Pumpkin Butter Chocolate Chip Cookie Pie
Pumpkin Butter Chocolate Chip Cookie Pie. It’s not fall without some sort of pumpkin pie. And while this one is a little different than your average pumpkin pie, it’s seriously another level of delicious. Think one big gooey, chocolately cookie combined with homemade pumpkin butter in a crispy pie crust. It’s fall heaven in every bite. The key is to serve it warm with some vanilla ice cream…you guys are going to LOVE this !!
Fall pies are some of the best pies. And they make me think of thanksgiving which is my all time favorite holiday of the year. You have all the classics like pumpkin, pecan, apple…but what about a pumpkin butter pie…in cookie form.
It’s totally different than your average pumpkin pie. The pumpkin butter gives it that classic pumpkin pie taste. But if you haven’t tried a pumpkin chocolate chip cookie dessert before, you really need to. Think one big giant chocolate chip cookie in a flaky pie crust with a hint of pumpkin flavor for fall.
This weekend is the perfect fall weekend. Great weather, great plans, and of course great desserts. I have plans in the city for most of the weekend, but I couldn’t get my weekend started without making the perfect fall dessert. Because fall is the best season for desserts in my opinion.
Anyway, lots of big city plans this weekend. I am thinking I am almost fully in fall mode now. I surely I am going to miss summer, but this time of year I usually have so many exciting things going on. Birthday’s, football, dinners…and the weather has just been beautiful.
So cheers to fall Friday’s guys and the first weekend of October and actually the first day of October now that I think about it…AKA spooky season ;)) !!
Ingredients
1 pie crust; homemade or store-bought
2 eggs
1/2 cup flour
1/4 cup brown sugar
1/4 cup sugar
1 teaspoon pumpkin pie spice
1/4 teaspoon salt
2 teaspoons vanilla extract
12 tablespoons butter; room temperature
1/2 cup pumpkin butter; homemade or store-bought
2 cups semi-sweet chocolate chunks
2/3 cup sweetened condensed milk
Directions
Preheat the oven to 325 degrees. Grease a 9 inch pie plate. Press the pie crust into the plate and pierce holes on the bottom. Transfer to the fridge.
In a large bowl, beat the eggs with an electric mixer until foamy. Add the flour, brown sugar, sugar, pumpkin pie spice, salt, and vanilla. Beat until combined. Add the butter and the pumpkin butter and continue to beat. Fold in the chocolate chips.
Pour half of the condensed milk over the pie crust. Add half the cookie batter. Layer the remaining condensed milk then remaining cookie batter over top. Transfer to the oven and bake for about 55 minutes or until center is cooked through.
