Perfect Mini Pumpkin Chocolate Chip Skillet Cookie for 2! Made with pumpkin puree, warm spices and a healthy dose of chopped bittersweet chocolate and then finished with flaky sea salt and topped with vanilla ice cream. Swoon!
The texture of this cookie is incredible! Chewy and gooey on the inside and perfectly crisp on the edges. And the best part, it's SO quick and easy to make!
Mini Pumpkin Chocolate Chip Skillet Cookie Ingredients
- All-Purpose Flour - I like to use King Arthur flour.
- Baking Soda - Helps the cookie brown and adds lift.
- Salt - Just a bit to balance the sweetness and round out the flavors.
- Pumpkin Spice & Cinnamon - When I tested this recipe, I found that the flavor was best when I used a combination of pumpkin spice with a pinch of cinnamon.
- Melted Butter - I like using melted butter for cookies as it creates a chewy texture.
- Brown Sugar & White Sugar - I like using a combination of dark brown sugar and a bit of white sugar. The Brown sugar adds moisture and creates a chewy texture, while the white sugar creates crispy edges.
- Pumpkin Purée - Make sure to use pumpkin purée and not pumpkin pie filling. Also, this is the perfect recipe to make when you have leftover pumpkin purée.
- Egg Yolk - The yolk adds richness and creates a chewy texture.
- Vanilla Paste or Extract - Adds flavor.
- Bittersweet Chocolate - I like to use Ghirardelli 60% baking bar. Feel free to go even darker!
Mini Pumpkin Chocolate Chip Skillet Cookie Instructions
Step 1 - In a medium sized bowl, add melted butter, brown sugar, white sugar, pumpkin purée, egg yolk and vanilla. Whisk by hand until well combined.
Step 2 - Add sifted flour, baking soda, salt, pumpkin spice and cinnamon and with a rubber spatula, gently mix until there are few flour streaks left.
Step 3 - Add chopped chocolate and mix until just combined.
Step 5 - Transfer cookie dough to a buttered 6-inch cast iron pan and bake at 350ºF (176ºC) for 16 minutes. Do not overbake. We want these to be nice and gooey.
Garnish with flakey sea salt and top with vanilla ice cream. Serve warm and enjoy!
Expert Tips
- Make sure your ingredients are at room temperature, this includes your egg yolk and pumpkin purée.
- Do not overmix. Gently mix the dry ingredients until just combined. Over mixing will activate the gluten in the flour and can make your cookie tough.
- Do not overbake! We want this cookie to be nice and gooey. Keep in mind that the cookie will continue cooking as it sits in the skillet.
- Make sure to use pumpkin purée and not pumpkin pie filling.
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📖 Recipe
Mini Skillet Pumpkin Chocolate Chip Cookie
INGREDIENTS
- ⅔ Cup (80g) All-Purpose Flour
- ¼ teaspoon Baking Soda
- ¼ teaspoon Salt
- ¼ teaspoon Pumpkin Spice
- ⅛ teaspoon Cinnamon
- 5 Tbsp (72g) Unsalted Butter melted
- ⅓ Cup (65g) Dark Brown Sugar
- 1 Tbsp (12g) White Sugar
- 1 Large Egg Yolk room temp
- 3 Tbsp (45g) Pumpkin Puree
- ½ teaspoon Vanilla Extract
- 3 oz (82g) Bittersweet Chocolate, roughly chopped (or you can use chocolate chips)
Instructions
- Adjust a rack in the center of your oven and preheat to 350ºF (176ºC).
- Roughly chop your chocolate and set aside. If you are using chocolate chips, you may move to the next step.
- In a medium sized bowl, add melted butter, brown sugar, white sugar, pumpkin purée, egg yolk and vanilla. Whisk by hand until well combined.
- Add sifted flour, baking soda, salt, pumpkin spice and cinnamon and with a rubber spatula, gently mix until there are few flour streaks left.
- Add chopped chocolate and mix until just combined.
- Transfer cookie dough to a buttered 6-inch cast iron pan and bake for 16 minutes. Do not overbake as they will continue to cook in the skillet. We want these to be nice and gooey.
- Garnish with flakey sea salt and top with vanilla ice cream. Serve warm and enjoy!
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