If you’re looking for a cozy, festive treat to make this fall, I absolutely love sharing this Pumpkin Chocolate Chip Skillet Cookie Recipe with friends. It’s everything you want in a dessert—soft, gooey, and packed with warm pumpkin flavor and melty chocolate chips. Plus, the skillet presentation makes it feel like a little celebration right out of your oven. Trust me, once you try this, you’ll find yourself reaching for it on cool evenings again and again!
Why You’ll Love This Recipe
- Perfect Fall Comfort: The pumpkin adds a cozy autumn touch without overpowering the chocolate.
- Easy to Make: One bowl, simple ingredients, and no fancy techniques needed.
- Gooey & Chewy Texture: Baked in a skillet for that signature soft center and crisp edges.
- Great for Sharing: It’s perfect for family dinners, parties, or as a sweet surprise on a chilly day.
Ingredients You’ll Need
Choosing quality ingredients really makes a difference here. You’ll notice the pumpkin keeps things moist, while the chocolate chips add the perfect gooey bites throughout. I always recommend measuring flour by spoon and level to keep the texture just right.
- Unsalted butter: Melted and cooled for easy mixing and a rich buttery flavor.
- Dark brown sugar: Adds moistness and a deep caramel note—don’t skip this!
- Granulated sugar: For balance and a slight crisp edge to the cookie.
- Sea salt: Enhances all the flavors beautifully; adjust to your taste.
- Vanilla extract: A splash to lift those pumpkin and chocolate flavors.
- Eggs: Help bind everything and create that chewy texture.
- Baking soda and baking powder: For just the right rise and tenderness.
- All-purpose flour: Provides structure; measure carefully for best results.
- Pumpkin puree: The star of the show, lending moisture and flavor without heaviness.
- Chocolate chips: Use dark or semi-sweet for gooey bursts of chocolate.
Variations
I love that this Pumpkin Chocolate Chip Skillet Cookie Recipe is easy to tweak to fit your mood or pantry. Sometimes I add in a sprinkle of cinnamon or swap the chocolate chips for white chocolate when I want a lighter twist. You can make it dairy-free or gluten-free too with a few adjustments!
- Spiced Up: Adding cinnamon, nutmeg, or ginger makes this cookie taste like fall in every bite—my go-to for Thanksgiving dessert!
- Nutty Addition: Toss chopped pecans or walnuts in for extra crunch, which my family goes crazy for.
- Dairy-free Version: I use coconut oil instead of butter and dairy-free chocolate chips when I’m baking for friends with allergies.
- Gluten-free: Using a gluten-free flour blend works well, just check the brand for best consistency.
How to Make Pumpkin Chocolate Chip Skillet Cookie Recipe
Step 1: Mix Your Wet Ingredients
Start by melting your butter and then letting it cool slightly. In a large bowl, whisk together the melted butter, dark brown sugar, granulated sugar, sea salt, and vanilla extract until combined and smooth. Add the eggs one at a time, beating well after each addition. This part is where your batter starts coming together with that creamy, luscious texture.
Step 2: Combine Dry Ingredients and Pumpkin
In a separate bowl, sift together the all-purpose flour, baking soda, and baking powder. Now, gently fold these dry ingredients into your wet mixture, alternating with the pumpkin puree. Mixing this way prevents overworking the batter, which helps keep the cookie soft and tender. You want everything just combined—don’t stress if there are a few streaks!
Step 3: Fold in Chocolate Chips
This is the fun part! Stir in the chocolate chips evenly throughout the dough. I always sneak a taste here—fresh cookie dough with chocolate chips is the best kind of comfort food, trust me. If you want to get creative, this is where you could add nuts, white chocolate, or even a sprinkle of sea salt on top before baking.
Step 4: Bake in Your Skillet
Preheat your oven to 350°F (175°C). Spread the batter evenly into a greased 10-inch oven-safe skillet. Place it in the center of the oven and bake for 30 to 35 minutes. You’re aiming for golden edges and a slightly gooey center. If you like it fudgier, shave a minute or two off the time, but be sure the center isn’t raw. The aroma alone will have you hovering near the oven!
Pro Tips for Making Pumpkin Chocolate Chip Skillet Cookie Recipe
- Measure Carefully: I learned the hard way—too much flour and the cookie turns cakey instead of chewy.
- Don’t Overmix: Stir gently once dry ingredients go in to keep that tender texture.
- Use an Oven-Safe Skillet: Cast iron is ideal for even heat and crispy edges, but any oven-safe pan will work.
- Watch Baking Time Closely: Ovens vary, so start checking at 25 minutes to avoid overbaking.
How to Serve Pumpkin Chocolate Chip Skillet Cookie Recipe
Garnishes
I love topping my skillet cookie with a scoop of vanilla ice cream and a drizzle of caramel sauce. For festive vibes, sprinkle chopped toasted pecans or a pinch of cinnamon sugar right before serving. It’s those little touches that elevate the experience.
Side Dishes
Pairing this with a hot cup of spiced chai tea or a rich pumpkin latte makes for an irresistible afternoon treat. If you want something savory to balance, simple roasted sweet potatoes or a fresh apple salad complements the pumpkin flavor nicely.
Creative Ways to Present
For a Halloween or fall party, I’ve decorated the top with edible autumn leaves and placed the skillet on a rustic wooden board. Another favorite is slicing it into wedges and serving in mini cast iron skillets for individual portions—it just feels extra special that way!
