Pumpkin Chocolate Chip Cookie Pie

Pumpkin Chocolate Chip Cookie Pie is the ultimate answer to the pie versus cookie debate It brings together velvety spiced pumpkin pie and the nostalgia of gooey chocolate chip cookie dough all layered in a buttery crust For every fall gathering this pie gets rave reviews and not a crumb is left behind

The first time I made this was on a rainy October afternoon and my entire kitchen smelled like a bakery My friends devoured it in minutes and now it is on repeat for every holiday season

Ingredients

• Pie crust: Use a good quality store bought or flaky homemade crust This is your foundation so aim for one that holds up to a double filling
• Pumpkin purée: Adds creaminess and warm color Look for 100 pure pumpkin and avoid pumpkin pie filling
• Granulated sugar: Sweetens both layers For the cookie dough opt for extra fine sugar so everything melts in
• Brown sugar: Gives depth and chew to the cookie layer Use fresh and pack it so the cookies are moist
• Large eggs: Bind the layers and ensure both fillings bake up custardy and rich Use the freshest eggs for best results
• Ground cinnamon ginger nutmeg: Classic pumpkin pie spices For really fresh flavor grind them yourself if possible
• Salt: Makes all the difference Bring out the spice and balance sweet
• Heavy cream: Adds silkiness to the pumpkin mixture Use full fat for maximum creaminess
• Vanilla extract: Enhances every flavor in the pie Choose pure vanilla for the deepest taste
• Unsalted butter: Softened to blend easily and control the salt in your dough
• All purpose flour: Choose unbleached for better structure in the cookie layer
• Baking soda: Lifts the cookie layer as it bakes for a soft center
• Semisweet chocolate chips: Melty pockets of chocolate throughout Dark or milk chocolate also works Choose a trusted brand for the best melt and flavor

Instructions

Prepare the Crust:

Fit your unbaked pie crust into a nine inch pie dish Press it evenly into corners and let a bit overhang for crimping This will give you both structure and a crunchy edge

Mix the Pumpkin Layer:

In a medium mixing bowl whisk pumpkin purée granulated sugar one egg all spices salt heavy cream and vanilla Whisk until there are no lumps for a smooth creamy base Your filling should look glossy and thick

Cream the Cookie Base:

In a large bowl beat the softened butter brown sugar and rest of the granulated sugar for two to three minutes until pale and fluffy This step creates air which keeps the cookie chewy Once creamed add one egg and vanilla then beat until just combined

Combine Cookie Dry Ingredients:

In another bowl whisk together flour baking soda and salt until mixed This ensures even rising of your cookie dough

Finish the Cookie Dough:

Gradually add the flour mixture to your creamed butter Mixing after each addition stops lumps from forming Fold in the chocolate chips by hand to prevent over mixing The dough should be soft and evenly speckled with chocolate

Layer the Pie:

Spread the pumpkin filling into your prepared crust Use a spatula to get an even layer for perfect slices later

Top with Cookie Dough:

Drop spoonfuls of cookie dough gently on top of the pumpkin layer Using the back of a spoon or finger tips lightly spread the dough over the pumpkin It does not need to be perfect since it will spread out while baking

Bake:

Bake in a three hundred fifty degree Fahrenheit oven for forty five minutes Rotate the pie halfway through If the edges are browning quickly cover them gently with foil Check for doneness by inserting a toothpick into the cookie layer It should come out mostly clean with a few crumbs

Cool and Serve:

Let the pie cool completely so the layers set This prevents a runny slice Gently lift slices with a thin spatula and serve warm or at room temperature with a dollop of whipped cream if desired

Save

I always look forward to sneaking a few extra chocolate chips on top before baking for extra melty pockets The blend of creamy and chewy with every bite takes me straight back to family game nights by the fireplace

Storage Tips

Let the pie cool at room temperature for at least two hours before chilling Store leftovers wrapped in the fridge for up to three days The cookie layer stays soft and the pumpkin layer holds its shape Freeze individual slices tightly wrapped in plastic and then in foil Thaw overnight in the fridge for best texture

Ingredient Substitutions

Swap in pumpkin pie spice for all the individual spices to save time Use gluten free flour blend to turn this recipe gluten free I have done this with great results just watch your crust for structural changes Try dark chocolate chips or a white and milk chocolate combination for a fun twist Add a handful of chopped toasted walnuts or pecans for crunch

Serving Suggestions

Serve warm with a scoop of vanilla ice cream for pure comfort Top with freshly whipped cream and a sprinkle of cinnamon For extra flair drizzle with caramel sauce or chocolate sauce

Cultural and Seasonal Inspiration

This recipe takes the American love of both pies and cookies and fuses them together for a hybrid dessert Pumpkin desserts are a classic in fall particularly around Thanksgiving The cookie layer adds a nostalgic twist This pie is perfect for cozy gatherings or as an unexpected finale at a holiday meal

Seasonal Adaptations

You can swap in sweet potato purée during the winter for an equally silky result Use cinnamon chips instead of chocolate for a warmer all spice version For spring try a strawberry rhubarb swirl for a lighter tangy spin

Save

Bake and cool completely for best texture The unique blend of creamy pumpkin and chewy cookie is irresistible for fall gatherings

Recipe FAQs

→ Can I use homemade pumpkin purée?

Yes, homemade pumpkin purée works well—just make sure it's thoroughly strained for a smooth texture.

→ How do I prevent a soggy crust?

Bake the pie on a lower rack and cool completely before slicing to ensure the crust sets and stays crisp.

→ Can I substitute other chocolate chips?

You can use milk, dark, or white chocolate chips, or even chopped chocolate for added texture and flavor.

→ How should I store leftovers?

Keep leftover pie covered in the refrigerator for up to three days. Reheat gently before serving if desired.

→ Is there a nut-free option?

Yes, simply omit any optional nuts and check that your chocolate chips are made in a nut-free facility.

→ What can I serve alongside this dessert?

It pairs wonderfully with a dollop of whipped cream, vanilla ice cream, or a warm spiced chai latte.