Pumpkin Chocolate Chip Skillet Cookie

Pumpkin Chocolate Chip Skillet Cookie   

Some days I just want to smother my worries in sweets. This is one of those days! I don’t like to worry and be upset. I’d rather be worry free and happy. As we all know all days aren’t happy and we have to deal with the reality that there are days that we worry and are upset.

I worried years ago about certain things, now I’m concerned about other issues.

Some big, some small. It’s no wonder we get “worry lines” as we get older, because we WORRY more!

This is my solution to all the worries.

Eat a GIANT Skillet Cookie,

Pumpkin Chocolate Chip to be exact.

Just one bite in and you worries will fall to the wayside. {well I hope they will}

The best part is in under 30 minutes you will be enjoying this!

It’s all made in one skillet, no mixer to clean, no large bowl, baking sheet, cooling rack. It’s a One Dish Dessert!

 

THIS is the skillet I use and love and I use it so much I have 3 of them and more in other sizes too, it’s a kitchen must have.

Pumpkin Chocolate Chip Skillet Cookie (Skookie)

Ingredients

  • 1/2 cup butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 3 teaspoons vanilla
  • 1 1/2 cups flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 egg
  • 2 teaspoons pumpkin pie spice
  • 1/2 cup pumpkin puree
  • 1 cup chocolate chips

Instructions

  • preheat oven to 350 degrees
  • On stove heat 12 in. cast iron skillet on medium. Once the skillet is hot, turn to medium-low heat, add butter. When butter is completely melted add both sugars. Onto the sugar butter mixture add flour, baking soda, salt, vanilla, pumpkin, pumpkin pie spice and egg. stir to incorporate all ingredients. Lastly, stir in chocolate chips, don't stir too much or they will all melt. Place skillet in preheated oven and bake for 15 minutes. It's done baking when two inches in from edge comes out smooth when tested with a toothpick. Don't bake until center is totally cooked, the pan will stay hot and it will dry out the cookie and it won't have that really great moist center.
  • Serve warm with a drizzle with hot fudge sauce and vanilla ice cream.

 

 

On stove heat 12 in. cast iron skillet on medium.

Once the skillet is hot, turn to medium-low heat, add butter. When butter is completely melted add both sugars.

Onto the sugar butter mixture

add flour, baking soda, salt, vanilla, pumpkin, pumpkin pie spice and egg. stir to incorporate all ingredients.

Lastly stir in chocolate chips, don’t stir too much or they will all melt. Place skillet in preheated oven and bake for 15 minutes.

It’s done baking when two inches in from edge comes out with smooth when tested with toothpick.

Don’t bake until center is totally cooked, the pan will stay hot and it will dry out the cookie and it won’t have that really great moist center.

 

Serve warm with a drizzle with hot fudge sauce and vanilla ice cream and sprinkle some nutmeg on top.

I should have called it the “Worry-Free Cookie!

 

 

30 Comments

  1. Oh my, another use for my cast iron skillet, so brilliant of you! …And such a delicious cookie recipe to boot! I am so going to make this! Your pictures says it all!

  2. Sorry that you had a day filled with worries and hoping that this skillet cookie sent them all away. ‘Course if you ate it all then you got something else to worry about ๐Ÿ˜‰

  3. Pingback: Chipotle Lime Cranberry Sauce and Other Thanksgiving Ideas

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating