Pumpkin Chocolate Cookie Skillet
This pumpkin chocolate cookie skillet is what fall dreams are made of! It's full of pumpkin, spice, and lots of chocolate. It comes together so quickly and is the perfect easy dessert. I mean who doesn't love a warm cookie topped with chocolate? Grab a spoon, no judgment, and dig in! It's a new family favorite for sure! Hope you love it as much as we do!
Servings: 6
Equipment
- 8in cast iron skillet my favorite here
Ingredients
- ½ cup unsalted butter melted
- ½ cup brown sugar light or dark
- ¼ cup granulated sugar
- 1 egg + 1 egg yolk room temperature
- ¼ cup pure canned pumpkin
- 1 tsp vanilla extract
- 1⅓ cup all-purpose flour spooned & leveled
- 1½ tsp pumpkin pie spice
- ½ tsp sea salt
- ½ tsp baking soda
- ¾-1 cup semi-sweet chocolate chips (if you like a lot of chocolate, do 1 cup, if you like less, do ¾)
- flakey sea salt for topping (my favorite is Maldon)
- vanilla ice cream for serving
Instructions
- Preheat your oven to 350F degrees.
- In the microwave or on the stovetop, melt the butter and then let cool completely.
- In a large mixing bowl, whisk together butter and sugars until it's smooth and incorporated.
- Add in the eggs, pumpkin, and vanilla extract and mix until combined.
- Next, add in the flour, pumpkin pie spice, sea salt, and baking soda. Mix until everything is well combined.
- Pour in the chocolate chips (reserve some for topping if you'd like) and using a spatula, mix until well distributed. The batter should be thick & sticky.
- Coat an 8in cast iron skillet with oil or butter. If you don't have a cast iron you can always use an 8in cake pan!
- Press dough into the skillet and bring it all the way to the edges. If the batter is too sticky, lightly wet your hands to help press it into the pan without sticking to you.
- Bake in the oven for 25-30 minutes. If you want it more gooey, lean toward the shorter time. If you'd like it a little more done, let it cook for 30 minutes. To cut into slices, let cool completely before slicing. To enjoy hot, eat it right from the skillet with a spoon and a hefty scoop of vanilla ice cream!
- Top with flakey sea salt and enjoy!
Notes
For Storing: Store leftover in an airtight container on the counter or fridge (your preference) for 2-3 days!