Save A luscious fusion of creamy pumpkin pie and gooey chocolate chip cookie, baked together in a buttery crust for a decadent fall dessert.
The first time I brought this Pumpkin Chocolate Chip Cookie Pie to a potluck, it disappeared before any other dessert. The combination of smooth pumpkin, melty chocolate chips, and homemade cookie dough always brings back cozy autumn vibes for me.
Ingredients
- Pie Crust: 1 store-bought or homemade 9-inch pie crust (unbaked)
- Pumpkin Layer: 1 cup (240 g) canned pumpkin purée, 1/3 cup (65 g) granulated sugar, 1 large egg, 1/2 teaspoon ground cinnamon, 1/4 teaspoon ground ginger, 1/8 teaspoon ground nutmeg, 1/4 teaspoon salt, 1/3 cup (80 ml) heavy cream, 1 teaspoon vanilla extract
- Chocolate Chip Cookie Layer: 1/2 cup (115 g) unsalted butter, softened, 1/2 cup (100 g) brown sugar, packed, 1/4 cup (50 g) granulated sugar, 1 large egg, 1 teaspoon vanilla extract, 1 cup (125 g) all-purpose flour, 1/2 teaspoon baking soda, 1/4 teaspoon salt, 1 cup (170 g) semisweet chocolate chips
Instructions
- Prepare Oven and Crust:
- Preheat the oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and set aside.
- Mix Pumpkin Layer:
- In a medium bowl, whisk together pumpkin purée, sugar, egg, spices, salt, heavy cream, and vanilla extract until smooth. Set aside.
- Make Cookie Dough:
- In a large bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy. Beat in the egg and vanilla. In another bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the butter mixture, mixing until just combined. Fold in chocolate chips.
- Layer and Bake:
- Spread the pumpkin mixture evenly into the prepared pie crust. Gently drop spoonfuls of the cookie dough over the pumpkin layer and carefully spread to cover as much as possible. Bake for 40–45 minutes, or until the cookie layer is golden and set, and a toothpick inserted into the center comes out mostly clean.
- Cool and Serve:
- Cool completely before slicing. Serve at room temperature or slightly warm.
Save My kids love helping spoon the cookie dough over the pumpkin layer. Serving this pie together after a crisp autumn walk is a special family tradition.
Serving Suggestions
Pair a warm slice with whipped cream or vanilla ice cream for added indulgence. It also tastes great with a cozy cup of coffee or chai.
Make-Ahead and Storage
You can bake this pie a day ahead and store it covered at room temperature. Leftovers can be refrigerated for up to 3 days, then gently reheated before serving.
Flavor Variations
Try using dark chocolate chips for deeper flavor or add a handful of chopped walnuts for crunch. Pumpkin pie spice mix can be substituted for the individual spices if desired.
Save Give this irresistible pie a try for your next gathering. It's sure to become a new autumn favorite!
Recipe FAQ
- → Can I use homemade pie crust?
Absolutely! Both homemade and store-bought crusts work well. Ensure it's unbaked before layering.
- → Can I substitute spices?
Yes, you may use pumpkin pie spice in place of individual spices for quicker preparation.
- → What chocolate works best?
Semisweet chocolate chips are classic, but dark chocolate chips can add a richer, deeper flavor.
- → Can this be made ahead?
Yes, it stores well. Bake, cool, and keep covered at room temperature for up to two days or refrigerate longer.
- → How should leftovers be served?
Enjoy cold, at room temperature, or gently warmed. Try pairing with vanilla ice cream or whipped cream.
- → Is this dessert vegetarian?
Yes, all listed ingredients are vegetarian-friendly. Always check packaging for allergens.