Sharing a favorite pumpkin spice skillet cookie today. My Pumpkin Chocolate Chip Skillet Cookie is just what your sweet tooth needs this season. Grab a spoon and dig in!
There’s something about dessert served in a cast iron skillet that makes dessert time even more fun! Whether you top your skillet cookie with ice cream or eat as is, my Pumpkin Chocolate Chip Cookie is a hit with the whole family. Fall baking is the best!
What You’ll Need For Pumpkin Skillet Cookie
- salted butter– I use salted butter for the majority of my cooking and baking, but you can use unsalted butter if that’s what you have.
- granulated sugar– This fine sugar gives the skillet cookie its sweetness.
- light or dark brown sugar– During my Fall Baking, I tend to grab for my dark brown sugar, but either will work.
- pumpkin puree– When shopping for pumpkin puree, be sure that you don’t get pumpkin pie filling, which is often times sold near the pumpkin puree.
- large egg– To keep my baking consistent, I use large eggs. You’ll see medium, large and extra large eggs when shopping.
- pure vanilla extract– Make sure you are using pure vanilla extract for your baking for best tasting results.
- all-purpose flour– The all-purpose flour is the main dry ingredient for this skillet cookie.
- ground cinnamon– Ground Cinnamon is a popular spice used in pumpkin desserts. Find it in the baking section of the grocery store near the other spices.
- kosher salt– Kosher salt is a coarse salt. I prefer using it in my cooking and baking.
- baking soda– Baking soda is part of the dry ingredients that will help rise the cookie.
- chocolate chunks– I use chocolate chunks in this cookie, but any chocolate chips will do.
How To Make Skillet Cookie
- Preheat oven to 350 degrees F. and spray an 8-10 inch cast iron skillet lightly with cooking spray. In a large mixing bowl, add softened butter and sugars. Stir until well combined, beating well. Stir in pumpkin, egg and vanilla beating well. Add flour, salt and baking soda. Stir until mixture comes together then add chocolate chunks until combined. Transfer to cast iron skillet, spreading evenly on top. Add a handful of more chocolate chunks if desired to the top.
- Bake for 30-32 minutes, until baked through. Note, size of cast iron skillet will vary baking times. Remove and let cool for 15 minutes before serving. Serve warm with vanilla ice cream or room temperature.
Once the butter and sugars have been creamed, add the pumpkin puree. I use Libby’s or Trader Joe’s brand in most instances.
Dry ingredients up next! Flour, baking soda, salt and cinnamon!
Where’s The Best Place To Get Chocolate Chunks?
You can generally find chocolate chunks in the baking section of your grocery store, however I prefer to use the chocolate block from Trader Joe’s and chop my own chocolate. What a difference it makes! Either works fine, but if you can chop your own chocolate, the outcome is even better. White chocolate chips are good in place of the chocolate as well.
Transfer the cookie dough into a cast iron skillet that’s been sprayed with cooking spray. I like to top my dough with more chocolate chunks before baking.
Bake at 350 degrees F. for 30-32 minutes, until center is baked through. Remove and let cool for 15 minutes before spooning into skillet cookie.
How To Serve Cast Iron Skillet Dessert
Many will serve skillet cookie as is, and just spoon cookie onto small serving plates. You can also sprinkle with powdered sugar and top with vanilla ice cream. It’s really delicious served warm with ice cream or homemade whipped cream.
How To Serve
Serve skillet cookie warm in cast iron skillet, being careful to not get burned by the handle. I like to put a oven mitt over the handle to remind everyone that it is warm. Cut into wedges or use a spoon to spoon onto individual plates.
How To Store Leftovers
Store leftover cookie in an airtight container in the refrigerator for up to 3 days.
Pumpkin Chocolate Chip Skillet Cookie
- cast iron skillet 8-10 inch
- mixing bowl
- mixing spoon
- measuring cups
- measuring spoons
- 1 stick salted butter softened
- 1/2 cup packed light or dark brown sugar
- 1/4 cup granulated sugar
- 1/2 cup pumpkin puree
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1/2 teaspoon baking soda
- 1 cup chocolate chunks I use the milk chocolate block from Trader Joes
- Preheat oven to 350 degrees F. and spray an 8-10 inch cast iron skillet lightly with cooking spray. In a large mixing bowl, add softened butter and sugars. Stir until well combined, beating well. Stir in pumpkin, egg and vanilla beating well. Add flour, salt and baking soda. Stir until mixture comes together then add chocolate chunks until combined. Transfer to cast iron skillet, spreading evenly on top. Add a handful of more chocolate chunks if desired to the top. Bake for 30-32 minutes, until baked through. Remove and let cool for 15 minutes before serving. Serve warm with vanilla ice cream or room temperature.