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1. Preheat oven to 350 F and lightly spray an 8-inch cast iron skillet with cooking spray.
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2. In a medium bowl, stir together the whole wheat flour, cornstarch, salt, baking powder and pumpkin pie spice. Set aside.
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3. In a large bowl, beat together the mashed avocado and brown sugar. See note below about the avocado. Then add the egg yolks, vanilla and honey. Beat until well combined.
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4. Stir the dry ingredients into the avocado mixture until well combined. Then, stir in the chocolate chips and candy corn until evenly dispersed. Your dough will be very wet and sticky.
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5. Pour the mixture into the prepared skillet and smooth it with a spatula.
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6. Bake for 45-50 minutes (see note below), until the cookie is a deep brown color. If topping with additional candy corn, lightly press them into the top of the cookie in the last 3-4 minutes of baking time to lightly melt them int the cookie. Remove from oven.
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7. Let it stand for 10 minutes to cool a bit, then devour.
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Notes:
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1. If your avocado isn't super soft, and you can't get all the chunks out of it after beating it with the hand mixer, transfer the mixture to a small food processor and blend for a 1 minute. Then, transfer back to the big bowl.
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2. I like my cookies a little bit gooey and underdone, so 45 minutes was perfect for me. If you want it a little more set, bake it for 50 minutes.