Make Ahead and Storage
Storing Leftovers
Leftovers keep well covered at room temperature for up to two days, but I usually store them in an airtight container to maintain that chewy texture. If the cookie firms up, it’s easy to soften it back with a few seconds in the microwave.
Freezing
I freeze leftover cookie slices wrapped in foil and placed in a freezer bag. When I want a quick treat, I just pop a slice in the microwave for 20-30 seconds. The flavor and texture hold up surprisingly well!
Reheating
For reheating, I gently warm the skillet cookie slice in the microwave or pop it in a warm oven for a few minutes to restore its melty, fresh-baked feel. Adding a little scoop of ice cream on top never hurts either!
FAQs
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Can I make this Pumpkin Chocolate Chip Skillet Cookie Recipe vegan?
Yes! You can substitute the butter for a vegan butter alternative and swap eggs for flax eggs or another egg replacer. Make sure to use dairy-free chocolate chips to keep it fully vegan.
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How important is it to use a skillet for baking this cookie?
The skillet helps create those deliciously crisp edges with a soft, gooey center that’s hard to replicate on a flat baking sheet. If you don’t have a skillet, use any oven-safe round pan but keep an eye on baking time.
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Can I add other mix-ins besides chocolate chips?
Absolutely! Chopped nuts, white chocolate chips, or even dried cranberries add great flavor and texture variations. Customize it to your liking.
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Should I refrigerate the dough before baking?
Chilling the dough for at least 30 minutes or overnight can deepen the flavors and improve texture, but it’s not required if you’re in a hurry.
Final Thoughts
This Pumpkin Chocolate Chip Skillet Cookie Recipe has become a staple in my seasonal baking because it hits that sweet spot between indulgent and comforting. It’s perfect for sharing around the table or savoring solo with a mug of your favorite hot drink. I hope you try it soon—you’ll uncover just how magical pumpkin and chocolate are together, baked warm and fresh in one skillet. Happy baking!
Print
Pumpkin Chocolate Chip Skillet Cookie Recipe
- Prep Time: 30 min
- Cook Time: 15 min per batch, total about 30 min
- Total Time: 180 min
- Yield: 20 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Halloween Monster Cookies are a delightful and spooky twist on classic chocolate chip cookies. Soft, chewy, and packed with rich cocoa and chocolate chips, these cookies are decorated with fun M&M ghoul mixes and monster eye candies, making them perfect for festive celebrations. Easy to prepare and perfect for baking with kids, these cookies require an overnight chilling time for the best flavor and texture.
Ingredients
Dry Ingredients
- 280 g all-purpose flour (2 ¼ cups, spoon and level method)
- 50 g black cocoa powder (½ cup, spoon and level method)
- 20 g Dutch cocoa powder (2 tbsp)
- 1 tsp baking soda
- ¼ tsp baking powder
- 1 tsp sea salt (use ½ tsp if less salt preferred)
Wet Ingredients
- 226 g unsalted butter (2 sticks, melted and slightly cooled)
- 150 g dark brown sugar (¾ cup)
- 150 g granulated white sugar (¾ cup)
- 1 tbsp vanilla extract
- 2 eggs
Add-ins & Decorations
- 200 g dark chocolate chips (or chopped chocolate from a bar, can mix white and dark chocolate)
- M&M ghoul mix (or similar Halloween-themed candy)
- Monster eye candy
Instructions
- Prepare Wet Ingredients: In a large mixing bowl or stand mixer, combine the melted unsalted butter with the dark brown sugar and granulated white sugar. Mix until smooth and well combined. Add the vanilla extract and eggs, then beat until the mixture is creamy and fully incorporated.
- Combine Dry Ingredients: In a separate bowl, sift together the all-purpose flour, black cocoa powder, Dutch cocoa powder, baking soda, baking powder, and sea salt. Make sure the ingredients are evenly distributed.
- Mix Dry and Wet Ingredients: Gradually add the dry ingredients into the wet mixture, mixing on low speed until just combined. Avoid overmixing to keep the cookies soft and chewy.
- Add Chocolate Chips: Fold the dark chocolate chips into the cookie dough evenly. This will ensure every bite has a rich chocolate flavor.
- Chill the Dough: Cover the cookie dough with plastic wrap and refrigerate it overnight (at least 4 hours recommended). Chilling helps develop the flavors and improves the texture of the cookies.
- Preheat Oven: When ready to bake, preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
- Shape Cookies: Scoop cookie dough balls onto the prepared baking sheets, spacing them about 2 inches apart to allow spreading. Gently press some M&M ghoul mix and monster eye candies onto the tops of the dough balls for decoration.
- Bake: Bake the cookies in the preheated oven for 12-15 minutes or until the edges are set but the centers remain soft. The cookies will firm up as they cool.
- Cool and Serve: Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to wire racks to cool completely. Enjoy your spooky Halloween Monster Cookies!
Notes
- These cookies require chilling the dough overnight for the best taste and texture.
- Use weight measurements for best accuracy, especially in flour and cocoa powders.
- You can use a stand mixer or mix by hand to prepare the dough.
- Decorate with your choice of Halloween-themed candies like M&M ghoul mix and monster eye candy for a festive touch.
- Measurements are based on US cups, teaspoons, and tablespoons.
- Adjust salt quantity to your preference by using ½ tsp if you prefer less salty cookies.
Nutrition
- Serving Size: 1 cookie
- Calories: 260 kcal
- Sugar: 18 g
- Sodium: 192 mg
- Fat: 13 g
- Saturated Fat: 9 g
- Unsaturated Fat: 4 g
- Trans Fat: 1 g
- Carbohydrates: 33 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 41 mg
