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
Pumpkin anything is delicious! But pumpkin deep dish pizzookie?!? INCREDIBLE!
Pumpkin anything is delicious! But pumpkin deep dish pizzookie?!? INCREDIBLE!!!!!!
& I just bought a can of organic pumpkin from Trader Joe’s today… now I know why! 😉
Can’t wait to try this recipe! Looks AMAZING. Pizookie.. what a cute name!!
Actually I made deepdish cookie pie for my family to try and my father actually said it was disgusting! He didn’t even know what was in it! And if you know what’s in it you can actually taste it…
Honestly, I find it hard to believe you followed the recipe if it turned out so badly. EVERYone to whom I’ve served that dip has loved it. And you can read the comments on the post to see that others have felt the same way. If you’re leaving this comment just to test me, to see if I delete negative comments, you’ll be happy to know I don’t.
And if you’re leaving this comment to wonder what you might’ve done wrong for the recipe to end up so badly, can you please tell me exactly what specific ingredients you used and if you drained the beans? Then I can try and figure out why yours didn’t turn out as it should have :).
Oh, I disagree.
I’ve made this for many many many people. I even use only stevia and they all go nuts over it. I’d be happy taking this recipe to ANY party with any folks I can imagine. It’s that darn good.
I’m on Team “You Messed Up the Recipe”.
I’ve made this about 10 times in the last three weeks and everyone who eats it loves it! I am obsessed!!
Hi Katie! I don’t have a food processor. Is it ok if I use an immersion blender or a stand mixer?
Sorry, I’ve never tried it that way. I think it would work…I don’t know if you can get it smooth enough, though, to not have chunky pieces of beans, which might be weird… Maybe if your blender stick is strong enough…
Thanks for the comment. I’ll give it a try and let you know how it turns out. 🙂
There is nothing better than a deep dish pizza cookie! I always love deep dish pizzas for their doughy insides, and of course, extra crust!
yum! can never go wrong with cookie pie
and hope the moving is going well!!
Haha. I went to make this last night… got all started and then realized this is how I ALWAYS make the cookie pie. LOL. I use pumpkin rather than applesauce and it works out the same amount as this guy. Mine isn’t super pumpkin-y, though, when I do it. So, since I wanted to make it taste more pumpkin pie-ish, I added pumpkin extract, pumpkin pie spice and maple extract. OMNOMNOM.
I also made pumpkin frozen yogurt and we had a heckuva pumpkin-y delicious night.
Mmmm I’ve had pizookies from BJs before and they are delicious!!! And this pumpkin one looks amazing! Love that you made it deep dish too!
Katie, I can’t tell you how many times I have made your cookie pie. So you can bet your bottom dollar I’m trying this as soon as I get home! THANK YOU!