Pumpkin Nutella Cookie Skillet
- 1 1/4 Cups Packed Brown Sugar
- 1/4 Cup Sugar
- 3/4 Cup Unsalted Brown Butter
- 1/2 Cup Pumpkin Puree
- 1 Large Eggs (Room Temp)
- 1 Egg Yolk
- 2 Tsp Vanilla
- 2 1/3 Cups of All Purpose Flour
- 1 Tsp Baking Soda
- 1 1/2 Tsp Pumpkin Pie Spice
- 1/4 Tsp Cinnamon
- 1/2 Tsp Salt
- 1 Cup Semi Sweet Chocolate Chips
- 2/3 Cup Nutella
- Vanilla Ice Cream
Instructions
Make sure your eggs are room temperature and this dough will come together beautifully!
- Preheat your oven to 350F and spray a 10' Skillet with non stick spray.
- Begin by cutting butter into cubes. Next, In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from heat and place into a heat safe bowl to cool.
- While your butter cools sift your dry ingredients.
- In a large bowl combine your brown butter, pumpkin puree and sugars and whisk until combined.
- Add eggs and vanilla and whisk until combined.
- Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
- Add chocolate chunks and chocolate chips. Fold until combined. Do not over mix.
- Cookie need to be baked right away the dough does not store well.
- Add half of your cookie dough into skillet and spread 1/3 cup of nutella on top.
- Add the other half of the cookie dough and add the other 1/3 cup of nutella evenly spread around the top.
- Bake on top of a large cookie sheet in oven./li>
- Bake at 350 degrees for 25-30 minutes until golden brown and steady on the sides and middle.
- Allow cookie to cool almost completely and top with your vanilla ice cream and chopped hazelnuts .
TIPS
- Cookies will look a little undone once taken out they will finish baking in the baking sheet out of the oven.
- Share your pics with me on social media! #sweetmelibakery