Description
Perfect Mini Pumpkin Chocolate Chip Skillet Cookie for 2! Made with pumpkin puree, warm spices and a healthy dose of chopped bittersweet chocolate and then finished with flaky sea salt and topped with vanilla ice cream. Swoon!
Ingredients
- 2/3 Cup (80 g) All-Purpose Flour
- 1/4 Tsp Baking Soda
- 1/4 Tsp Salt
- 1/4 Tsp Pumpkin Spice
- 1/8 Tsp Cinnamon
- 5 Tbsp (72 g) Unsalted Butter, melted
- 1/3 Cup (65 g) Dark Brown Sugar
- 1 Tbsp (12 g) White Sugar
- 1 Large Egg Yolk, room temp
- 3 Tbsp (45 g) Pumpkin Puree
- 1/2 Tsp Vanilla Extract
- 3 oz (82 g) Bittersweet Chocolate, roughly chopped (or you can use chocolate chips)
Instructions
- Adjust a rack in the center of your oven and preheat to 350ºF (176ºC).
- Roughly chop your chocolate and set aside. If you are using chocolate chips, you may move to the next step.
- In a medium sized bowl, add melted butter, brown sugar, white sugar, pumpkin purée, egg yolk and vanilla. Whisk by hand until well combined.
- Add sifted flour, baking soda, salt, pumpkin spice and cinnamon and with a rubber spatula, gently mix until there are few flour streaks left.
- Add chopped chocolate and mix until just combined.
- Transfer cookie dough to a buttered 6-inch cast iron pan and bake for 16 minutes. Do not overbake as they will continue to cook in the skillet. We want these to be nice and gooey.
- Garnish with flakey sea salt and top with vanilla ice cream. Serve warm and enjoy!
- Prep Time: 10 Minutes
- Cook Time: 16 Minutes