I'm sure you've had a skillet cookie at some point in your life. But, have you ever had a pumpkin skillet cookie? Made with brown butter and loaded with chocolate chips? If not, then this recipe is exactly what you need! This pumpkin chocolate chip skillet cookie is a super easy recipe that is made in just one bowl, and eaten right out of the skillet you bake it in!
INGREDIENTS FOR THIS PUMPKIN CHOCOLATE CHIP SKILLET COOKIE
For this recipe, you'll need most of the standard cookie ingredients you probably already have in your pantry, plus a few extras. Here's everything you'll need to whip up this skillet cookie:
• All-purpose flour
• Baking soda
• Unsalted butter
• Granulated sugar + brown sugar
• Pumpkin puree
• Egg + egg yolk
• Vanilla extract
• Chocolate chips
BROWNING THE BUTTER
To start this recipe, the first thing you need to do is brown the butter. To do this, place 1 cup of unsalted butter into the bottom of a medium sauce pan. Cook the butter on medium heat, stirring with a small whisk or wooden spoon. As the butter melts completely and continues to cook, it will begin to foam. That is exactly what's supposed to happen, just just keep stirring. After about 5-7 minutes or so, the foam will be starting to disappear. Turn off the heat. You should see the toasted milk solids at the bottom of the pan. You want your milk solids to be a nice golden brown, and not much darker than that. Allow the butter to cool for about 20-30 minutes.
Note: Once browned, you will end up with slightly less than one cup of butter, but that is okay- that's exactly the amount you need for this skillet cookie!
HOW TO MAKE THIS SKILLET COOKIE
This skillet cookie is simple to make and comes together in just a few minutes. In a large bowl, whisk together the cooled brown butter and sugars. Then, add in the pumpkin puree (liquid removed), egg, egg yolk, and vanilla extract. Whisk until smooth. Next, add in the flour, baking soda, salt, and spices to the bowl. Mix to combine. Lastly, fold in the chocolate chips.
Dump the cookie dough into a greased 10" cast iron skillet and spread it out evenly. Top with more chocolate chips, if desired. Pop into a preheated 350°F oven and bake for 29-32 minutes. Once baked, remove from oven and allow to cool for about 10-15 minutes before serving.
TIPS FOR THE BEST SKILLET COOKIE
This skillet cookie is probably one of the most delicious and addicting fall desserts I've ever made, so I am including just a few tips you can to make sure it's perfect every time!
• Remove the liquid from your pumpkin puree. Pumpkin puree naturally contains a lot of liquid. Removing the liquid from the puree will decrease the amount of liquid in your cookie, giving it more of a crispy, cookie-like texture. Using pumpkin puree without removing liquid will result in a more cake-like texture of your final skillet cookie.
• Make sure your ingredients are room temperature. You don't want to use pumpkin puree or eggs that are directly out of the refrigerator. Using room temperature ingredients helps make sure batters and doughs are smooth and everything gets incorporated evenly.
• Serve warm and top with ice cream. Just like eating a freshly baked warm cookie, this skillet cookie is best enjoyed warm IMO! If you can, bake this skillet cookie close to when you plan on digging in! Let it cool for 10-15 minutes once out of the oven, top with a couple scoops of vanilla ice cream, and dig in!
More pumpkin recipes you'll love!
If you're a pumpkin lover like me, then here are some recipes you definitely need to try:
- Pumpkin Chocolate Chip Cookies
- Pumpkin Spice Mug Cake
- Pumpkin Banana Streusel Bread
- The Best Pumpkin Bread
- Pumpkin Spice Coffee Cake
Brown Butter Pumpkin Chocolate Chip Skillet Cookie
- 2 ½ cups all-purpose flour
- ½ teaspoon baking soda
- 1 teaspoon salt
- 2 teaspoons cinnamon
- ¾ teaspoon nutmeg
- ½ teaspoon ginger
- ¼ teaspoon clove
- 1 cup unsalted butter
- 1 cup pumpkin puree
- 1 egg + 1 egg yolk, room temperature
- ¾ cup granulated sugar
- ½ cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 1 cup semisweet chocolate chips
- Preheat your oven to 350°F. Grease a 10" cast iron skillet and set it aside.
- Place the unsalted butter in a medium sauce pan. Over medium heat, melt the butter, stirring often. Once melted, continue cooking the butter on medium heat and continue stirring. It will begin to bubble and foam. After 5-7 minutes, the foaming should start disappearing. Turn off the heat. Allow the butter to cool for 20-30 minutes.
- Using paper towel or dark colored tea towel, dump the measured pumpkin puree onto it, fold up the corners of the paper/towel and begin gently squeezing to remove liquid from the pumpkin.
- In a large bowl, whisk together the cooled brown butter and sugars. Then, add in the pumpkin puree (liquid removed), eggs, and vanilla extract. Whisk until smooth. Next, add in the flour, baking soda, salt, and pumpkin pie spice to the bowl. Mix to combine. Lastly, fold in the chocolate chips.
- Dump the cookie dough into the prepared cast iron skillet and spread it out evenly. Top with more chocolate chips, if desired. Bake for 29-32 minutes. Allow to cool 10-15 minutes before serving. Enjoy!