Pumpkin Chocolate Chip Skillet Cookie
Published on October 29, 2025
Quick Summary
This Pumpkin Chocolate Chip Skillet Cookie is a cozy fall dessert made with brown butter, warm spices, and melty chocolate. Baked in one skillet, it’s soft in the center, crisp on the edges, and best served warm with vanilla ice cream and salted caramel sauce. Perfect for Halloween, Thanksgiving, or anytime you’re craving something sweet and pumpkin-y!
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Pin ItThe Pumpkin Chocolate Chip Skillet Cookie I Make Every Fall
If you’ve tried my classic Chocolate Chip Skillet Cookie, you already know how much I love a warm, gooey cookie baked right in a cast iron pan. This Pumpkin Chocolate Chip Skillet Cookie is my fall twist on that favorite recipe. It’s everything you love about the original, with a seasonal spin that makes it extra special.
The secret to making it extra special? Brown butter. That nutty, toasty flavor adds so much depth and pairs perfectly with pumpkin and chocolate. I promise, once you try it, you’ll want to brown butter for every cookie you bake.
We love making this cozy dessert on chilly fall evenings or for an easy Halloween treat. It’s also a showstopper for Thanksgiving, it gives all the pumpkin pie vibes without the fuss of pie crust.
I like to serve it warm with a scoop of vanilla ice cream and a drizzle of my homemade salted caramel sauce. It’s dessert perfection in one skillet!
Whether you’re baking for your family, entertaining friends, or just want something special to enjoy while watching a fall movie, this cookie delivers every time.
Ingredients & Helpful Notes
- Butter: Brown it for a rich, nutty flavor that makes this cookie extra special. Don’t skip this step!
- Pumpkin: Use pure pumpkin puree (not pumpkin pie filling).
- Brown Sugar: Adds caramel-like sweetness and chewiness.
- Granulated Sugar: Helps balance the texture and sweetness.
- Egg: I always use large eggs for baking.
- Vanilla Extract: A must for enhancing the warm, cozy flavors.
- Flour: Measure by spooning and leveling to avoid a dense cookie.
- Spices: Cinnamon and pumpkin pie spice bring that classic fall aroma.
- Baking Soda: Gives the cookie lift and helps it bake evenly.
- Salt: Balances the sweetness and enhances flavor. I always finish with a little flaky sea salt on top!
- Chocolate Chips or Chunks: I like to use semisweet chocolate, but dark or milk chocolate work too. Use your favorite!
- Vanilla Ice Cream & Salted Caramel Sauce: Optional, but highly recommended for serving.
Tips for Making the Best Pumpkin Chocolate Chip Skillet Cookie
- Use the same cast iron skillet. You can brown the butter directly in your 10-inch skillet and then bake the cookie in it. Don’t wash the skillet, the leftover browned butter adds extra flavor and helps prevent sticking. If there isn’t enough butter left, lightly grease the pan before adding the dough.
- Brown the butter carefully. Melt over medium heat and watch closely. Once it foams and turns amber with little brown bits, remove from heat. Those bits are flavor gold, scrape them into the bowl!
- Cool the butter slightly before mixing. Warm, not hot, ensures you don’t cook the egg when combining with sugars and pumpkin.
- Don’t over mix. Stir just until the flour and spices are incorporated to keep the cookie soft and tender.
- Spread dough evenly. This ensures uniform baking and a gooey center.
- Watch your bake time. Edges should be golden and set, but the center should still look slightly soft — it continues cooking as it cools.
- Serve warm and gooey. For the best experience, enjoy fresh from the oven with vanilla ice cream and a drizzle of salted caramel.
- Optional add-ins. Chopped pecans, toffee bits, or white chocolate chunks are fun variations that complement pumpkin perfectly.
Pumpkin Chocolate Chip Skillet Cookie
Ingredients
- 3/4 unsalted butter, cut into tablespoon pieces
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1/2 cup pumpkin
- 1 large egg
- 2 teaspoons pure vanilla extract
- 2 1/4 cups all-purpose flour, spooned and leveled
- 1 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice
- 3/4 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 cup chocolate chips or chocolate chunks
- Flaky sea salt, for sprinkling on top
- Vanilla ice cream, for serving, optional
- Salted caramel sauce, for serving, optional
Instructions
- Preheat oven to 350 degrees F.
- In a 10-inch cast-iron skillet, melt the butter over medium heat. Stir with a spatula, the butter will start to foam and pop. Once the butter starts to brown and smell nutty, remove the pan from the heat. There should be small brown bits on the bottom and the butter will have an amber color. Pour the butter into a large bowl, making sure to get all the brown bits, and cool to room temperature. Set the skillet aside, do not wipe out the excess butter. If you don’t have much butter left, grease the skillet with nonstick cooking spray. Set aside.
- Once the brown butter has cooled, add the brown sugar, granulated sugar, pumpkin, egg, and vanilla. Whisk until smooth.
- Add the flour, cinnamon, pumpkin pie spice, baking soda, and salt. Stir with a spatula until just combined.
- Gently fold in the chocolate chips (or chocolate chunks).
- Transfer the dough to the cast-iron skillet. Use a spatula to evenly spread it out. Sprinkle with a little flaky sea salt.
- Bake for 22 to 26 minutes or until the cookie is light golden brown and set around the edges, but still a little soft in the center. Don’t over bake. The cookie will continue to cook as it cools in the skillet.
- Remove the skillet from the oven and let cool for 10 minutes before serving. Serve warm with vanilla ice cream and a drizzle of salted caramel sauce, if desired.
Notes
Nutrition
Have you tried this recipe?
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More Skillet Cookies & Pumpkin Desserts
If you love skillet cookies, be sure to check out my Classic Chocolate Chip Skillet Cookie, S’mores Skillet Cookie, and Andes Mint Skillet Cookie.
And for more pumpkin treats, try these Pumpkin Cookie Recipes.
