Pumpkin Chocolate Chip Skillet Cookie
Recipe from Two Peas and Their Pod
This Pumpkin Chocolate Chip Skillet Cookie is warm, gooey, and full of cozy fall flavor. Made with brown butter, pumpkin, and melty chocolate, it’s a quick and easy dessert that’s perfect for sharing. Serve warm with ice cream and salted caramel sauce for an irresistible treat!
Servings: 8
Calories: 382kcal
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
How to Store:
If you have leftovers, cover the skillet tightly or transfer slices to an airtight container. Store for up to 2 days.
To freeze, wrap individual slices in plastic wrap and freeze for up to 2 months. Reheat in the oven or microwave.
Pro tip: It’s best enjoyed fresh and warm, right out of the skillet with a scoop of vanilla ice cream and a drizzle of salted caramel sauce.
Nutrition
Calories: 382kcal | Carbohydrates: 75g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.3g | Cholesterol: 21mg | Sodium: 263mg | Potassium: 166mg | Fiber: 1g | Sugar: 36g | Vitamin A: 651IU | Vitamin C: 1mg | Calcium: 48mg | Iron: 2mg