Pumpkin Snickerdoodle Skillet Cookie
A big soft pumpkin snickerdoodle cookie baked in a skillet. Filled with pumpkin, brown sugar, and pumpkin pie spice, you'll love the warm and comforting flavors in this easy fall dessert.
Servings 4 - 8 (see note)
Calories 324kcal
Ingredients
Cookie:
- 2 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 6 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- ⅓ cup canned pumpkin puree patted dry (see note)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup white chocolate chips optional
Topping:
- 1 tablespoon granulated sugar
- ¼ teaspoon cinnamon
- ice cream and caramel sauce for serving
Instructions
- Preheat oven to 350°F. Grease a 10-inch cast iron skillet. If you'd prefer to make a smaller size you can use a 8-inch cast iron skillet (four servings); see note for ingredient amounts for the smaller cookie.
- In a large bowl, combine flour, cream of tartar, baking soda, salt, pie spice, and cinnamon. Set aside.
- Using a hand mixer or stand mixer, beat butter and both sugars until creamy and combined (a minute or two). Add pumpkin puree (see note about drying), eggs, and vanilla, and beat to combine, scraping the sides and bottom of the bowl as needed. Add the dry ingredients, beating until combined. Stir in white chocolate chips, if using. Scoop the batter into the prepared skillet, smoothing the top with a rubber spatula or moistening your fingers with water and pressing it in.
- In a small bowl combine sugar and cinnamon (for the topping). Sprinkle evenly over the top of the dough. Bake for 20-25 minutes, until the edges are golden brown and the center no longer jiggles. Check the center with a toothpick, moist crumbs are ok, just no raw batter. Allow to cool slightly, serve warm with ice cream and caramel sauce.
Notes
Blotting pumpkin:
For the best results, it is important to remove excess moisture from the pumpkin puree. Place a double layer of paper towels on a plate. Spread the pumpkin puree onto the towels. Place a double layer of paper towels on top of the pumpkin and lightly press down allowing the paper towels to soak up excess moisture. Repeat this step one more time with fresh dry paper towels.
Smaller recipe (8-inch cast iron skillet):
Cookie:- 1-¼ cups all purpose flour
- ¾ teaspoon cream of tartar
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 3 tablespoons unsalted butter, softened
- ¼ cup pumpkin puree, patted dry (see note)
- ¼ cup granulated sugar
- ⅓ cup light brown sugar
- 1 large egg
- ¾ teaspoon vanilla
- ⅓ cup white chocolate chips, optional
- 2 teaspoons granulated sugar mixed with ¼ teaspoon cinnamon
Nutrition
Calories: 324kcal | Carbohydrates: 53g | Protein: 5g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 75mg | Sodium: 310mg | Potassium: 216mg | Fiber: 1g | Sugar: 28g | Vitamin A: 1928IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 2mg
