I made you a pie.
Well, okay… I made you the filling of a pie.
I bought the crust.
I don’t do crusts. Remember when I tried? Yeah… not happening.
But I made croissants so that makes up for it. Hmmpf!
Way back when I shared a chocolate chip cookie pie that I found on a yellowed scrap of newspaper in my mom’s recipe box… and it literally tasted like a giant chocolate chip cookie. It was oooey and gooey and even… chewy. Yes.
I’ve only made it once since then because if it’s made, it’s eaten.
By me.
All of it.
Just try it. Double dare.
So… I made the pie with pumpkin. Know why? Because I dreamt it. Yep. I’m totally serious.
I woke up on Sunday morning with one thought in my mind: pumpkin chocolate chip cookie pie. It was blaring in my head like a siren. I have no idea why.
Alright, I sorta do.
See, for the last four weeks I’ve been trying to perfect a seriously CHEWY pumpkin chocolate chip cookie. Yes, I’ve had the normal pumpkin chocolate chip cookies. They were one of the first recipes I ever posted here, complete with pictures to make your skin crawl. Buuuut… I’m done with them. I don’t even want to see another one. I want chew, not cake. CHEW. If I want a cakey cookie, I’ll make a darn cake. I want a cookie that chews and spits out melty chocolate chips.
I’m probably the reason for the pumpkin shortage because, um… I think I’ve gone through at least 10 cans trying to perfect these stupid chewy cookies. It’s driving me insaaaaaaaane! Good news is I’ve nailed it and will share it soon enough. Better news is that this pie was worth sharing over those cookies.
I’m convinced waking up with pumpkin cookie pie on the brain was the universe’s way of telling me to lay off the cookies.
Oh, except for one thing. The pumpkin… it kind of took away the chew of the pie. *hangs head*
Not all of it. It’s still cookie-like, it just definitely adds a bit of cakey-ness. But I’m not one to complain. (<– really? since I’ve now complained this entire post.) I’m so annoyed with pumpkin right now. Why can’t it have chew-inducing molecules, or whatever the heck it has to have to stop being so cakey?
Anyway, I wanted to pie myself in the face with this. If that tells you anything.
Pumpkin Chocolate Chip Cookie Pie
Yield: males one 9-inch pie
Prep Time: 15 minutes
Cook Time: 55 minutes
Total Time: 1.5 hours
Ingredients:
2 large eggs
1/2 cup all-purpose flour
1/2 cup granulated sugar
1/2 cup packed brown sugar
1 cup butter, melted and cooled to room temperature
1/3 cup pureed pumpkin
2 teaspoons vanilla extract
1 tablespoon + 1 teaspoon pumpkin pie spice
1 cup chocolate chips
1 unbaked pie shell
whipped cream or ice cream
Directions:
Preheat oven to 325 degrees F.
In the bowl of an electric mixer, beat eggs until foamy. Beat in flour, sugar and brown sugar until well blended. Add in vanilla extract, pumpkin and pumpkin pie spice and mix until combined.. Blend in melted butter with mixer on low speed, then gradually increase to high and beat until mixture is combined and you have a batter. Toss chocolate chips with a sprinkling of flour and fold into batter. Pour into an unbaked 9-inch pie shell. Bake for 55 minutes, or until center is no longer jiggly.
Serve warm with ice cream of whipped cream.
Edited to add: I have tested this recipe four times and the measurements are correct. You MUST cool your butter completely. You also MUST use an electric mixer. And third, you MUST mix the butter in thoroughly with your electric mixer until a batter is formed like the first picture above. Feel free to add more pumpkin, but if you do that you will essentially have a pumpkin cake inside a pie crust. Other than that, the measurements are spot on. The key is you must, must, must let that butter cool.
adapted from this chocolate chip cookie pie
P.S. Sorry about the store bought crust. But not really.
I’m Jessica and this is where I share my stuff. You will find a balance of healthy recipes, comfort food and indulgent desserts.
I made this for work (used one of your followers easy crust recipies) and it was a huge hit!!!
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This looks wonderful! And, the pictures are beautiful.
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My filling came out liquidy and i have no idea why. All the amounts of ingredients were correct and i followed the directions correctly. So i have no clue.
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Lauren — October 20th, 2011 @ 2:29 pm
My filling came out liquidy, too. I kept it in the oven an extra 10 minutes, and the finished product tasted delicious but was still underdone.
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Monica — October 22nd, 2011 @ 7:40 am
Did either of you ladies get a reply from Jessica about this issue? I just bought some pie crust to make this for my husband, but he will not even touch it if it isn’t set up and liquidy. HELP!!
