Description
This soft, almost-gooey centered pumpkin chocolate chunk skillet cookie is perfect with a few scoops of vanilla ice cream.
Ingredients
Units
Scale
- 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.
- 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 skillet cookie 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 → 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