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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 new recipes for Thanksgiving 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 filling. 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, using a hand mixer, but add in pumpkin butter and pumpkin spice. The pumpkin butter is a key ingredient. Pumpkin butter is more reduced down than pumpkin puree 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 on a baking sheet, 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:Â add in 1/2 teaspoon to 1 teaspoon pumpkin pie spice with the flour.Â
Looking for the Non-Pumpkin Version? Try my Gooey Chocolate Chip Cookie Pie.Â
Rave reviews from everyone who tried this pie. Recipe is a keeper.
Hey Lisa,
Happy Friday! Love to hear that this recipe turned out nicely for you, thanks so much for making it! xT
Could you use just pumpkin purée instead of pumpkin butter?
Hi Courtney,
You are going to want to use the pumpkin butter for this recipe:) Please let me know if you have any other questions! xx
Do you need to use a deep dish pie crust?
Hi Trisha,
Nope, you just need a regular pie crust:) Please let me know if you have any other questions! xT
Delicious! Ewy Gooey Delicious!
I’m not a huge pie crust fan, so I just decided to make it without the crust. When I was ready to start, I wondered if I would regret that decision when I realized the sweetened condensed milk was layered first over the crust. However, at that point I was committed – time to start and no crust on hand. Fortunately, I had no regrets! I made it for my son-in-law’s birthday and we absolutely loved it!
Hey Mary,
Happy Sunday!🌾🌽 I love to hear that this recipe was enjoyed, thanks so much for making it and sharing your feedback! xx
I do not like condensed milk as I feel it’s to disgustingly sweet , is there another substitute please ! I want to make this for a birthday celebration.
Hi Bonnie,
You could use coconut condensed milk, that might be less sweet for you. Please let me know if you give this recipe a try, I hope you love it! xT
First I need to say how obsessed I am with every recipe of yours I’ve made. The other day I did the orzo pesto bake but I threw in some chicken thighs, omg. Anyways, I’m going to my in laws house this year for Thanksgiving and want to bring this pie. Can I re-heat in the oven?
Hey there,
Thanks so much for making so many recipes!! Sure, I would just cover with foil and warm on low. I hope it turns out amazing! xx
I made this for Thanksgiving with a homemade pie crust… and it was the most delicious pie I’ve ever had/made. My husband loved it! He even requested it for Christmas. I made this recipe as is but added a tsp of pumpkin pie spice. It did lack the pumpkin flavor, but it was still delicious, nonetheless.. (we just love chocolate and chocolate chip cookies).
Hey Michelle,
Fantastic! Thank you so much for making this recipe, I am so glad to hear it was enjoyed! Happy Holidays!? xx
A very good pie, but more on the chocolate chip cookie side, and not a lot of pumpkin flavor (and I used Half-Baked Harvest recipe – also very good). And DO serve with ice cream or whipped cream…oh wow! That makes the taste experience complete.
Hi Leslie,
I am so glad that this recipe was enjoyed, thanks a bunch for trying it out! Happy Thanksgiving! xTieghan
Happy Thanksgiving! Do we need to pre-bake the pie crust before adding in the filling? Excited to make this today!
Hi Dana,
Nope, no need to pre-bake the crust, you can follow the recipe as is. Happy Thanksgiving! xTieghan
Hi T! Making this for the fam for thanksgiving! Out of curiosity, if using a frozen pie crust for this recipe. What do you recommend doing: thaw for 15min and put in the oven for 10min?
Hey Natalie,
Yes, I think that would work best for you! I hope you enjoy the recipe, please let me know if you have any other questions! xTieghan
Absolutely delicious! I think the homemade pumpkin butter is what sets it apart. I have made cookie pies before and this one is definitely the best. My son and I have celiac, so I used a gluten free premade pie crust and I used “better batter†for the GF flour substitution. I also used sweetened condensed coconut milk which worked great. I did take some suggestions from other comments and did 1 cup of chocolate chips vs 2 and made sure not to overfill since I was using a smaller premade crust. My whole family loved it!! Thanks so much for a great recipe!
Hey Colleen,
Happy Friday!! Love to hear that you liked the recipe, thanks for giving it a try! Have a great weekend. xTieghan
Really good and really gooey! YUM!! I’ll be making this again since I have all this yummy pumpkin butter too!
Hi Sara,
Happy Monday!! Thanks a bunch for trying this recipe out, I love to hear that it was enjoyed! xT
Would you recommend cooking the day before and leaving out on the counter, or assembling the day before, storing in fridge, and cooking the next day?
Hey Brooke,
I like to serve this warm out of the oven, so I would prep the day before and bake the day of. I hope this recipe turns out amazing for you, please let me know if you give it a try! xTieghan
How could you make this without sweetened condensed milk? I am a no lactose girl.. ??â€â™€ï¸
Can I use canned pumpkin puree instead of the pumpkin butter? If so, what other modifications need to be made? Thanks so much!
Hi Kristen,
For this recipe, you are going to want to stick with the pumpkin butter. Please let me know if you have any other questions! xT
I’m going to share my fumble because I think a lot of people are buying the premade crust too. I used a “regular” 9 inch ready to fill pie crust, and it was WAY too small. I used the same crusts for Thanksgiving, when I made your delicious molten chocolate pie, but I forgot until now (I’ll blame pandemic brain) that I didn’t use all of the filling last time because of the size of my pre-made pie crust. Well this time I did put in all the filling, and it overflowed about 10 min into baking! So I spooned out a lot of the filling, cleaned my oven, put the pie into my regular pie tin, and I’m trying again. No idea how it will turn out due to my fumble, but luckily I can make another tomorrow if necessary/ if I buy more chocolate chips. (I’ll also be making your gingerbread cupcakes tomorrow.) Just wanted to share so if anyone else is using the same pie crust as me (it’s a popular brand) you can adjust PRE-pie drama! The filling that I spooned out does taste good though, lol.
Thanks so much for trying the recipe Alma! xTieghan
I’m so sad I saw this comment after it was too late… I did this exact thing as no where in the recipe did it say to use a deep dish. My filling overflowed and my pie didn’t turn out. Trying to rectify it as well… ðŸ™