A giant, deep dish pumpkin cookie loaded with rich, gooey chocolate morsels. Served fresh out of the oven with heaps of vanilla ice cream.
It’s a cookie… It’s a pizza… It’s a Pizookie!
Yes, I went there. I baked an ooey-gooey chocolate chip pumpkin cookie in a deep dish skillet, then topped it with a mountain of vanilla ice cream. And it was glorious.
For those of you who aren’t familiar with the Pizookie, it is a cookie baked in a pizza pan and topped with a whole lot of ice cream. This decadent invention was created by BJ’s Pizza and Brewery and has since gained quite the renown. So obviously I could not resist recreating my own seasonal variation at home!
Pumpkin pie is so last year… and the year before that… and the year before that… Don’t get me wrong I love a good pie as much as the next gal, but how about we spice it up a little bit people? And what better way to do so than by adding this delectable dessert to your Thanksgiving table this year!
I figured I would keep this blog post short and sweet because I know you are all crazy busy cleaning house, prepping that turkey, and doing deep breathing exercises before the family rolls into town.
So without further or do, here is one of my favorite recipes of all time. Serve it piping hot with your favorite flavor of ice cream, and don’t be shy about adding on some chocolate syrup!
Happy Thanksgiving from my kitchen to yours!
P.S. If you don’t have cast iron skillets lying around, you can always use cake pans.
Recipe
*Yields 2 6-inch round Pizookies
3/4 + 1/8 cup (110 g) flour
1/4 teaspoon baking soda
1/4 teaspoon salt
3/4 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/8 teaspoon ground cloves
1/4 cup unsalted butter, at room temperature
1/4 + 1/8 cup (75 g) brown sugar
1 tablespoon (12.5 g) granulated sugar
1/16 cup (16 g) turbinado sugar
1 teaspoon vanilla extract
1/4 cup pure pumpkin
2/3 cup semisweet chocolate chips
1. In the bowl of a stand mixer fitted with a paddle attachment, cream butter and sugars until light and fluffy, 3 to 4 minutes.
2. Meanwhile in another bowl whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
3. Add vanilla and pumpkin to butter/sugar mixture and beat until well incorporated.
4. Gradually add flour mixture to wet ingredients, mixing until just combined (be careful not to over mix). Fold in chocolate chips. Chill dough for a few hours, preferably overnight.
5. Preheat oven to 375 degrees F. Lightly grease 2 6-inch cast iron skillets.
6. Divide and press dough into prepared skillets.
7. Bake for 12 to 15 minutes, or until golden brown and toothpick inserted into the center comes out clean.
8. Serve warm with ice cream.
