A delightful combination of pumpkin, spices and dark chocolate, this Pumpkin Chocolate Chip Skillet Cookie will be your new fall favorite cookie. There are gluten-free Oreo-like cookies crushed up inside and a sprinkle of sea salt to finish it off. All bases are covered!
Usually I’m all: “OMG another month has passed?! What is this?!”
BUT right now I’m all: “holy crap I’m having a BABY this month!”
[unless he decides to hang out and come late to the party…]
Anyways! How was your Halloween? I did the typical pumpkin-on-bump thang, which is as close as I get to dressing up. But there were some seriously cute kiddos running around our neighborhood.
I’m under the impression that we’re all still rolling in pumpkin spice everything until Thanksgiving (correct me if I’m wrong), so I have made you a GIANT cookie. Not just any giant cookie though, a Pumpkin Chocolate Chip Skillet Cookie that maaayyyyyy have crushed up gluten free Oreo-like cookies in it too. Yeah.
Pumpkin, a few spices, and chocolate?! Always a win in my book. Plus, a sea salt finish. Hooray!
You can use your kids’ leftover Halloween candy if you want, because honestly any chocolate would be so good in this (pumpkin + chocolate = love), but I chose to use a handful of gluten-free Joe Joe cookies…mostly so I’d stop dipping them in a jar of peanut butter and eating them all.
If you don’t have a skillet (this 9” skillet is the perfect size), you can use a pie dish instead. Just whatever you have will work. You can, of course, drop them by the Tablespoon on a cookie sheet and make individual cookies, but we can do that any old day. If you do that, though, cook time is 13 minutes, just FYI.
My Pumpkin Chocolate Chip Skillet Cookie is such a fun, delicious way to cap off a Fall evening. I won’t tell anybody if you ate it for breakfast.
- ¼ cup unsalted butter, room temp
- ½ cup brown sugar
- ½ cup coconut sugar
- ¼ cup plus 2 Tbs. pumpkin puree
- 1 egg
- 1 tsp. vanilla extract
- 2 cups minus 2 Tbs. gluten free flour blend
- ½ tsp. baking powder
- ¼ tsp. Kosher salt
- 1 tsp. cinnamon
- ½ tsp. allspice
- ¼ cup dark chocolate chips
- 4-5 gluten free chocolate sandwich cookies (I used gluten free Joe Joe’s)
- sea salt, for finishing
- Preheat your oven to 350 degrees F. Spray an 8” skillet with nonstick spray (you could use a pie plate too).
- In the bowl of your mixer, cream together the butter and sugars for 2 minutes. Then, add the pumpkin puree, egg and vanilla, and mix until well combined.
- Add the flour, baking powder, Kosher salt, cinnamon and allspice and let the mixer slowly mix it into a dough. Then, add the chocolate chips and the sandwich cookies (use your fingers to break up the sandwich cookies a bit first). Just when those are mixed in, stop the mixer.
- Scrape the dough into your prepared skillet and use a silicone spatula to spread into an even layer. Sprinkle with sea salt (and add more chocolate chips to the top if you want) and bake for 22-25 minutes, until the top looks just cooked and the sides starts to pull away from the skillet.
- Let the cookie cool a bit, then serve! You can eat it right out of the skillet with a scoop of ice cream on top!
- Keep the cooled cookie covered on the counter for a couple days or well covered in the fridge for 5 days. It’s best if eaten fresh.