Pumpkin Oat Skillet Cookie with Sourdough Discard
This Pumpkin Oat Skillet Cookie with sourdough discard is a warm, cozy dessert baked in a cast iron skillet for crispy edges and a soft, chewy center. Made with pumpkin puree, hearty oats, warm spices, and sourdough discard, it’s rich, moist, and perfect served fresh with a scoop of vanilla ice cream and a sweet glaze drizzle.
Equipment
- Cast iron skillet (9-10 inch)
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Oven
Ingredients
- ½ cup unsalted butter melted
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- ¾ cup pumpkin puree
- ½ cup sourdough discard
- 1 teaspoon vanilla extract
- 1½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ¼ teaspoon salt
- 1½ cups rolled oats
Optional Topping:
- Vanilla glaze or caramel drizzle
- Vanilla ice cream
Instructions
- Preheat oven to 350°F (175°C) and grease a cast iron skillet.
- Whisk melted butter, brown sugar, and granulated sugar until smooth.
- Add egg, pumpkin puree, sourdough discard, and vanilla extract, mixing well.
- In a separate bowl, combine flour, baking soda, cinnamon, nutmeg, and salt.
- Gradually fold dry ingredients into wet mixture until just combined.
- Stir in rolled oats evenly throughout the dough.
- Spread dough evenly into prepared skillet.
- Bake for 22-25 minutes until edges are golden and center is slightly soft.
- Let cool for 10 minutes before adding glaze or serving with ice cream.
Notes
Nutritional Info (Approximate per serving)
- Calories: 320
- Carbohydrates: 45g
- Protein: 5g
- Fat: 14g
- Fiber: 3g
- Sugar: 22g
