I have been making a scrumptious Pumpkin Cookie Pie for 7-8 years now. It has always been a fan favorite. I have made it for family gatherings during the holidays, work pot lucks, bible studies, parties, you name it. There isn’t a gathering during the fall my Pumpkin Cookie Pie hasn’t been at. I have never attempted to modify it, because it was already so good. Well after 8 years.. I decided it was time.
I Made 3 Tweaks:
- Took out the Pie Crust
- Browned the Butter
- Added Bourbon
O – M – G
I made it even better.. like how?! I didn’t even know that was possible!
If you want a crowd pleaser this fall, I highly recommend making this amazing dessert, it will not disappoint.
If you want to really upgrade this bad boy cookie skillet, I highly recommend making the bourbon sauce… its boozy delicious.
Pumpkin Bourbon Cookie Skillet
Optional Bourbon Sauce:
- Brown the Butter: Bring 1 1/2 sticks (3/4 cup) unsalted butter to a simmer in a small pan. Continue to simmer the butter, occasionally stirring till the butter turns a golden light brown hue. Be careful not to burn – dark brown = burnt. Place the butter in a small bowl and into the fridge to bring back to room temperature.
- Make the Batter: In a large bowl, beat the eggs till they are foamy/airy. Beat in the sugars, flour, and vanilla till incorporated. Beat in the pumpkin, cinnamon, pumpkin pie spice. Once, the browned butter is cooled to room temp, but still mostly liquid (I usually keep it in the fridge till about 1/4 is solidified on the sides of the bowl) beat along with the bourbon into the mixture for 2 minutes. Fold in the chocolate chips.
- Bake the Cookie Skillet and Make the Bourbon Sauce: Make sure the oven is preheated to 350F. Fold the batter into a greased cast iron skillet (preferred), but you can use a pie dish if you want. Bake for 40-50 minutes or until the center no longer jiggles and the edges look crisp. While the cookie is baking, lets make the sauce! Bring a small pot of water and sugar to boil. Continue to simmer till it turns light golden brown. Once golden brown, add in the heavy cream and whisk together along with the bourbon for 1-2 minutes (If you want more of a caramel sauce, add in only 1 Tbsp heavy cream).