Gingerbread Skillet Cookie Cake
Gingerbread is classic holiday flavor. Most of the time you get them in a cookie form… or a house, but today we’re changing it up. This is a skillet bake and it’s sort of a mix between a cookie, cake and brownie. It’s got a rich buttery flavor combined with ginger, clove, cinnamon along with other traditional holiday spices to make this a perfect treat for Christmas.
Mixing Tip:
When you combine the dry ingredients into the wet mixture you’re going to have a really thick dough. It’s so thick that you won’t want to use a mixer. I like to start stirring with a spoon and then switch to a fork and mash it all together until it gets blended well. You could also use your hands if you don’t mind getting into your work!
Baking Tip:
How do you typically like your brownie? Are you more of a gooey fan or a cake-like fan? That’s similar to how this cookie will bake up. If you like a more gooey type, don’t bake it as long. But, for a more cake consistency you’ll want to go closer to the 35 minute bake time. Use your best judgement here as oven temperatures can vary slightly. You want the edges to set up and the center to be soft.
Remember: if you’re baking this in a cast iron skillet, cast iron holds in heat well. The skillet will hold heat after you take it out of the oven and continue cooking it slightly as it cools.
Gingerbread Skillet Cookie Cake - Cowboy Kent Rollins
Ingredients
- 2 cups all-purpose flour
- 1 teaspoon ground nutmeg
- 2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1/2 teaspoon allspice
- 1 teaspoon ground cloves
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup packed light brown sugar
- 2 sticks butter softened
- 1 large egg
- 1/2 cup canned pumpkin
- 1/3 cup molasses
- 1 cup milk chocolate chips
- Caramel syrup for topping optional
- Chopped roasted walnuts for topping optional
Instructions
- Preheat the oven to 350 degrees F. Lightly butter a 10-inch cast iron skillet.
- In a large bowl, whisk together the flour, nutmeg, cinnamon, ginger, allspice, cloves, baking soda, and salt.
- In a medium bowl, cream together the brown sugar and butter with an electric mixer until smooth.
- Whisk in the egg, pumpkin and molasses until blended well.
- Slowly stir the dry ingredients into the butter mixture. The mixture will be very thick, use a fork or your hands to blend well. Fold in the chocolate chips.
- Evenly spread the dough into the skillet.
- Bake 25 to 35 minutes or until the edges are set and the center is slightly soft/gooey. Be careful not to over bake as it’s best to keep it moist.
- Let cool to warm. Cut into wedges and top with caramel topping and roasted walnuts, if desired.
