Pumpkin Chocolate Chip Skillet Cookie
A deep-dish pumpkin cookie loaded with chocolate chips
Servings: 1 6-inch cookie
- 1 1/8 cup (135 grams) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon pumpkin spice
- 1 stick (113 grams) unsalted butter softened
- 3/4 cup (159 grams) brown sugar packed
- 1 teaspoon vanilla
- 1/2 cup (113 grams) pumpkin puree
- 1 large egg
- 3/4 cup (127 grams) chocolate chips or chopped chocolate
Preheat oven to 350 degrees (F). Spray a 5 or 6-inch dish with non-stick spray and set aside.
In a medium bowl combine flour, baking soda, salt, and pumpkin spice.
In another medium bowl, beat softened butter, sugar, and vanilla together until soft and creamy. Add pumpkin puree and egg and beat well.
Add flour mixture in two additions, mixing until just combined after each. Fold in chocolate chips.
Press the dough into the prepared pan.
Place skillet into the preheated oven. Place a cookie sheet under it in case of any spillover.
Bake for about 25-30 minutes for a very soft center. Bake for 5-10 longer for a firmer cookie.
Serving: 16-inch cookie | Calories: 2538kcal | Carbohydrates: 300g | Protein: 33g | Fat: 135g | Saturated Fat: 86g | Cholesterol: 458mg | Sodium: 2653mg | Potassium: 1122mg | Fiber: 11.8g | Sugar: 175.9g | Calcium: 442mg | Iron: 13mg