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Chocolate Chip Pumpkin Pizookie Pie!

By Katie HigginsUpdated Nov 06, 2019

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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.

View Nutrition Facts

More Healthy Party Desserts:

Chocolate Coconut Fudge Bars

Vegan Brownies

Chocolate Chip Peanut Butter Bars

Vegan Peanut Butter Cookies

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