This Pumpkin Chocolate Chip Skillet Cookie is a deep dish pumpkin cookie loaded with chunks of chocolate.
What’s so great about a 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:
- They are so easy to throw together. Skillet cookies take so little effort with such a great payoff- a delicious, warm cookie!
- Skillet Cookies are versatile. I have made several different varieties, but this Pumpkin Chocolate Chip Skillet Cookie is my new favorite for fall!
Ingredients for Pumpkin Chocolate Chip Skillet Cookie
- 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!
How to make 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 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.
Step 5: Press the dough into the prepared baking dish. Top with extra chocolate chunks, if desired.
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.
More Pumpkin Dessert Recipes
- Pumpkin Snickerdoodle Cookies– These pumpkin cookies have been rolled in cinnamon, sugar, and pumpkin spice.
- 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 Crumb Cake– A soft pumpkin cake topped with a sweet cinnamon crumble.
More Pumpkin Dessert Recipes from Kitchen 335
- 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 Meringue Pie– a flaky, buttery pie crust, pumpkin pie filling, and a light and fluffy toasted meringue.
- Pumpkin Pull Apart Bread– Fluffy bread layered with a pumpkin fillling and topped with a sweet glaze.
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Pumpkin Chocolate Chip Skillet Cookie
- Cast-iron skillet
- 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
- 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.