Go Back

Pumpkin Smores Cookie Skillet

Daniela
Giant pumpkin and chocolate cookie skillet with large bits of graham crackers and marshmallows baked in, topped with vanilla ice cream
Print Recipe
Servings 8

Equipment

  • 11" or 12" oven proof skillet

Ingredients
  

  • 2 1/2 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 cup butter, softened
  • 1 cup sugar
  • 2 large eggs
  • 3/4 cup brown sugar
  • 2 tsp vanilla extract
  • 1 can pumpkin
  • 2 tsp cinnamon
  • 3 tsp pumpkin spice
  • 1 cup chocolate, torn into large chunks
  • 16 marshmallows or more if you really like them
  • 3 sheets of graham cracker cookies

Instructions
 

  • Preheat the oven to 350 degrees.
    Beat sugars with softened butter for 4 minutes. Add eggs and mix well. Add the pumpkin and vanilla extract and mix for 30 seconds.
    In a separate bowl combine the flour, baking soda, salt, cinnamon and pumpkin spice. Add it to the batter and mix just until combined.
    Roughly chop the chocolate and split 10 marshmallows in half. Break down the graham crackers in quarters. Add half of the chocolate and the cut up marshmallows to the batter and mix by hand.
    Spray an 11" or 12" oven safe skillet with cooking spray and transfer the batter in it. Stud the batter with graham crackers, then remaining chocolate and lastly 6 (or more) whole marshmallows.
    Bake for about 35-40 minutes, depending how gooey you want the center. I wanted it still a bit gooey so I took it out at 35 minutes.
    Let cool for at least ten minutes, then top with ice cream and serve with lots of spoons.
    If serving guests you can spoon the cookie in bowls and then top with ice cream.