This pumpkin chocolate cookie skillet is what fall dreams are made of! It’s full of pumpkin, spice, and lots of chocolate. It comes together so quickly and is the perfect easy dessert. I mean who doesn’t love a warm cookie topped with chocolate? Grab a spoon, no judgment, and dig in! It’s a new family favorite for sure! Hope you love it as much as we do!

What you need to make this pumpkin chocolate cookie skillet + substitutions:

• Unsalted butter- You can use salted as well but I always go for unsalted in baking. If you use salted, you can still keep the salt ratio in the blondies the same!
• Granulated sugar- A classic in any recipe. You can use white sugar, cane sugar, etc.
• Brown sugar- Brown sugar gives it that caramel note and adds the perfect sweetness as well as giving them that deep rich brown color.
• Egg and Egg Yolk- Eggs help bind a recipe and really help give it taste and texture. Using one egg yolk adds richness and just makes the skillet so velvety.
• Canned pumpkin- Adds texture, moistness, and just enough pumpkin flavor to this cookie skillet.
• Vanilla extract- No baked good recipe is complete without vanilla extract in my opinion. It’s key!
• All-purpose flour- I typically bake with all-purpose flour. Almond and coconut flour do not have the same measurements so they will not work in this recipe. However, gluten-free 1:1 all-purpose flour should work just fine. Make sure to find one with xantham gum, I love Bob’s Red Mill, but any should do.
• Baking soda- Helps to produce a light and fluffy and perfectly cooked chocolate chip cookie skillet.
• Sea salt- Salt is key in a baked good, because it really helps to bring out the flavor!
• Pumpkin pie spice- The pumpkin pie spice is what really brings out the best flavo
• Chocolate chips- I went with semi-sweet but feel free to use whatever you like! You could use dark chocolate, milk chocolate, etc. You can also use chopped chocolate, chunks, etc.
• Maldon sea salt– I top the majority of my baked goods with this, because the salt really brings out the sweet flavor!

If you love these, you may also love:

• Best Salted Chocolate Chip Cookies
• Chocolate Chip Cookie Skillet
• Best Chocolate Chip Blondies

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Pumpkin Chocolate Cookie Skillet

This pumpkin chocolate cookie skillet is what fall dreams are made of! It's full of pumpkin, spice, and lots of chocolate. It comes together so quickly and is the perfect easy dessert. I mean who doesn't love a warm cookie topped with chocolate? Grab a spoon, no judgment, and dig in! It's a new family favorite for sure! Hope you love it as much as we do!

Course: Dessert

Keyword: chocolate, chocolate chip, cookie, cookie skillet, dessert, easy dessert, fall, fall baking, kid friendly, pumpkin

Servings: 6

Equipment

• 8in cast iron skillet my favorite here

Ingredients

• ½ cup unsalted butter melted
• ½ cup brown sugar light or dark
• ¼ cup granulated sugar
• 1 egg + 1 egg yolk room temperature
• ¼ cup pure canned pumpkin
• 1 tsp vanilla extract
• 1⅓ cup all-purpose flour spooned & leveled
• 1½ tsp pumpkin pie spice
• ½ tsp sea salt
• ½ tsp baking soda
• ¾-1 cup semi-sweet chocolate chips (if you like a lot of chocolate, do 1 cup, if you like less, do ¾)
• flakey sea salt for topping (my favorite is Maldon)
• vanilla ice cream for serving

Instructions

• Preheat your oven to 350F degrees.
• In the microwave or on the stovetop, melt the butter and then let cool completely.
• In a large mixing bowl, whisk together butter and sugars until it's smooth and incorporated.
• Add in the eggs, pumpkin, and vanilla extract and mix until combined.
• Next, add in the flour, pumpkin pie spice, sea salt, and baking soda. Mix until everything is well combined.
• Pour in the chocolate chips (reserve some for topping if you'd like) and using a spatula, mix until well distributed. The batter should be thick & sticky.
• Coat an 8in cast iron skillet with oil or butter. If you don't have a cast iron you can always use an 8in cake pan!
• Press dough into the skillet and bring it all the way to the edges. If the batter is too sticky, lightly wet your hands to help press it into the pan without sticking to you.
• Bake in the oven for 25-30 minutes. If you want it more gooey, lean toward the shorter time. If you'd like it a little more done, let it cook for 30 minutes. To cut into slices, let cool completely before slicing. To enjoy hot, eat it right from the skillet with a spoon and a hefty scoop of vanilla ice cream!
• Top with flakey sea salt and enjoy!

Notes

For Storing: Store leftover in an airtight container on the counter or fridge (your preference) for 2-3 days!