I made you a pie.

Pumpkin Chocolate Chip Cookie Pie I howsweeteats.com

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.

Pumpkin Chocolate Chip Cookie Pie I howsweeteats.com

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.

Pumpkin Chocolate Chip Cookie Pie I howsweeteats.com

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.

Pumpkin Chocolate Chip Cookie Pie I howsweeteats.com

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?

Pumpkin Chocolate Chip Cookie Pie I howsweeteats.com

Anyway, I wanted to pie myself in the face with this. If that tells you anything.

Pumpkin Chocolate Chip Cookie Pie I howsweeteats.com

Pumpkin Chocolate Chip Cookie Pie

5 from 8 votes
Leave a Review »

Ingredients

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

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.
Instagram

Did you make this recipe?

Be sure to follow @howsweeteats on instagram and tag #howsweeteats. You can also post a photo of your recipe to our facebook page.
I appreciate you so much!

Pumpkin Chocolate Chip Cookie Pie I howsweeteats.com

P.S. Sorry about the store bought crust. But not really.