Pumpkin Chocolate Chip Cookie Pie

Pumpkin Chocolate Chip Cookie Pie

Pumpkin Chocolate Chip Cookie Pie is pumpkin pie and gooey chocolate chip cookies, fused into one dessert.  Top it with ice cream, of course.

Pumpkin Chocolate Chip Cookie Pie

The Testing Process

When I was developing this recipe I wanted a pie that had the consistency of pumpkin pie.  Soft, just a little silky.  But, then I wanted the magic experience of soft baked, warm chocolate chip cookies.  I also wanted the pie to be irresistible right out of the oven, but still enjoyable the next day for breakfast.  Because pie is always an acceptable breakfast. Always.

After many tests and tweaks, I hit the perfect combo of ingredients and got a pie that makes you think.  Is it pie? Is it cookie? Just one more bite.

Pumpkin Chocolate Chip Cookie Pie

Butter & Eggs

I do have to note the importance of properly softening the butter and making sure the eggs are room temperature.  Don’t try to soften the butter by microwaving it.  Just set it out with the eggs a few hours before you’re going to make the pie and then cream them together with the sugars.  If you try to soften the butter in the microwave or use cold eggs, you’re going to get separation in your batter and you won’t get the magic crisped cookie topping.

Pumpkin Chocolate Chip Cookie Pie

I use mini chocolate chips for this recipe just so that the chocolate isn’t overwhelming. But, certainly, if you want to get choco-crazy, feel free to use regular chocolate chips.


pumpkin chocolate chip cookie pie dessert

Pumpkin Chocolate Chip Cookie Pie

  • Author: Joanie Simon
  • Prep Time: 12 mins
  • Cook Time: 50 mins
  • Total Time: 1 hour 2 mins
  • Yield: 8 servings 1x


  • 2 eggs, room temperature
  • 1/2 cup sugar
  • 3/4 cup brown sugar
  • 1/2 cup unsalted butter, softened
  • 1/2 tsp vanilla
  • 1/2 cup pumpkin
  • 1 cup flour
  • 1/2 tsp cinnamon
  • 1/4 tsp ginger
  • 1/8 tsp allspice
  • 1 deep dish pie crust, defrosted, uncooked
  • 1/3 cup mini chocolate chips


  1. Preheat oven to 350F
  2. Combine the eggs and sugars in a bowl and beat on high with an electric mixer until smooth and lightened in color. Add the softened butter and vanilla and continue to beat until smooth.
  3. Add the pumpkin to the batter and just stir until combined.
  4. Combine the flour, cinnamon, ginger, and allspice and then add to the batter and stir until combined, but don’t overwork.
  5. Fold in the chocolate chips.
  6. Pour the batter into the pie crust and bake on the lowest rack of the oven for 50 minutes at 350F or until a toothpick inserted comes out clean.


Joanie Simon

Joanie is a professional food photographer and recipe developer. She creates drool worthy recipes and images for national brands and her work has been featured on TODAY, the Food Network, Shutterstock, Arizona Foothills Magazine and Food52, among others. You can also find her sharing weekly videos about food photography on YouTube at The Bite Shot.

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