This Pumpkin Chocolate Chip Skillet Cookie is the best pumpkin chocolate chip cookies in deep dish form!

Looking down on a pumpkin chocolate chip skillet cookie

I think skillet cookies may have taken the cake (or the cookie lol) for my favorite dessert. My favorite things about them are:

  • How easy they are to throw together. Skillet cookies take so little effort with such a great payoff- a delicious, warm cookie!
  • How versatile they are. I have made several different varieties, but this Pumpkin Chocolate Chip Skillet Cookie is my new favorite for fall!
  • All-purpose flour. Measuring the flour correctly is very important. I suggest weighing your flour out (I use this scale). If you want to use a measuring cup, make sure you spoon the flour into the cup and level it off with a knife. Don’t use the cup to scoop directly from the flour.
  • Baking soda. This is going to give our skillet cookie a nice rise.
  • Salt. Salt is a must in baked goods. It will help to balance out the sweet and improve the overall flavor.
  • Pumpkin spice. I prefer homemade pumpkin spice, but store bought works great too!
  • Unsalted butter. I always make sure to use unsalted butter when baking because there is no “standard” for the amount of salt they can add to butter. So if you add salt to a recipe and then use salted butter you could end up with a very salty end product.
  • Brown sugar. This will give our skillet cookie a softer texture than if we used white sugar.
  • Vanilla Extract. Vanilla is a must in baked goods just like salt. Real vanilla adds a better flavor than imitation vanilla.
  • Pumpkin puree. Be sure you’re using pumpkin puree and not pumpkin pie filling.
  • Egg.  It will be easier to incorporate the eggs into the batter if they are room temperature.
  • Chocolate chips or chopped chocolate. I prefer chopped chocolate because you get those nice puddles of melted chocolate, but chocolate chips work great too!
Ingredients for a pumpkin chocolate chip skillet cookie

Step 1: Preheat your oven to 350 degrees (F). If you’re using a cast-iron skillet you shouldn’t need to do anything to make it non-stick (The one I used was given to me by my grandma, but this one is the same size and the same brand as the other cast-irons I cook with.) If you don’t have a cast-iron skillet you can just use a small baking dish for the same effect. Either one needs to be 5-6 inches and you will need to spray a baking dish with non-stick spray.

Step 2: In a medium bowl whisk together the flour, baking soda, salt, and pumpkin spice until free of lumps.

Step 3: In another medium bowl beat the softened butter, sugar, and vanilla until soft and creamy. Add the pumpkin puree and egg and beat well.

Step 4: Add flour mixture in two additions, mixing until just combined after each. Fold in the chocolate chips or chopped chocolate.

Pumpkin Chocolate Chip Skillet Cookie BLOG (2 of 6)

Step 5: Press the dough into the prepared baking dish.

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Step 6: Place the skillet in the oven with a cookie sheet underneath it to catch any that might spill over.

Step 7: Bake for about 25-30 minutes for a doughy center, 5-10 minutes longer if you would like your cookie to be more done in the center.

Pumpkin Chocolate Chip Skillet Cookie BLOG (5 of 6)

More Pumpkin Dessert Recipes

  • Pumpkin Cake- This pumpkin cake is one of my all-time favorite recipes. The light and fluffy cake is topped with whipped cream cheese frosting and drizzled with homemade caramel.
  • Pumpkin Spice Baked Donuts- Fluffly pumpkin donuts topped with a pumpkin spice glaze.
  • Pumpkin Pecan Cobbler- This cobbler has a cake base and a caramel sauce on top. Sounds like a fall dessert dream!
  • Pumpkin Brownies- Brownies are always delicious, but add pumpkin and it takes them up a notch!
Pumpkin Chocolate Chip Skillet Cookie BLOG (6 of 6)

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Pumpkin Chocolate Chip Skillet Cookie

A deep-dish pumpkin cookie loaded with chocolate chips
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Dessert
Cuisine: American
Keyword: choclate chips, Chocolate, deep dish, deep dish cookie, pumpkin, pumpkin cookie, skillet cookie
Servings: 1 6-inch cookie
Calories: 2538kcal
Cost: $5

Equipment

  • Cast-iron skillet

Ingredients

For Cookie:

  • 1 1/8 cup (135 grams) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 teaspoon pumpkin spice
  • 1 stick (113 grams) unsalted butter softened
  • 3/4 cup (159 grams) brown sugar packed
  • 1 teaspoon vanilla
  • 1/2 cup (113 grams) pumpkin puree
  • 1 large egg
  • 3/4 cup (127 grams) chocolate chips or chopped chocolate

Instructions

For Cookie:

  • Preheat oven to 350 degrees (F). Spray a 5 or 6-inch dish with non-stick spray and set aside.
  • In a medium bowl combine flour, baking soda, salt, and pumpkin spice.
  • In another medium bowl, beat softened butter, sugar, and vanilla together until soft and creamy. Add pumpkin puree and egg and beat well.
  • Add flour mixture in two additions, mixing until just combined after each. Fold in chocolate chips.
  • Press the dough into the prepared pan.
  • Place skillet into the preheated oven. Place a cookie sheet under it in case of any spillover.
  • Bake for about 25-30 minutes for a very soft center. Bake for 5-10 longer for a firmer cookie.

Nutrition

Serving: 16-inch cookie | Calories: 2538kcal | Carbohydrates: 300g | Protein: 33g | Fat: 135g | Saturated Fat: 86g | Cholesterol: 458mg | Sodium: 2653mg | Potassium: 1122mg | Fiber: 11.8g | Sugar: 175.9g | Calcium: 442mg | Iron: 13mg
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