Pumpkin Chocolate Chip Skillet Cookie

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What could be better than a warm, gooey pumpkin chocolate chip skillet cookie, served with vanilla ice cream, hot fudge, and caramel sauce? Not many things top this, my friends.

Pumpkin Skillet Cookie with Ice Cream

Anyway, this pumpkin chocolate chip skillet cookie is the ultimate cold-and-windy-day treat. Plus, it’s the perfect size for just one or two people. I made it when my husband was out of town a while back and it was a fun Saturday morning breakfast.

While I don’t think you’re supposed to eat giant cookies with ice cream for breakfast, but there wasn’t one pang of guilt to be felt.

If you’re serving this as a dessert, instead of as a main dish (like I did, ha) it will easily serve two people. For a meal by itself? It’s perfect for one hungry dessert loving person. You know, in case you were wondering.

My skillet cookie almost didn’t survive the photoshoot, because subjects that are best served warm and topped with drippy cold ice cream have to be photographed at high speed.

On the plus side, that just meant that I was able to dig into it even sooner and enjoy it in all its melting glory.

Pumpkin Skillet Cookie
  1. Preheat oven to 350 F. Melt the butter and stir in the white sugar, brown sugar, pumpkin puree, egg yolk, and vanilla.
  2. Stir together the flour, baking soda, salt, and cinnamon. Add the dry ingredients to the wet and stir until combined. Stir in chocolate chips.
  3. Spread the dough into a greased 6 inch cast iron skillet. Bake for 16-18 minutes, just until edges are done. The middle should be slightly underdone.
  4. Serve warm with vanilla ice cream, hot fudge and caramel sauce.
Chocolate Chip Pumpkin Skillet Cookie with Ice Cream

Side note – isn’t this mini cast iron skillet just adorable?! (It’s a 5″ cast iron skillet.) I’m already dreaming up the next flavor of skillet cookie I want to make in it.

Like I mentioned earlier, as written, this recipe makes enough for a mini skillet cookie, which is just about right for two people.

If you have a larger skillet or would like to serve more people, double or triple the recipe and adjust the baking time accordingly. It will work nicely in many different size pans.

Chocolate Chip Pumpkin Skillet Cookie

Pumpkin Desserts

With a traditional pumpkin pie baked on top of a cheesecake layer, topped with pecan streusel, this Pumpkin Streusel Cheesecake Pie is a fall dessert dream come true.

Pumpkin Sheet Cake with Brown Sugar Frosting is an easy, moist pumpkin sheet cake with brown butter icing that is poured on to frost the cake while it’s still warm.

With a creamy, soft, spiced pumpkin center and a white chocolate shell, these little Pumpkin Pie Truffles are irresistible.

Need a good reason to eat cake for breakfast? The Pumpkin Coffee Cake has layers of pumpkin cake, cinnamon sugar, and pecan streusel.

Pumpkin Skillet Cookie

Pumpkin Chocolate Chip Skillet Cookie

Warm, gooey pumpkin chocolate chip skillet cookie for two – served with vanilla ice cream, hot fudge, and caramel sauce.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: American
Servings: 2 servings

Ingredients 

  • 3 tablespoons butter
  • 4 tablespoons white sugar
  • 3 tablespoons brown sugar
  • 1 egg yolk
  • 1/8 tsp vanilla
  • 6 tablespoons pumpkin puree
  • 3/4 cup plus 1 tablespoon all purpose flour
  • 1/4 tsp baking soda
  • 1/8 tsp kosher salt
  • 1/4 tsp cinnamon
  • 2/3 cup chocolate chips

Instructions

  • Preheat oven to 350 F. Melt the butter and stir in the white sugar, brown sugar, pumpkin puree, egg yolk, and vanilla. Stir together the flour, baking soda, salt, and cinnamon. Add the dry ingredients to the wet and stir until combined. Stir in chocolate chips.
  • Spread the dough into a greased 6 inch cast iron skillet. Bake for 16-18 minutes, just until edges are done. The middle will be underdone. Serve warm with vanilla ice cream, hot fudge and caramel sauce.

Nutrition

Serving: 2pan · Calories: 553kcal · Carbohydrates: 71g · Protein: 2g · Fat: 31g · Saturated Fat: 19g · Polyunsaturated Fat: 1g · Monounsaturated Fat: 5g · Trans Fat: 1g · Cholesterol: 154mg · Sodium: 458mg · Potassium: 133mg · Fiber: 1g · Sugar: 65g · Vitamin A: 7659IU · Vitamin C: 2mg · Calcium: 46mg · Iron: 1mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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{originally published 11/12/14 – recipe notes and photos updated 8/18/21}

Chocolate Chip Pumpkin Skillet Cookie

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  1. Allison - Celebrating Sweets says

    This cookie looks delicious! Totally drool worthy! And I know what you mean, I think I was the last food blogger on the planet to start sharing pumpkin recipes this year. I just wasn’t ready to start baking with pumpkin in August. Ha! πŸ™‚

  2. Mary Frances says

    Your mini skillet is beyond adorable. And don’t stop with the pumpkin! Until Thanksgiving, I’m going to be orange every day πŸ˜‰ Oh man, that warm cookie with the ice cream and the melty chocolate chips … incredible. Pinned!

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