Dessertscelebratingsweets5.0
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.
👥 4 Servings⏱️ Prep & Cook: 38 min⏳ Prep: 15 min🔥 Cook: 23 min👤 Allison Mattina📖 celebratingsweets
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- skillet
- oven
- bowl
- spatula
📝 Preparation Steps
1
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.
2
In a large bowl, combine flour, cream of tartar, baking soda, salt, pie spice, and cinnamon. Set aside.
cream of tartar2 teaspoonsbaking soda1 teaspooncinnamon1 teaspoon¼ teaspoon cinnamon
3
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.
large eggs2
4
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.
cinnamon1 teaspoon¼ teaspoon cinnamonice cream and caramel sauce (for serving)
Nutrition Facts
calories
324 kcal
fat Content
10 g
serving Size
1 serving
fiber Content
1 g
sugar Content
28 g
sodium Content
310 mg
protein Content
5 g
cholesterol Content
75 mg
carbohydrate Content
53 g
saturated Fat Content
6 g
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