1 cup
Dark Chocolate or Semi-Sweet Chocolate Chips
(147 g)
¾ cup
Chopped Pecans
(85 g)
Pecan Pie Topping
¼ cup
Melted Unsalted Butter
(57 g)
⅓ cup
Honey
(117 g)
1
room temperature Egg
(56 g)
½ tsp
Vanilla Extract
¾ cup
Pecan Halves
(80 g)
Instructions
Cookie
Preheat oven to 375°F. Grease a 10-inch cast iron skillet with cooking spray and set aside.
In a bowl of a stand mixer fitted with the paddle attachment add butter, brown sugar and granulated sugar. Turn to medium-high and beat until light and fluffy, 3–4 minutes.
Stop to scrape sides of bowl with spatula. Add pumpkin puree, egg and vanilla extract to bowl. Turn to low and mix until combined.
Add flour, baking soda, salt and spices. Turn mixer to low and mix until combined. Remove bowl from mixer and fold in chocolate chips and chopped pecan pieces. Spread batter evenly into prepared skillet.
Pecan Pie Topping
Add all ingredients (except for pecans) to a medium mixing bowl. Whisk to combine.
Sprinkle pecan halves over the surface of the cookie and pour the pecan pie topping evenly over the cookie dough.
Bake until the cookie has set in the middle and is browned around the edges, 25–30 minutes. Let cool on a baking rack for 15 minutes. Serve warm with whipped cream or ice cream.