If you’re looking for a cozy, irresistible treat that brings together the flavors of fall and the comfort of a warm dessert, this Pumpkin Chocolate Chip Skillet Cookie Recipe is just the thing. Imagine a thick, gooey cookie packed with the perfect balance of pumpkin spice and melting chocolate chips, all baked right in a cast-iron skillet for the ultimate rustic charm. Whether you’re serving it for a casual gathering or craving a sweet solo indulgence, this recipe hits all the right notes with its soft, tender crumb and rich, buttery goodness. Trust me, once you try this Pumpkin Chocolate Chip Skillet Cookie Recipe, it will quickly become a fall favorite you’ll want to make again and again!
Ingredients You’ll Need
These ingredients are simple pantry and fridge staples that come together beautifully to create a cookie bursting with flavor and moisture. Each component plays an essential role—pumpkin adds warmth and tenderness, spices bring in that cozy aroma, and chocolate chips offer melty pockets of sweetness. Let’s break it down:
- Salted butter: Adds rich flavor and helps achieve that perfect tender crumb in the cookie.
- Light brown sugar: Brings natural sweetness and a slight molasses note for depth.
- Granulated sugar: Balances sweetness and helps with the cookie’s texture.
- Egg plus egg yolk: Provide structure and extra richness, making the cookie thick and chewy.
- Canned pure pumpkin: Infuses moisture and delivers that unmistakable pumpkin flavor.
- Vanilla extract: Enhances the other flavors with its warm, sweet aroma.
- All-purpose flour: The backbone of the cookie, creating just the right amount of structure.
- Pumpkin pie spice: A blend of cozy spices that define the fall vibe.
- Sea salt: Balances sweetness and brightens all the flavors.
- Baking soda: Helps the cookie rise and develop a tender texture.
- Milk chocolate chips: Melty bits of happiness folded throughout the cookie.
- Flaky sea salt (optional): Adds a gourmet touch when sprinkled on top.
- Vanilla ice cream: The perfect pairing for serving, lending cool creaminess.
How to Make Pumpkin Chocolate Chip Skillet Cookie Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F. This ensures the skillet cookie bakes evenly. Meanwhile, melt the salted butter gently in the microwave or on the stovetop, then set it aside to cool. This step is crucial because adding hot butter to the eggs can scramble them.
Step 2: Mix Wet Ingredients
In a large bowl, whisk together the cooled melted butter with both the brown and granulated sugars until everything is smooth and glossy. Adding the egg and extra yolk here creates a silky batter. Follow with the canned pumpkin and vanilla extract, combining until you have a luscious, orange-hued mixture.
Step 3: Combine Dry Ingredients
In a separate bowl, whisk together the flour, pumpkin pie spice, a pinch of sea salt, and baking soda. These dry ingredients will give the cookie its structure and that warm, fall flavor. Gradually stir them into your wet mixture, folding just until combined. Avoid overmixing to keep the cookie tender.
Step 4: Add the Chocolate Chips
Fold in most of the milk chocolate chips right into the thick batter, saving some for the top. These pockets of melty chocolate are what make this a piece of comfort food heaven.
Step 5: Press and Bake in the Skillet
Generously butter an 8-inch cast-iron skillet to prevent sticking. Press the dough evenly across the skillet, reaching all the edges so it bakes uniformly. Sprinkle the reserved chocolate chips on top for an irresistible finish. Pop the skillet into the oven and bake for 24 to 28 minutes. To avoid excessive browning, tent a piece of foil over the skillet during the last 10 minutes of baking. If you prefer a gooier cookie, aim for the shorter baking time.
Step 6: Serve It Warm
Once baked, you can optionally sprinkle a pinch of flaky sea salt over the top to elevate the flavors. This cookie is delightful warm right out of the skillet, especially when paired with a scoop of vanilla ice cream that slowly melts into the crevices. You can also let it cool for about 30 minutes, then slice it into wedges for a more classic presentation.
How to Serve Pumpkin Chocolate Chip Skillet Cookie Recipe
Garnishes
A simple sprinkling of flaky sea salt right after baking creates a beautiful sweet-salty contrast that brings out the chocolate’s richness and pumpkin’s natural sweetness. For an extra indulgent touch, drizzle with caramel sauce or a light dusting of powdered sugar.
Side Dishes
This skillet cookie pairs wonderfully with a scoop of smooth vanilla ice cream or a dollop of whipped cream to balance the warm spices. For a fall-themed gathering, serve with hot apple cider or a spiced latte, turning this cookie into a full seasonal experience.
Creative Ways to Present
Take your Pumpkin Chocolate Chip Skillet Cookie Recipe to the next level by serving it directly in the cast iron skillet, making a rustic statement. You can also add a garnish of toasted pecans or drizzle with white chocolate for a pretty contrast. If you’re feeling festive, top with candy pumpkins or edible gold sprinkles for a fun holiday look.
