Pumpkin Coffeecake Cheesecake Cookie Skillet

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PREP TIME: 30 MIN

BAKE TIME: 25 MIN

TOTAL TIME: 55 MIN

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Inspired by one of the most delicious desserts of all time this cookie skillet is such a treat. It is gooey and crunchy and it will become your go to dessert.

Ingredients

• 1 Cup Unsalted Brown Butter
• 1 1/4 Cups Packed Brown Sugar
• 1/4 Cup Granulated Sugar
• 2 Large Egg Yolks (Room Temp)
• 1/2 Cup Pumpkin Puree
• 1 Tsp Vanilla
• 2 2/3 Cups of All Purpose Flour(Spoon & Leveled)
• 1 Tsp Baking Soda
• 1/2 Tsp Salt
• 1 1/2 Tsp Cinnamon
• 1/2 Tsp Pumpkin Spice
• 1/8 Tsp Nutmeg

Cheesecake

8oz Cream Cheese

4 Tbsp Granulated Sugar

3/4 Tsp Vanilla Extract

Crumble

3 1/3 Tbsp Unsalted Butter(Softened)

1/2 Cup All Purpose Flour(Spoon & Leveled)

3 Tbsp Brown Sugar

2 Tbsp Granulated Sugar

1 1/2 Tsp Cinnamon

Extras

Vanilla Ice Cream

Store Bought Caramel Sauce

Instructions

Makes a 10" cookie skillet

1. Begin by making the big cheesecake disc. In a large bowl add the room temperature cream cheese, sugar and vanilla. It is quite easy to mix so you can use a silicone spatula and mix by hand for a few minutes until combined and smooth or you can use a hand mixer and on medium speed mix until combined and smooth.
2. Once the cheesecake mixture is nice and smooth place a piece of parchment paper onto a flat plate and add the whole cheesecake mixture to the plate.
3. Make an even 8" round dallop on the parchment paper and freeze for atleast one hour.
4. Next, make the crumble. Add all the ingredients into a bowl and use a fork or clean hands and mix until combined. Place it in the fridge until ready to use.
5. Now, make brown butter since it will need about an hour to cool. In a heavy saucepan heat butter over Medium heat to begin the browning process. Stir constantly until the butter begins to turn into a golden brown color. It will be foamy and that is ok. Once the butter has reached that beautiful golden brown color remove from the heat and place it on a heat safe bowl to cool.
6. Once your butter has cooled Preheat oven to 350F
7. In a large bowl combine your brown butter and sugars and whisk until combined.
8. Necessary step, remove some of the moisture from the pumpkin by spreading the pumpkin over some layers of paper towels and placing more paper towels on top. Press gently to blot out excess liquid until you have what looks like a paste but not completely dry pumpkin.
9. Add the pumpkin, egg yolks and vanilla and whisk until combined.
10. Add your sifted dry ingredients into the wet mixture and fold until just combined. Do not over mix.
11. Add a little less than half of the dough onto the skillet and spread evenly.
12. Remove the cheesecake dallop from the parchment paper and add it on top of the cookie dough placed on the skillet.
13. Add the other half of the cookie dough and spread evenly over the top covering the cheesecake and the whole top part of the skillet.
14. Sprinkle the crumble evenly around the top of the cookie.
15. Cookie skillet needs to be baked right away the dough does not store well.
16. Bake for 25 mins it will be brown on the sides and it will look slightly undone in the center it will continue to bake once out of the oven.
17. Once you remove it from the oven wait about 5 minutes and add the remainning cinnamon sugar mixture.
18. If you want it really gooey allow it to cool for about 25 minutes so that the center is still gooey.
19. Top it with ice cream and caramel.
20. Enjoy!

TIPS

1. This cookie dough CANNOT be made in advanced in needs to be baked right away it does not store well.
2. Skillet will look a little undone once taken out they will finish baking in the baking sheet out of the oven. Allow them to cool completely to set.
3. Share your pics with me on social media! #sweetmelibakery