[57/365] One Skillet Pumpkin Cookie Cake

I came across this recipe on foodgawker and was immediately intrigued by the pumpkin.

You really only use one skillet, which is great for the cleanup.

One Skillet Pumpkin Cookie Cake (adapted from Willow Bird Baking)

ingredients:

¾ cup (1 ½ sticks) Unsalted Butter
¼ cup Vegetable Oil
¾ cup Granulated Sugar
¼ cup Firmly Packed Light Brown Sugar
1 cup Pureed Pumpkin
1 tsp Vanilla Extract
2 Eggs
2 ⅛ cups All-Purpose Flour
1 tsp Baking Powder
½ tsp Baking Soda
½ tsp Salt
2 tsp Cinnamon
½ tsp Nutmeg
½ tsp Ginger
¼ tsp Allspice
Some Dulce De Leche Or 10-15 Caramels

directions:
Preheat the oven to 350 degrees F. In a 10- or 12-inch cast iron skillet over medium heat, melt the butter. Stir in the vegetable oil, sugars, and vanilla and remove from heat. Let this mixture cool until the pan is no longer hot (about 5 minutes) so you won’t scramble your eggs.

Add both eggs to the butter mixture, whisking them well to combine. Whisk in the pumpkin. Add the flour, salt, baking soda, baking powder, cinnamon, nutmeg, ginger, and allspice.

Place dollops of dulce de leche or caramel candies around the surface of the batter. Bake your skillet cookie for 15-25* minutes (dependant on your skillet), or until the edges are getting golden and the center is still soft (a toothpick inserted into the center should come out with some moist crumbs, but no liquid batter). Eat immediately (preferably straight out of the skillet!) with heaps of vanilla ice cream (or a fun caramel flavour).