The Chocolate Chip Pumpkin Cookie Skillet is a delightful dessert that combines the warm, comforting flavors of pumpkin and spices with the creamy richness of SKIPPY® Natural Creamy Peanut Butter Spread.
The addition of mini chocolate chips adds a sweet, melty surprise in every bite, while the maple syrup and pumpkin pie spice enhance the autumnal flavors. Perfectly baked to a soft, chewy texture, this skillet cookie is best enjoyed warm, topped with ice cream and a drizzle of extra peanut butter for an indulgent treat.
Ingredients
4 servings
| 1 | cup flour |
| 1 | cup brown sugar |
| 1 | cup SKIPPY® Natural Creamy Peanut Butter Spread |
| 1 | egg |
| ⅓ | cup canned pumpkin |
| ¼ | cup maple syrup |
| 2 | tablespoons coconut oil |
| 1 | teaspoon pumpkin pie spice |
| ½ | teaspoon baking soda |
| Splash of vanilla | |
| 1 | cup mini chocolate chips |
Directions
Heat oven to 350°F. Lightly spray bottom of a 9-inch baking pan with non-stick cooking spray.
In bowl, mix all ingredients together. Press dough into prepared pan.
Bake 20 to 25 minutes, or until top springs back when lightly touched in center.
Serve topped with ice cream, additional warmed peanut butter and sprinkles, if desired.
