A high altitude tested, mini pumpkin chocolate chip skillet cookie that’s soft and cakey with crisp edges and loaded with chocolate chips. The cookie is baked in a mini cast iron skillet, served warm and topped with ice cream. This easy cookie recipe for two is the perfect fall dessert for a couple to share on a cozy date night!
You might also love this mini pumpkin cake, mini double chocolate skillet cookie for two, and big chocolate chip cookies for two.
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Why You’ll Love This Recipe
No Mixer Needed. You don’t need a mixer to make the cookie dough, just mix everything up by hand in a bowl.
Small Size. If you love pumpkin baked goods but don’t want to make a whole loaf of pumpkin bread or batch of cookies, this mini pumpkin chocolate chip skillet cookie is the perfect sharing size for 2-4 people.
High Altitude Tested. I develop all the recipes on my site for Denver’s altitude of 5,280 feet. If you’re at a lower or higher elevation, please see my FAQs for guidance on adjusting recipes for your altitude.
See the recipe card at the end of the post for the full ingredients list and instructions.
Ingredients
- Butter. Adds flavor, moisture and richness.
- Sugar. A combination of granulated sugar and brown sugar adds sweetness and helps to lightly caramelize the edges of the cookie next to the skillet.
- Egg Yolk. Since this is a small batch pumpkin cookie recipe, a whole egg would add too much moisture to the dough, so you’ll only need an egg yolk.
- Pumpkin. Any brand of canned pumpkin (not pumpkin pie filling) will work.
- Flour. All purpose flour adds structure and strength.
- Baking Soda. Leavening agent, helping the cookie to puff up as it bakes.
- Spices. Cinnamon, nutmeg, ginger, cloves and vanilla extract add flavor, warmth and coziness.
- Salt. Balances the sweetness and enhances flavor.
- Chocolate Chips. Use milk, semi sweet or dark, whichever you like best.
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly grease a 6-inch mini cast iron skillet with butter.
- In a bowl, whisk together the melted butter, sugars, egg yolk, vanilla and pumpkin.
- Separately, whisk together the flour, baking soda, salt and spices. Add the dry ingredients to the wet, and stir together with a spatula. Fold in the chocolate chips, reserving a few to sprinkle on top of the dough.
- Spread the cookie dough into the skillet, sprinkling a few more chocolate chips on top.
- Bake the cookie for about 30 minutes, until puffed and a cake tester or toothpick inserted in the center comes out clean.
- Let the cookie cool for 5-10 minutes, then use a spoon to press a little well in the center. Add a scoop of ice cream in the center and serve warm.
Be sure to read all of my BAKING FAQs where I discuss ingredients, substitutions and common baking questions, so that you can be successful in your own baking!
Frequently Asked Questions
Is this pumpkin chocolate chip skillet cookie chewy or cakey?
This recipe makes a cakey skillet cookie, with a texture similar to pumpkin bread, although the edges next to the skillet will have a more crisp texture.
How should I store the leftovers?
If you won’t be able to finish the whole cookie in one sitting, you can simply cut it into wedges and serve it in bowls with ice cream, rather than eating it directly from the skillet. Let the leftovers cool, and store in an airtight container at room temperature for up to 3 days.
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High Altitude Mini Pumpkin Chocolate Chip Skillet Cookie
All recipes on Curly Girl Kitchen are developed for high altitude at 5,280 feet. See FAQs for adjusting to higher or lower elevations.
Equipment
- 6-Inch Mini Cast Iron Skillet
Ingredients
- 3 tbsp unsalted butter, melted, plus extra to grease the skillet
- 2 ½ tbsp granulated sugar
- 2 ½ tbsp light or dark brown sugar
- 1 large egg yolk (save the white for another use)
- ½ tsp vanilla extract
- â…“ cup canned pumpkin puree (not pumpkin pie filling)
- ¾ cup all-purpose flour, fluffed, spooned and leveled
- ¼ tsp (scant) baking soda
- â…› tsp coarse Kosher salt (if using table salt, use half the amount)
- ½ tsp ground cinnamon
- â…› tsp ground nutmeg
- â…› tsp ground ginger
- small pinch ground cloves
- â…“ cup semi sweet chocolate chips
Instructions
- Preheat the oven to 350 F, and position a rack in the center of the oven. Lightly grease a 6-inch mini cast iron skillet with butter. Make sure your skillet has a 1 1/2 – 2 inch depth, or the dough will spill over the edges.
- In a bowl, whisk together the melted butter, sugars, egg yolk, vanilla and pumpkin.
- Separately, whisk together the flour, baking soda, salt and spices. Add the dry ingredients to the wet, and stir together with a spatula. Fold in the chocolate chips, reserving a few to sprinkle on top of the dough.
- Spread the cookie dough into the skillet, sprinkling a few more chocolate chips on top.
- Bake the cookie for about 30 minutes, until puffed and a cake tester or toothpick inserted in the center comes out clean.
- Let the cookie cool for 5-10 minutes, then use a spoon to press a little well in the center. Add a scoop of ice cream in the center and serve warm.
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