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Pumpkin Chocolate and Toffee Skillet Cookie Recipe

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This recipe for Pumpkin Chocolate and Toffee Skillet Cookie is from The Langford Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• Nonstick spray
• ½ cup (1 stick) butter, softened
• ½ cup packed light brown sugar
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ cup canned pumpkin
• 1½ cups all-purpose flour
• ½ teaspoon table salt
• ½ teaspoon pumpkin pie spice
• ¼ teaspoon baking soda
• 1 cup coarsely chopped semisweet chocolate (6 oz.), divided
• 1 cup toffee pieces, divided
Directions:
Directions:
Preheat oven to 350°.

Coat a 10-inch cast-iron skillet (or cake pan) with nonstick spray. Using an electric mixer, beat butter, brown sugar, granulated sugar, and vanilla in a medium bowl on medium-high speed until light and fluffy, 3 to 5 minutes. Beat in pumpkin until evenly incorporated.

Whisk together flour, salt, pumpkin pie spice, and baking soda in a bowl; add to butter mixture and beat on low speed until just combined, about 1 minute. Beat in ¾ cup each of the chocolate and toffee pieces.
Spread batter in prepared skillet and smooth top with a spatula. Sprinkle remaining ¼ cup each chocolate and toffee over top. Bake until set in the middle and browned around the edge, 30 to 35 minutes. Cool in pan 20 minutes.
Personal Notes:
Personal Notes:
I made this for the Fritzes and it was very popular enough that they asked for it on their next visit.

Even though it has pumpkin in it, it's not overly pumpkiny and I don't think it has to be reserved for making strictly in the fall. I think I made it the first time because I'd made pumpkin risotto and was looking to use up some canned pumpkin.

 

 

 

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