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Pumpkin Chocolate Chip Skillet Cookie

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This pumpkin skillet cookie is rich, incredibly fudgy, loaded with chocolate chips and pumpkin spice flavors.
  • Author: Delphine Fortin
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 minutes
  • Yield: 8 servings 1x
  • Category: Cookies

This pumpkin skillet cookie is rich, incredibly fudgy, loaded with chocolate chips and pumpkin spice flavors.

Ingredients

Scale
  • 1 cup (2 sticks/240g) unsalted butter
  • ¾ cup (180g) canned pumpkin puree*
  • 2 cups (240g) all-purpose flour
  • 1 ½ Tablespoon pumpkin pie spice
  • ¾ teaspoon baking soda
  • ¾ teaspoon baking powder
  • ¾ teaspoon salt
  • 1 ½ cups (270g) light brown sugar
  • 2 eggs + 1 yolk
  • 1 Tablespoon vanilla extract
  • ½ cup (100g) chocolate chips
  • 2 Tablespoons granulated sugar + ¼ teaspoon pumpkin pie spice

Instructions

  1. Preheat the oven to 350°F (180°C). Grease a 9-inch (23 cm) skillet with butter.
  2. Make the brown butter. Melt the butter in a saucepan, placed over medium heat. Simmer until the butter is giving off a nutty scent and has browned, about 5 minutes, swirling the pan as needed. Remove the butter from the heat and allow it to cool until it’s room temperature but still liquid.
  3. Dry your pumpkin*. This is key so that your skillet cookie doesn’t turn out cakey! Spread your pumpkin on a plate and place a paper towel over the top. Lightly press to absorb the liquid. Repeat the step at least five more times, until the pumpkin puree reduces down from ¾ cup to ⅓ cup. Set aside.
  4. In a medium bowl, whisk together the flour, pumpkin pie spice, baking soda, baking powder and salt. Set aside.
  5. In a large bowl, add the brown sugar, brown butter, eggs and egg yolk, vanilla and pumpkin puree. Mix with a hand mixer on medium speed until combined and smooth.
  6. Add in the dry ingredients to the wet ingredients and combine on low speed. Fold in the chocolate chips with a rubber spatula.
  7. Press the dough into the prepared pan. Mix the granulated white sugar and pumpkin pie spice together in a small bow, and sprinkle it over top of the cookie.
  8. Bake for about 20 minutes, or until edges are just set and the center looks under-baked. Remove from the oven, let cool slightly, and enjoy with a scoop of vanilla ice cream!

Notes

* Make sure you use canned pumpkin puree. Fresh pumpkin puree tends to be more liquid than canned pumpkin, which would lead to a very cakey texture. Then, you will need to dry your pumpkin puree (see recipe instructions), which should reduce down to ⅓ cup from ¾ cup.

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