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.
336 Comments on “Pumpkin Chocolate Chip Cookie Pie.”
Use mini chocolate chips for this recipe — they will not sink to the bottom of your pie! ;>
I make a chocolate chip cupcakes and have the same problem with chocolate chips — try it, it works!
ok, so i tried this recipe and i’m a little confused. i followed the recipe but after i put the butter in, it looked like soup. It did not look at all like the prebaked picture. could the amount of flour be wrong? instead of 1/2 should it be 1 and 1/2? i ended up adding about 3/4 cup more flour but it did take about 15 more mins to bake. hopefully it still tastes good. i make it for my twin sons’ kindergarten class because they are having a pumpkin tasting today.
Nope, all of the amounts are correct. Was your butter completely cooled? Did you make any changes to any parts of the recipe besides adding the extra flour? Did you use an electric mixer? Just trying to figure out what went wrong!
even before i put the butter in, it was very soupy. i did use an electric mixer. exactly how foamy should the eggs have been? i beat them for a good 3 to 4 minutes before i continued the rest of the ingredients and i didn’t add anything else. i guess it is not too big of a deal. i probably won’t make this again, but i did want to give the regular chocolate chip cookie pie a try and i want to figure out what went wrong before i do that, since the recipes are similar. thanks for your help and sharing all your delicious recipes!
Love the brussel sprouts recipe! On the cookies.. saw Toll House chips.. ughh.. never can stand them!!
See you buy your pumpkin butter at trader joes… trader joes has good chocolate chips…. worth a try I use them on occasion.. not bad..
My favorite of course are from San Francisco.. Ghiardellie… love the small semi sweet and oversized milk chocolate chips.. which drive people wild!
I made this pie last weekend for when my family broke fast on Yom Kippur and they went CRAZY! They loved it, and devoured the whole thing in about 5 seconds (I’m sure the fact they hadn’t eaten all day helped :) ) Thank you for sharing this amazing recipe! Also, I found this little mug on CakeSpy and I had to share it with you- it seemed to fit you exactly! http://www.cakespy.bigcartel.com/product/mugs-bacon-and-cupcake-party
Thank you for your consistently amazing recipes Jessica! :)
I used dark chocolate chips.. the richer chocolate taste was a nice compliment to the pumpkin.
Yummy recipe!
I did the same : )
I mean I used dark chocolate chips as well and it came out great.
I made this for work (used one of your followers easy crust recipies) and it was a huge hit!!!
This looks wonderful! And, the pictures are beautiful.
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.
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.
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!!
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!
Worst recipe ever! You should really pull this. I had to throw this out. My spidey sense was up when I saw this calls for only .5c of dry ingredients and indeed I should have listened. Butter ran out of this pie and all over my oven. Off to the grocery store to buy a dessert now.
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?
Yep!
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).
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.
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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.
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!
Wonderfully delicious! I was so excited to combine the pumpkin ingredient into a pie and was so happy with the outcome.
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.
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?
Noooo clue – never tried it! If you do, let me know.
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!
can you make the batter ahead of time and let it set in the fridge??
Haven’t tried that, but I would not suggest it.
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
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!
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!
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.
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.
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/
And it tasted good as well! http://www.flickr.com/photos/mannyv/6403836691/
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.
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