This Pumpkin Skillet Cookie a thick pumpkin cookie that is baked in a cast-iron skillet so you get the crispy edges with an extra gooey center and tons of chocolate! It is a great skillet dessert to share or an indulgent single serving!
I love a good pumpkin dessert recipe. When you take pumpkin, combine it with chocolate, bake it in a cast iron skillet, and serve it while it's still warm, you have got a winning recipe!
If you're looking for more delicious pumpkin recipes check out these Pumpkin Spice Cheesecake Macarons, Meringue Pumpkin Pie, or Pumpkin Cake.
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Why You'll Love This Recipe
- There is no chilling or rolling out of the cookie dough require, so it saves effort on your part!
- You get the delightful mixture of textures with the crunchy edges and the soft, gooey center. You can also find this in my Deep Dish Cookie.
- The size of this Pumpkin Skillet Cookie is perfect for sharing.
- It is a warm and indulgent dessert. Much like my Chocolate Lava Cake!
- It's the perfect dessert to showcase the flavors of fall.
Ingredients
Ingredient Notes
- Pumpkin spice. I prefer homemade pumpkin spice, but store bought works great too!
- Pumpkin puree. Be sure you're using pumpkin puree and not pumpkin pie filling. I also use pumpkin puree in my Pumpkin Spice Donuts.
- Chocolate chips or chopped chocolate. I prefer chopped chocolate because you get those nice puddles of melted chocolate, but chocolate chips work great too!
See the recipe card below for a full list of ingredients and measurements.
Substitutions and Variations
- Use a mini cast iron pan to make several mini skillet cookies.
- Add a scoop of ice cream or whipped cream on top to serve.
- You can use different types of chocolate to change the flavor of the skillet cookie.
- Add a cheesecake filling, like the one in my Sopapilla Cheesecake Skillet Cookie to make a Pumpkin Cheesecake Skillet Cookie.
This recipe has not been tested with other substitutions or variations. If you replace or add any ingredients, please let us know how it turned out in the comments below!
Step-By-Step Instructions
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 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 6.5 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.
STEP 5: Fold in the chocolate chips or chopped chocolate.
STEP 6: Press the dough into the prepared baking dish. Top with extra chocolate chunks, if desired. If you love cookie dough you should check out my Edible Cookie Dough Recipe.
STEP 7: Place the skillet in the oven with a cookie sheet underneath it to catch any that might spill over. 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.
Expert Baking Tips
- Add chunks of chocolate on top before baking. This will give you those incredible puddles of chocolate on top of the Pumpkin Skillet Cookie.
- Use an oven thermometer. Most ovens run either hot or cold. Using an oven thermometer ensures that you are baking your cookie at the perfect temperature.
- Weigh your ingredients. One of the most common baking mistakes that I see is measuring incorrectly, especially with flour. The best way to get accurate measurements every time is to weigh them with a kitchen scale.
- Don't over mix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your cookie will be tough instead of tender.
Recipe FAQs
This cookie is best served warm, about 5-10 minutes out of the oven. You can serve the skillet cookie with spoons and allow people to share or cut the cookie into slices, like a pizza. I also highly recommend adding scoops of vanilla ice cream on top.
I don't recommend baking the cookie ahead of time, as it is best served warm, but you can make the dough ahead of time and bake it when you are ready to serve.
Room Temperature: The deep dish cookie can be stored in an airtight container at room temperature for 3 days.
Refrigerator: If stored correctly in an airtight container the Pumpkin Skillet Cookie will last up to 1 week in the fridge.
Freezer: If stored correctly in an airtight container it will last up to 2 months in the freezer.
More Recipes You'll Love
If you tried this Pumpkin Skillet Cookie or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I so appreciate hearing from you!
Recipe
Pumpkin Skillet Cookie
Ingredients
For Cookie:
- 1 ⅛ cup (135 grams) all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon pumpkin spice
- 1 stick (113 grams) unsalted butter softened
- ¾ cup (159 grams) brown sugar packed
- 1 teaspoon vanilla
- ½ cup (113 grams) pumpkin puree
- 1 large egg
- ¾ 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.
Notes
- Add chunks of chocolate on top before baking. This will give you those incredible puddles of chocolate on top of the Pumpkin Skillet Cookie.
- Don't over mix. You need to mix your batter until all of the ingredients are JUST combined, otherwise, you will make too much gluten and your cookie will be tough instead of tender.
- The provided nutrition information is an estimate. The calorie accuracy is not guaranteed.
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