Pumpkin S’mores Cookie Skillet 🎃🍫 Ingredients: 10 tbsp (140g) unsalted butter (brown it) ¾ cup (150g) brown sugar, packed ¼ cup (50g) granulated sugar ⅓ cup (80g) canned pumpkin purée, lightly blotted *spread on a plate and blot with a paper towel 3-4 times. it should be 70g after blotting. 1 egg yolk, room temp 1½ tsp vanilla extract 1½ cups (190g) all-purpose flour, spooned & leveled or weighed (don’t pack it in) ¼ tsp baking powder ¼ tsp baking soda 1 tsp pumpkin pie spice ½ tsp salt ¾ cup (135g) chocolate chips ~3-4 graham crackers/enough to cover the bottom of the skillet Regular or large marshmallows (not minis) Hersheys chocolate & teddy grahams for topping Instructions: In a saucepan, brown the butter over medium heat. Stir constantly until it foams then turns a golden brown color. It should have a nutty aroma with little brown bits. Transfer to a heat safe bowl (make sure to get all those little brown bits in there!) Cool for about 10 minutes. Preheat oven to 350°F and grease a 10-inch cast iron skillet (mine is enameled). Mix the slightly cooled brown butter and both sugars together. Mix in the pumpkin, egg yolk, and vanilla until smooth. *blotting the pumpkin removes some of its moisture & helps prevent the cookie from becoming cakey. don’t skip it! In a separate bowl, whisk together the flour, baking powder, baking soda, pumpkin spice, and salt. Gently fold the dry ingredients into the wet ingredients until just combined. Fold in the chocolate chips. Do not over mix. Line the bottom of the skillet with graham crackers. Spread ~ ⅔ of the cookie dough over it. Add marshmallows. Add the remaining dough on top, leaving the marshmallows peaking out a little bit. Bake for 20-30 minutes or until the edges are lightly golden and the center is set but still soft. Let it cool for 30-45 minutes. Enjoy! #bakingrecipe #pumpkincookies #smores #cookieskillet #fallrecipes — @audreybakes sur TikTok