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To make the perfect Pumpkin Spice Chocolate Chip Cookie Skillet, you'll need some key ingredients that create a delightful blend of flavors. Here’s what you will need: - 1 cup pumpkin puree - 1/2 cup unsalted butter, softened to room temperature - 1 cup brown sugar, tightly packed - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon pumpkin pie spice - 1/2 teaspoon sea salt - 1 cup semi-sweet chocolate chips - 1/2 cup chopped pecans (optional) Each ingredient plays a role in creating a rich, warm, and comforting cookie. The pumpkin puree adds moisture and flavor, while the butter provides richness. Brown and granulated sugars sweeten the dough, giving it a lovely caramel note. The egg helps bind everything together, ensuring your cookie skillet holds its shape. Using all-purpose flour gives the cookie structure, while baking soda and baking powder help it rise. Pumpkin pie spice brings that signature fall flavor, and sea salt enhances all the tastes. The semi-sweet chocolate chips bring sweetness and texture, and if you choose to add pecans, they give a nice crunch. Gather these ingredients to start your baking adventure. You’ll soon enjoy a warm and gooey treat that smells like autumn! 1. First, preheat your oven to 350°F (175°C). This helps the cookie bake evenly. 2. In a large bowl, mix 1 cup of softened butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Beat until light and fluffy. 3. Next, add 1 cup of pumpkin puree, 1 large egg, and 1 teaspoon of pure vanilla extract. Mix until smooth and well combined. 4. In another bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of pumpkin pie spice, and 1/2 teaspoon of sea salt. 5. Slowly add the dry mix to the wet mix. Stir gently until just combined. Be careful not to overmix. 6. Finally, fold in 1 cup of semi-sweet chocolate chips and 1/2 cup of chopped pecans if you like. Make sure they are evenly distributed. 1. Now, transfer the cookie dough into a greased 10-inch cast iron skillet. Spread it evenly across the bottom. 2. Bake in your preheated oven for 25-30 minutes. Check doneness by inserting a toothpick in the center. It should come out clean. 1. Once done, take the skillet out of the oven. Let the cookie cool for about 10 minutes. This makes slicing easier. 2. Serve warm for the best taste. For a special treat, add a scoop of vanilla ice cream and drizzle with caramel sauce. You can also sprinkle extra pumpkin pie spice on top for a nice touch. - Ensuring a fluffy texture: Start with soft butter. Mixing it well with sugars helps create air pockets. This makes the cookie light and fluffy. Also, ensure you mix until just combined. - Avoiding overmixing: Mix wet and dry ingredients gently. Overmixing makes the cookie tough. Stop when you see no flour. The dough should look a little lumpy. - Serving suggestions: Serve your warm cookie with a scoop of vanilla ice cream. Drizzle rich caramel sauce on top for extra flavor. This adds creaminess and sweetness. - Garnishing ideas: Sprinkle some pumpkin pie spice over the top. This not only looks nice but also enhances the flavor. A few chocolate chips can add a nice touch, too. - Adding different types of chocolate: Try using dark chocolate chips. They balance the sweetness well. You can also mix in white chocolate for a fun twist. - Alternative mix-ins: Consider adding chopped nuts like walnuts or almonds. Dried fruit like cranberries can add a tart flavor. These options make your cookie even more exciting. {{image_4}} You can change the flavor of your skillet cookie in fun ways. One great option is to use Nutella. Just swirl it into the dough before baking. This adds a rich, chocolatey twist that everyone will love. Another option is to create an Autumn Spice Cookie Skillet. You can swap out the pumpkin pie spice for other spices like cinnamon, nutmeg, or ginger. These spices add warmth and depth, perfect for fall. If you need gluten-free options, use almond flour or a gluten-free flour blend. This will keep the texture nice and soft. Just make sure to check if your baking soda and powder are gluten-free. For vegan adaptations, replace the egg with a flax egg or applesauce. Use coconut oil instead of butter. You can also swap the chocolate chips for dairy-free ones. These changes make the cookie tasty and friendly for all diets. You might want to serve fewer or more people. To make a smaller portion, you can cut the recipe in half. This works well if you want a treat for yourself or a small group. If you need a larger batch, simply double the ingredients. Just remember to use a bigger skillet or bake in two skillets. This way, you can share this deliciousness with everyone! To keep your cookie skillet fresh, follow these easy steps. First, let the skillet cool completely. Once cool, cover it tightly with plastic wrap or aluminum foil. You can also transfer slices to an airtight container. Store the skillet in the fridge if you plan to eat it within a week. If you want to save it longer, freezing is a great option. Cut the cooled cookie into slices. Wrap each slice in plastic wrap. Then place the wrapped slices in a freezer-safe bag. This way, they stay fresh for up to three months. Reheating your cookie skillet properly is key to keeping its yummy texture. For the best results, use an oven. Preheat the oven to 350°F (175°C). Place the skillet in the oven for about 10 minutes. This warms it through and keeps it soft. If you choose to use a microwave, do so carefully. Place a slice on a microwave-safe plate. Heat it for about 15-20 seconds. Check if it’s warm enough. If not, heat in small bursts to avoid making it tough. For optimal freshness, store the cookie skillet correctly. When kept in the fridge, it lasts about 5 to 7 days. If frozen, aim to eat it within three months for the best taste. After that, it may lose its flavor and texture. Enjoy your pumpkin spice chocolate chip cookie skillet while it’s at its best! Yes, you can use fresh pumpkin. Just cook it down and puree it. Make sure it is smooth and not too watery. Canned pumpkin is easier, but fresh adds a nice touch. Check the edges of your cookie. They should be golden brown. Insert a toothpick into the center. If it comes out clean, your cookie is ready. Yes, you can prepare the dough ahead. Store it in the fridge for up to 24 hours. Just let it sit at room temperature for a bit before baking. You can top your skillet cookie with ice cream, whipped cream, or caramel sauce. Chopped nuts, like pecans or walnuts, also add a nice crunch. Absolutely! You can use any oven-safe skillet. Just adjust the baking time if your skillet is larger or smaller. Enjoy getting creative with your cooking tools! In this blog post, we explored a delicious skillet cookie made with simple ingredients like pumpkin puree, butter, and chocolate chips. I walked you through each step, from mixing to baking. I also shared tips to enhance flavor and options for dietary needs. Remember, this recipe is versatile, allowing customization and easy adaptations. As you bake this treat, enjoy the process and the warm aroma filling your kitchen. You’ll create something tasty to share or savor on your own. Happy baking!

