guest post by ashley schuering - https://confessionsofagroceryaddict.com

Here At Chuao Chocolatier, flavorful mashups are our bread and butter, so today we’re combining a whopping three different desserts into one glorious Pumpkin S’mores Cookie Cake! This yummy fall cookie cake features a buttery pumpkin-spiced base swirled with toasted marshmallows, cinnamon graham crackers, and our Pumpkin Spice S’mores milk chocolate bars.

Between the crisp edges, gooey center, and trio of melty, crunchy, and chewy bits, this pumpkin s'mores cookie cake recipe is destined to be the star of any autumnal gathering. Better yet, it’s a snap to make with one bowl, one pan, and no electric mixers.

Ingredients

• 2 ¼ cup (250g) mini marshmallows, divided

• 6 tablespoons (¾ stick) unsalted butter

• 6 tablespoons (¼ cup + 2 tablespoons) pumpkin purée

• 1 cup (200g) brown sugar

• ¼ cup (50g) granulated sugar

• 1 large egg

• 1 tablespoon vanilla extract

• 2 cups (256g) all-purpose flour

• 1 teaspoon salt

• 1 teaspoon pumpkin pie spice

• ½ teaspoon baking soda

• 2 Pumpkin Spice S’mores bars, roughly chopped, divided

• 4 sheets cinnamon graham crackers, roughly chopped, divided

How to Make S’mores Pumpkin Cookie Skillet

Get ready for the best pumpkin chocolate chip cookie you’ve ever tried. Here’s how to make it.

Step 1: Broil. Place the oven rack in the center. Broil 2 cups of the mini marshmallows on a parchment-lined sheet pan at 400ºF for 4 minutes, or until golden brown. Remove from the oven and preheat to 350ºF.

Step 2: Melt the butter in a 10” cast iron skillet, browning it lightly until it smells nutty. Swirl the butter around the pan to grease it, then pour the butter into a large mixing bowl.

Step 3: Wet Ingredients. Add the pumpkin purée, both kinds of sugar, and vanilla extract to the melted butter, whisking to combine. Add the egg and mix until incorporated.

Step 4: Sprinkle the salt, pumpkin spice, and baking soda evenly over the wet ingredients, then whisk until fully combined.

Step 5: Add the flour to the bowl with wet ingredients, mixing until just combined.

Step 6: Mix the broiled marshmallows to the cookie dough and stir until well combined. Some will melt into the dough, but a few streaks are good. Next, mix in 1 ½ chopped chocolate bars and 3 chopped graham crackers to the batter, folding to incorporate.

Step 7: Assemble. Smooth the dough out into the skillet, using a silicone spatula to even out the top. Sprinkle evenly with the remaining marshmallows, chocolate bar pieces, and graham crackers.

Step 8: Bake the pumpkin chocolate chip cookie cake in the preheated oven for 25-28 minutes in the 350ºF oven, or until the edges are golden brown but the center is still a bit gooey. Allow to cool for an hour, then serve warm, preferably with a scoop of vanilla ice cream.

Recipe adapted from Cookies: The New Classics by Jesse Szewczyk.

Expert Tips 

• Weigh your ingredients. Weight measurements are more precise than volume measurements, plus you don’t have to wash the measuring cups when you’re done! If you don’t have a kitchen scale, make sure to fluff the flour, spoon it into a dry measuring cup, and level it with a straight edge.

• Keep an eye on your marshmallows. They can go from perfectly toasted to burnt and ashy in a heartbeat.

• Brown your butter for a deeper flavor. You don’t need it to get very dark, just enough for it to take on a golden tint and a nutty smell.

• Don’t overmix. The more you mix, the stronger the gluten network becomes, which can lead to a tough cookie consistency. Mix the flour in until it’s *just* incorporated before stirring in the gooey marshmallows.

• Chop roughly. Don’t break the chocolate bar or graham crackers into too small pieces. A slightly irregular shape and size leads to luscious pockets of melty chocolate or crunchy grahams throughout. Delightful!

Storage Instructions

• You can make the pumpkin s’mores cookie dough up to 3 days in advance. Keep it in a bowl (not the cast iron), wrapped well in plastic wrap in the fridge. When you’re ready to bake, either melt a bit of extra butter to grease the pan (about a ½ tablespoon) or coat the pan with nonstick spray before adding the dough. The dough will soften as the oven comes to temperature. Feel free to add an extra minute or two as needed to reach the right consistency.

• Leftover skillet cookie should be removed from the skillet and transferred to an airtight container or zip-top bag. It will keep well at room temperature for up to a week.

• For longer storage, wrap it well in plastic wrap, transfer to a freezer bag, and freeze for up to a month. Allow to defrost at room temperature.

• Serve at room temperature, or reheat in a 200ºF oven until slightly softened and gooey, about 8-10 minutes.

FAQs

• What's the difference between a skillet cookie and a regular cookie?

A skillet cookie is essentially a giant cookie made in a cast-iron skillet, falling somewhere between a cookie and a cake. This pumpkin s’mores cookie skillet has the consistency of a thick, bakery-style cookie with crisp edges and a soft, chewy-gooey center.

• What is the difference between a skillet cookie, a pizookie, and a cookie cake?

For all intents and purposes, they’re the same thing and can be used interchangeably. The term “pizookie” is a mashup of “pizza” and “cookie,” indicating that the cookie is baked like a deep-dish pizza, which is to say, in a skillet. A cookie cake might also have the addition of frosting for a more decorative, celebratory look, but it’s not a requirement. Here, the melty chocolate, toasty marshmallows, and cinnamon graham crackers sprinkled on top serve as the decoration.

• Do pumpkin and chocolate go together?

Absolutely! After you make this pumpkin s’mores cookie cake, try our chocolate pumpkin bundt cake with pumpkin chocolate ganache, nutty pumpkin roll cake, mini s’mores pumpkin pies, or pumpkin spice hot chocolate to see why.