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To make a delightful pumpkin chocolate chip skillet cookie, gather these simple ingredients: - 1 cup pumpkin puree - 1/2 cup brown sugar - 1/4 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 large egg - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1 cup semi-sweet chocolate chips - Optional: 1/4 cup chopped walnuts or pecans Each ingredient plays a key role in building flavor and texture. The pumpkin puree adds moisture and a warm flavor. Brown sugar gives a rich depth, while granulated sugar adds sweetness. Unsalted butter brings richness, and the egg acts as a binder. Baking soda and baking powder help the cookie rise. The spices—cinnamon, nutmeg, and ginger—infuse the cookie with cozy fall flavors. Salt balances out the sweetness. Finally, the chocolate chips add delightful bursts of chocolate goodness. You can also add chopped walnuts or pecans for extra texture. These ingredients make this skillet cookie a perfect treat for any occasion! - Preheat Oven and Prepare Skillet: Start by preheating your oven to 350°F (175°C). Grease a 10-inch cast-iron skillet or an oven-safe frying pan. This helps the cookie not stick. - Creaming the Butter and Sugars: In a large bowl, mix 1/2 cup of softened unsalted butter with 1/2 cup brown sugar and 1/4 cup granulated sugar. Use an electric mixer. Beat until the mix is light and fluffy. - Combining Wet Ingredients: Next, add 1 cup of pumpkin puree, 1 large egg, and 1 teaspoon of vanilla extract. Mix until everything is smooth and well combined. - Whisking Together Dry Items: In another bowl, whisk together 1 1/2 cups of all-purpose flour, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, 1/4 teaspoon ground ginger, and 1/2 teaspoon salt. Make sure they are evenly mixed. - Combining Wet and Dry Mixtures: Gradually add the dry mix to the wet mix. Stir gently until just combined. Do not over-mix to keep the cookie soft. - Folding in Chocolate Chips and Nuts: Now fold in 1 cup semi-sweet chocolate chips. If you like, add 1/4 cup of chopped walnuts or pecans for extra crunch. - Pouring Batter into Skillet: Pour the batter into your prepared skillet. Spread it evenly with a spatula. - Baking Time and Temperature: Bake in the oven for 25-30 minutes. The edges should be golden brown. A toothpick inserted in the center should come out clean. Serve this warm for the best taste! Mixing the batter too much can ruin the texture. When adding dry ingredients, mix until just combined. This keeps your cookie soft and chewy. I usually stop mixing as soon as I no longer see dry flour. To check if your cookie is done, look for golden edges. Insert a toothpick into the center. If it comes out clean, it’s ready. If not, bake for a few more minutes. You want a slight softness in the center. For a special treat, top your skillet cookie with a scoop of ice cream. A drizzle of caramel sauce adds sweetness too. You can also sprinkle some cinnamon for extra flavor. These toppings make the cookie even more delightful. Feel free to adjust the spices to fit your taste. If you love cinnamon, add a bit more. If ginger is your favorite, increase that too. Play around with the spices to make it your own. Serve your skillet cookie warm right from the oven. This is when it tastes best. The chocolate chips will be melty, and the cookie will be soft. Cut it into wedges for easy sharing. Pair your cookie with a glass of milk or a warm cup of coffee. The flavors mix well. You can also serve it with whipped cream for a dessert that feels fancy. Enjoy it with friends for a perfect treat! {{image_2}} Using Different Types of Chocolate You can change up the flavor by using different types of chocolate. Try dark chocolate chips for a rich taste. Milk chocolate chips give a sweeter flavor. You can even mix them together for a fun twist. Substituting Nut Butter If you want a nutty flavor, use nut butter instead of butter. Almond or peanut butter works well. Just replace the butter with the same amount of nut butter. This adds a creamy texture and extra flavor to your skillet cookie. Gluten-Free Options To make this cookie gluten-free, swap all-purpose flour for a gluten-free blend. Make sure the blend has a good mix of starches and flours. Check the package to ensure it can be used in baking. Vegan Adaptations You can easily make this recipe vegan. Replace the egg with a flax egg. To do this, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water. Let it sit for a few minutes until it thickens. Use a plant-based butter to keep it dairy-free. To keep your pumpkin chocolate chip skillet cookie fresh, let it cool first. Then, cover it tightly with plastic wrap or place it in an airtight container. Store it at room temperature for up to three days. If you need to keep it longer, freezing is a great option. To freeze the cookie, slice it into pieces. Wrap each piece in plastic wrap, then place them in a freezer bag. Be sure to remove as much air as possible. Label the bag with the date. Your cookie can stay good for up to three months in the freezer. The best way to reheat your skillet cookie is in the oven. Preheat your oven to 350°F (175°C). Place the cookie on a baking sheet and heat for about 10 minutes. This method keeps the cookie warm and soft. Serve the cookie warm for the best taste. You can also enjoy it at room temperature. If you want it extra special, add a scoop of vanilla ice cream on top. It melts beautifully and adds a creamy touch. Yes, you can use fresh pumpkin. First, cook and mash the pumpkin. Make sure to drain excess water. This will help keep the cookie from being too wet. Fresh pumpkin adds a nice flavor and texture. The skillet cookie lasts about three to four days. Store it in an airtight container at room temperature. If you want to keep it longer, refrigerate it. Just be sure to warm it up before serving. Yes, you can prepare the batter ahead of time. Just cover it and keep it in the fridge for up to one day. When ready, pour it into the skillet and bake. This makes it easy to enjoy fresh cookies later. To serve leftovers, warm them in the oven or microwave. A quick heat will bring back the gooeyness. You can add a scoop of ice cream on top for extra fun. Drizzle some caramel sauce, and enjoy! - Additional Common Questions Related to the Recipe - Can I use dark chocolate chips? Yes, dark chocolate chips work well. They add a rich flavor. - What if I don’t have a cast-iron skillet? You can use any oven-safe pan. Just make sure to adjust the baking time. - How can I make this cookie more chewy? Add a little more brown sugar for added moisture. This will help create a chewy texture. You learned about making a delicious skillet cookie using simple ingredients. We covered baking steps, tips for texture, and tasty variations. You can even adapt the recipe for special diets. Remember to store leftovers properly for freshness. This treat is perfect for sharing or enjoying alone. Get creative with toppings or mix-ins to make it your own. With these tips, your skillet cookie will be a hit every time! Enjoy your baking journey and the tasty results.

