Pumpkin Chocolate Chip Skillet Cookie

This pumpkin skillet cookie is rich, incredibly fudgy, loaded with chocolate chips and pumpkin spice flavors. Top with vanilla ice cream and dig in with a spoon right in the warm skillet. So good!

If you’ve tried my chewy pumpkin cookies before, now is the time to make a giant pumpkin cookie version! I’ve always loved the idea of making cookie in a skillet. First, it’s easier to make, since you don’t need to shape the cookie balls. Then, you can serve the skillet cookie when it’s still warm and gooey. In short, skillet cookie is so much easier to make, while equally delicious. Plus, you get to top it with vanilla ice cream when serving!

This version with pumpkin has everything you can ever ask in a cookie, and it’s also loaded with pumpkin spice flavors. The perfect skillet cookie to cozy up with, with a warm cup of tea. Make sure you read my pro-tips section to ensure the perfect result: a rich pumpkin cookie, with a fudgy gooey center and a crispy top. So good!

Why you’ll love this pumpkin skillet cookie:

• A giant cookie to share ✔
• Loaded with pumpkin spice ✔
• A delicious fudgy center ✔
• A crispy outside ✔
• Lots of chocolate chips ✔

Pumpkin skillet cookie ingredients

• Pumpkin puree. Use it canned, not fresh, and make sure you read my pro-tips in the section below. This will ensure you use your pumpkin puree correctly in this recipe. It should reduce to ⅓ cup from ¾ cup originally.
• Brown sugar. I used light brown sugar, but the recipe works with dark brown sugar too. Say away from granulated sugar though, as it will yield a very different outcome in term of texture.
• Butter. You will use it to make brown butter, an easy cooking technique that gives a golden hue and subtle nutty flavors to your melted butter.
• Eggs. You need 2 whole eggs and 1 yolk, to give the cookie the right chewy texture.
• Vanilla extract. It helps boost the sweet flavors of the cookie. Feel free to use more if you want.
• All-purpose flour. Use the right amount of flour, not more that needed, or your cookie will turn out cakey in texture.
• Pumpkin spice. It gives all the flavors to the pumpkin skillet cookie. You can also add ½ teaspoon of ground cinnamon to boost the flavors a little bit.
• Baking powder + baking soda. These are the leavening agent of the recipe. Use both for best results.
• Chocolate chips. Note that I use only ½ cup chocolate chips for the entire cookie, as I find it doesn’t need more than that to my liking. But feel free to add more if you are a big fan of chocolate chips. White chocolate chips can also be used!

Pro tips for BEST results

• Dry your pumpkin puree. This may sound counter intuitive but drying pumpkin puree is key to get a perfect fudgy texture. Pumpkin puree tends to have too much moisture, and this leads to a cakey texture, which you don’t want for this recipe. To dry your pumpkin puree, spread it on a plate and place a paper towel on top. Lightly press to absorb the liquid. Repeat the step at least five more times. It needs to reduce down to ⅓ cup from ¾ cup.
• Use canned pumpkin puree. Fresh pumpkin puree tends to be more liquid than canned pumpkin, which would lead to a very cakey texture. Again, you want your skillet cookie to be fudgy, not cakey!
• Do not overbake your skillet cookie. It is the key to get a perfect rich and fudgy inside, with a crispy top. On the opposite, try to under-bake it, keeping in mind that the cookie will continue to cook in the hot skillet once you removed it from the oven. Also, every oven is different so the baking time can greatly change from one oven to another, this is why I highly recommend you monitor your oven closely and look for this almost-baked/slightly underdone texture rather than sticking to the baking time mentioned in the recipe.

How to serve pumpkin cookie skillet?

It is best to serve it when it’s still warm, with a half-baked center, and oozing with melting chocolate. You can either dig in with a spoon right into the skillet, or scoop out some of the cookie into a dessert plate, and top with a giant scoop of vanilla ice cream. Warm cookie and ice cream are just the perfect combo!

How to store skillet cookie leftovers?

If like me you are using a cast iron skillet to make this giant cookie, I do not recommend to store the skillet cookie leftovers right into the pan. The reason? Your cookie tends to develop an aftertaste of iron that can be very unpleasant. Instead, store the pumpkin skillet leftovers in an airtight container kept at room temperature (no need to place in the refrigerator) for up to 3 days. You can warm up a few seconds in the microwave before serving the leftovers.

More pumpkin desserts:

• Pumpkin Cheesecake Bars with Candied Pecans
• Classic Pumpkin Pie
• Pumpkin Cinnamon Rolls
• Best Pumpkin Bread

Other cookies you need in your life:

• Chewy Pumpkin Chocolate Chip Cookies
• Chocolate Chip Skillet Cookie
• Levain Bakery Chocolate Chip Cookies

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