Pumpkin Spice Chocolate Chip Cookie Skillet

Indulge in the fall flavor with this Pumpkin Spice Chocolate Chip Cookie Skillet recipe! Easy to make and perfect for sharing, this warm, gooey cookie combines pumpkin puree and chocolate chips for a delightful treat. Serve it with ice cream for an extra special dessert. Ready to impress your family and friends? Click through for the full recipe and tips! #PumpkinSpice #CookieSkillet #FallBaking #DessertRecipes
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Ingredients
  

1 cup pumpkin puree

1/2 cup unsalted butter, softened to room temperature

1 cup brown sugar, tightly packed

1/2 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon pumpkin pie spice

1/2 teaspoon sea salt

1 cup semi-sweet chocolate chips

1/2 cup chopped pecans (optional)

Instructions
 

Preheat your oven to 350°F (175°C) to prepare for baking.

    In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar using a hand mixer or whisk until the mixture is light in color and fluffy in texture.

      Incorporate the pumpkin puree, egg, and vanilla extract into the butter-sugar mixture, mixing thoroughly until all ingredients are well combined and smooth.

        In a separate bowl, sift together the all-purpose flour, baking soda, baking powder, pumpkin pie spice, and sea salt to distribute the leavening agents and spices evenly.

          Gradually fold the dry mixture into the wet mix, stirring gently until the ingredients are almost combined, taking care not to overmix.

            Gently fold in the semi-sweet chocolate chips and chopped pecans (if using) until they are evenly distributed throughout the dough.

              Transfer the cookie dough into a greased 10-inch cast iron skillet (or any oven-safe skillet) and spread it evenly across the bottom, smoothing the top with a spatula.

                Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out clean.

                  Remove the skillet from the oven and allow the enormous cookie to cool for about 10 minutes before slicing and serving.

                    Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 8 servings

                      - Presentation Tips: For an extra indulgent treat, serve the warm skillet cookie with a generous scoop of vanilla ice cream on top, drizzled with luscious caramel sauce. Consider adding a sprinkle of additional pumpkin pie spice for a beautiful finish!