Pumpkin Chocolate Chip Skillet Cookie

Indulge in the ultimate Pumpkin Chocolate Chip Skillet Cookie, a delicious blend of warm spices and melty chocolate that’s perfect for fall! This easy recipe takes just 10 minutes to prep and is baked to perfection in a cast-iron skillet. Serve it warm topped with ice cream for a cozy treat everyone will love. Click to discover this delightful dessert and elevate your baking game! #PumpkinRecipes #SkilletCookie #FallBaking #DessertIdeas
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Ingredients
  

1 cup pumpkin puree

1/2 cup brown sugar

1/4 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1 cup semi-sweet chocolate chips

Optional: 1/4 cup chopped walnuts or pecans

Instructions
 

Preheat your oven to 350°F (175°C) and lightly grease a 10-inch cast-iron skillet or oven-safe frying pan.

    In a large mixing bowl, combine the softened butter, brown sugar, and granulated sugar. Cream together using an electric mixer until the mixture is light and fluffy.

      Add the pumpkin puree, egg, and vanilla extract to the creamed butter and sugars. Mix until well combined.

        In a separate bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually add the dry ingredients to the wet mixture, mixing until just combined, being careful not to over-mix.

          Fold in the semi-sweet chocolate chips and, if using, the chopped walnuts or pecans.

            Pour the batter into the prepared skillet and spread it evenly.

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

                Remove from the oven and let cool slightly before serving.

                  Prep Time: 10 minutes | Total Time: 40 minutes | Servings: 8

                    - Presentation Tips: Serve warm, optionally topped with a scoop of vanilla ice cream and a drizzle of caramel sauce for extra indulgence. Enjoy with a sprinkling of cinnamon on top!