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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.
The Inspiration.
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.
The Details.
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.
But the best part?
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!
Gooey Chocolate Chip Cookie Pumpkin Pie
Servings: 12
Calories Per Serving: 427 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 1 pie crust homemade or store-bought
- 2 eggs at room temperature
- 1/2 cup all-purpose flour
- 1/4 cup brown sugar
- 1/4 cup granulated sugar
- 3/4 teaspoon ground cinnamon or pumpkin pie spice
- 1/2 teaspoon kosher salt
- 2 teaspoons vanilla extract
- 1 1/2 sticks (12 tablespoons) butter at room temperature
- 1/3 cup pumpkin butter homemade or store-bought
- 2 cups semi-sweet chocolate chips
- 2/3 cup sweetened condensed milk
Instructions
- 1. Preheat the oven to 325 degrees F. Butter a 9-inch pie plate and press the pie crust dough into the plate. Poke a few holes in the bottom of the crust with the tines of a fork. Set aside in the fridge. 2. Using an electric mixer, beat the eggs in a medium bowl until foamy, about three minutes. Add the flour, brown sugar, sugar, cinnamon, salt, and vanilla, beat until combined. Add the butter and pumpkin butter, and continue beating until combined.
Stir in the chocolate chips.3. Grab the pie crust. Drizzle half of the sweetened condensed milk over the bottom of the crust. Spoon in half the cookie dough. Drizzle the remaining sweet milk over the cookie dough. Spoon in the rest of the cookie dough. 4. Transfer to the oven and bake for 50-55 minutes or until a knife inserted into the center comes out clean. Allow to cool at least 20 minutes. Serve warm or at room temperature.
Notes
Pumpkin Butter: you can use my homemade pumpkin butter or just pick some up from Trader Joe's, Whole Foods, your local market, or via Amazon.
If you want more Pumpkin Spice Flavor: add in 1/2 teaspoon to 1 teaspoon pumpkin pie spice with the flour.
Looking for the Non-Pumpkin Version? Try my Gooey Chocolate Chip Cookie Pie.
can we use stale cookie crisp in this recipe?
Hey Brennan,
Sorry I wouldn’t recommend this. I hope you love the recipe, please let me know if you have any other questions! xTieghan
The recipe sounded intriguing, I had all the ingredients, and I was looking for something different for Thanksgiving. Win win win! While mixing, I accidentally doubled the sugar so I ended up doubling everything and making two pies and gave the other to a friend for her Thanksgiving table….another win. My kids (in their 20’s) were annoyed I gave it away because this has now become a favorite.It was so DELICIOUS, they requested I make it again for Christmas. It is very easy and works well with store-bought crust because the crust isn’t the star. This pie goes far because it is so rich you can only eat a small piece and it loves a little whipped cream or ice cream. I made the pumpkin butter and used it for both Thanksgiving and Christmas as well as the Thanksgiving Sangria.We will be serving this again!!!
That is SO amazing to hear! Thank you so much for trying this Karen! xTieghan
I saw this, and was all over it for our Friday night dessert! But made this for Thanksgiving instead. Me & kids loved this one, Friends & family gobbled it up. I usually comment on your recipes after i make them, but we have been upside down over here, Your recipes are always in our food menus.
Merry Christmas & Happy New Year to you and your family.
Thank you for all your great recipes.
Hi Karen! That is so amazing to hear! Thank you so much for trying this one! xTieghan
The two cups of chocolate chips were a bit too much for my taste. Seemed like a melty chocolate chip pie in the end. Made it again for a party with 1 cup and it was perfect. Just enough chocolate chips for the pumpkin flavor to still come through
Amazing! Thank you for trying this Erin! xTieghan
I tried making this pie today. The pie turned out really gooey. I have a question, is the condensed milk supposed to ooze out of the pie? Will it thicken or harden as the pie cools? It does taste delicious! Thank you!
Hi Lisa! Yes, the milk will ooze out of the pie a little while the pie bakes. As the pie cools, it will stiffen up for you, but this is meant to be a gooey pie, so it sounds like everything is just right! Please let me know if you have any other questions. I hope you do end up loving this pie! Thank you and happy holidays! xTieghan
I made this pie for my Friendsgiving and my both Thanksgiving dinners me and my boyfriend went to! It was such a hit we had no leftovers! Awesome recipe! Will you be making a Christmas version (I hope so!!)
Yes! That is so great! Thank you Marcy! xTieghan
My daughter and I made your pie this afternoon for Thanksgiving dessert tomm! It looks amazing, but I was curious, should I wrap it and leave on counter overnight or refrigerate?? Thanks! We can’t wait for dessert tomm!!!
Hi Caitlin! You can leave this pie on the counter for up to 3-4 days. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
I see a few others have asked for clarification on the instructions. Has anyone heard anything? I am making it now…going to cream the ingredients and then add the dry… *fingers crossed
HI Chriss, 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
If I make this 1 day ahead of time, should I leave it out at room temp or stick it in the fridge? Thank you!
Hi Kaitlyn! I recommend keeping this at room temp. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
This looks amazing and can’t wait to make it for thanksgiving. Can I male this ahead of time and how to a reheated?
Thank you
This looks amazing and can’t wait to make it for thanksgiving. Can I male this ahead of time and how to a reheated?
Thank you
HI! Yes that is great! You can also serve this at room temp too. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Couldn’t find pumpkin butter so we made it from scratch. Everyone loved the pie! So delicious.
I am so happy to hear that Kate! Thank you so much! xTieghan
I made your pumpkin butter this evening! I am looking forward to making the pie! Could you please update step #2? It has adding the pumpkin butter two times. I would guess it does not matter that much, but it would be nice to know. Thank you!
Sorry about that, I will look into it! Thank you Lindsey! I hope you love this recipe! xTieghan
Step 3 is also missing some directions. I can hopefully guess at it for making this recipe tomorrow but I think it will need some correction for future users. Can’t wait to try it!
I hope you love this Kim! Thank you! xTieghan
I’d love to make this recipe for Thanksgiving, but step #2 is still messed up. Could you please adjust it asap so I can try it? Also, from the title I expected to find more pumpkin in it, not just 1/3 cup of pumpkin butter. Plus in step 2 you had us adding pumpkin twice. Is there supposed to be pumpkin puree also?
Love your site, your recipes, and your blog!
Hi Verna! I am so sorry for the typo. The pumpkin butter is added with the regular butter. You should only be using 1/3 cup pumpkin butter for this pie. 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