Imagine if a molten chocolate cake married a chocolate chip pumpkin cookie. This is exactly what I was dreaming of when I created this recipe – a hot and gooey treat flavored with the unmistakable flavors of fall. Top it all off with a scoop of vanilla ice cream, and you have the ultimate seasonal treat. I wanted to keep this simple, a recipe that you could make when the urge for dessert strikes you late in the day. You can make the batter ahead of time and keep it refrigerated ready to bake, so the timing can be spot on to be hot out of the oven exactly when you want it.
Molten Pumpkin Skillet Cookie
Imagine if a molten chocolate cake married a chocolate chip pumpkin cookie. This is exactly what I was dreaming of when I created this recipe – a hot and gooey treat flavored with the unmistakable flavors of fall. Top it all off with a scoop of vanilla ice cream, and you have the ultimate seasonal treat. I wanted to keep this simple, a recipe that you could make when the urge for dessert strikes you late in the day. You can make the batter ahead of time and keep it refrigerated ready to bake, so the timing can be spot on to be hot out of the oven exactly when you want it.
Ingredients
- 8 tablespoons butter, melted
- ½ cup pumpkin puree
- 2 eggs
- 3 tablespoons Kahlua
- ½ cup (100 grams) dark brown sugar
- ½ cup (100 grams) granulated sugar
- 2 teaspoons pure vanilla extract
- 1 cup (130 grams) all-purpose flour
- 1 ½ teaspoon pumpkin pie spice
- ½ teaspoon salt
- ½ teaspoon baking soda
- ½ cup chocolate chunks or chips plus a few more for scattering on the top
- Vanilla ice cream for serving
Instructions
- Preheat your oven to 425 F.
- Melt the butter in a 9-inch cast iron skillet. Pour the butter into a large bowl (the butter that remains in the skillet will grease it for the cookie). Stir the sugars, salt, pumpkin puree, Kahlua and vanilla into the bowl with the butter. Then whisk in both eggs.
- In a separate bowl, whisk the flour together with the pumpkin pie spice and baking soda. Fold the dry ingredients into the wet ingredients. Stir in the chocolate chunks, then transfer the batter to the skillet. Scatter a few more chocolate chunks on the top of the cookie.
- At this point, you can wait until you are ready to bake it so that the cookie will be hot out of the oven to serve. Refrigerate until ready to bake.
- Bake the cookie for 20-22 minutes, until it’s just underdone and still gooey in the middle. If you overbake it, it will still be delicious, but more cake-like than molten. Serve immediately with vanilla ice cream.
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