Pecan Pumpkin Pie Skillet Cookie

Indulge in the cozy flavors of fall with this decadent pecan pumpkin pie skillet cookie. This warm and welcoming treat bursts with pumpkin pie spices, chewy pecans and gooey chocolate chips, and is topped with a rich pecan pie glaze. It’s custom made for sharing with friends and family on chilly autumn evenings.

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Pecan Pumpkin Pie Skillet Cookie

Prep Time 15 minutes

Cook Time 34 minutes

Total Time 49 minutes

Servings 12

Calories 474 kcal

Author Bob's Red Mill

Ingredients

Cookie

• 1/2 cup 1 stick unsalted butter room temperature
• 3/4 cup light brown sugar packed
• 1/2 cup granulated sugar
• 1/2 cup canned pumpkin puree or fresh pumpkin puree
• 1 egg room temperature
• 1 tsp. vanilla extract
• 2 cups Bob’s Red Mill Unbleached White All-Purpose Flour spooned and leveled
• 3/4 tsp. Bob’s Red Mill Baking Soda
• 1/2 tsp. salt
• 3/4 tsp. ground cinnamon
• 1/4 tsp. ground ginger
• 1/8 tsp. ground cloves
• 1/8 tsp. ground nutmeg
• 1 cup dark chocolate chips or semi-sweet chocolate chips
• 3/4 cup pecans chopped

Pecan pie topping

• 1/4 cup unsalted butter melted
• 1/3 cup honey
• 1 egg room temperature
• 1/2 tsp. vanilla extract
• 3/4 cup pecan halves

Instructions

1. Preheat oven to 375 degrees F. Lightly grease 10-inch cast iron skillet.
2. In bowl of stand mixer with paddle attachment, add butter, brown sugar and granulated sugar. On medium-high speed, beat 3–4 minutes until light and fluffy. Stop to scrape sides of bowl with spatula.
3. To bowl of stand mix with butter/sugar mixture, add pumpkin puree, egg and vanilla extract and mix on low until combined. Then add flour, baking soda, salt and spices and mix on low until combined.
4. Remove bowl from mixer and fold in chocolate chips and chopped pecans.
5. Spread batter evenly into prepared skillet.
6. In medium mixing bowl, whisk together all pecan pie topping ingredients except pecan halves.
7. Across top of cookie, sprinkle pecan halves and pour pecan pie topping evenly.
8. Bake 25-30 minutes, until toothpick inserted in center comes out clean and edges are browned. (Note: The longer the cookie bakes, the more cake-like it becomes.)
9. Remove to baking rack to cool 15 minutes. Slice and serve warm on plates or in bowls. Serve with whipped cream or ice cream, if desired.

Recipe Notes

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Nutrition Facts

Pecan Pumpkin Pie Skillet Cookie

Amount Per Serving

Calories 474 Calories from Fat 234

% Daily Value*

Fat 26g40%

Saturated Fat 13g65%

Trans Fat 0.5g

Polyunsaturated Fat 3g

Monounsaturated Fat 8g

Cholesterol 58mg19%

Sodium 197mg8%

Potassium 230mg7%

Carbohydrates 57g19%

Fiber 3g12%

Sugar 36g40%

Protein 6g12%

Vitamin A 1993IU40%

Vitamin C 1mg1%

Calcium 83mg8%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.