Description
This Pumpkin Chocolate Chip Skillet Cookie is a delightful seasonal treat combining the warm flavors of pumpkin and spices with gooey chocolate chips. Baked in a cast iron skillet, it results in a soft, chewy cookie perfect for sharing and serving warm with a scoop of vanilla ice cream.
Ingredients
Scale
Wet Ingredients
- 1/2 cup unsalted butter (melted)
- 1/2 cup brown sugar (packed)
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 large egg + 1 yolk (beaten)
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon kosher salt
Add-ins
- 1 cup chocolate chips & chunks
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to ensure it reaches the perfect temperature for baking your cookie skillet.
- Mix Wet Ingredients: In a large bowl, combine the melted butter, brown sugar, and granulated sugar using a hand mixer or wooden spoon until smooth and thoroughly mixed. Next, add the pumpkin puree, vanilla extract, and beaten eggs, and mix until the batter is well incorporated and uniform in texture.
- Add Dry Ingredients: Gradually blend in the flour, baking soda, cinnamon, pumpkin pie spice, and kosher salt. Stir gently until just combined to avoid overmixing, which can toughen the cookie.
- Fold in Chocolate Chips: Gently fold the chocolate chips and chunks into the dough using a spoon or spatula to evenly distribute the chocolate throughout the batter.
- Transfer to Skillet: Spoon the cookie dough into a 9-inch cast iron skillet, spreading it evenly to cover the bottom. For extra chocolatey appeal, sprinkle additional chocolate chips on top.
- Bake: Place the skillet in the oven and bake for 18-20 minutes, or until the cookie edges are puffed and a toothpick inserted in the center comes out with moist crumbs but not raw batter.
- Cool and Serve: Remove from the oven and allow the cookie to cool for several minutes in the skillet. Slice into wedges and serve warm with a scoop of vanilla ice cream for a perfect seasonal dessert experience.
Notes
- This skillet cookie is a simple yet impressive dessert, perfect for fall gatherings or cozy nights in.
- Using a cast iron skillet ensures even baking and a crispy edge with a soft center.
- Be careful not to overbake; you want the center to remain slightly soft for the best texture.
- For a dairy-free alternative, substitute butter with coconut oil and dairy-free chocolate chips.
- Leftovers can be wrapped and stored at room temperature for up to two days or refrigerated for longer freshness.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 34 g
- Sodium: 247 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 54 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 74 mg
