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 just made this tonight- and used 1 cup of brown sugar (instead of 1.5 cups), and sprinkled unsweetened coconut on top. It was so good! Even with the lesser amount of sugar it was hard to stop eating…!
I actually saved some of the ‘dough’ to snack on 🙂
I will be checking out your other bean recipes. Thank you for sharing.
I LOVE LOVE LOVE this! This is my all time favorite of all of your recipes – and I am a big time fan of yours! I make this at least once a month and my boyfriend loves it too. Okay, going to go delve into some right now. 😀
I try to use stevia as a sweetener when I can. Do you think it would work in this if I used the cup-for-cup type of stevia? Or how much pure stevia powder would you use?
Hi Katie
I’m relatively new to your website & love it!!!
Made this on the weekend for a gathering and everyone enjoyed it (my son ate 3 pieces!).
The only trouble is when I made it the mixture was really thick & I could smell the mixer blade straining, perhaps I need a bigger one. I added some soy milk to loosen the mixture a little & cocoa instead of choc chips to make it dairy-free 🙂
Just made this and it’s great!
Just in case anyone wanted to try maple syrup, what worked for me was to up the pumpkin puree to a generously filled half cup, and used one cup of maple syrup – the texture was really good.
I did also add half a tsp of kal stevia which could be left out, and added a bit more vanilla, cinnamon and a couple of teaspoons of ground ginger and it turned out lovely 🙂
What about sugar free brown sugar?? I have it in my pantry…I see post from back in 2011, I know they didn’t have sugar free brown sugar then 😉
Ok, I made this today and it’s amazing!! I used sugar free brown sugar not as much as it called for reg brown sugar, prob a lil over a cup also added a TBSP of maple syrup as someone had mentioned in an earlier post..You would never know it’s made mostly of chick peas..Thank you Katie 😉 <3
Delicious but we found it way too sweet. We calculated the added brown sugar amounts to 3 teaspoons per serving, and that does not count the sugar in the chips.
Would cutting the added sugar from 1.5 cups to 1 cup affect the consistency of the “cookie”? Next time, I would substitute dried fruit for the chocolate chips.
Thank You!
Katie, I absolutely adore your recipes! I really want to try this one. What would you suggest if I don’t have a springform pan?
Sounds delicious and my vote is for chocolate chip mint or a white chocolate macadamia nut variation.
You can sub pureed dates for the sugar! Please don’t use agave–it’s as bad (or worse) than high fructose corn syrup for your body.