Pumpkin Snickerdoodle Skillet Cookies
Filled with pumpkin, brown sugar, pumpkin pie spice, and topped with Belfonte Ice Cream – you’ll love this easy fall dessert
- 1 cup of butter (browned)
- 1 1/4 cup of brown sugar
- 1/2 cup sugar (seperated)
- 1 egg + 1 egg yolk
- 1 tablespoon of vanilla extract
- 1/2 cup of pumpkin purée
- 3 cups flour
- 2 tablespoons of cornstarch
- 1 tablespoon of baking soda
- 2 tablespoons of cinnamon (separated)
- 1 teaspoon of pumpkin pie spice
- 1 teaspoon of salt
- Belfonte Vanilla Ice cream
Preheat your oven to 350° and grease you mini skillets with butter so your cookies don’t stick.
In a large bowl add your brown butter, brown sugar and 1/4 cup of your sugar and whisk until combined. Then add your egg and egg yolk, pumpkin and vanilla and whisk again.
Next, add your flour, cornstarch, baking soda, salt, pumpkin spice and 1 tablespoon of your cinnamon. Mix until just combined and until your dough forms.
In a small bowl add your remaining sugar and cinnamon and mix.
Scoop your cookie dough into your skillets (about 1/4 cup of dough) and spread out evenly. Sprinkle with cinnamon sugar mixture and bake in the oven for around 10 minutes.
Remove from oven and let cool. Top with Belfonte Vanilla ice cream and a sprinkle of cinnamon and enjoy!