Pumpkin Chocolate Chip Cookie Pie (Vegan)

Imagine a chewy, gooey, pumpkin-y, chocolate-y cookie pie. You’re probably thinking about how decadently delicious that would be. Typically, with decadence comes calories–empty, fattening calories. BUT not with this Pumpkin Chocolate Chip Cookie Pie. Why, you ask????

The main ingredient is…….wait for it………a little longer……….beans! That’s right. Good ole’ canned white beans. No flour–just beans. You need to give this one a chance. I know it sounds outrageous and somewhat off-putting–dessert with beans–but I promise you that it will be one of the best desserts you have ever made. Hands down.

I brought some in for my third grade class to try the other day. Naturally, they are my guinea pigs. I didn’t even try to trick or fool them. I came right out said it….”This dessert is made with beans. Who wants to try it?” To my surprise, almost every single one of them not only tried it, but LOVED it, too. So much so that they begged me to make them one for our little Valentines Party tomorrow. Of course, I obliged–feeding them a delicious dessert for Valentines day that’s healthy, too. That, my friends, is this teacher’s dream come true! Based on my this evidence, I can almost guarantee your children will gobble these right up–thus, consuming all the protein and vitamins along with it. And you will be mom (or dad) of the century for encouraging them to eat dessert and finish every last bite!

I can not take credit for this decadent concoction. It is the handiwork of “Chocolate Covered Katie”–my absolute favorite dessert blogger! What I do with food, Katie does with DESSERT. And she has so many recipes that you will never get bored–plus, they are all vegan, too! I don’t know how she does it. Sheer brilliance, in my opinion.

I did, however, tailor the recipe a bit to my liking. I find some of her recipes to be overly sweet. I cut the sugar and chocolate chips, doubled the pumpkin, and added some actual pumpkin pie spices. She calls her version a “pizookie,” which is a cross between a pie and a cookie. But I found that, for the average person who doesn’t know what a pizookie is, it makes more sense to just call it a cookie pie. A Pumpkin Chocolate Chip Cookie Pie. Yum.

Pumpkin Chocolate Chip Cookie Pie

Pumpkin Chocolate Chip Cookie Pie

Pumpkin Chocolate Chip Cookie Pie–the photo isn’t that great, but trust me…the recipe IS!

Here’s what you’ll need:

  • 2 cans white beans (drained and rinsed…you can use any kind of white bean including chickpeas!)
  • 1 cup oats (I use certified gluten free)
  • 1/2 cup pureed pumpkin
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking soda
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp cinnamon (plus 1/2 tsp nutmeg, ginger, and allspice)
  • 3 tbsp coconut oil
  • 1 cup brown sugar
  • 1/2 cup chocolate chips

Recipe:

1. Preheat oven to 350 degrees.

2. Place all ingredients EXCEPT chocolate chips in a food processor and blend until smooth. You can eat it just like this on a pretzel or graham cracker and OH MY GOODNESS. It is so good. Give it a taste–I know you’re intrigued ;).

3. Mix in choc. chips and pour into a pie dish.

4. Bake for 40-45 mins. You can serve this warm but I prefer it when it has completely cooled and been refrigerated overnight. It just has more of that chewy cookie texture. You can even spread this recipe into two separate pie pans for a thinner cookie and to get two desserts for the time and money of one! WIN!

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I am lacking in the photo department on this post. Honestly, I never expected the recipe to be worth sharing so I didn’t bother to snap too many. Boy, was I wrong!

Another truly deceptive indulgence–this one is thanks to Katie and all her chocolate covered glory. You rock, girl.

MAKE THIS. SOON! It will be your new favorite. I’ve made it twice in one week! Indulge.

Comments

  1. Angela says

    I loved this raw!! I couldn’t stop eating it before I even baked it! Finally, some made it to the oven and it was yummy cooked too!

    • Laura says

      Isn’t it! Try leaving out the baking soda next time (you won’t need it if you aren’t baking it) and serve it to the kiddies with some animal crackers or pretzels to dunk!

  2. Amy says

    Wow! I made this recipe with the idea of sharing this with my mom and husband. My children are the pickiest eaters on the planet so asking them to try it wasn’t even an option. My kids are food phobic at best!! This morning, I gave my mom a piece and she offered the kids a bite. They not only tried it, they LIKED it. My daughter ate half of the piece. My mom and I sat there in shock!! Laura, you ROCK!!!

      • Laura says

        Okay so according to my calculation (I used a few converters online to determine nutrition facts and the convert to points) and based on 10 servings, the old points value is 5 and the points plus value is 7.

        BUT if you take my advice :) and divide the recipe in half, by using two pie pans, you cut the points in half, too–2.5 old points and 3.5 new points! And trust me, that size piece is PLENTY because of how filling it is with the added protein of the beans.

        ENJOY!!!

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