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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.
Excited to make this for tomorrow! If I’m using store bought frozen pie shell, should I assemble the pie in the frozen pie shell? Or should I thaw the pie shell in the fridge before assembling the pie? Thanks so much!
Hey Courtney,
I would thaw the shell first. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Can I make ahead of time? Like bake today and leave in the fridge til tomorrow?
Hey Katie,
Yes, just leave it on the counter though, you do not need to keep in the fridge. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
Hi! I made this last year for thanksgiving and loved it! My question is…how can I reheat it if I were to make it the day before thanksgiving?
Hey Sim.
I would cover with foil and pop in the oven to warm it through. I hope you love the recipe, please let me know if you have any other questions. Happy Thanksgiving! xTieghan
This looks amazing! I love all of your recipes! Do you have a dairy-free substitute for the condensed milk?
Hey Mary,
I would use a coconut sweet condensed milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hey girl! So looking forward to trying this…your recipes are always so great!
Is there a way to make this dairy free? I have subs for everything except the sweet milk…any thoughts??
Hey Emily,
You can use a sweetened condensed coconut milk. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hello! I’m so excited to try this for Thanksgiving this year, it looks so yummy! I’d like to make this the day before thanksgiving…. do you think it would be ok to assemble it Wednesday and then bake it on Thursday? Or would it be better to just go ahead and bake it on Wednesday and reheat for thanksgiving? Thanks so much!
Hey Kiersten,
I would go ahead and assemble on Wednesday and bake on Thursday. I hope you love the recipe, please let me know if you have any other questions! xTieghan
Any suggestions for gluten free version?
Hi Natalie! I unfortunately have not tried this recipe that way! I am sorry about that! If you try this one, please let me know how it turns out for you! xTieghan
Hey Natalie,
You can use an equal amount of GF flour. I hope you love the recipe, please let me know if you have any other questions! xTieghan
made this pie and it is delicious! the butter did not mix in well with the other ingredients even though the butter was at room temperature.
That is so amazing to hear! Thank you so much Sidney! xTieghan
do you use salted or unsalted butter?
Hey Yvonne,
I always use salted butter. I hope you love the recipe, please let me know if you give it a try! xTieghan
This tasted great, but I would definitely make some adjustments before trying again. First, I would cream the butter and sugar and then add the other ingredients. My room temp butter was unable to fully incorporate and I got some butter seepage during baking. Second, I would reduce the number of chocolate chips. I love chocolate just as much as the next girl, but this was…excessive. I taste more chocolate than anything, and the pumpkin butter flavor is lost. Otherwise, this is an awesome idea, and is worth another shot!
Hi Alexa! I am glad you enjoyed this and hope it turns out better for you the next time! Please let me know if there is anything I can do to help! xTieghan
This recipe is so delicious! I have been stress-baking and the taste of this is marvelous
Thank you so much Maya! I am so happy you enjoyed this one! xTieghan
I used store bought pie crust (one in the aluminum foil pie plate) and followed all the directions. The cookie part was delicious but the bottom of the pie was uncooked and the filling overflowed while cooking. Any tips? Was the readymade pie dish not deep enough? Would love to try this again and get it right. I absolutely love your recipes.
Hey Ruta,
Thanks for giving the recipe a try! My guess is the store bought crust in the dish was not large enough. I hope this helps for next time! xTieghan
Do you use salted or unsalted butter in this recipe? Thank you!
Hey Nicole,
I always like to use salted butter. I hope you love the recipe, please let me know if you have any other questions! xTieghan
I have some left over pumpkin butter from your cinnamon swirl pumpkin butter bread (delicious btw), and I am debating between this and the pumpkin butter chocolate chip cookies…thoughts on which to try first? 🙂
Is it possible to bake this without the pie crust? If so, do you know how that would affect the baking time? Or would you not recommend trying it “crustless”?
Thanks!
Hey there,
I love either recipe! If you want to do the pie without the crust then I think I would just make the cookies:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Hi there! If I’m unable to make or get the pumpkin butter, would it be possible to just replace it with pumpkin puree and spices? Thank you!!
Hey Christine,
The pumpkin puree with give a different flavor and texture than the pumpkin butter, I would highly recommend making it:) I hope you love the recipe, please let me know if you have any other questions! xTieghan
Do you see any reason why I couldn’t make this in a cast iron skillet? I’m really looking forward to trying this one!! I usually make my pies in the skillet no problem but just checking. 🙂
Hey Jess,
This should be fine in a cast iron skillet. I hope you love the recipe, please let me know if you have any other questions! xTieghan