# @thepancakeprincess on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/DPRK2UygMwY
- **Gondola URL:** https://gondola.cc/posts/70552787-thepancakeprincess-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/96c9fd4314.jpg
- **Posted:** 2025-10-01T13:28:34.000+00:00
- **Account Owner:** Erika | NYC content creator (@thepancakeprincess) — https://gondola.cc/thepancakeprincess

## Caption

#NIDOPartner #TollHousePartner Gooey pumpkin brown butter chocolate chip cookie cake: part cookie cake, part cookie skillet, part soft and gooey pumpkin cookie loaded with nestletollhouse chocolate chips. The lightly spiced dough gets an upgrade thanks to nido.usa Fortificada adding bonus milk solids to the toasty brown butter. 

Save this post to make later! Recipe below:

3/4 cup unsalted butter, sliced
3 tbsp nido.usa Fortificada
3/4 cup brown sugar
1/4 cup white sugar
6 tbsp pumpkin puree
1 teaspoon vanilla 
1/2 tsp baking powder
1/4 teaspoon baking soda
1/2 tsp kosher salt
1 3/4 teaspoons cinnamon
1 tsp pumpkin pie spice (or sub 3/4 tsp ginger, ¼ tsp nutmeg, ¼ tsp cloves)
2 1/4 cups all-purpose flour
1 cup nestle.tollhouse milk, dark or white chocolate chips (or a mix!)

Add the butter to a saucepan and cook over medium-low heat, whisking occasionally. Once the butter starts to foam and just starts to brown, add the nido.usa Fortificada and whisk vigorously to incorporate until the butter turns amber and is very fragrant. Immediately transfer the butter and all the caramelized milk solids to a heat-proof bowl to prevent scorching.

Whisk in the brown and white sugar until fully combined and let sit at room temperature or in the fridge for 5-10 minutes to let the mixture cool slightly. Preheat oven to 350 F and line an 8” springform or cake pan with parchment.

Whisk in the pumpkin and vanilla until fully combined. Sprinkle over the cinnamon, pumpkin pie spice, baking powder, baking soda, salt and whisk to combine. Finally, add the flour and switch to a rubber spatula to incorporate the flour. When just a few streaks of flour are left, fold in the chocolate chips.

Transfer to prepared pan and bake for 25-28 minutes or until the edges are golden and center looks set. Let cool slightly before enjoying warm.

## Stats

- **Views:** 48,048
- **Likes:** 1,109
- **Shares:** 0
- **Comments:** 65

## Credits

No public credits are recorded here. This does not identify who made the post.

## Tags

nidopartner, tollhousepartner

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