Pumpkin Chocolate Chip Skillet Cookie

Fall just got a little cozier with this delightful Pumpkin Chocolate Chip Skillet Cookie. Imagine a warm, gooey cookie infused with the rich flavors of pumpkin and autumn spices, studded generously with melty chocolate chips, all baked to perfection in a cast-iron skillet. It’s the ultimate comfort dessert that’s simple to make, perfect for sharing, and guaranteed to bring smiles to any gathering. Whether you’re craving a festive treat or an easy dessert to impress, this recipe is your new go-to.

Why It’s Crowd-Pleasing

This Pumpkin Chocolate Chip Skillet Cookie stands out because it combines the best of both worlds: seasonal pumpkin goodness and classic chocolate chip cookie magic. Here’s why everyone loves it:

• Warm and gooey texture: Baked in a skillet, the edges get crispy while the center remains soft and chewy, offering a perfect bite every time.
• Rich autumn flavors: The addition of cinnamon and nutmeg enhances the pumpkin’s natural sweetness, making it irresistibly fragrant.
• Simple and quick: No need for fancy techniques or equipment—just mix, bake, and enjoy.
• Perfect for sharing: The skillet presentation is inviting and makes serving easy, whether at a family dinner or a casual get-together.
• Chocolate chips: Because everything’s better with melty pockets of chocolate.

Your Shopping Guide

To create this Pumpkin Chocolate Chip Skillet Cookie masterpiece, make sure your pantry is stocked with these essentials:

• Pumpkin puree (1 cup): Use pure pumpkin puree, not pumpkin pie filling, for the best flavor and texture.
• Brown sugar (1/2 cup): Adds moisture and a deep caramel sweetness.
• Granulated sugar (1/4 cup): Balances the sweetness and helps with crisp edges.
• Unsalted butter (1/2 cup), softened: Provides richness and helps with the cookie’s tender crumb.
• Vanilla extract (1 teaspoon): Enhances all the flavors.
• Baking soda (1 teaspoon): Leavens the cookie, giving it a light texture.
• Salt (1/2 teaspoon): Balances sweetness and enhances flavor.
• Ground cinnamon (1 teaspoon): Brings warm spice notes.
• Ground nutmeg (1/2 teaspoon): Adds subtle depth to the spice profile.
• All-purpose flour (1 1/2 cups): The base of the cookie dough.
• Chocolate chips (1 cup): Use a good-quality variety for melty, decadent bites.

Recommended Tools

Having the right tools makes baking this Pumpkin Chocolate Chip Skillet Cookie easier and more enjoyable:

• Cast-iron skillet (8-10 inch): Ideal for even heat distribution and that signature cookie edge.
• Mixing bowls: For combining your wet and dry ingredients separately.
• Electric mixer or hand whisk: To cream the butter and sugars smoothly.
• Measuring cups and spoons: For accurate ingredient portions.
• Rubber spatula: To fold in the chocolate chips without overmixing.
• Oven mitts: Essential for handling the hot skillet safely.

Pumpkin Chocolate Chip Skillet Cookie: Step-by-Step Guide

Step 1: Preheat and Prep

Preheat your oven to 350°F (175°C). Lightly grease your cast-iron skillet with butter or non-stick spray to ensure the cookie doesn’t stick and gets a golden crust.

Step 2: Mix Wet Ingredients

In a large bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar using an electric mixer or whisk until fluffy and light in color. Add the pumpkin puree and vanilla extract, mixing until fully combined.

Step 3: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, and nutmeg. This ensures the spices and leavening agent are evenly distributed throughout the dough.

Step 4: Bring It All Together

Gradually add the dry ingredients to the wet mixture, stirring gently with a spatula until just combined. Avoid overmixing to keep the cookie tender. Fold in the chocolate chips carefully, saving a few to sprinkle on top if you like.

Step 5: Bake the Cookie

Transfer the cookie dough into your prepared skillet, spreading it evenly. Sprinkle the reserved chocolate chips on top for extra melty goodness. Bake in the preheated oven for 25-30 minutes, or until the edges are golden brown and the center is set but still soft. Remember, the cookie will continue to firm up as it cools.

Step 6: Cool and Serve

Allow the skillet cookie to cool for at least 10 minutes before slicing. Serve warm for a gooey, decadent treat. It’s fantastic on its own or topped with a scoop of vanilla ice cream for an indulgent finish.

Fit It to Your Goals

• Make it dairy-free: Substitute the butter with a plant-based margarine or coconut oil.
• Boost nutrition: Stir in a handful of chopped nuts or seeds for extra texture and nutrients.
• Lower sugar: Reduce granulated sugar by a tablespoon or two or swap with coconut sugar for a more natural option.
• Extra chocolate: Add white chocolate chips or chunks alongside the regular ones for a twist.
• Mini portions: Bake the dough in muffin tins for individual servings that are perfect for packed lunches or parties.

Chef’s Rationale

Choosing pumpkin puree as the star ingredient adds moisture and natural sweetness, which means less added sugar is needed. The combination of cinnamon and nutmeg complements pumpkin’s gentle earthiness, evoking classic fall flavors without overpowering the cookie. Baking in a skillet ensures that crisp, caramelized edge that everyone loves while keeping the center soft and chewy. The chocolate chips bring that satisfying melty burst of flavor, balancing the spice and pumpkin perfectly.

Storing Tips & Timelines

• Room temperature: Store leftovers covered tightly with foil or plastic wrap for up to 2 days.
• Refrigeration: To extend freshness, cover and refrigerate for up to 5 days. Bring to room temperature or warm slightly before serving.
• Freezing: Wrap the cooled cookie tightly in plastic wrap and aluminum foil and freeze for up to 3 months. Thaw overnight in the fridge and reheat gently.
• Reheating: Warm slices in the microwave for 15-20 seconds or in a low oven to revive that fresh-baked texture.

Handy Q&A

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree because canned pumpkin pie filling contains added sugars and spices that can alter the flavor and texture of the cookie.

What type of chocolate chips work best?

Semi-sweet chocolate chips are a classic choice, but feel free to use dark chocolate or even a mix of milk and white chocolate chips for a unique twist.

Can I make this cookie vegan?

Yes! Swap the butter for a plant-based alternative and ensure your chocolate chips are dairy-free. The recipe will still yield a delicious cookie.

Why is the cookie center sometimes undercooked?

This cookie is meant to be soft and slightly gooey in the center. If you prefer a more set center, bake for a few extra minutes but be careful not to overbake and dry it out.

Quick Weeknight Wins

• Chocolate Chip Energy Bites – No-bake, quick snacks packed with flavor and energy.
• Secret Ingredient Chocolate Chip Cookies – A fun twist on a classic cookie with a surprising flavor boost.
• Caramel Pumpkin Cheesecake Chimichangas – For when you want to elevate pumpkin desserts with a crispy, indulgent treat.

Hungry for More?

If you loved this Pumpkin Chocolate Chip Skillet Cookie, consider experimenting with other seasonal flavors or mix-ins. Adding chopped pecans, swapping pumpkin for sweet potato, or even drizzling with caramel sauce can take your skillet cookie game to the next level. Baking is all about creativity and comfort, so don’t hesitate to make this recipe your own and share the joy with friends and family.

Enjoy the cozy warmth and rich flavors of this skillet cookie, perfect for any occasion when you want a quick yet impressive dessert. Happy baking!

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