Watkins Extract Pure Madagascar Vanilla Description
- USDA Certified Organic
- Non-GMO Project Verified
- Certified Organic by Quality Assurance International
- No Artificial Flavors
- No Artificial Colors
- Gluten Free
- Corn Syrup Free
- Kosher
Watkins Pure Vanilla Etract with Madagascar Vanilla Beans delivers our rich, award-winning vanilla flavor.
Free Of
GMOs, artificial flavors, artificial colors, gluten, corn syrup.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Ingredients: Vanilla bean extractives in water and alcohol.
Warnings
Flammable: avoid pouring near an open flame.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
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Pecan Pumpkin Pie Skillet Cookie
[vc_row][vc_column][vc_column_text]Indulge in the cozy flavors of fall with this decadent pecan pumpkin pie skillet cookie. This warm and welcoming treat bursts with pumpkin pie spices, chewy pecans and gooey chocolate chips, and is topped with a rich pecan pie glaze. It’s custom made for sharing with friends and family on chilly autumn evenings.
Pecan Pumpkin Pie Skillet Cookie
Cookie
- 1/2 cup 1 stick unsalted butter (room temperature)
- 3/4 cup light brown sugar (packed)
- 1/2 cup granulated sugar
- 1/2 cup canned pumpkin puree (or fresh pumpkin puree)
- 1 egg (room temperature)
- 1 tsp. vanilla extract
- 2 cups Bob’s Red Mill Unbleached White All-Purpose Flour (spooned and leveled)
- 3/4 tsp. Bob’s Red Mill Baking Soda
- 1/2 tsp. salt
- 3/4 tsp. ground cinnamon
- 1/4 tsp. ground ginger
- 1/8 tsp. ground cloves
- 1/8 tsp. ground nutmeg
- 1 cup dark chocolate chips (or semi-sweet chocolate chips)
- 3/4 cup pecans (chopped)
Pecan pie topping
- 1/4 cup unsalted butter (melted)
- 1/3 cup honey
- 1 egg (room temperature)
- 1/2 tsp. vanilla extract
- 3/4 cup pecan halves
- Cookie
- Preheat oven to 375 degrees F. Lightly grease 10-inch cast iron skillet.
- In bowl of stand mixer with paddle attachment, add butter, brown sugar and granulated sugar. On medium-high speed, beat 3–4 minutes until light and fluffy. Stop to scrape sides of bowl with spatula.
- To bowl of stand mix with butter/sugar mixture, add pumpkin puree, egg and vanilla extract and mix on low until combined. Then add flour, baking soda, salt and spices and mix on low until combined.
- Remove bowl from mixer and fold in chocolate chips and chopped pecans.
- Spread batter evenly into prepared skillet.
- In medium mixing bowl, whisk together all pecan pie topping ingredients except pecan halves.
- Across top of cookie, sprinkle pecan halves and pour pecan pie topping evenly.
- Bake 25-30 minutes, until toothpick inserted in center comes out clean and edges are browned. (Note: The longer the cookie bakes, the more cake-like it becomes.)
- Remove to baking rack to cool 15 minutes. Slice and serve warm on plates or in bowls. Serve with whipped cream or ice cream, if desired.
Grab the better-for-you ingredients you’ll need!
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