# What You’ll Need:
→ Crust
01 - 1 unbaked 9-inch pie crust, store-bought or homemade
→ Pumpkin Layer
02 - 1 cup canned pumpkin purée
03 - 1/3 cup granulated sugar
04 - 1 large egg
05 - 1/2 teaspoon ground cinnamon
06 - 1/4 teaspoon ground ginger
07 - 1/8 teaspoon ground nutmeg
08 - 1/4 teaspoon salt
09 - 1/3 cup heavy cream
10 - 1 teaspoon vanilla extract
→ Chocolate Chip Cookie Layer
11 - 1/2 cup unsalted butter, softened
12 - 1/2 cup packed brown sugar
13 - 1/4 cup granulated sugar
14 - 1 large egg
15 - 1 teaspoon vanilla extract
16 - 1 cup all-purpose flour
17 - 1/2 teaspoon baking soda
18 - 1/4 teaspoon salt
19 - 1 cup semisweet chocolate chips
# Step-by-Step Guide:
01 - Preheat oven to 350°F. Arrange the pie crust in a 9-inch pie dish and set aside.
02 - In a medium mixing bowl, whisk pumpkin purée, granulated sugar, egg, ground cinnamon, ground ginger, ground nutmeg, salt, heavy cream, and vanilla extract until creamy and homogenous.
03 - In a separate large bowl, cream together softened butter, brown sugar, and granulated sugar until pale and fluffy. Incorporate the egg and vanilla extract until smooth.
04 - In another bowl, whisk together all-purpose flour, baking soda, and salt. Gradually fold dry mixture into the butter mixture until just combined. Gently fold in semisweet chocolate chips.
05 - Evenly spread the pumpkin mixture into the prepared pie crust.
06 - Drop spoonfuls of cookie dough over the pumpkin layer. Carefully spread to cover most of the surface; dough will expand as it bakes.
07 - Bake for 40 to 45 minutes, until the top is golden and set, and a toothpick inserted in the center comes out mostly clean.
08 - Let dessert cool completely on a rack before slicing. Serve at room temperature or slightly warmed.
