Pumpkin Chocolate Chip Skillet Cookie
Cozy up with this Pumpkin Chocolate Chip Skillet Cookie! Warm, gooey, and loaded with milk chocolate chips, it’s an easy fall dessert you’ll want to make on repeat.
It’s no secret that fall is my favorite season, and I’ve been searching for festive holiday desserts to share with you. If you’re looking for a homemade cookie skillet recipe, look no further than this Easy Pumpkin Chocolate Chip Skillet Cookie. This warm and classic pizookie dessert combines all the best flavors of autumn from the soft, spiced pumpkin to the warm, milk chocolate, all baked together in a simple, one-pan treat.
PUMPKIN CHOCOLATE CHIP SKILLET COOKIE
This pumpkin chocolate chip skillet cookie is pure fall indulgence, packed with all the flavors you crave in an autumn dessert. Pure pumpkin and pumpkin pie spice bring cozy notes of cinnamon, nutmeg, and clove to every bite, while brown sugar adds a rich, caramel-like depth. Milk chocolate chips melt into gooey pockets throughout the skillet, perfectly complemented by a pinch of flaky sea salt that balances the sweetness and highlights the spices. Serve warm with a scoop of creamy vanilla ice cream, this one-pan fall dessert is comforting, nostalgic, and impossible to resist. It embodies everything a fall treat should be!
Craving a classic chocolate skillet cookie? Try my version here! For more fall favorites, check out my top-loved pumpkin chocolate desserts here.
Find all my expert tips on how to make a homemade skillet cookie below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️
Why You’ll Love This Pumpkin Chocolate Chip Skillet Cookie Recipe:
- Easy One-Pan Baking: Made entirely in a cast-iron skillet, this recipe is simple to prepare and easy to follow with minimal cleanup.
- Quick & Simple Ingredients: Using pantry staples like butter, sugar, eggs, and canned pumpkin, this pumpkin chocolate chip cookie comes together in no time.
- Soft & Gooey Pumpkin Chocolate Chip Cookie Skillet: Packed with melty semi-sweet chocolate chips, this skillet cookie is tender, chewy, and irresistibly chocolatey.
- Topped With Flaky Sea Salt & Ice Cream: Add a pinch of sea salt or a scoop of vanilla ice cream to take this dessert over the top.
- Ultimate Fall Dessert Recipe: This warm one-pan cookie is the perfect dish to serve at holiday parties, fall gatherings, or chilly weeknight desserts.
Ingredients
- ½ cup salted butter
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 egg + 1 egg yolk, room temperature
- ¼ cup canned pure pumpkin
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- 1/4 teaspoon sea salt
- ½ teaspoon baking soda
- 1 cup milk chocolate chips, divided
- pinch of sea salt for topping, optional
- vanilla ice cream for serving
Instructions
Preheat the oven to 350°F degrees.
Melt the butter in a microwave-safe bowl. Allow the melted butter to cool down.
In a large mixing bowl, whisk together cooled, melted butter and both sugars until smooth and incorporated. Add in the eggs, pumpkin, and vanilla extract and mix until combined.
Add the flour, pumpkin pie spice, sea salt, and baking soda. Mix until just combined.
Pour in most of the chocolate chips (reserve a small amount for the topping). Fold in the chocolate chips until well distributed. The batter will be thick.
Coat an 8-inch cast-iron skillet with butter. Press dough evenly into the skillet, spreading it all the way to the edges. Top evenly with the reserved chocolate chips.
Bake for 24 to 28 minutes. (If you want it gooier, lean toward the shorter time.) *No matter how long you bake it, you will need to lay a piece of foil over the top of the skillet during the last 10 minutes of cooking to avoid over-browning.
Remove from oven and sprinkle with sea salt, if desired. Enjoy the cookie warm, straight out of the skillet with vanilla ice cream, or allow to cool down for 30 minutes, then slice and serve. Enjoy!
Servings
Serves 4.
Storage and Reheating
Store leftover Pumpkin Chocolate Chip Skillet Cookie in an airtight container at room temperature for up to 2 days, in the refrigerator for up to 4 days, or freeze for up to 3 months.
To reheat, warm the cookie in a 350°F oven for 5 minutes or microwave individual slices for 15 seconds or so. Serve warm with a scoop of vanilla ice cream.
