Pumpkin Chocolate Chip Skillet Cookie
This Pumpkin Chocolate Chip Skillet Cookie is the ultimate cozy dessert for fall. Baked in a cast iron skillet, it combines crisp golden edges with a soft, gooey center, making it the perfect balance of textures. The pumpkin purée adds seasonal flavor and moisture, while dark chocolate chips provide rich, melty pockets in every bite. Quick to prepare and best served warm with a scoop of vanilla ice cream, this easy one-pan treat is a must-try for anyone who loves indulgent yet simple desserts.
Ingredients
Ingredients
- ¾ cup all-purpose flour unbleached
- ¼ cup coconut sugar
- ⅛ teaspoon salt
- ¼ teaspoon baking soda
- 1 large egg yolk
- ¼ cup pumpkin purée
- 3 tablespoons unsalted butter melted
- ¼ teaspoon vanilla extract
- ¼ cup dark chocolate chips
Instructions
Baking Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 5-inch cast iron skillet.
- In a medium bowl, whisk together flour, coconut sugar, salt, and baking soda until evenly combined.
- Add the egg yolk, pumpkin purée, melted butter, and vanilla extract. Stir until a soft dough forms.
- Fold in the dark chocolate chips, reserving a few for topping if desired.
- Spread the dough evenly into the prepared skillet.
- Bake for 25–30 minutes, until the edges are golden and the center is set but still slightly soft.
- Allow the skillet cookie to cool for about 5 minutes before serving warm. Add ice cream if desired.
Notes
- Do not overbake—the center should stay slightly gooey for the best texture.
- Serve warm with vanilla ice cream or a drizzle of caramel for extra indulgence.
- You can substitute coconut sugar with brown sugar or another preferred sweetener.