Pumpkin Chocolate Chip Cookie Pie

If you love the gooey, chewy texture of a giant chocolate chip cookie but crave something a little more festive and seasonal, this pumpkin chocolate chip cookie pie is your new go-to dessert. It's the perfect mashup of classic pumpkin pie and chocolate chip cookie, and it's guaranteed to steal the spotlight at any holiday gathering.

If you love pumpkin recipes, try Pumpkin Pie, Pumpkin Impossible Pie and No Bake Pumpkin Pie next.

This pumpkin chocolate chip cookie pie is simply the best of both worlds: chocolate chip cookie and pumpkin! It's a little homemade and a little store-bought, making it easy but gourmet. A rich, premade, chocolate chip cookie dough base and a luscious pumpkin pie topping are all nestled in a convenient store-bought pie crust. If you love pumpkin and chocolate chips, you might also like Pumpkin Chocolate Chunk Cookies and Pumpkin Chocolate Chip Bread.

The bottom layer of gooey cookie dough perfectly complements the creamy, spiced pumpkin filling, creating a mouthwatering dessert that's both easy to make and irresistibly delicious. Perfect fall recipe for Holiday gatherings or anytime you crave a sweet treat with a twist. 

Why You'll Love This Recipe

Pumpkin pie is a staple of fall, but sometimes you want something a little different. Imagine a buttery, pumpkin-spiced cookie batter loaded with melty chocolate chips, baked into a flaky pie crust, and served warm with a scoop of vanilla ice cream.

Unlike traditional pumpkin pie, which can be dense and custardy, this cookie pie has a soft, cakey texture with pockets of gooey chocolate. It's not too sweet, thanks to the brown sugar, and the pumpkin pie spice adds a cozy warmth that's perfect for autumn. Plus, pumpkin chocolate chip cookie pie is easy to make, even if you're not a seasoned baker.

Essential Ingredients

• Pumpkin Puree: Be sure to use pure pumpkin, not pumpkin pie filling, which contains extra sugar and spices. I used pumpkin puree in Pumpkin Cheesecake and Pumpkin Snickerdoodles. You can also substitute with mashed sweet potato or butternut squash for similar results.
• Chocolate Chips:  Both semisweet and milk chocolate work well, and you can swap for dark chocolate, white chocolate, or chunks for different taste and appearance.
• Eggs: Help bind the mixture together, add richness, and give structure so your pie holds its shape. Flaxseed meal mixed with water can work as an egg-free alternative for binding if needed.
• Butter: Adds tenderness, flavor, and helps create a soft, cookie-like texture inside the pie. For a dairy-free option, use margarine, vegan buttery spread, or coconut oil.
• Sugar: Brown sugar adds moisture, deep flavor and a warm, caramel note. You can substitute with coconut sugar.
• All-Purpose Flour: Forms the 'cookie' part of the pie. For gluten-free versions, choose a gluten-free blend; whole wheat adds a hearty flavor and extra fiber.
• Pumpkin Pie Spice: A blend of cinnamon, nutmeg, ginger, and cloves creates classic pumpkin pie flavor. You can use individual spices, or swap in chai spice for a twist. Adjust the spice mix to taste or try adding a pinch of allspice or cardamom.
• Pie Crust: Use a store-bought crust for ease, make a homemade one, or try a graham cracker crust for a crunchy twist. Gluten-free or nut-based crusts work for special diets.

Recipe Tips

• Most cookie dough tubes are 15 ounces. You'll want to use about half of this in your recipe. Put the rest into a freezer bag and freeze it for later or make some extra cookies! 
• Any brand of roll-out pie crust will work. Make sure to use the roll-out type of premade dough. The pre-formed frozen dough in the foil tins will not be deep enough for this recipe. 
• An extra pie crust can be used to create some crust designs around the edge of your pie. I made a couple of braided areas and Fall leaves. 
• Make sure to use a deep 9-inch pie pan. Not all of the filling will fit if a smaller pan is used. 
• The pumpkin pie filling will fill the crust up almost to the top. 
• To prevent the pie crust from overcooking, cut thin strips of foil paper and cover the edges before placing your pie into the oven. A silicone pie crust shield can also be used.
• Allow the pie to cool completely before serving. This goes great with vanilla whipped cream or a little vanilla ice cream! 

How to Make Chocolate Chip Cookie Pumpkin Pie

Unroll your pie crust. Gently place it into the bottom of your pie pan. Use your fingers to press the dough into the bottom of the pan. Crimp the edges in the design of your choice.

Use a fork to poke holes in the bottom of the crust.

Crumple a piece of parchment paper and spread it back out. This makes it more flexible. Place the parchment paper over the top of your pie crust. Next, place your pie weights or dried beans over the top of the parchment paper.

Par-bake the crust for 10 minutes. 

Remove the crust from the oven. Remove the pie weights and parchment paper. Add the chocolate chip cookie dough. Press the dough into the bottom of the pie about ½ inch thick.

With a hand mixer, mix together the pumpkin puree, eggs, brown sugar, vanilla, salt, cinnamon, nutmeg, cloves, and heavy cream until smooth. 

The mixture should be smooth and thin.

Pour the pumpkin filling over the cookie dough. You will not use about ½ of the tube of dough.

Bake at 325º for 60-70 minutes or until the center stops jiggling. 

Substitutions and Variations

• Swap chocolate chips with nuts, white chocolate, or caramel bits for texture and variety.
• Make it dairy-free: use vegan butter, dairy-free chocolate, or a vegan pie crust.
• Try gluten-free flour and crust for a wheat-free version.
• Play with spices: increase cinnamon or try chai spice for a cozy flavor boost.Any brand of chocolate chip cookie dough will work.

FAQ

Can I use a homemade pie crust?
Yes! A homemade crust will add extra flavor and texture. You can use a traditional pie crust or try a gingersnap crust for a spicier twist.

Can I make this pie ahead of time?
Absolutely. Bake the pie, let it cool, and store it in the refrigerator for up to 3 days. Reheat it in the oven before serving.

Can I use different types of chocolate chip cookie dough?
Yes! Semi-sweet, milk, or white chocolate chip cookie dough all work well. You can even use a mix for extra variety.

My Pie or Cookie Base Too Wet/Soggy

• Pumpkin adds moisture, which can make pies or bars dense or soggy. Avoid watery pumpkin (blot with a paper towel or use canned pumpkin), and check that flour is measured accurately.
• Blind-bake your crust and let the pie cool uncovered.

Can I use fresh pumpkin instead of canned?

Yes, but roast and puree it, drain excess liquid, and blot to match canned pumpkin consistency.

What if I want less sugar?

You can use half brown sugar or substitute with coconut sugar or maple syrup. The pie may be a little less chewy but still tastes great.

How do I make vegan pumpkin chocolate chip cookie pie?

Use flax eggs, vegan butter or oil, dairy-free chocolate, and a plant-based crust.

How do I tell when pumpkin cookie pie is done?

Edges should be set, center slightly wobbly, and the surface mostly matte. If unsure, test with a toothpick-it should come out with a few moist crumbs but no wet batter.

Serving Suggestions

Serve this pumpkin chocolate chip cookie pie warm with a scoop of vanilla ice cream or a dollop of whipped cream. It's also delicious with a drizzle of caramel sauce or a sprinkle of sea salt on top. Pair it with a cup of coffee or hot chocolate for the ultimate fall dessert experience!

More Pumpkin Recipes

• Pumpkin Better than Anything Cake
• Pumpkin Marble Cake
• Pumpkin Bundt Cake with Maple Glaze
• Pumpkin Cookies with Cream Cheese Frosting