Holly’s Tips for the Best Pumpkin Chocolate Chip Skillet Cookie:
- Use Room-Temperature Eggs: This helps the batter come together smoothly and ensures an even, tender texture.
- Cool The Melted Butter: Adding hot butter to the eggs can scramble them. Let it cool slightly before mixing.
- Don’t Over Mix: Once you add the flour and spices to the batter, mix just until combined to avoid a dense cookie.
- Adjust Baking Time For Your Preferred Texture: 24 minutes for a gooier center, 28 minutes for a slightly more set, yet still soft cookie.
- Sprinkle Flaky Sea Salt After Baking: This balances the sweetness and enhances the pumpkin spice and chocolate flavors.
Frequently Asked Questions:
Yes! You can prepare the dough in advance and refrigerate it for up to 24 hours before baking. This can even enhance the flavors as the spices meld.
Pure canned pumpkin is best for consistent texture and moisture. Avoid pumpkin pie filling, as it contains added sugar and spices that may affect the cookie.
Bake for the shorter end of the recommended time (around 25 minutes) and serve warm. The center will stay soft and fudgy.
Yes, but an 8-inch cast-iron skillet works best for even baking and that classic “skillet” texture. A similarly sized oven-safe dish can work in a pinch.
Swap the butter for a plant-based alternative and use dairy-free chocolate chips. For eggs, a flax egg or other vegan substitute can work, though the texture may vary slightly.
You can make this Pumpkin Chocolate Chip Skillet Cookie gluten-free by swapping the all-purpose flour for a 1:1 gluten-free baking flour blend. Many blends already include xanthan gum, which helps provide structure and chewiness similar to regular flour. Be sure to check that your chocolate chips are also labeled gluten-free, as some brands may contain traces of wheat. Everything else in the recipe, like the pumpkin, spices, butter, and sugar, will remain the same, so you’ll still get the same soft, gooey, spiced cookie that’s perfect for fall.
Similar Recipes
Craving something similar? Try my Chocolate Chip Skillet Cookie next!
Craving something more bite-sized? These Pumpkin Chocolate Chip Cookies and Pumpkin S’mores Cookies are fall dessert recipe staples.
Looking for more fall baking inspo? Glazed Chocolate Chip Pumpkin Bread and White Chocolate Pumpkin Bread with Streusel Topping contain the top flavors of fall in homemade bread.
Have you made this Pumpkin Chocolate Chip Skillet Cookie? 🍪
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SkilletCookieRecipe #PumpkinChocolateChipSkilletCookie #LifeInTheLofthouse
Pumpkin Chocolate Chip Skillet Cookie
Ingredients
- ½ cup salted butter
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 egg + 1 egg yolk room temperature
- ¼ cup canned pure pumpkin
- 1 teaspoon vanilla extract
- 1 ⅓ cups all-purpose flour
- 1 ½ teaspoons pumpkin pie spice
- ¼ teaspoon sea salt
- ½ teaspoon baking soda
- 1 cup milk chocolate chips divided
- Pinch of flaky sea salt for topping optional
- Vanilla ice cream before serving
Instructions
- Preheat the oven to 350°F degrees.
- Melt the butter in a microwave-safe bowl. Allow the melted butter to cool down.
- In a large mixing bowl, whisk together cooled, melted butter and both sugars until smooth and incorporated. Add in the eggs, pumpkin, and vanilla extract and mix until combined.
- Add the flour, pumpkin pie spice, sea salt, and baking soda. Mix until just combined.
- Pour in most of the chocolate chips (reserve a small amount for the topping). Fold in the chocolate chips until well distributed. The batter will be thick and sticky.
- Coat an 8-inch cast-iron skillet with butter. Press dough evenly into the skillet, spreading it all the way to the edges. Top evenly with the reserved chocolate chips.
- Bake for 24 to 28 minutes. (If you want it gooier, lean toward the shorter time.) *No matter how long you bake it, you will need to lay a piece of foil over the top of the skillet during the last 10 minutes of baking to avoid over-browning.
- Remove from oven and sprinkle with sea salt, if desired. Enjoy the cookie warm, straight out of the skillet with vanilla ice cream, or allow to cool down for 30 minutes, then slice and serve. Enjoy!
Recipe inspired by: Daddio’s Kitchen
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