Gooey Pumpkin Chocolate Chip Cookie Pie
Gooey, perfectly spiced cookie pie with a bright pumpkin flavor and color, filled with extra chocolate chips. This delicious pie is full of all the fall things. With how easy it is to make, it just might become your new fall go-to dessert!
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Why this recipe works
The use of pumpkin can be tricky. You want enough to get a noticeable flavor without altering the texture (which usually turns dense and/or cakey). It’s necessary to replace some of the liquid with the pumpkin, but it took quite a bit of trial and error to find out that I could replace just one egg with an entire 3/4 cup of pumpkin. It helps create the rise that the missing egg provided and is moist enough to keep the cookies chewy without falling flat (usually from too much liquid or not enough flour). This also helped me avoid adding extra flour, which can make the cookies dry or cakey. Nothing against cakey cookies, but I really prefer chewy cookies. However, I did choose to use baking powder instead of baking soda, mostly because it’s self-activating and more reliable in its rise (baking soda requires an acid to activate it). It worked well to create a nice rise without being dry.
I also kept the ratio of brown sugar and granulated sugar equal, which is rare for me. I usually do mostly brown sugar, but these cookies needed a little more rise (provided more by granulated sugar) and already had plenty of moisture (provided more by brown sugar).
Finally, I used a healthy amount of pumpkin pie spice and chocolate chips. I’ve been accused of using “way too many chocolate chips” in my cookies, but I don’t listen to the haters. I believe you can measure chocolate chips (and chocolate) with your heart. I’ve never used more than 3 or so cups in a batch of cookies, though, because at that point the cookies just wouldn’t stay together and could melt into one giant cookie in the oven. So measure with your heart, my friend.
Key ingredients
Flour. Be sure to spoon then level your flour or you will have too much and will end up with dry, dense cookies.
Baking powder. Be sure it is fresh—not open for longer than 6 months (it will lose potency after that, regardless of the listed expiration date).
Salt. I prefer sea salt in my cookies, but table salt works, too.
Pumpkin pie spice. I use The Spice Lab’s Pumpkin Pie Spice, which my husband found at Costco (he is a Costco fiend and finds the best stuff there).
Unsalted butter. Use European style butter, as it has less water and is needed to make these have the perfect texture.
Egg. Just one is needed since you also have pumpkin puree. Be sure your egg is fresh and room temperature.
Plain pumpkin. Use plain pumpkin puree, not pie filling. If it’s a little on the loose, applesauce-y side, see the note below about blotting it to dry it out before measuring it.
Brown sugar/sugar. Don’t be tempted to increase the sugar, as it turns to liquid when baking and will make the pie go flat.
Vanilla. Use pure vanilla extract (or vanilla bean paste).
Chocolate chips. Measure with your heart, my friend! I wrote the recipe with the typical two cups, but I usually use closer to three. Don’t go beyond that, or the pie won’t hold together.
How to make gooey pumpkin chocolate chip cookie pie
1. Sift and whisk dry ingredients. Sifting is technically optional, but I think it helps prevent over mixing.
2. Beat butter and sugar. You want the sugar slightly dissolved and the mixture to be light and fluffy, so mix at least 3 minutes.
3. Add egg, vanilla, then pumpkin, one at a time. Beat until well-blended each time, about 30 seconds on medium. The pumpkin might need up to a minute and may still look separated—but adding the flour will fix this.
4. Mix in dry ingredients. Mix on low until just barely combined.
5. Stir in chocolate chips. I usually use a little extra, so feel free to use up to 3 cups. You can also use white chocolate chips.
8. Bake. Bake until no longer matte in appearance and the edges begin to darken but still a bit wobbly in the middle.
9. Let cool at least 30 minutes. You want it to set enough to be cut, but feel free to eat it still warm and gooey!
Enjoy!
Tips and FAQ’s for this recipe
What if my pumpkin is thin?
I used Libby’s for these cookies, but I usually use Trader Joe’s pumpkin, which is on the watery side. Think of the difference between applesauce and mashed potatoes (the kind you can scoop that will somewhat hold their shape—not potato puree). If your pumpkin is more like applesauce, you’ll want to blot it with a paper towel to remove some of the moisture. Otherwise, you may have a looser dough that will not slice into pie pieces (but can be eaten with a spoon—which is never a bad thing!).
