Pumpkin Spice Chocolate Chip Cookie Skillet

$- 1 cup pumpkin puree - ½ cup unsalted butter, softened - 1 cup brown sugar, packed - ½ cup granulated sugar - 1 large egg - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon pumpkin pie spice - ½ teaspoon salt - 1 cup semi-sweet chocolate chips - ½ cup chopped pecans (optional) The main ingredients create a soft and flavorful cookie. The pumpkin puree gives it a moist texture and a warm, autumnal taste. The butter and sugars blend to give the cookie a rich base. The egg binds everything together for a chewy bite. The dry ingredients add structure to the cookie. Flour forms the base, while baking soda and baking powder help it rise. Pumpkin pie spice brings that cozy flavor we all love. The salt balances the sweetness perfectly. For a delicious twist, I love adding semi-sweet chocolate chips. They melt slightly while baking, creating gooey pockets of chocolate. If you enjoy a little crunch, toss in some chopped pecans. They add a nice texture and nutty flavor. Remember, use fresh pumpkin puree for the best taste. You can also use canned puree, but check for additives. This recipe is perfect for a cozy night in or a gathering with friends. - Preheat your oven to 350°F (175°C). - Grease your skillet to prevent sticking. In a large bowl, I cream the softened butter with the brown and granulated sugars. I mix until it becomes light and fluffy. This step is key to a soft cookie. Next, I add the pumpkin puree, egg, and vanilla extract to the butter mixture. I stir until everything is well combined. In a separate bowl, I whisk the flour, baking soda, baking powder, pumpkin pie spice, and salt together. This mix adds flavor and structure to my cookies. Then, I gradually add the dry mix to the wet mix. I stir until it is almost combined but not fully mixed. Now, I fold in the chocolate chips and chopped pecans, if I choose to use them. This adds a nice crunch and flavor. I transfer the dough to the greased skillet, spreading it evenly. Then, I bake the skillet cookie for 25 to 30 minutes. I look for golden edges and check with a toothpick. If it comes out clean, I know it’s done! After baking, I let the skillet cookie cool for about 10 minutes. This makes it easier to serve and enjoy. - Bake your skillet cookie at 350°F (175°C). This is the best temperature for even cooking. - Check for doneness after 25 minutes. The edges should be golden brown. - Use a toothpick to test the center. If it comes out clean, it's ready. - Serve the cookie warm from the skillet. Add a scoop of vanilla ice cream on top. - Drizzle caramel sauce over the ice cream for an extra treat. - Pair with hot apple cider or a warm cup of coffee for a cozy feel. - Store leftovers in an airtight container. This keeps them fresh. - Keep in the fridge for up to three days. You can also freeze them for later. - To reheat, place the cookie in the oven at 350°F (175°C) for about 10 minutes. This brings back the warmth and texture. {{image_2}} You can change the pumpkin puree if you want. Try using sweet potato puree or even applesauce. Each will change the taste a bit but still keep the texture nice. If you want a different spice kick, adjust the pumpkin pie spice. You could use cinnamon, nutmeg, or even ginger for a twist. Feel free to switch up the chocolate types. Dark chocolate chips work well if you want a richer taste. You can also try white chocolate for a sweeter note. For a crunch, add nuts like walnuts or almonds. Dried fruits, such as cranberries or raisins, add sweetness and chewiness. If you need a gluten-free option, swap the all-purpose flour for a gluten-free blend. Make sure the blend has a good mix of starches and flours for the best results. If you want a vegan version, use a flax egg instead of a regular egg. You can also replace the butter with coconut oil or a vegan butter substitute. These changes keep the flavor rich while meeting dietary needs. To keep your Pumpkin Spice Chocolate Chip Cookie Skillet fresh, use airtight containers. Glass or plastic containers work great. You can also wrap it tightly in plastic wrap. In the refrigerator, it lasts about 3 to 4 days. If you want to store it longer, freeze it. In the freezer, it can last up to 3 months. Just remember to cut it into pieces before freezing for easy serving later. To reheat your skillet cookie, use the oven or microwave. For the oven, preheat it to 350°F (175°C). Place the cookie in an oven-safe dish and warm it for about 10 minutes. This keeps the edges nice and crisp. If you prefer the microwave, heat it in 10 to 15-second bursts. This method is faster but may make the cookie a bit softer. To maintain freshness and flavor, top it with a scoop of ice cream or a drizzle of caramel right before serving. Enjoy the warm, gooey goodness! Yes, you can make this cookie ahead of time. Here’s how: - Prepare the dough: Follow the recipe to mix all the ingredients. - Chill the dough: Cover it and place it in the fridge for up to 24 hours. - Bake when ready: When you are ready, just spread it in the skillet and bake. This method keeps the flavors fresh and allows the spices to blend well. Absolutely! Freezing is a great way to save this cookie. - Cool it first: Let the baked cookie cool completely. - Wrap well: Use plastic wrap and then foil to cover it tightly. - Store in the freezer: It can last up to three months. To enjoy later, thaw it in the fridge overnight before serving. If you don’t have pumpkin pie spice, don’t worry! - Create your own mix: Use equal parts cinnamon, nutmeg, and ginger. - Try allspice: It gives a warm flavor similar to pumpkin pie spice. - Adjust to taste: You can add more or less of each spice based on your liking. These options keep the cozy flavor you want in your skillet cookie. Perfectly baked cookies have some signs. - Watch the edges: They should look golden brown. - Check the center: Insert a toothpick; it should come out clean. - Look for slight puffiness: The cookie will rise a bit while baking. These tips ensure your skillet cookie is warm and delicious! This blog post covered how to make a delicious pumpkin spice skillet cookie. We explored the key ingredients, step-by-step instructions, and tips for perfect baking. You also learned about storage and variations for different diets. In conclusion, this recipe is perfect for any time you crave something sweet. You can make it your own with fun add-ins or adjustments. Enjoy baking, sharing, and savoring every bite!$

Pumpkin Spice Chocolate Chip Cookie Skillet

A delicious skillet cookie infused with pumpkin spice and chocolate chips, perfect for sharing.

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Prep Time 15

Cook Time 30

Total Time 45

Course Dessert

Cuisine American

Servings 8 servings

Calories 250 kcal

Ingredients

1 cup pumpkin puree
0.5 cup unsalted butter, softened
1 cup brown sugar, packed
0.5 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon pumpkin pie spice
0.5 teaspoon salt
1 cup semi-sweet chocolate chips
0.5 cup chopped pecans (optional)

Instructions

Preheat your oven to 350°F (175°C).
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
Add the pumpkin puree, egg, and vanilla extract to the butter mixture, mixing until well combined.
In another bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
Gradually add the dry ingredients to the wet ingredients, stirring until almost fully combined.
Fold in the chocolate chips and chopped pecans (if using) until evenly distributed.
Transfer the cookie dough to a greased 10-inch cast iron skillet (or oven-safe skillet), spreading it out evenly.
Bake for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.
Allow the skillet cookie to cool for about 10 minutes before serving.

Notes

Serve warm, topped with a scoop of vanilla ice cream and a drizzle of caramel sauce for an indulgent twist!

Keyword chocolate chip, cookie, pumpkin, skillet