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
Sherry says
I went straight to the kitchen after i read the recipe! i added 1/2 bag of Tollhouse chocolate and peanut butter chips as well as 1/4 cup of graham crumbs. Can’t wait for it to finish cooking!
sarika says
Katie, firstly thanks for being a Godsend/angel in disguise/countess in chocolate armour for us sweet toothed health conscious folk. Secondly, I wanted to find out (and I am sure many on this site have this question) how to convert this or other cake recipes into muffin recipes in terms of baking times etc. The thing is my partner likes his baked goods significantly sweeter than me and so I have ended up making something halfway which neither has ended up liking…muffins may be the way to go..what say?? thanksss in advance…
Madison says
What would happen if I were to use a blender? I don’t have a food processor at home 🙂
Madison says
Also, what did you use to grease the pan for this, anything? I didn’t see it stated in the directions above. Thanks 🙂
Fawn says
Any idea what the nutritional information for this is?
Unofficial CCK Helper says
You may be interested in checking out her cookbook. It lists nutrition information for the recipes, and she said this recipe will be included in the book: http://www.barnesandnoble.com/w/chocolate-covered-katie-katie-higgins/1119439699?ean=9781455599707
Miriam says
Why not a blender? My food processor is too small to make this recipe 🙁 Is there a different method I can use?
cindy says
Has anyone ever tried replacing the oil in this recipe with unsweetened applesauce?
Lauren says
Could you use a magic bullet if you don’t have a food processor?
Christine says
Hi Katie- I wanted to make the pumpkin chocolate chip pizookie for my daughter on her birthday (which is tomorrow) and I was trying to find the serving size and nutrition information but was unable to locate it. Maybe I am missing the link, which is completely possible since I am technologically challenged. Anyway, could you please share the information because I really want to make and eat the whole thing (save a small piece for the birthday girl). Thank You so much- my daughter, Hannah, introduced me to your website and she loves, loves, loves your recipes!!! She is turning 17 tomorrow!
Chocolate Covered Katie says
Hey there! Sorry for the delayed response… I just saw your message now. I don’t actually have nutrition information for this recipe, as it was posted before I began including nutrition facts. Sorry I could not be more helpful or timely 🙁
Zuleyka Murillo says
Have you ever tried to make a copycat apple pie??? I know its pumpkin season but what about the apples?
Chocolate Covered Katie says
I’ve done a single serving apple crumble: https://chocolatecoveredkatie.com/2012/11/15/single-serving-apple-crumble/
And apple pie enchiladas and baked apples and apple pie pancakes and apple pie bars. BUT I need to do an apple pie. You are right! 🙂
Zuleyka Murillo says
I’ve followed your blog for a long time and figured it was about time I ask you about an apple pie?
I adore and make your recipes on a weekly basis! (:
& was like so she has either forgotten about apple pie or hasn’t nailed a good recipe, but you are too insanely great to not be able to nail an apple pie?
So glad you might start cooking up some ideas on an apple pie(: Because I’ve been eagerly waiting for like 2 years.
Thank you very much for all your healthy desserts(:
God Bless you!!!
JRYuhas says
I also made the apple crumble today (used pears instead of apples since these are plentiful in my house right now). I’m not sure that I’m a big fan of any crumble but I would be willing to try an apple pie. Looking forward to seeing that recipe (and, of course, eating the pie itself).
JRYuhas says
Just tried the chocolate pumpkin pizookie and it was incredible !!!!
My son said that it was even better than the chocolate chip deep dish cookie pie. He preferred the texture of the pumpkin and said that he would definitely eat more……Now, I just have to get more chocolate chips and I’ll make another one (first one didn’t make it all the way through to cool off).
Kim says
This is in the oven right now and smells amazing. I can’t wait to dig in!
Kathy says
Hi Katie! This looks so amazing!! What unrefined sugar did you choose to make this recipe ? And will brown rice syrup work too?
Jason Sanford says
Coconut sugar or evaporated cane juice both work well! For brown rice syrup, you’d have to experiment, but be sure to report back if you do!
Carrie says
For sweetener I used 1/2 c of reduced calorie Sukrin gold brown sugar and 1/2c of monk fruit. And almond butter in place of oil. Came out amazing! Kids description, gooey!
Carrie says
And Katie’s Chocolate Bliss remake!
VICTORIA FOX says
Has anyone tried with butter beans or Chickpeas instead of the white beans?
Jason Sanford says
Butter beans are a type of white beans. They work really well here 🙂
Molly says
Hi,
If I wanted to make it ahead of time for thanksgiving should I bake it and then refrigerate and then reheat? Or what do you recommend is the best way to have it done? I will be traveling in a car for 3 hours as well with it :/ thanks!
Jason Sanford says
You can definitely bake, refrigerate, and then reheat! I’ve done it!
Lauren says
Hi Katie,
I appreciate your blog very much. I’ve tried several of your recipes, and I’ve enjoyed each and everyone of them. Thank you for your efforts.
This is or may be a weird question, but I was wondering if your “pies” could also be made in 8×8″ glass baking dishes? I’m sure I could google this, but I was wondering what your thoughts were specifically.
Thank you in advance,
Lauren
Jason Sanford says
They can. Here’s the ratio: https://chocolatecoveredkatie.com/2016/09/12/pumpkin-blondies-chocolate-chip-vegan/
Hannah says
Hi! Quick question, i’d love to make this tomorrow! However, one can of chickpeas is closer to 500g. Did you mean 500g per can, or 500g total for the recipe?
Jason Sanford says
One can drained is only around 250g
Amayah says
Can you post a low carb keto version of this please thank you and Merry Christmas 2020
CCK Media Team says
Will put it on the list of things to try! Maybe taking Katie’s keto cookies and starting there? Or baking these in an 8×8 round pan? https://chocolatecoveredkatie.com/chocolate-chip-peanut-butter-bars/
Amayah says
I’ll definitely start experimenting thank you so much