Pin Recipe A luscious fusion of creamy pumpkin pie and gooey chocolate chip cookie, baked together in a buttery crust for a decadent fall dessert.
I remember the excitement of pulling this pie out of the oven for the first time. The aroma of pumpkin and freshly baked cookies instantly made the entire house feel like autumn.
Ingredients
- For the Crust: 1 store-bought or homemade 9-inch pie crust (unbaked)
- For the 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
- For the 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 & Crust:
- Preheat the oven to 350°F (175°C). Place the pie crust in a 9-inch pie dish and set aside.
- Make 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 separate large bowl, cream the butter, brown sugar, and granulated sugar together until light and fluffy. Beat in the egg and vanilla.
- Combine Dry Ingredients:
- 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.
- Assemble:
- 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 (it will spread more as it bakes).
- Bake:
- 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 & Serve:
- Cool completely before slicing. Serve at room temperature or slightly warm.
Pin Recipe My kids always gather at the table when they smell this pie baking. Sharing each slice makes fall memories even sweeter.
Serving Suggestions
Enjoy warm slices topped with whipped cream or vanilla ice cream for extra decadence.
Ingredient Variations
Try swapping pumpkin pie spice for individual spices or use dark chocolate chips for a deeper chocolate flavor. Add chopped walnuts for a crunchy twist.
Helpful Equipment
Having an electric mixer makes creaming the butter and sugars easier, and a cooling rack helps the finished pie set up perfectly.
Pin Recipe This pie is always a hit for fall gatherings. One slice is never enough!
Recipe FAQs
- → Can I use homemade pie crust for this dessert?
Yes, a homemade crust enhances flavor but a store-bought crust works for convenience. Just ensure it fits a 9-inch dish.
- → How do I know when it's fully baked?
Look for a golden cookie layer and insert a toothpick in the center; it should come out mostly clean with a few crumbs.
- → Can I add nuts or other mix-ins?
Absolutely—chopped walnuts or dark chocolate chips add crunch and depth to the chocolate chip cookie layer.
- → Is this dessert best served warm or cold?
It's delicious at room temperature or gently warmed. Consider pairing with whipped cream or ice cream for extra indulgence.
- → How do I store leftovers?
Cover and refrigerate for up to 4 days. Bring to room temperature or reheat slices gently before serving.
- → Can I substitute pumpkin pie spice?
You can use pumpkin pie spice instead of separate spices for a convenient shortcut. Just match the total spice quantity.