Pumpkin Snickerdoodle Skillet Cookie*

By srumbel

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!
from julieseatsandtreats.com

Ingredients

• Cookie
• 2 cups all purpose flour
• 2 teaspoons cream of tartar
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 1/2 teaspoons pumpkin pie spice or cinnamon
• 6 tablespoons unsalted butter, softened
• 1/3 cup pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• Topping
• 1 tablespoon granulated sugar
• 1/4 teaspoon pumpkin pie spice or cinnamon
• Ice cream and/or caramel sauce, for topping

Details

Preparation time 15mins
Cooking time 35mins

Preparation

Step 1

Preheat oven to 350°F. Grease a 10-inch skillet (I used cast iron).

In a large bowl, combine flour, cream of tartar, baking soda, salt and pie spice. Set aside.

Using a hand mixer or stand mixer, beat butter, pumpkin puree and both sugars until creamy and combined (a minute or two). Add eggs and vanilla, and beat to combine. Slowly add the dry ingredients, beating until they're just combined. Scoop the batter into the prepared skillet, smoothing the top with a rubber spatula.

In a small bowl combine sugar and pie spice (for the topping). Sprinkle evenly over the top of the dough. Bake for 20-25 minutes, until the center is set. Serve warm with ice cream and caramel sauce.

Serves 8