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The best ever Gooey Chocolate Chip Cookie Pumpkin Pie for your Thanksgiving table…or maybe just your Friday night dessert. Classic homemade chocolate chip cookie pie, BUT made with the addition of pumpkin butter, pumpkin spice, and plenty of chocolate. The real secret to this pie…a touch of sweetened condensed milk to give the pie that gooey deliciousness. There’s nothing not to love! The crust is crisp, but the pie is soft and gooey. Deliciously swirled with pumpkin butter and extra chocolate…the perfect Thanksgiving pie.
With Thanksgiving getting closer and closer, I’m excited to finally be sharing this recipe with you guys! This is a pie that I actually came up with last year, but only recently perfected the recipe. I know, an entire year later. Sometimes recipes take a while to get just right. To be honest, I gave up working on this once Thanksgiving passed, then revisited the recipe a couple of weeks ago. I was determined to get it just right for this year’s Thanksgiving dinner. In case you missed it, I shared our full 2019 Thanksgiving Menu on Tuesday.
Anyway, I’m happy to be sharing this recipe with you all today. I’m also so happy it’s Friday and to be heading back home to Colorado today. I’m excited to not have to get on another plane for at least a couple of weeks. I fly home from Chicago today (I’ll be recapping the trip in Sunday’s favorite post). As of right now, I’m home until I leave for my next NYC trip in December. I’ve loved getting to meet so many of you, but you guys know me, I’m a homebody and nothing beats just being home.
On that note, let me tell you all about this pie. Yes, this pie is perfect for Thanksgiving. But as I always say, you MUST test your holiday recipes before serving to ensure they work perfectly for you. The good news is, this means pie this weekend…and then more pie on Thanksgiving!
Sounds great to me.
Any long-time readers might remember my gooey chocolate chip cookie pie from a few years ago. It’s one of my favorite desserts I’ve shared on HBH. That’s because it’s based off of my mom’s cookie pie recipe. It’s so funny because all my favorite recipes are the ones based off something my mom always made while I was growing up…
Traditions really are great!
My mom would make chocolate chip cookie pie for both Thanksgiving and Christmas. It’s her “holiday” pie. I updated it a bit a few years ago. But this year I wanted to reinvent the pie just a little, yet still keep it gooey, and of course, extra chocolatey.
Enter this pumpkin version. This has everything you love most about a chocolate chip cookie pie, but with the addition of everything you love about a pumpkin pie. It’s as pretty close to perfect as it gets.
Just like a classic cookie pie, this pie is really simple and easy, but I do have a couple of tips that make this pie extra special.
Start with the crust. You can use homemade or store-bought. In my opinion, if making pie crust stresses you out, take help from the store. No one will ever know. If you want to make your own crust, here is my favorite super easy crust recipe.
Now, the cookie dough. It’s a little different because we’re using pumpkin, spices, and one very special ingredient…sweetened condensed milk.
Mix up the dough just as you would a normal cookie pie, but add in pumpkin butter and pumpkin spice. The pumpkin butter is a key ingredient. Pumpkin butter is more reduced down than pumpkin purèe and contains less moisture. Less moisture will give you a gooey, more flavorful pie. You can use my homemade pumpkin butter or pick some up at Trader Joe’s, Whole Foods, your local market, or via Amazon…though I’m partial to my homemade recipe. Just make sure your pumpkin butter is spiced for best flavor.
When the dough is mixed, it’s time to assemble, which brings me to the next key ingredient, sweetened condensed milk. I’ll be the first to admit, I don’t use sweetened condensed milk all that often, but I do love breaking it out over the holidays because I always find it’s add something special to baked goods.
The sweet milk is layered with the pumpkin cookie dough. As it bakes in the oven, the two marry together creating pockets of sweet gooiness throughout the pie.
No one will ever know what it is that makes the pie so delicious because it’s so very subtle. The sweet milk just adds that extra special sweetness and a major gooey factor.
I mean, it’s just so freaking good…addictingly GOOD.
This pie is incredibly easy to make. Just press the crust into your favorite pie plate, mix the cookie dough, layer it together with the sweet milk, bake, and about an hour or so later your kitchen will smell like the most wonderful bakery with hints of vanilla, pumpkin spice, and chocolate.
You can serve this slightly warm for a very GOOEY pie, or at room temperature for a more firm pie. It’s delicious either way. I’d recommend a scoop of ice cream or a dollop of whipped cream, but it’s amazing on its own as well.
Additionally, if you were having trouble choosing between a chocolate chip pie and a pumpkin pie, now you can have both in one. Nothing better than that!
