Cast Iron Skillet Recipe: Pumpkin Spice Chocolate Chip Cookie

This giant Pumpkin Spice Chocolate Chip Cookie is the perfect dessert. It's quick, easy to make and irresistibly delicious, especially when served with a generous scoop of vanilla or caramel ice cream. Its fragrant spices and rich pockets of melted chocolate chips make it perfect for fall. Make this today!

Image Credit: Thalia Ho

Things You'll Need

  • 2 cups all-purpose flour

  • ½ tsp baking soda

  • 1 tsp ground cinnamon

  • 1/2 tsp ground ginger

  • 1/2 tsp ground nutmeg

  • 1/4 tsp ground allspice

  • 1/4 tsp ground cloves

  • 1/2 tsp kosher salt

  • 3/4 cup unsalted butter, cubed

  • 2/3 cup light brown sugar

  • 1/3 cup + 1 tablespoon granulated sugar

  • 1 large egg

  • 1 tablespoon vanilla extract

  • 1/2 cup + 1 tablespoon pumpkin pie filling or pumpkin puree

  • 1 1/4 cups dark chocolate chips

  • To serve: vanilla ice-cream, caramel ice-cream chocolate fudge sauce, caramel sauce, toffee bits, candied nuts, a pinch of flaked salt optional

Step 1: Preheat Oven

Preheat the oven to 350° Fahrenheit (180° Celsius). Lightly grease a large 8-inch (20-centimetre) non-stick skillet. Set aside.

Step 2: Combine Dry Ingredients

In a large mixing bowl, combine the flour, soda, cinnamon, ginger, nutmeg, allspice, cloves and salt.

Image Credit: Thalia Ho

Step 3: Mix Wet Ingredients

Place the butter into a medium sized saucepan, set over medium-low heat. Heat, stirring occasionally, until the butter is melted. Remove from the heat and pour the butter into a large mixing bowl. Add in the light brown sugar and granulated sugar and whisk until well combined.

Image Credit: Thalia Ho

Add in the egg and vanilla followed by the pumpkin pie filling or puree and whisk until smooth.

Image Credit: Thalia Ho

Step 4: Make Dough

Incorporate half of the dry ingredients into the bowl and whisk until just combined. S__ome dry flour pockets should remain. Add in the remaining dry ingredients, again, whisking until just combined.

Image Credit: Thalia Ho

Fold in the dark chocolate chips until evenly incorporated.

Image Credit: Thalia Ho

Use a rubber spatula to evenly spread the dough into the prepared skillet.

Image Credit: Thalia Ho

Step 6: Bake

Bake for 25 to 30 minutes or until just firm around the edges and beginning to turn golden brown all-over.

Image Credit: Thalia Ho

A skewer inserted into the middle should come out clean. Remove from the oven and set aside to cool until just warm or at room temperature.

Step 7: Serve

When you're ready to serve, use a sharp knife to slice the cookie into evenly sized triangles. Serve with a generous scoop of vanilla or caramel ice cream and your desired toppings.

Image Credit: Thalia Ho

This Pumpkin Spice Chocolate Chip Cookie is best enjoyed warm on the day of making. It can be stored for up to 3 days in an airtight container at room temperature.