Sourdough Pumpkin Crumble Cookie Skillet

Sourdough oatmeal pumpkin cookie skillet on a wood table with three scoops of vanilla ice cream on top.

Sourdough Pumpkin Crumble Cookie Skillet

This sourdough pumpkin crumble cookie skillet is soft and chewy in the center with crisp, golden edges. It’s filled with pumpkin, oats, and a touch of sourdough for a sweet and slightly tangy flavor. A buttery brown sugar streusel and maple glaze make it extra special. Serve it warm from the skillet with ice cream or whipped cream for the perfect cozy dessert.

Course Dessert, Snack

Cuisine American

Keyword Sourdough Discard

Prep Time 15

Cook Time 30

Fermentation Time 2

Total Time 2 45

Servings serves

Calories 124kcal

Author Kate Freebairn

Equipment

1 Cast Iron Skillet (I've used a 12" but you can use smaller if you prefer).

Ingredients

Cookie Skillet

Wet Ingredients

115 g Butter (softened at room temperature - salted or unsalted is fine)
120 g Granulated Sugar
100 g Brown Sugar
130 g Pumpkin Puree
1 Egg
100 g Sourdough Starter (can be discard or active starter)
5 g Vanilla Extract

Dry Ingredients

100 g All Purpose Flour
2 g Salt (just a pinch)
3 g Baking Soda
200 g Rolled Oats
2 teaspoon Pumpkin Spice

Brown Sugar Streusel Topping

35 g All Purpose Flour
95 g Butter (cold, cubed)
45 g Brown Sugar
60 g Raw Sugar
3 g Cinnamon (ground)
30 g Pecans
40 g Rolled Oats

Maple Glaze (optional)

230 g Powdered Sugar
50 g Maple Syrup
40 g Water

Instructions

Making the Cookie Skillet

Cream the butter, granulated sugar and brown sugar together in a large mixing bowl. You can use a stand mixer or electric mixer if you like, but I have just done this with a whisk.
Now add the egg, sourdough starter and vanilla to the bowl and whip together until the mixture is light and fluffy. Again, you can use a stand mixer or electric mixer to do this, but to keep things simple a whisk is fine to save dishes!
Now add all of the other dry ingredients - all purpose flour, salt, baking soda, rolled oats and pumpkin spice and gently mix together to form a sticky dough. I use a spatula for this part. It will be fairly wet and that's ok.
Add the cookie dough to a cast iron skillet (I don't grease mine as it's really well seasoned). Set this aside for now while you make the streusel topping.

Making the Crumble Topping

Add the flour, brown sugar, raw sugar and cinnamon to a bowl. Use your finger tips to rub the cold butter into the dry ingredients until it forms a crumbly, sandy texture. Then add the rolled oats and pecans and crumble though the mixture with your fingers.
Now, if you want to bake the cookie skillet right away, sprinkle the crumble topping evenly over the top of the cookie dough. If you are going to ferment the skillet in the fridge, I recommend freezing the crumble topping and adding to the cold cookie skillet right before you bake it.
If you are going to ferment the cookie skillet, cover with plastic wrap and place it into the fridge for up to 48 hours.
When you're ready to bake the sourdough pumpkin cookie crumble skillet, preheat your oven to 175ºC (350ºF).
Bake the sourdough cookie skillet for around 25 to 30 minutes at 175ºC or 350ºF. I like to remove the sourdough cookie skillet from the oven when the middle is still a bit soft and gooey.
Remove from the oven and allow to cool for around 15-20 minutes. Once cool, it will have crispy edges and a soft, chewy centre - YUM!

Making the Glaze

To create the glaze, mix together the powdered sugar and water until it's smooth and glossy. Use a piping bag to drizzle over the cooled cookie skillet.

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