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, first of all, wanted to let you know that I LOVE your blog 🙂 I struggled with my weight in almost the EXACT same way you have so your blight is not only inspiring in the kitchen, but in real life as well. I have made so many of your recipes, it’s ridiculous! I just made this one today since I am obsessed with pumpkin and as usual… everyone loves it! I used a blender because we have a 2 cup food processor and it worked but it took awhile and some encouragement via a spoon haha! Thanks for another spectacular recipe 🙂
Aww, thank YOU for making it!! 🙂
Just pulled it out of my oven! My apartment smells amazing! Can’t wait to try it!
LOVE this! I need to make it soon. Now I just need to find an excuse.
Have you considered trying to make a Red Velvet cake with Kidney beans?
and maybe some beets/beet juice too for the coloring?
I actually wondered if the kidney beans would color it, but beets are good too!
Sounds like a fun idea! Or maybe even adzuki beans?
I can hardly wait to make this! I have some white beans on the shelf (dry, so I’ll have to take some time to soak & then crock-pot them to get them ready) that are begging to be used for this “pizookie” recipe. This will be my weekend project – after my LONG run. Its so good to have things to look forward to – I might even try it with the dates. I’m thankful for your posts/website. I’m pretty impressed too.
Okay, so I made this over the weekend. I used a small sweet potato instead of pumpkin. I wished I had not used as much brown sugar, but I can reduce the sugar next time, because I will DEFINITELY be making this again. It also freezes very well. Wasn’t sure if the hubby would like it, but he does!! Wow, just reading over the comments and thinking maybe I should try adding some coconut to it next time too. Such great ideas here! Happy Tuesday 🙂
Katie, this looks INCREDIBLE. I know I’m a broken-record here after all the many comments that have come before me, but I just couldn’t pass up an opportunity to comment! I’ve been waiting to try the cookie pie as soon as I can reintroduce legumes again to my anti-candida diet. I think this is the first thing I will make when that day comes. Thank you! 🙂
Holy. Friggen. Crap. This is AMAZING and my husband likes it too, which is a HUGE plus! Thank you so much for posting!
Is it okay to add extra pumpkin to this for a more pumpkinny flavor?! Or will it screw things up
A-M-A-Z-I-N-G! this recipe is unbelievably good and I am definitely regretting making them with no one else home to help eat them! I do not really like baking with oil so i simply added more pumpkin, and used half the brown sugar with an extra 1/4 c maple syrup. I had the ice cream ready and waiting for when they came out of the oven! thank you for this, i will probably be making them every week =)
Literally the best thing i have ever eaten. ever.
Aww your comment made me smile so much!!