXACTLY what a pizookie looks like lol – it looks like what a pizookie sounds like! When I think “pizookie” that’s what I’m talkin’ about right there!
I have this baking in the oven as I type! So excited! Love your recipes. They are always tasty and so easy 🙂
This was amazing. I only had one can of garbanzo beans, so I halved the recipe…except I used the same amount if not more pumpkin and I added pumpkin pie spice. Baked in a small rectangular glass dish for about 23 minutes and it was delicious. My food processor is pretty terrible and I was too impatient to allow the dough to get really smooth, so these did have some texture from the oats. I wonder…if I used oat flour instead, would that completely change the outcome?
I know this is an older post, but I am new to your site and I am sooooo excited about trying this!! I LOVE BJ’s Pizookies! (And anything pumpkin!) Have you tried out any other flavors? My absolute favorite is the oreo one…you should try that one next!!
That sounds delicious!
Just made this last night for the second time (made it around this time last year!) This time I used a 9 inch spring-form pan so it’s a but more deep dish and totally amazing!!!! I am a huge pumpkin fan so I used a wee bit more pumpkin in mine! Thanks for the recipe! It’s a staple for the fall season at my house now!!!!!
Your recipes are the total BOMB!!!…I cannot wait to try some.
Thanks for sharing…keep it up.
Steven
Does anyone know the nutritional information for this?