It’s the giant chocolate chip cookie you always dreamed of, now with the addition of warm spices, pumpkin and toffee bits. Oh, and chocolate of course. The pumpkin puree keeps the cookie soft and chewy in the center while the cast-iron skillet gives it irresistible crispy edges. Don’t worry if you don’t have the right skillet, though, this cookie works in a cake pan too. We recommend serving this straight from the skillet or pan with ice cream scooped right on top of the warm cookie. Just make sure everybody gets his or her own spoon.
½ cup (1 stick) unsalted 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
Vanilla ice cream, for serving
How to Make It
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.
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 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.
Cut cookie into 8 wedges, and serve warm or at room temperature with vanilla ice cream.
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