This Pumpkin Chocolate Chip Skillet Cookie is so easy to make and will make you love fall even more!
I cannot get enough of the pumpkin desserts this time of year! Apparently I’m on a pumpkin treat kick here on the blog lately, too, because a few weeks ago I shared the recipe for these Pumpkin Chocolate Chip Cookie Bars and that was not enough. 🙂
I love skillet cookies so much, so I thought it would be incredible to make a pumpkin chocolate chip version. Let me tell you, this did not disappoint!
I made these fantastic Pumpkin Chocolate Chip Cookies for my family earlier this week and we ended up sharing most of them with friends, so the kids were begging for me to make them again. Instead of scooping individual cookies, I spread the dough into a skillet and baked it! It was every bit as delicious and much less work! I bet this would also be divine served with scoops of salted caramel ice cream on top!
Oh my goodness, we attacked this skillet like there was no tomorrow. The soft, decadent cookie inside was such a reward for our taste buds! Pumpkin confections are one of the top reasons why I look forward to fall. I was so disappointed when I was unable to find canned pumpkin at my local grocery stores for a bit. But now it seems to be fully stocked and ready to be made into all those scrumptious cookies and pies and bars! I’m all smiles when I have canned pumpkin within arm’s reach!
Pumpkin Chocolate Chip Skillet Cookie
Ingredients
- 1/2 c. butter softened
- 1 c. granulated sugar
- 3/4 c. pumpkin puree canned pumpkin, not pumpkin pie filling
- 1 large egg
- 1 tsp. vanilla extract
- 2 c. all-purpose flour
- 1 tsp. baking powder
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 1/4 tsp. cinnamon
- 1/2 tsp. nutmeg
- 1/4 tsp. cloves
- 1 1/2 c. semi-sweet chocolate chips divided
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 10" or 11" cast iron (or oven safe) skillet with cooking spray.
- In the bowl of an electric mixer, cream together butter, sugar, egg, and vanilla until nice and fluffy. Then add pumpkin puree and mix again until incorporated, scraping down the sides in between.
- In a separate bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. Add flour mixture to the wet mixture, along with 1 c. of the chocolate chips, and mix just until combined.
- Spread batter evenly into prepared skillet. Sprinkle the top with remaining 1/2 c. of chocolate chips and lightly press them in.
- Bake for approximately 17-18 minutes, or just until set. Check it often. My skillet is about 11 1/2" and that was the appropriate baking time. If yours is smaller (e.g. 10"), you'll need to bake it for a little longer (probably no more than 4-5 minutes longer). If your skillet is larger, cut the baking time down by a few minutes. You can check by inserting a toothpick into the center. It shouldn't come out gooey. Moist crumbs are ok. Be careful not to over bake.
- Let it cool a bit, then enjoy warm or at room temperature.
Grab a fork and dig right in! It’s absolutely irresistible! I’m so excited for you to try this!
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