If you make this gooey chocolate chip cookie pumpkin pie, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
I made this for a work party and was told that it was the best pie everyone has ever had! Thanks for making me look impressive 🙂
Wow that is so amazing! Thank you Abbey! xTieghan
Hey Tieghan! I’m so excited to make this for Thanksgiving!! I was reading the recipe and the 2nd step has me confused. It list the pumpkin butter twice, so do we mix it in with the dry ingredients/vanilla or with the butter? Also it says Add the butter and continue beating until… And then just goes to the next line 🙂
Thank you for all the amazing recipes! I’m having the best time going through Super Simple and choosing a recipe from the book to make each week!
Hey Michelle! I am so sorry for the typo. The pumpkin butter is added with the regular butter. Recipe fixed! Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Can’t wait to try this! Just to clarify..is the pumpkin butter added with the flour and sugars or with the butter? The instructions state both on step 2. Thanks!
Hey Lia, the pumpkin butter should be added with the regular butter. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
This is interesting. The flour portion of 1/2 cup doesn’t seem like enough for the 2 eggs and sugars. Your pie crust looks full but this seems like such a small amount of ingredients. Enjoy your time at home for a while.
Thank you so much Charlotte! xTieghan
I have the Sprouts Pumpkin Spice spread. Would you say this is comparable to the Trader Joes Pumpkin Butter? Also do you have any recommendations for high altitude baking? I sit at 5300 feet. Thanks!
Hey Alyssa! I have never tried the sprouts spread, but I am sure it’s great! Bake these cookies as directed. I am at 9000 feet so I know they will work great for you! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Do you think this could be frozen and re-heated when ready to eat? Trying to get ahead on Thanksgiving prep!
Hey Breanna! I have never frozen this pie, but I do think it will work just fine. Thaw overnight on the counter. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Mmm… It reminds me of the chocolate chip cookie pie that we made and posted, It’s been one of our biggest pies so far. https://sugarandcharm.com/the-most-delicious-chocolate-chip-cookie-pie-recipe
Hi Eden! Well, great minds think alike I guess haha! I am not sure what you are insisting here, but I only see resemblances in necessary pie ingredients. Have a great week! xTieghan
I want to make this todayso bad, but don’t have condensed milk and already went to whole foods 🙁
Oh bummer!! Maybe next time? I hope you love this when you do make it Jessica! xTieghan
Love your recipes and have always made a chocolate chip pie for our holidays too…at one time it was on the back of the Toll House bag years and years ago. My sister loves and always gives us pumpkin bread and a few years back I included chocolate chips to that so I was interested in this pie for sure! My pie batter looks nothing like yours. I thought the butter was room temperature but it never really encorporated in (for my chocolate pie it is melted and then brought to room temp). It is the oven now so we shall see. Glad I made it this week instead of for Thanksgiving at the in-laws. Any thoughts on what I did wrong?
Hey Colleen, how did the pie end up for you? I am thinking your batter was probably just fine if you followed the recipe. Fingers crossed it was delicious and all went well!. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Hey I was wondering for the little acorn cookie? Is it a sugar cookie sprinkled with cinnamon sugar? Or some extra pie crust sprinkled with cinnamon sugar? I always love all the little details you add when you photograph your creations. TIA
Hey Kathryn! It’s extra pie dough sprinkled with cinnamon sugar. 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Could you edit step #2, it looks like some instructions are missing. I’m gonna NEED this recipe! =D
Looks INCREDIBLE!
Thank you so much Melinda! Ill look at it! xTieghan
This will be my pie for Thanksgiving this year! Y-U-M-M-I-E
Would you share how you attached your braided pie crust? I can’t seem to find it on you wonderful site.
Keep up the great work – you are my hero!
Hey Jane! I just cut strips of pie dough, then braid them. Then, I brush the outer crust with a beaten egg, then gently press the dough braid into the crust. Photo how-to linked below. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
https://www.bonappetit.com/test-kitchen/how-to/slideshow/braided-pie-crust
This pie looks amazing! If I purchase a store bought pie crust do you recommend a deep dish or regular crust? Thanks for sharing this recipe!
Hey Lynda! A regular pie crust will be great! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Omg. If this is anything like the pumpkin butter chocolate chip cookies you posted a few weeks ago (and it does seem to be somewhat similar, but better!) then this is going to be insane. I made that & froze the rolled cookie dough so I could bake them as I wanted them, and I’m still blown away at how perfect they are. This pie is going on my list for Thanksgiving!
Amazing!! I hope this pie turns out so well for you Lauren! Thank you! xTieghan
hey girl- this pie looks amazing!
Thank you! xTieghan