Ingredients

The following ingredients have 4 Servings
  • 2 cups all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ teaspoons pumpkin pie spice
  • 1 teaspoon cinnamon
  • 6 tablespoons unsalted butter, softened
  • ½ cup granulated sugar
  • ½ cup brown sugar
  • ⅓ cup canned pumpkin puree (patted dry (see note))
  • 2 large eggs
  • 1 teaspoon pure vanilla extract
  • ½ cup white chocolate chips (optional)
  • 1 tablespoon granulated sugar
  • ¼ teaspoon cinnamon
  • ice cream and caramel sauce (for serving)

Instruction

  • Preheat oven to 350°F. Grease a 10-inch cast iron skillet. If you'd prefer to make a smaller size you can use a 8-inch cast iron skillet (four servings); see note for ingredient amounts for the smaller cookie.
  • In a large bowl, combine flour, cream of tartar, baking soda, salt, pie spice, and cinnamon. Set aside.
  • Using a hand mixer or stand mixer, beat butter and both sugars until creamy and combined (a minute or two). Add pumpkin puree (see note about drying), eggs, and vanilla, and beat to combine, scraping the sides and bottom of the bowl as needed. Add the dry ingredients, beating until combined. Stir in white chocolate chips, if using. Scoop the batter into the prepared skillet, smoothing the top with a rubber spatula or moistening your fingers with water and pressing it in.
  • In a small bowl combine sugar and cinnamon (for the topping). Sprinkle evenly over the top of the dough. Bake for 20-25 minutes, until the edges are golden brown and the center no longer jiggles. Check the center with a toothpick, moist crumbs are ok, just no raw batter. Allow to cool slightly, serve warm with ice cream and caramel sauce.