White Chocolate Pumpkin Snickerdoodle Skillet Cookie
White chocolate and pumpkin are the ultimate combo in this INCREDIBLY soft snickerdoodle skillet cookie! Whips up in one bowl in minutes for whenever you've got a cookie craving.
Servings 8 servings
Ingredients
Skillet Cookie
- 1/2 cup butter, softened
- 1/2 cup granulated sugar
- 1/3 cup coconut sugar (or brown sugar)
- 3 tablespoons pumpkin puree
- 1 large egg
- 1 tablespoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon cream of tartar
- 1-1/2 cups white whole wheat flour
- 1/2 cup white chocolate chips
Cinnamon Sugar
- 2 teaspoons pumpkin pie spice
- 3 tablespoons granulated sugar
Instructions
Skillet Cookie
- Preheat oven to 350F. Grease a 9-in cast iron skillet and set aside. In a large bowl, beat butter and sugars together until creamy. Beat in pumpkin puree, egg, and vanilla until smooth.
- Add pumpkin pie spice, salt, baking soda, cream of tartar, and flour to liquid mixture and mix until dough is just combined. Fold in white chocolate chips then press dough evenly into the bottom of prepared skillet.
Cinnamon Sugar
- Combine pumpkin pie spice and sugar in a small bowl. Sprinkle evenly over skillet cookie. Bake skillet cookie at 350F 15-20 minutes or until edges begin to turn golden brown. Cool cookie in skillet 10 minutes then slice into wedges and serve. Enjoy!