Pumpkin Cookie Skillet

So I got a new skillet. As soon as I opened the box, and saw that glistening cast iron glory, I thought, "I should make a cookie skillet". What's wrong with me? I'm fairly certain the normal reaction when opening one of the kitchen's most useful tools should have been, "I should make a frittata". Or chicken. Or steak. A COOKIE?

As you can see, I went with the cookie. Judge if you want, but it was freaking amazing. Like a chocolate chip cookie, but with pumpkin and cinnamon. OR, like a pumpkin cookie with chocolate chips. Either way you look at it, the result is divine. And warm. 

As is the case with most cookie skillets, this one is fully cooked around the edges and still slightly soft in the center. Almost undercooked, but not quite. That's what makes a "cookie skillet" so dang irresistible. A hot cookie that's crisp around the edges, gooey in the center and served like a pie (unless you eat it straight from the skillet, as we've been known to do in my house).

Is this healthy? Well, I wouldn't call it "diet food", but adding pumpkin puree eliminated the need for excess butter. There are just 4 tablespoons of butter in the whole batch (versus 8-12 in a regular recipe). That should help you shed a little guilt if you end up eating half of it. Which could happen.

Pumpkin Cookie Skillet

Cooking spray
1 1/2 cups all-purpose flour
1 teaspoon ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
1/3 cup packed light brown sugar
1/3 cup granulated sugar
1/4 cup (4 tablespoons) unsalted butter, softened
2 large eggs
1/3 cup pumpkin puree (not pie filling)
1 teaspoon vanilla extract
1/2 cup semi-sweet chocolate chips

Preheat the oven to 350 degrees. Coat an 8.5- or 9-inch ovenproof skillet with cooking spray (I prefer cast iron).
In a medium bowl, combine the flour, cinnamon, baking soda, and salt. Mix to combine and set aside.
In a mixing bowl, beat together the brown sugar, granulated sugar and butter until well blended. Beat in the eggs, one at a time. Beat in the pumpkin and vanilla. Gradually beat in the flour mixture and mix until blended. Fold in the chocolate chips. Pour the batter into the prepared pan and smooth the surface.
Bake for 15 to 20 minutes, until a wooden pick comes out clean.
Cool in the pan for a few minutes, on a wire rack, before serving.

Serves 4-6