This giant Pumpkin Spice Chocolate Chip Cookie is the perfect dessert. It's quick, easy to make and irresistibly delicious, especially when served with a generous scoop of vanilla or caramel ice cream. Its fragrant spices and rich pockets of melted chocolate chips make it perfect for fall. Make this today!
Things You'll Need
2 cups all-purpose flour
½ tsp baking soda
1 tsp ground cinnamon
1/2 tsp ground ginger
1/2 tsp ground nutmeg
1/4 tsp ground allspice
1/4 tsp ground cloves
1/2 tsp kosher salt
3/4 cup unsalted butter, cubed
2/3 cup light brown sugar
1/3 cup + 1 tablespoon granulated sugar
1 large egg
1 tablespoon vanilla extract
1/2 cup + 1 tablespoon pumpkin pie filling or pumpkin puree
1 1/4 cups dark chocolate chips
To serve: vanilla ice-cream, caramel ice-cream chocolate fudge sauce, caramel sauce, toffee bits, candied nuts, a pinch of flaked salt optional
Step 1: Preheat Oven
Preheat the oven to 350° Fahrenheit (180° Celsius). Lightly grease a large 8-inch (20-centimetre) non-stick skillet. Set aside.
Step 2: Combine Dry Ingredients
In a large mixing bowl, combine the flour, soda, cinnamon, ginger, nutmeg, allspice, cloves and salt.
Step 3: Mix Wet Ingredients
Place the butter into a medium sized saucepan, set over medium-low heat. Heat, stirring occasionally, until the butter is melted. Remove from the heat and pour the butter into a large mixing bowl. Add in the light brown sugar and granulated sugar and whisk until well combined.
Add in the egg and vanilla followed by the pumpkin pie filling or puree and whisk until smooth.
Step 4: Make Dough
Incorporate half of the dry ingredients into the bowl and whisk until just combined. S__ome dry flour pockets should remain. Add in the remaining dry ingredients, again, whisking until just combined.
Fold in the dark chocolate chips until evenly incorporated.
Step 5: Form Skillet Cookie
Use a rubber spatula to evenly spread the dough into the prepared skillet.
Step 6: Bake
Bake for 25 to 30 minutes or until just firm around the edges and beginning to turn golden brown all-over.
A skewer inserted into the middle should come out clean. Remove from the oven and set aside to cool until just warm or at room temperature.
Step 7: Serve
When you're ready to serve, use a sharp knife to slice the cookie into evenly sized triangles. Serve with a generous scoop of vanilla or caramel ice cream and your desired toppings.
This Pumpkin Spice Chocolate Chip Cookie is best enjoyed warm on the day of making. It can be stored for up to 3 days in an airtight container at room temperature.