Jessica — October 22nd, 2011 @ 8:40 am
I’m honestly not sure about the liquid issue – it *might* have something to do with needed to mix it a bit more in the mixer? Lauren, if it seems liquidly, try mixing it more and make sure your butter is cool. These are the only issues of heard of this – many others have made it and it’s turned out good, and mine has never been liquidly before either. Wish I could help more, but I’m honestly not sure why it would be liquidly!
So this may be a stupid questions, but in my defense I rarely bake…
Is pureed pumpkin the same as the Libby’s canned pumpkin mix?
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Jessica — October 20th, 2011 @ 8:11 am
Yep!
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Ruth — June 22nd, 2012 @ 4:49 pm
Pureed pumpkin is not the same as Libby’s canned pumpkin mix.
You can get Libby’s Pumpkin in a can, but the canned pumpkin mix has all the spices and ingredients already in it for making a pie – it is very runny (since it is ready to be made into a pie with no additions).
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Mia — November 11th, 2012 @ 4:18 pm
Libby’s canned pumpkin can be used., but make sure you get the one that says pumpkin only not the pumpkin pie mix. There are 2 kinds.
Jessica,
I made this amazing pie last night, and my batter also turned out liquidy. It was liquidy before I put in the butter, so I’m not sure what the issue was, maybe because I used a stand mixer? Maybe because it was warm in my house? I’m not sure, but after I mixed in my chocolate chips, I put the batter in the refrigerator and let it set. Once the batter cooled for about 15-20 minutes, it was much thicker and creamier, and my pie turned out fantastic, no jiggle at all! So if anyone has the liquid batter problem, this is what I would recommend to them.
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Wonderfully delicious! I was so excited to combine the pumpkin ingredient into a pie and was so happy with the outcome. I made it for my Pumpkin fall party I host every year, and it was a huge hit!
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Wonderfully delicious! I was so excited to combine the pumpkin ingredient into a pie and was so happy with the outcome.
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Yeah, I followed everything exactly and my batter was SUPER liquidy. I added a little more flour, mixed it for longer, let it bake longer and it still came out underdone.
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Oh my. What a great twist on pumpkin pie…and cookie filling sounds a lot better to me anyway, hehe.
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I haven’t tried this yet, but I’m thinking about it. Regarding the problems people are having issues with the filling being liquidy …I like to cook the pumpkin puree down on the stove top to cook some of the liquid out. You can add the spices during this process, but nothing else. Let it cool before you add the rest of the ingredients. I’ll try it and see what happens.:)
@Adelita Libby’s does make pumpkin puree AND pumpkin pie mix. The puree is just pumpkin the mix has spices and I believe sugar. Usually the puree is used in recipes.
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enjoyed making this and discovered the great marriage of pumpkin and chocolate! After reading the posts here, i did not melt my butter, just let it come to room temperature and added it into the mixing bowl. Yum!
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what would happen if i used coconut butter and all brown sugar?
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Jessica — November 18th, 2011 @ 8:07 am
Noooo clue – never tried it! If you do, let me know.
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I made your pie yesterday and it is a MIRACLE–truly divine intervention must have planted this idea in your head. My family loved it! Thanks so much for sharing.
Shari
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Loved this recipe!!! So yummy! However I did make a few adjustments on accident, but I still loved the taste. I only had 1/4 c br sugar so I used that, then did 3/4 cup white sugar instead of 1/2 cup. I also melted 1/2 cup butter then as soon as it came out of microwave, chopped up the other cube of butter and put it in melted butter and let it cool. It was perfect! I will definately make this again. Thanks!
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can you make the batter ahead of time and let it set in the fridge??
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Jessica — November 23rd, 2011 @ 5:44 pm
Haven’t tried that, but I would not suggest it.
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Jessica, did you use canned pumpkin or did you make your own puree? If I use my own puree do I have to double the spices? Thanks
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Jessica — November 23rd, 2011 @ 5:43 pm
I used canned, but I just use plain canned pumpkin so it doesn’t have any spices or anything. You shouldn’t need to add extra!
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Wow! I had some ideas about making some goodies for Thanksgiving so I went to the internet and came across your recipe! I loved your story as much as the pie (big smile)! Thanks! Have a great Thanksgiving!
