Pumpkin Chocolate Chunk Pizookie
What’s better than regular sized chocolate chip cookies? One gigantic medium rare cookie baked in a cast iron skillet. This soft, almost-gooey centered pumpkin chocolate chunk pizookie is perfect with a few scoops of vanilla ice cream. Definitely something you’ll want to share!
Brown the butter
There’s a whole cup of butter in this pumpkin chocolate chunk pizookie, so naturally that’s a huge part of the flavor profile. I did the first few tests with just melted butter, and they both turned out nicely. But with the spices and pumpkin in this, I wanted to see if browning the butter would add anything meaningful. I did the same thing with this ricotta pumpkin loaf and it was super delicious.
And yes! Browning the butter added a really bold depth to the overall flavor and made the spices stand out even more. It’s the perfect balance between a traditional buttery brown sugar flavored cookie and the pumpkin spice part of it.
Since the pizookie bakes in a cast iron skillet that would need to be greased, the first step does both the browning and greasing in one step. Just brown the butter in the cast iron skillet and add it to a mixing bowl when it’s done. Make sure the mixing bowl is heatproof, whether that’s glass or metal.
Now, the skillet is greased and the butter is even better.
Making the cookie dough
Browning the butter is the hardest step by far. From there, the sugars, egg yolks, vanilla and pumpkin are whisked in until smooth and combined before the dry ingredients and chocolate is folded in. It’s actually less work than creaming butter and sugar for regular chocolate chip cookies.
Speaking of chocolate, try to use dark chocolate chips or chunks if you can. Semi sweet also works, but the dark really tastes amazing with the other flavors in this recipe. I used about half a bar of the Trader Joe’s 72% cacao pound plus, but any dark chocolate would work well.
Bake till medium rare
The best thing about this pizookie is the soft, not-quite-all-the-way-baked center. It’s meant to come out of the oven when it’s not quite done in the middle, giving that raw cookie dough feeling without raw eggs or flour. Plus, the chocolate has melted into delicious little puddles. The sides of the pizookie will be slightly crisp and done, which means you’ll also have a fully baked edge to enjoy, too.
Don’t dive in right away after baking. Let it rest for about 10 minutes to allow it to set up a little bit. After that, scoop that warm pizookie goodness into bowls and serve with a generous heap of vanilla ice cream!
Pumpkin Chocolate Chunk Pizookie
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour
- Yield: 8 servings (10 inch pizookie) 1x
- Category: Dessert, Cookies & Brownies
- Method: Stovetop, Oven
- Cuisine: American
Description
This soft, almost-gooey centered pumpkin chocolate chunk pizookie is perfect with a few scoops of vanilla ice cream.
Ingredients
- 1 cup unsalted butter
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/2 tsp nutmeg
- 1/4 tsp ground cloves
- 1/4 tsp espresso powder
- 1 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2 egg yolks
- 1 TB vanilla
- 1/2 cup pumpkin puree
- 2 cups chopped dark chocolate
Instructions
- Preheat the oven to 325 degrees. Add the butter to a 10 inch cast iron skillet and melt over medium heat until the butter has completely melted.
- Continue to cook the melted butter in the skillet, stirring gently with a spatula. The butter will bubble and splatter a little as it continues to cook. After about a minute, the milk solids in the butter will sink down to the bottom of the skillet and the butter won’t bubble as much. Keep stirring the butter gently.
- Carefully watch and smell the butter to check for browning, stirring constantly with the spatula. The milk solids will eventually turn a light golden and the butter will begin to smell nutty. It won’t take more than a minute for the butter to become a deep medium golden.
- Immediately pour the browned butter from the skillet into a large heatproof bowl (I use glass Pyrex mixing bowls) and allow it to cool for 15 minutes. Make sure to scrape out as much of the browned butter as you can into the bowl, but don’t wipe out the skillet.Β
- While you’re waiting for the butter to cool, mix the dry ingredients together. Add the flour, baking soda, salt, cinnamon, ginger, nutmeg, cloves and espresso powder into a bowl and whisk to combine. Set the dry ingredients aside.
- Once the butter has cooled a bit, add the brown sugar, granulated sugar, egg yolks, vanilla and pumpkin puree. Whisk well to combine until smooth.
- Add the dry ingredients and chopped dark chocolate to the bowl and fold everything together until a soft, spreadable dough comes together.
- Add the dough to the skillet that you browned the butter in, and use a spatula or butter knife to evenly smooth the surface.
- Bake for 30-35 minutes, or until the edges of the pizookie are slightly crisp and browned. After you remove the skillet from the oven, allow it to cool for 10 minutes before serving with vanilla ice cream!
- This pumpkin pizookie is best enjoyed fresh and warm, but any leftovers can be covered and refrigerated to reheat later. Enjoy the rest of the leftovers within a few days.
Equipment
Buy Now β Nutrition
- Serving Size: 1/8th of the entire 10 inch pizookie
- Calories: 637
- Sugar: 53.3 g
- Sodium: 754.4 mg
- Fat: 32.6 g
- Saturated Fat: 19.8 g
- Trans Fat: 0 g
- Carbohydrates: 83.6 g
- Fiber: 3.6 g
- Protein: 6.8 g
- Cholesterol: 107.1 mg
