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Pumpkin Chocolate Chip Cookie Pie Recipe — Holiday Dessert Guide

I made you a pie.

Well, okay — I made the filling. I bought the crust. Pie crusts aren’t my thing (remember when I tried?).

Way back I shared a chocolate chip cookie pie I found on a yellowed scrap of newspaper in my mom’s recipe box. It tasted like a giant chocolate chip cookie — ooey, gooey and chewy. I’ve only made it once since, because when it exists, I eat it. All of it.

A few weeks ago I woke up with one single thought in my head: pumpkin chocolate chip cookie pie. I’d been obsessing over making a seriously chewy pumpkin chocolate chip cookie for the last month — not cakey cookies, but chewy ones that spit out melty chocolate chips. I went through tons of pumpkin cans trying to perfect them and finally nailed that cookie recipe, which I’ll share soon. In the meantime, the pie felt like the universe telling me to put the cookies down for a minute.

The pumpkin did change the texture a bit — it pulled some of the chew into cakiness. It’s still cookie-like, but with a touch more cake than the original cookie pie. If you add more pumpkin you’ll get more of a pumpkin cake inside a pie shell, so the measurements here are tuned for the right balance.

This pie is worth making even if it isn’t the exact chew I’d hoped for. I almost wanted to pie myself in the face it was so good.

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Pumpkin Chocolate Chip Cookie Pie

Yield: 1 (9-inch) pie
Prep Time: 15 minutes
Cook Time: 55 minutes
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5 from 9 votes

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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
  • unbaked pie shell
  • whipped cream or ice cream, for serving

Instructions

  • Preheat oven to 325 degrees F.
  • In the bowl of an electric mixer, beat the eggs until foamy. Add the flour, granulated sugar and brown sugar and beat until blended. Stir in the vanilla, pumpkin and pumpkin pie spice. With the mixer on low, blend in the cooled, melted butter, then increase speed to high and beat until the mixture forms a batter. Toss the chocolate chips with a light sprinkling of flour and fold them into the batter.
  • Pour the batter into an unbaked 9-inch pie shell. Bake for about 55 minutes, or until the center is set and no longer jiggly.
  • Serve warm with whipped cream or a scoop of ice cream.

Notes

I tested this recipe multiple times and the measurements are accurate. Important: cool the melted butter completely before adding it, and use an electric mixer. Mix the butter in thoroughly until a batter forms like in the photos. You can add more pumpkin if you like, but expect a more cake-like result. The key is letting the butter cool and mixing until the batter forms.

Adapted from this chocolate chip cookie pie recipe.

Course: Dessert
Cuisine: American

Did you make this recipe?

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