This easy recipe is the perfect dessert for a weeknight supper. Find our Homemade Pumpkin Spice recipe here.
Pumpkin Spice Skillet Cookie
2016-08-09 21:54:56
Yield: approximately 4 servings
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup firmly packed light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- 1 teaspoon Homemade Pumpkin Spice
- ¾ teaspoon baking powder
- ¼ teaspoon kosher salt
- ½ cup plus 2 tablespoons old-fashioned oats, divided
- ½ cup sweetened dried cranberries
- ⅓ cup butterscotch morsels
- Garnish: butterscotch morsels
Instructions
- Preheat oven to 325°. Spray an 8-inch cast-iron skillet with nonstick baking spray with flour. Set aside.
- In a large bowl, beat butter and brown sugar at medium speed with a mixer until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add egg and vanilla; beat until combined.
- In a small bowl, whisk together flour, Homemade Pumpkin Spice, baking powder, and salt. Reduce speed to low; add flour mixture to butter mixture, beating just until combined. Stir in ½ cup oats. Press half of dough into bottom of skillet. Sprinkle with half of cranberries and half of butterscotch. Top with spoonfuls of remaining dough. Sprinkle with remaining 2 tablespoons oats, remaining cranberries, and remaining butterscotch.
- Bake until golden brown, approximately 45 minutes. (Loosely cover with foil to prevent excess browning, if necessary.) Let cool 15 minutes. Garnish with butterscotch, if desired.
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