Pumpkin Chocolate chip Skillet Cookie
Your search for the perfect Fall dessert is over! A pumpkin chocolate chip skillet cookie that is chocolatey, gooey with the goodness of pumpkin spice. This cookie is made super easily and does not need any special equipment. It takes only 30 mins to make! Bake this and make your home smell like Fall! The spices and chocolate will give such a warm cozy feel you will love it.
This dessert can EASILY be made eggless and Vegan! Check the notes & tips section in my recipe for how to do it.
Happy Baking!
Servings: One 8 inch Skillet Cookie
Prep Time: 15 mins
Cooking Time: 15-20 mins
Total Time: 30-40 mins
Ingredients:
1/2 cup pumpkin puree
1 egg + 1 egg yolk, room temperature
1/3 cup brown sugar
1/4 white sugar
1/2 cup melted butter (I browned the butter; check tips)
1.5 cups All Purpose Flour
2 tsp Pumpkin spice
1/2 tsp Cinnamon powder
1/2 tsp Salt
1/2 tsp Baking Soda
1/2 tsp Baking powder
1 cup Chocolate chips/chocolate chunks (I used 1/2 each)
1 tsp Vanilla essence
2 tbsp Chocolate chunks for sprinkling on top (optional)
1 tsp Sea salt for sprinkling on top ( Optional)
Directions:
In mixing bowl, whisk together the melted butter, sugars and vanilla essence. Whisk for 2-3 mins till it is fully incorporated. It should become lighter in color and creamier.
Add in the eggs and pumpkin puree and whisk it together.
Add the flour, spices, salt, baking powder and baking soda and mix it in using a spatula.
Add in the chocolate chips and chunks and mix it in.
Lightly grease a skillet. Transfer the cookie dough to the skillet & evenly spread it out.
Optional: Top with added chocolate chunks/chips and sea salt.
Bake for 15-20 mins at 350F. The edges should be puffy & browning and middle is baked through. Remove from the oven and let it cool in the skillet for 2-3 mins.
Serve with ice cream of whipped cream. Serve warm.
Notes/Tips:
I browned the butter to add a depth of flavor. To brown it- melt it on a stove on low heat till the milk solids start browning. You should be able to smell a nutty flavor. Takes about 5-8 Mins. Do not let it become black or it will be burnt.
If you do not have pumpkin spice you can make your own- mix together- 1.5 tablespoons ground cinnamon + 2 teaspoons ground ginger + 1/2 teaspoon ground nutmeg + a pinch of ground cloves (about 1/4 tsp).
You can use chocolate chips/chunks in any form. I used a mixture of both. Chocolate chunks melts better.
Make sure you whisk the butter and sugars well. It should be lighter in color and creamier when done. You can also use an electric whisk to do it.
Do not over mix. Mix it till just fully incorporated and no flour is left.
Spread in a skillet evenly to ensure no empty spots. I used a cast iron skillet pan.
I loved adding chocolate chunks on top for the added flavor and melted chocolate on top. The sea salt is a great balance. It is amazing without it as well.
For a gooey cookie do not over bake.
Check if it done baking- put a toothpick through the centre of the cookie. It should not be raw dough but it can be soft and gooey. The edges should be puffy and have started browning.
Eggless substitute- Mix 1.5 tbsp of flax meal (ground of flax seeds) with 4.5 tbsp of water. Let it sit for 5-7 minutes and add instead of an egg. Reduce flour to 1 1/3 cups from 1 1/2 cup cups.
Veganise it- See the egg replacement. Use vegan butter and chocolate.
