There is something magical about the smell of pumpkin on a crisp autumn evening. You deserve a treat that feels like a warm hug after a long day. This pumpkin chocolate chip skillet cookie is exactly what your family needs right now. It is gooey, sweet, and perfectly spiced for the season.
This recipe delivers the ultimate fall comfort in every single bite. You do not need fancy equipment to make this seasonal masterpiece. It is the perfect way to celebrate the arrival of cooler weather. Your kitchen will smell like a cozy bakery in no time.
Why This Recipe Is a Winner
You will love how this recipe saves you precious time in the kitchen. It uses just one pan for both mixing and baking. This means minimal cleanup for you once the dessert is served. It is a stress-free way to satisfy a sudden sweet craving.
This cookie is perfect for busy fall weeknights or lazy weekend afternoons. The combination of warm pumpkin and melted chocolate is always a crowd-pleaser. It is budget-friendly and uses simple staples you likely have already. Your kids will be asking for seconds before the first slice is gone.
Simple Cooking Method
Making this dessert is incredibly simple and very beginner-friendly. You start by melting the butter directly in your cast-iron skillet. There is no need for a mixer or extra mixing bowls today. This keeps the process quick and very straightforward for anyone.
Even if you have never baked in a skillet, you can do this. The dough comes together quickly with just a few stirs. You simply spread it out and pop it in the oven. It is a foolproof dessert that looks impressive every time you serve it.
Ingredients You’ll Need
This recipe relies on simple pantry staples and fresh seasonal pumpkin. Most of these items are likely in your cupboard right now.
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips
Step-by-Step Directions
- Preheat your oven to 350°F (175°C).
- In a 9-inch oven-safe skillet, melt the butter over low heat.
- Remove from heat and whisk in brown sugar and granulated sugar until well combined.
- Stir in the pumpkin puree and vanilla extract.
- Add the flour, pumpkin pie spice, baking soda, and salt directly to the skillet; stir until just combined.
- Fold in 1/2 cup of the chocolate chips.
- Spread the dough evenly in the skillet and sprinkle the remaining 1/4 cup of chocolate chips on top.
- Bake for 18 to 22 minutes, or until the edges are golden brown and the center is still slightly soft.
- Allow to cool for 10 minutes before serving warm.
Best Ways to Enjoy It
Serve this cookie warm right out of the oven for the best experience. A big scoop of vanilla ice cream on top is highly recommended. The cold cream melts into the warm pumpkin dough beautifully. It creates a restaurant-quality dessert right in your own home.
This is the perfect treat for a cozy family movie night. Set the skillet in the middle of the table with several spoons. Let everyone dig in and share the gooey goodness together. It is a fun way to bond over a delicious seasonal treat.
Storage & Reheating
Keep any leftovers in an airtight container at room temperature. They will stay soft and fresh for about two days. If you want them to last longer, store them in the fridge. This will keep the cookie fresh for four days total.
To get that fresh-baked taste again, use your microwave. Heat a slice for about fifteen seconds until the chocolate melts. You can also warm the whole skillet in a low oven. This makes the edges crispy and delicious once more. It is a great treat to have ready for busy afternoons.
Tips for Best Results
- Don’t skip the cooling time or the cookie won’t set properly.
- Avoid overbaking to ensure the center stays perfectly gooey and soft.
- Use 100% pure pumpkin puree rather than sweetened pumpkin pie filling.
- Make sure your skillet is well-seasoned to prevent any sticking issues.
- Add a handful of fresh pecans for a lovely autumn crunch.
- Double the batch in two skillets for a larger holiday gathering.
- Use a high-quality vanilla extract for the best possible flavor profile.
- Sprinkle a little flaky sea salt on top to balance the sweetness.
Easy Flavor Ideas
- Swap semi-sweet chips for white chocolate for a sweeter, creamier taste.
- In summer, swap pumpkin for mashed bananas for a different twist.
- Use a gluten-free flour blend to make this treat allergy-friendly.
- Add a swirl of caramel sauce on top before serving for indulgence.
- Swap the maple syrup for honey if you prefer a milder sweetness.
Common Questions
Can I make this without a cast-iron skillet?
Yes, you can use an 8×8 inch baking pan instead. Melt the butter in a bowl first, then transfer the dough. The edges might be less crispy, but it still tastes amazing.
Will my kids actually like the pumpkin flavor?
Most kids love this because the pumpkin makes the cookie very soft. The chocolate chips and spices mask any “veggie” taste perfectly. It is a total kid-approved dessert for the fall season.
How do I know when it is finished baking?
Look for the edges to turn a beautiful golden brown color. The center should still look a little soft and slightly underdone. It will continue to firm up as it cools in the pan.
I hope this cozy pumpkin chocolate chip skillet cookie brings warmth to your home. It is the perfect way to enjoy the simple joys of the fall season. Happy baking!
— Lidia
Easy Gooey Pumpkin Chocolate Chip Skillet Cookie
Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 1 1/4 cups all -purpose flour
- 1 teaspoon pumpkin pie spice
- 1/2 teaspoon baking soda
- 1/4 teaspoon sal t
- 3/4 cup semi -sweet chocolate chips
Instructions
- Preheat oven to 350°F (175°C).
- In a 9-inch oven-safe skillet, melt the butter over low heat.
- Remove from heat and whisk in brown sugar and granulated sugar until well combined.
- Stir in the pumpkin puree and vanilla extract.
- Add the flour, pumpkin pie spice, baking soda, and salt directly to the skillet; stir until just combined.
- Fold in 1/2 cup of the chocolate chips.
- Spread the dough evenly in the skillet and sprinkle the remaining 1/4 cup of chocolate chips on top.
- Bake for 18 to 22 minutes, or until the edges are golden brown and the center is still slightly soft.
- Allow to cool for 10 minutes before serving warm.
