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
LOVE it — and pumpkin + chocolate may just be my favorite flavor combo.
I have never heard of a piezookie- not sure how to pronounce- is it like pie + cookie?
Sounds lovely anyway!
yayyy!! Pumpkin and chocolate is such a winning combo!
oooooooooooooooh my god, I didn´t think it could get any better!!! Clearly, I was wrong. Totally wrong.
This would make an awesome cake for my birthday next week!!
I’ve only seen your Pizzerts and creations with such cool names. I’ll have to try this out! Quick question: how much does one recipe make to serve?
It makes one pie, in either a 10-in springform or an 8-inch one, depending on how deep you want it.
How many servings does this make? 🙂
It makes one pie, in a 10-in springform or an 8-inch one, depending on how deep you want it.
Katie! I think I am in love with you and your bean cooking ways. Don’t tell my husband!
I love BJs Brewhouse and Pizookies! So excited to try this healthier version. They are good, but usually way too sweet. I will have to try this on my husband and in-laws since we are all pizookie fans.
I also did not see the sugar free link….looks awesome.
I have made about the exact same thing minus the oil and did not cook it. I just put it in the freezer and and then warmed a little before I ate some. I will have to try doing a baking version. Do you think it will work with out oil?
I don’t really like the taste of fat-free baked goods, but you could always try it…
If you want to avoid extract oils but don’t mind fat, you can sub nut butter. I always make these with my homemade almond butter in place of the oil. I prefer to eat my fat in whole food form. 🙂 It’s AMAZEBALLS with nut butter. Mmmm.
could i make this with white beans?
and i’d love to see a red velvet pizookie! ohh my lord that would be delicious..
also, how do you get your vanilla ice milk to look so white and delicious?! Mine always is like a beige color and it doesn’t look light and fluffy like yours does. 😛
Thanks Katie!
Yes, the recipe states white beans or garbanzo.
As for the ice milk… lol that’s actually not ice milk in the photos! I don’t normally use ice milk for photoshoots because it melts super-fast.
….I would make this Pizzookie NOW- like RiGHT now just because of the name! but i happen to be out of beans and chocolate chips at the moment!! AHH!! A day without chocolate chips….my life is not complete!
Haha I have never heard of a pizookie but I love the idea and I love the look of that pie! Yummm
That looks so delicious! I’ve been wanting to make something pumpkin flavored and this may have to be it. I’ve made the blondies also, and they turned out great. How many servings would you say you got out of your pumpkin pizzert? Thanks.
It makes one pie, in either a 10-in springform or an 8-inch, depending on how deep you want it.
How many people did your 10 – inch pie feed?
Sorry, I don’t know. I just put it down on the table, and people just cut off slices.
Heather, I cut my 10in into 16 pieces and the wedges were probably equivalent to a good sized cookie.
You’re roommate is SO lucky, lol!
I’m thinking triple chocolate next, followed by red velvet.
Just a thought.
The best part about cookie cakes is that “not quite done” consistency. This looks like it nailed it!
A red velvet pizookie sounds AMAZING! I’ve had the chocolate chip one and the cookies ‘n cream one from BJs, but never the red velvet…