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
Scale
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