Can I make this ahead of time?
Yes! The dough will last up to 3 days in the fridge or at least a month in the freezer, depending on how well-sealed they are. If using the fridge method, just pat it into the pie pan and bake. If using the freezer method, you’ll want to pat it into the pie pan and then freeze it. You can bake it from frozen, which actually helps keep the middle gooey. Just be sure to cover it well or it will dry out.
How do I know when the pie is baked?
You don’t want this to brown, like chocolate chip cookies. You want it to be completely matte in appearance, with some browning along the edge but still a bit wobbly of a texture. That’s it! This is an incredibly tender pie, so avoid over baking it.
Do I have to use European butter?
Personally, I think it makes a huge difference. It’s creamier and has a very different consistency than sweet cream butter. Since you only have a few ingredients here, you want to make sure each one is of the highest quality. But don’t worry—you can often find it at places like Costco on sale!
Spoon then level your flour
Don’t scoop your flour! I never knew this until I started blogging, but it seriously makes a big difference. You will end up with roughly 25% more flour than the recipe called for if you just doonk (official baking term right there) your measuring spoon into the flour container and scoop. Gently spoon your flour into your measuring cup then level it off with the back of a knife. Trust me! It makes a difference.
My tools
Here are my must-have tools I use for making these cookies. Affiliate links provided.
Mesh sieve (because sifting is KEY for a perfect shortbread cookie)
Pie pan (Emile Henry has become my favorite!)
Gooey Pumpkin Chocolate Chip Cookie Pie
- prep time: 5-10 minutes
- bake time: 20-25 minutes
- total time: 35 minutes
servings: 8-16 (depending on pan size)
Ingredients:
- 2 ¼ cups (306g) flour, spooned and leveled then sifted
- 1 ½ teaspoons (6g) baking powder
- ½ teaspoon (3g) finely ground sea salt
- 1 tablespoon (8g) pumpkin pie spice
- 1 cup (227g) unsalted butter, softened*
- ¾ cup (about 190g) plain pumpkin puree**
- 1 large egg, room temperature
- ¾ cup (150g) granulated sugar
- ¾ cup (150g) light brown sugar
- 1 tablespoon (13g) vanilla extract
- 2 cups (340g) chocolate chips (can sub dark or white chocolate chips)
Instructions:
- Unless you plan to chill the dough (1 hour or up to 3 days), preheat oven to 325F/165C (use 350F/175C if at high elevations and bake a few minutes less). Sprinkle the bottom of your pie pan with a pinch of flour, to avoid the pie sticking.
- Using a large fine mesh sieve, sift and whisk together the flour, baking powder, salt, and pumpkin pie spice. Set aside.
- In the bowl of your stand mixer fitted with the paddle attachment (or in a large mixing bowl using a hand mixer), beat the butter on high until smooth. Add sugar and brown sugar and beat on high until light and fluffy, about 3-4 minutes.
- Add the egg and beat on medium until very well combined, at least 30 seconds. Add the vanilla and again beat on medium until very well combined. Next, add the pumpkin and beat on medium about one minute, until very well combined and not too separated (there will be some separation, but adding the flour will fix this).
- Add flour and beat on low until just barely combined.
- Stir in chocolate chips until mixed evenly (be sure to stir all the way to the bottom).
- Pat dough into your flour-sprinkled pie pan, spreading evenly.
- Bake for 20-25 minutes, until the pie is matte in appearance and the edges begin to darken slightly and the middle is still wobbly-ish. Check a few minutes early, as bake times can vary by climate and oven. Let cool about 30 minutes before serving. If you let the pie cool completely, try heating it up for a few minutes before serving.
Enjoy!
Cover leftovers and keep at room temperature for up to 1 week.
Note on making ahead: Optionally, you can chill the dough (well-covered) for up to 3 days before baking OR freeze the pre-shaped pie (well-covered) for up to a month. For both options, do not thaw dough before baking.
*European butter is best! It has less water and makes a better cookie, in my opinion.
**If your pumpkin is looser (more the consistency of applesauce than mashed potatoes), blot it with some paper towels until it is a bit firmer and can hold its roundedness when scooped (just a bit). Don’t measure or weigh it until you’ve blotted it.
