High Altitude Mini Pumpkin Chocolate Chip Skillet Cookie
An easy recipe for a pumpkin chocolate chip cookie baked in a mini cast iron skillet, served warm and topped with ice cream.
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 6-Inch Mini Cast Iron Skillet
Ingredients
- 3 tbsp unsalted butter, melted, plus extra to grease the skillet
- 2 ½ tbsp granulated sugar
- 2 ½ tbsp light or dark brown sugar
- 1 large egg yolk (save the white for another use)
- ½ tsp vanilla extract
- ⅓ cup canned pumpkin puree (not pumpkin pie filling)
- ¾ cup all-purpose flour, fluffed, spooned and leveled
- ¼ tsp (scant) baking soda
- ⅛ tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp ground cinnamon
- ⅛ tsp ground nutmeg
- ⅛ tsp ground ginger
- small pinch ground cloves
- ⅓ cup semi sweet chocolate chips
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly grease a 6-inch mini cast iron skillet with butter. Make sure your skillet has a 1 1/2 - 2 inch depth, or the dough will spill over the edges.
- In a bowl, whisk together the melted butter, sugars, egg yolk, vanilla and pumpkin.
- Separately, whisk together the flour, baking soda, salt and spices. Add the dry ingredients to the wet, and stir together with a spatula. Fold in the chocolate chips, reserving a few to sprinkle on top of the dough.
- Spread the cookie dough into the skillet, sprinkling a few more chocolate chips on top.
- Bake the cookie for about 30 minutes, until puffed and a cake tester or toothpick inserted in the center comes out clean.
- Let the cookie cool for 5-10 minutes, then use a spoon to press a little well in the center. Add a scoop of ice cream in the center and serve warm.
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