Mini Skillet Pumpkin Chocolate Chip Cookie
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
- ⅔ Cup (80g) All-Purpose Flour
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- ¼ teaspoon Pumpkin Spice
- ⅛ teaspoon Cinnamon
- 5 Tbsp (72g) Unsalted Butter melted
- ⅓ Cup (65g) Dark Brown Sugar
- 1 Tbsp (12g) White Sugar
- 1 Large Egg Yolk room temp
- 3 Tbsp (45g) Pumpkin Puree
- ½ teaspoon Vanilla Extract
- 3 oz (82g) 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!
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