Make Ahead and Storage
Storing Leftovers
Once cooled, leftover skillet cookie can be covered tightly with plastic wrap or transferred to an airtight container. It will keep well at room temperature for up to two days, making for an easy grab-and-go treat or afternoon snack.
Freezing
If you want to keep it longer, wrap the cooled cookie tightly in plastic wrap and aluminum foil, then freeze for up to three months. To thaw, simply leave it overnight in the fridge, then warm in the oven or microwave before serving.
Reheating
To revive that fresh-from-the-oven feeling, warm individual slices or the whole skillet cookie in a preheated 300°F oven for about 10 minutes. This will melt the chocolate chips slightly again and bring back the soft, gooey texture you love.
FAQs
Can I use canned pumpkin pie filling instead of pure pumpkin?
It’s best to stick with canned pure pumpkin because the pie filling contains added sugars and spices that can alter the cookie’s flavor and texture. Pure pumpkin provides that natural pumpkin taste and moisture without the extras.
What if I don’t have a cast-iron skillet?
No worries! You can bake this cookie in an 8-inch round baking pan or pie dish. Just make sure to grease it well and keep an eye on the baking time, as it may vary slightly.
Can I substitute the milk chocolate chips with dark or white chocolate?
Absolutely! Dark chocolate adds a nice bittersweet contrast, while white chocolate provides a creamy, sweet twist. Use your favorite and enjoy the flavor combination.
Is it possible to make this recipe vegan?
You can make some adjustments, like using vegan butter, a flax egg (ground flaxseed mixed with water) instead of eggs, and dairy-free chocolate chips. Keep in mind it will change the texture slightly, but it can still be delicious.
How do I know when the cookie is done baking?
The edges should be golden brown and set, while the center will still look a bit soft and slightly underbaked. It’s perfect when it still jiggles just a little. Remember, it will continue to set as it cools.
Final Thoughts
This Pumpkin Chocolate Chip Skillet Cookie Recipe is a wonderful way to bring warmth and joy into your kitchen. Its cozy spices, rich chocolate, and pumpkin’s tender moisture combine for a dessert that never fails to delight. Give it a try and watch how it quickly becomes a favorite fall tradition among your friends and family. Baking this skillet cookie means creating memories that taste as good as they feel.
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Pumpkin Chocolate Chip Skillet Cookie Recipe
- Total Time: 38 minutes
- Yield: 4 servings 1x
Description
This Pumpkin Chocolate Chip Skillet Cookie is a warm, gooey treat perfect for fall gatherings or cozy nights in. Combining the rich flavors of pumpkin and pumpkin pie spice with classic milk chocolate chips, this cookie is baked right in a cast-iron skillet for a crispy edge and soft center. Serve it fresh with a scoop of vanilla ice cream for an irresistible dessert experience.
Ingredients
Wet Ingredients
- ½ cup salted butter
- 1 egg + 1 egg yolk (room temperature)
- ¼ cup canned pure pumpkin
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 ⅓ cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
Add-ins and Toppings
- 1 cup milk chocolate chips (divided)
- Pinch of flaky sea salt for topping (optional)
- Vanilla ice cream for serving
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the skillet cookie.
- Melt the butter: Place the butter in a microwave-safe bowl and melt it. Allow it to cool to room temperature to avoid cooking the eggs later.
- Combine wet ingredients: In a large mixing bowl, whisk together the cooled melted butter with both the light brown and granulated sugars until smooth. Add the egg and egg yolk, canned pumpkin, and vanilla extract, stirring until fully incorporated.
- Add dry ingredients: Sift together the flour, pumpkin pie spice, sea salt, and baking soda. Gradually fold these dry ingredients into the wet mixture until just combined, avoiding overmixing.
- Fold in chocolate chips: Pour in most of the milk chocolate chips, reserving a small handful for topping. Gently fold the chips through the thick, sticky batter to evenly distribute.
- Prepare the skillet: Butter an 8-inch cast-iron skillet thoroughly. Press the cookie dough into the skillet, spreading it evenly to the edges, ensuring a uniform thickness. Sprinkle the reserved chocolate chips over the top of the cookie dough.
- Bake the cookie: Place the skillet in the preheated oven and bake for 24 to 28 minutes. To prevent over-browning, cover the skillet loosely with a piece of foil during the last 10 minutes of baking. For a softer, gooier center, lean toward the shorter baking time.
- Serve and enjoy: Remove the skillet from the oven and, if desired, sprinkle a pinch of flaky sea salt on top for a flavor contrast. Serve warm directly from the skillet with a scoop of vanilla ice cream, or cool the cookie for 30 minutes before slicing and serving.
Notes
- Using room temperature eggs helps the batter mix more evenly.
- Press the dough evenly in the skillet to ensure uniform baking.
- Covering with foil during the last 10 minutes helps prevent the cookie edges from burning while the center finishes baking.
- Serve warm for the best texture and flavor, especially with vanilla ice cream.
- You can substitute semi-sweet chocolate chips if preferred.
- Prep Time: 10 minutes
- Cook Time: 28 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
