To-Die-For Chocolate Chip Cookie Pumpkin Cake Pie

For the cookie dough: Combine browned and cooled butter with both sugars, stir to combine. Add egg and vanilla and mix well. In a separate bowl, combine flour, baking soda, and salt. Fold dry ingredients into the butter mixture along with chocolate chips. Taste: isn’t it so divine!

Preheat oven to 350F. Your pie shell should already be in a pie pan. Pat cookie dough into pie shell. Set aside while preparing cake.

In a bowl (I used the same cookie-dough bowl) combine eggs, oil, sugar, pumpkin, and salt. Set aside. Combine flour, cinnamon, nutmeg, baking powder, and baking soda; stir into the pumpkin mixture. Pour directly onto the cookie dough in the pie crust until the pan is about 2/3 full (you will have some batter left over).

Place pie (er, cookie…er, cake) into oven and bake for about 40-55 minutes, or until cake springs back when touched and pie no longer jiggles. Then remove from oven and allow to cool before frosting.

Meanwhile, mix up frosting. Combine cream cheese, butter and vanilla in medium bowl. Add powdered sugar and cinnamon and beat until fluffy and thick. You may need to add additional powdered sugar for correct consistency.

Frost pie (er, cookie…er, cake) with half (or if you really want to be indulgent use all) of the frosting and serve! Can be kept at room temp or chilled.