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This was a disaste r. Follows the recipe exactly. Like others this was soooo liquidy that my kids wanted to know if I was making soup or a drink. Add to that the amount of “batter” was so little based on the recipe, it never filled up the 9 inch pie crust. I added More flour and pumpkin ( almost 1.5 cups of flour and a cup of pumpkin). It filled up the pie much Beyer and baked over an hour and it came out OK. Not custardy like a pumpkin pie but it was OK and people liked the new version. Recipe needs to be checked something is very off with it.
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Whistler — November 26th, 2011 @ 9:59 am
I had similar problems. The batter did not look anything like it did in these pictures. It was so loose you could have drank it with a straw! I did the same thing and kept adding flour and pumpkin and pumpkin spice and puree to get it to get more solid as well as to get it so it would fill up the pie crust. I had dumped the liquid into the pie crust before adding flour and it covered the bottom, but only filled in 1/4 of the pie crust before starting again. Something is quite wrong with the measurements here. I checked some other recipes for pumpkin pie chocolate chip and they call for 1 1/2 cups of pumpkin puree, instead of 1/3 of a cup, which would increase the volume significantly. I will keep playing with it and see what works.
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BB — February 7th, 2013 @ 1:52 am
I also followed it exactly and the batter is liquid. It’s baking in the oven now. I’m wondering if there should be less butter or let it get to room temperature like someone else suggested. My batter looked nothing like the photo, but hopefully it will turn out fine. Thanks!
This turned out fantastic! I made a double batch and I have enough mixture to make 3!
http://www.flickr.com/photos/mannyv/6402111129/
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Manny — November 26th, 2011 @ 2:46 am
And it tasted good as well! http://www.flickr.com/photos/mannyv/6403836691/
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Mine turned out great! It wasn’t runny at all. My guess is that it was because once the filling was made, I refrigerated it for about 15 minutes. It tasted great too!
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I just made this 3 times and blogged about it too! Such an amazing recipe, thanks for sharing!
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My husband and I just made this as our Valentine’s day dessert… it’s in the oven right now and we’re super excited to try it!
I noticed a lot of people mentioning that their batter was super runny, and I was worried at first because after mixing in the melted butter on the low speed ours seemed extremely runny as well. However, as we gradually increased to high and kept mixing it, it got much thicker and ended up with a nice consistency.
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I made this recipe once before and it turned out perfectly!! I absolutely love it. I just made it again today and it has come out of the oven and is cooling on the countertop. Very excited to cut into it later and enjoy it with a cup of tea.
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I didn’t think chocolate chip could get any better……enter pumpkin!
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Just a question…I am wondering if I am missing something here. I want to print out this recipe, but I see no way to just print the recipe without all the photos and whatnot. Do you have a way to print only the recipe and I just don’t see it? Help!
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Thanks for sharing this recipe. It looks like you dreamed up a good combination. I think I will have to try this one. In fact, I wish I had a piece right now. Blessings, Deborah H. Bateman-Author
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This is an amazing pie. I cooked it for about an hour and 10 minutes. It was perfect.
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Hi Jessica,
I just wanted to tell you how much I enjoy reading your posts! I love your food and photos, and I just posted a recipe today for a Pumpkin S’more Cookie Pie, borrowing heavily from this recipe. I linked to you in my post… check your most recent “ping back” for Foodtastic Mom if you are interested!
Thanks so much!
Jill
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I haven’t made this in almost a year. It’ll be our dessert Thanksgiving night. I am so freaking excited! I had issues with it being a bit too liquidy last night but it was still amazing. I saw the edited portion this time so I’ll try it that way. Not that it matters this pie IS TO DO FOR!
I’m drooling already.
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I’ve been wanting to make a chocolate chip pumpkin pie for a while. I came across your recipe when googling for a good recipe . I am so glad I found it!!! It was amazing. I followed the directions exactlyand while it did not turn out as your pictures, it still turned out pretty incredible. The only things I did different was use the chocolate ready to bake Keebler pie crust and instead of regular whipped cream or cool whip I used the cream cheese frosting from Cool Whip. Turned out amazing!
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OMG! I made this pie for Thanksgiving and everyone voted to make it a yearly dish. Adults and kids alike loved this pie. When you said that adding too much pumpkin would make it a cake in a pie shell, that would definitely be correct. Also, make sure not to overcook it or you will end up with a cake like texture. It was great! Have you ever tried it in a gingersnap crust??
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Cannot wait to try because I love chewy cookie textures. Instead of this being ‘pake’ at a ‘pakery’, this is ‘pookie’, which is even better! The Drop Dead Diva fans can appreciate this. Thanks for sharing – love your blog.
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