Every Fall, I make something with pumpkin- muffins, cookies, bread. I was not quite ready to babysit cookies in the oven. I found a recipe for a big pumpkin chocolate chip cookie baked in a cast iron skillet!
Score! It was settled I was making it.
I started making it before my oldest got off the bus on a Friday afternoon. It took me no time at all to prepare on the stove and then 15 minutes in the oven! No mess- other then your utensils and the skillet!
Here’s the recipe…
Ingredients
1/2 cup butter
1/2 cup of sugar
1/2 cup of brown sugar
3 teaspoons vanilla
1 1/2 cups flour
1/2 tsp baking soda
1/4 tsp salt
1 egg
2 tsps pumpkin pie spice (I did not have this and it worked fine!)
1/2 cup pumpkin puree (about half a can)
1 cup chocolate chips
Directions
- preheat oven for 350°
- Heat a 12 inch cast iron skillet on the stove over medium heat.
- Once the skillet is hot, turn heat down to medium-low, add the butter.
- When butter is completely melted, add both sugars.
- Add flour, baking soda, salt, vanilla, pumpkin puree, pumpkin pie spice and egg.
- Stir all ingredients.
- Stir in chocolate chips. Don’t stir too much or they will all melt. (mine melted because I had the heat a smidge higher but it gave it a marble look)
- Place skillet in preheated oven and bake for 15 minutes.
- Check with a toothpick two inches from edge with a toothpick. Don’t worry about the middle. The pan stays hot and will bake a bit more. You want the center to be moist.
Serving options: Drizzle hot fudge on top and serve with vanilla ice cream or some whipped cream!
Or do as I do and just drink it with milk like a regular cookie.
My boys and husband loved this take on a pumpkin treat!
If you are looking for more easy pumpkin recipes, check out this post- 3 ingredient pumpkin muffins!
Please feel free to share this post and recipe!
Enjoy!
