Pumpkin Chocolate Chip Cookie Pie.
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
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
Instructions
- 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.
Notes
Did you make this recipe?
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I appreciate you so much!
P.S. Sorry about the store bought crust. But not really.
334 Comments on “Pumpkin Chocolate Chip Cookie Pie.”
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.
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??
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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I just put this in the oven. My 5-year old son helped me put it together. It looks so good! I licked some of the batter. YUMMY!!
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I make this every year and everyone loves it!!!
Checking in a decade later, I still make this every thanksgiving!
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The butter is technically not being “cooled” if it’s bring brought up to room temp. That’s probably confusing terminology for the majority of people out there.
I have been surfing the web for some dessert recipes in which I can sub the pumpkin for sweet potato and I think I found one. Thanks this looks absolutely wonderful.
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we just made this, its cooling off now. we will be eating it for dessert later. our filling did not come out runny at all as other complained. we made sure the melted butter was cooled, I even put it into the fridge while we mixed up all the other ingredients. we made sure also that everything was mixed using a hand held mixer, very thoroughly. we then placed the filling into the fridge to cool while we made the crust. yes, we made our on crust. my son doesn’t like traditional pie crust. we used this version which is actually from the bottom of our phila. gooey butter cake that we make: 2 cups flour
1 1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 egg
1/2 cup butter (melted)
2 tablespoons whole milk
Mix the above together and then place in bottom & sides of greased pie pan (I use spray), then add in filling. by the way, the filling filled up PERFECTLY. It looks and smells AMAZING! will see what my son and my boyfriend think. we will eat it with some vanilla ice cream (or frozen yogurt). I will post pics on instagram under robinmommy. so you can see… also on facebook under Robin M. Berman.
Thanks from a fellow foodie!!!!!
I made this and I suggest using half the butter the recipe calls for I kept having to take it out the oven and wipe of butter from the sides and middle of the pie.
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Just cooked this up. Had no problems with the batter after following posted instructions. Looking forward to trying it!
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