Pumpkin Chocolate Chip Cookie Pie

Products Used


Pumpkin Chocolate Chip Cookies

  • 1 3/4 cups (15 oz can) pure pumpkin
  •  1 1/2 cups Imperial Sugar Extra Fine Granulated Sugar
  •  1/2 cup vegetable oil
  •  2 teaspoons vanilla extract
  •  2 1/2 cups cake flour*
  •  2 1/2 teaspoons pumpkin pie spice
  •  1 1/2 teaspoons baking powder
  •  1 1/2 teaspoons baking soda
  •  1/2 teaspoon salt
  •  1 1/4 cups milk chocolate chips

Pumpkin Chocolate Chip Cookie Pie

  • 1 unbaked pie crust, defrosted
  • 8-10 pumpkin chocolate chip cookies
  • 1/4 cup additional milk chocolate chips if desired
  • 1 cup unsalted butter, softened
  • 1 cup Imperial Sugar Extra Fine Granulated Sugar
  • 6 eggs
  • 2 tablespoons cornmeal or almond flour
  • 2 tablespoons white vinegar
  • 1 teaspoon vanilla
  • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.


  1. For cookies, preheat the oven to 375ºF. In a medium-sized mixing bowl, whisk together pumpkin, sugar, vegetable oil, and vanilla until combined.
  2. Add flour, pumpkin pie spice, baking powder, baking soda, and salt. Mix in dry ingredients until just combined.
  3. Mix in chocolate chips.
  4. Line a baking sheet with parchment paper. Scoop out 1/4 cup dough for each cookie, allowing about 3 inches in between each cookie.
  5. Bake for 15 minutes, then let cool completely on the baking sheet.
  6. For pie, preheat oven to 350ºF.
  7. Press pie crust into a 9-inch, deep dish pie pan.
  8. Crumble cookies into pie dish. Add 1/4 cup milk chocolate chips if additional chocolate is desired.
  9. In a mixing bowl, beat together butter and sugar. Mix in eggs, cornmeal, white vinegar, and vanilla. There should be visible lumps of butter in mixture.
  10. Pour mixture over crumbled cookies in pie crust. Use a fork to gently move around cookie crumbles. This will help egg mixture seep into all nooks and crannies (most of butter lumps will stay on top, and that’s ok).
  11. Bake for 30-35 minutes. Center of pie will still be slightly jiggly (like a pecan pie), but it will firm up as pie cools.
  12. Let cool completely before slicing and serving.
Imperial Sugar Insight

Recipe developed for Imperial Sugar by Ashton Swank @keatseats.

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