Hands-On Time
20 Mins
Total Time
1 Hour 10 Mins
Yield
Serves 20
Max Kelly

How to Make It

Step 1

Preheat oven to 350°F. 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.

Step 2

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.

Step 3

Spread batter in prepared skillet and smooth top with 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.

Step 4

Cut cookie into 8 wedges, and serve warm or at room temperature with vanilla ice cream.

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Ratings & Reviews

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