Description
This easy pumpkin chocolate skillet cookie is ready in 20 minutes. One pan, minimal cleanup, and the perfect cozy fall treat for busy weeknights.
Ingredients
Scale
- 1 ½ cups All-Purpose Flour
- 1 tsp Baking Powder
- ½ tsp Baking Soda
- ½ tsp Salt
- ½ cup Unsalted Butter, melted
- ½ cup Granulated Sugar
- ½ cup Brown Sugar, packed
- 1 large Egg
- 1 tsp Vanilla Extract
- ½ cup Pumpkin Puree
- 1 ½ cups Chocolate Chips
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9-inch skillet or baking pan with butter or non-stick spray.
- In a large bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a separate bowl or measuring cup, mix the melted butter, granulated sugar, brown sugar, egg, vanilla, and pumpkin puree until smooth.
- Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined. Do not overmix.
- Fold in the chocolate chips, reserving a small handful to sprinkle on top later.
- Spread the dough evenly into the prepared pan to about ½ inch thick. Sprinkle reserved chocolate chips on top.
- Bake for 15-20 minutes until edges are set and lightly golden, but the center still looks slightly soft.
- Let cool in the pan for at least 10 minutes before slicing or serving.
Notes
Do not overbake the cookie; it will firm up as it cools. Use 100% pure pumpkin puree, not pumpkin pie filling. For a gluten-free version, use a 1:1 gluten-free flour blend. For a dairy-free version, swap butter for dairy-free alternative and use dairy-free chocolate chips.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 wedge or scoop
- Calories: 320
- Sugar: 30
- Sodium: 250
- Fat: 14
- Saturated Fat: 7
- Carbohydrates: 45
- Fiber: 1
- Protein: 4
Keywords: pumpkin cookie, skillet cookie, chocolate chip cookie, easy dessert, fall baking, 20 minute dessert, one bowl dessert