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To make this tasty skillet cookie, gather these key ingredients: - 1 cup canned pumpkin puree - 1 cup brown sugar, packed - ½ cup granulated sugar - 1 cup unsalted butter, melted - 2 large eggs - 2 teaspoons vanilla extract - 2 ½ cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon cinnamon - ½ teaspoon nutmeg - ½ teaspoon salt - 1 cup semi-sweet chocolate chips Each ingredient plays a special role. For instance, the pumpkin puree adds moisture and flavor. The sugars help create that perfect sweetness. You can enhance your skillet cookie with these optional items: - ½ cup toasted pecans Toasted pecans add a nice crunch and extra flavor. I love the way they contrast with the soft cookie. If you need to make changes, here are some tips: - Instead of canned pumpkin, you can use fresh pumpkin puree. - Swap granulated sugar for coconut sugar for a different taste. - Use gluten-free flour if you need a gluten-free option. These substitutions can keep the spirit of the recipe while catering to your needs. Just remember, each swap may change the final taste or texture a bit. First, heat your oven to 350°F (175°C). This step is key for even baking. While the oven warms, grease a 10-inch cast-iron skillet. Use butter or cooking spray to coat the pan well. A well-prepped skillet will help your cookie slide out easily later. In a large mixing bowl, combine 1 cup of canned pumpkin puree, 1 cup of packed brown sugar, and ½ cup of granulated sugar. Mix these until smooth. Add in 1 cup of melted unsalted butter, 2 large eggs, and 2 teaspoons of vanilla extract. Stir well until everything blends together. This mixture will give your cookie a rich, moist texture. In another bowl, whisk together 2 ½ cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of cinnamon, ½ teaspoon of nutmeg, and ½ teaspoon of salt. Make sure there are no lumps. This dry mix adds flavor and structure to your cookie. Gradually add the dry ingredients to the wet mix. Stir until just combined. Be careful not to overmix. Fold in 1 cup of semi-sweet chocolate chips and ½ cup of toasted pecans if you choose to use them. Pour the dough into your greased skillet, spreading it evenly. Bake in the preheated oven for 25-30 minutes. The edges should turn golden brown, and a toothpick should come out clean from the center. Once baked, take the skillet out of the oven. Let it cool for about 10 minutes before serving. This cooling time helps the cookie set. For a fun twist, serve it warm with a scoop of vanilla ice cream and a drizzle of caramel sauce. Enjoy your delicious pumpkin chocolate chip skillet cookie! To avoid overmixing, mix just until ingredients blend. You want to keep the dough light. Overmixing makes the cookie tough. I usually mix with a spatula instead of a mixer. This gives me better control. For a soft, chewy cookie, use room temperature butter. Melted butter helps add richness. Adding eggs at room temperature also helps the dough blend well. Make sure to use all-purpose flour, as it creates the right balance. Spices like cinnamon and nutmeg add warmth. I love to add a pinch of ginger for a kick. You can also try adding vanilla bean paste instead of vanilla extract. This makes the flavor richer and more complex. {{image_2}} You can easily make this skillet cookie gluten-free. Just swap the all-purpose flour for a gluten-free blend. Many brands work well, but choose one that measures cup for cup. This change keeps the cookie soft and tasty. Make sure your baking soda and baking powder are also gluten-free. To make a vegan pumpkin chocolate chip skillet cookie, replace the eggs with flaxseed meal. Mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water for each egg. Let it sit until it thickens. You can also switch the butter for coconut oil or a vegan butter. Use dairy-free chocolate chips for a fully vegan treat. Get creative with your flavors! Try dark chocolate chips instead of semi-sweet for a richer taste. You can also mix in white chocolate chips for a fun twist. Nuts add great flavor too. Use walnuts or almonds if you want a different crunch. For a kick, add a pinch of cayenne pepper or chili powder. This adds warmth to the sweet cookie! After enjoying your pumpkin chocolate chip skillet cookie, let it cool. Once cool, cover it with plastic wrap or store it in an airtight container. This way, the cookie stays fresh for up to three days. You can keep it at room temperature, but the fridge works too if you prefer. If you want to save some for later, freezing is a great option. First, let the skillet cookie cool completely. Then, cut it into squares. Wrap each square in plastic wrap. Place them in a freezer bag or container. You can freeze the cookie for up to two months. When you are ready to eat it, simply thaw in the fridge overnight. To enjoy your skillet cookie warm, preheat your oven to 350°F (175°C). Place the cookie square on a baking sheet. Heat for about 10 minutes until warm. If you prefer the microwave, heat for 15-20 seconds. Enjoy it warm, perhaps with a scoop of ice cream on top! Yes, you can make this recipe ahead of time. You can prepare the dough and store it in the fridge for up to 24 hours. Just remember to let it sit at room temperature for about 15 minutes before baking. This helps the dough spread better in the skillet. If you don't have pumpkin puree, you can use applesauce or mashed bananas. Both options will give a nice texture and moisture. However, they will change the flavor a bit. You can also try butternut squash puree for a similar taste. To check if the skillet cookie is done, look for golden edges. Insert a toothpick into the center. If it comes out clean or with a few crumbs, it's ready. If it has wet batter, give it a few more minutes. Remember, it will continue to cook a bit after you take it out. Absolutely! If you love chocolate, feel free to add more chocolate chips. You can increase it to 1.5 cups for an extra chocolatey delight. Just remember, more chips can affect the cookie's overall texture a bit. Enjoy your creation! This blog post covered everything you need for a perfect pumpkin chocolate chip skillet cookie. We looked at required and optional ingredients, plus swaps you can use. I shared step-by-step instructions for making the cookie. We also explored tips to get the best texture and flavor. Finally, I talked about different variations and how to store leftovers. Enjoy making this delicious treat, and feel free to get creative with flavors!

Pumpkin Chocolate Chip Skillet Cookie

Satisfy your sweet tooth with this delightful Pumpkin Chocolate Chip Skillet Cookie! This easy recipe combines the warmth of pumpkin spice with rich chocolate chips for a delicious dessert perfect for fall. With simple ingredients like pumpkin puree, brown sugar, and toasted pecans, it's quick to prepare and sure to impress. Click through to explore this scrumptious recipe and bring the taste of autumn to your table!
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Ingredients
  

1 cup canned pumpkin puree

1 cup brown sugar, packed

½ cup granulated sugar

1 cup unsalted butter, melted

2 large eggs

2 teaspoons vanilla extract

2 ½ cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

½ teaspoon nutmeg

½ teaspoon salt

1 cup semi-sweet chocolate chips

½ cup toasted pecans (optional)

Instructions
 

Preheat your oven to 350°F (175°C).

    In a large mixing bowl, combine the pumpkin puree, brown sugar, and granulated sugar. Mix until smooth.

      Add the melted butter, eggs, and vanilla extract to the pumpkin mixture. Stir well until everything is combined.

        In another bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, and salt.

          Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.

            Fold in the chocolate chips and toasted pecans (if using).

              Pour the cookie dough into a greased 10-inch cast-iron skillet, spreading it evenly.

                Bake in the preheated oven for 25-30 minutes, or until the edges are golden and a toothpick inserted into the center comes out clean.

                  Remove from the oven and let it cool for about 10 minutes before serving.

                    Prep Time, Total Time, Servings: 15 minutes | 45 minutes | 8 servings

                      - Presentation Tips: Serve warm, optionally topped with a scoop of vanilla ice cream and a drizzle of caramel sauce for an extra indulgent treat!