This mini pumpkin skillet cookie is easy to make and a delicious combination of soft cookie studded with chocolate chips. It's the perfect size for two to share, or more, if you're feeling generous (though unlikely). A tasty fall-flavored treat.
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I mentioned when I shared my oatmeal chocolate chip skillet cookie that they are something we find hard to resist at a local restaurant. In fairness, we do resist pretty often as we're that full on pizza, but if I ever suggest it, the kids will immediately say yes.
You'd think this might translate into making them at home a bit more, but somehow it doesn't. I think it's because in truth, we're not hugely sweet-toothed. If you're a regular here, you'll have seen there are a whole lot more savory recipes than sweet.
I say "we" but funny enough, that doesn't include the kids these days. They are both more than willing to be taste-testers to anything sweet I make! And this mini skillet cookie was no exception.
I have to say desserts like this are the perfect solution for people like us who like something sweet now and then but not too much. They don't take long to prepare, aren't too big, and you don't have lots of leftovers to use up.
Steps to make this pumpkin mini skillet cookie
- Grease the skillet with butter.
- Mix the flour, baking soda, salt and pumpkin spice in a bowl.
- Separately, mix the sugar, butter and pumpkin until well blended then mix in the egg and vanilla.
- Combine wet and dry mixtures then tip into skillet.
- Flatten out the dough then bake until golden.
The cookie really comes together so quickly and easily, as you can see, and makes a great dessert or treat. It's pretty much the perfect size for two as a dessert or you can cut into smaller pieces to serve as a snack.
This works well topped with ice cream for a bit of extra indulgence but is also good just as it is. I definitely recommend it warm, so the chocolate is still soft and oozing.
However when my kids had it a bit later when it was cool they had no trouble gobbling it up. It's more of a cakey cookie than chewy, but that makes it all the better for dessert, to me.
If you're a fan of pumpkin treats, you might also like to try some no bake pumpkin cookies, this pumpkin cheesecake cookies recipe or some chocolate pumpkin pastry twists. And if you like the pumpkin chocolate combination, try these layered pumpkin chocolate chip brownies or this caramel chocolate pumpkin bread.
This mini pumpkin skillet cookie is so easy to make and a delicious gently fall-flavored treat. Perfect for any excuse!
Mini pumpkin skillet cookie
Ingredients
- ½ cup all purpose flour plain flour
- ¼ teaspoon baking soda
- ⅛ teaspoon salt
- ½ teaspoon pumpkin spice (or a little more to taste)
- 3 tablespoon pumpkin puree
- ¼ cup brown sugar
- 1 ½ tablespoon unsalted butter softened
- ½ teaspoon vanilla extract
- 1 egg yolk
- 3 tablespoon chocolate chips
Instructions
- Preheat oven to 350F/175C.
- Grease a 6 ½ in cast iron skillet (16.5cm frying pan) with butter.
- Mix the flour, baking soda, salt and pumpkin spice in a bowl.
- Separately, mix the sugar, butter and pumpkin until well blended then mix in the egg and vanilla.
- Combine wet and dry mixtures, as well as chocolate chips, until just combined then tip the mixture into the prepared skillet.
- Flatten out the dough then bake approx 18-20mins until golden.
Video
Nutrition
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