Description
Experience the ultimate cozy comfort with this Pumpkin Chocolate Chip Skillet Cookie. Combining the nutty depth of browned butter with earthy pumpkin puree and warm seasonal spices, this dessert creates a perfect harmony of crispy edges and a soft, gooey center. Baked in a single cast-iron skillet, it is a simple, rustic, and sophisticated treat designed to fill your home with nostalgic aromas. Perfect for sharing on chilly evenings, this cross between a blondie and a soft cookie is a must-have for every fall baking repertoire.
Ingredients
3/4 cup unsalted butter
3/4 cup packed light brown sugar
1/2 cup granulated sugar
1/2 cup pumpkin puree
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 teaspoon pumpkin pie spice
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup semi-sweet chocolate chips
Instructions
Preheat your oven to 350°F (175°C).
Place butter in a 10-inch cast-iron skillet over medium heat. Cook until melted and starting to brown, stirring constantly until it smells nutty, then remove from heat.
Whisk in the brown sugar and granulated sugar into the browned butter until well combined.
Stir in the pumpkin puree and vanilla extract until smooth.
Add the flour, pumpkin pie spice, baking soda, and salt, stirring until just combined.
Fold in the chocolate chips.
Smooth the batter evenly into the skillet.
Bake for 20-25 minutes, or until the edges are golden brown and set but the center remains slightly soft.
Allow to cool for 10 minutes before serving warm directly from the skillet.
Notes
Ensure your pumpkin puree is 100% pure pumpkin and not pumpkin pie filling. For the best texture, do not overbake; the center should stay chewy. Serve with a scoop of vanilla ice cream if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 26g
- Sodium: 150mg
- Fat: 16g
- Saturated Fat: 10g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg