If you're looking for a warm, cozy, and easy dessert that combines all the best fall flavors with classic chocolate chip cookie cravings, this Mini Pumpkin Chocolate Chip Cookie Skillet is a must-try. Made with simple ingredients like almond flour, pumpkin puree, drippy natural peanut butter, coconut sugar, and melty chocolate chips, this delicious cookie skillet has a soft center, gooey texture, and irresistible chocolate in every bite. Did I mention it's also gluten-free as well?
This is the perfect dessert for when you want a warm cookie without making a full batch of individual cookies. Simply mix the chocolate chip cookie dough in a large bowl, bake it in an oven-safe skillet, and serve the whole thing warm with scoops of vanilla ice cream, caramel sauce, hot fudge, or a drizzle of chocolate syrup.
Whether you're making this for a cozy fall night, special occasions, or simply because your sweet tooth is calling, this warm skillet cookie is an easy way to make dessert feel a little more special.
If you love this recipe and are looking for more easy dessert ideas, be sure to check out my pumpkin spice mug cake, Almond Flour Zucchini Muffins with Chocolate Chips, and my 2 Ingredient Chickpea Brownies Recipe! For a little bite sized treat you can also check out my easy pumpkin spice energy balls!
Why You'll Love This Recipe
- Easy dessert: Made with simple ingredients and minimal prep.
- Warm and gooey: The perfect combination of a crispy edge and a soft, gooey center.
- Perfect fall flavor: Pumpkin puree and pumpkin pie spice add a cozy seasonal twist.
- Chocolate in every bite: Use chocolate chips, chocolate chunks, dark chocolate, or semi-sweet chocolate chips.
- Great for sharing: This cookie skillet is a crowd pleaser and makes the perfect dessert for special occasions.
Jump to:
Ingredients
- Almond flour - Creates a soft, tender texture and keeps this cookie skillet naturally gluten-free.
- Baking soda - Helps create the perfect consistency and gives the cookie a slightly lighter texture.
- Chocolate chips - Use semi-sweet chocolate chips, semisweet chocolate chips, dark chocolate, chocolate chunks, or your favorite chocolate bar chopped into pieces. Add extra chocolate on top before baking for melted chocolate in every bite.
- Coconut sugar - Adds sweetness and a delicious caramel-like flavor. Brown sugar can also be used as a substitute.
- Pumpkin pie spice - Gives this skillet cookie its warm and cozy fall flavor.
- Large egg - Helps bind the chocolate chip cookie dough together.
- Pumpkin puree - Adds moisture, flavor, and helps create a soft center.
- Coconut oil, melted and cooled - Adds richness and moisture. Make sure it has cooled slightly before mixing with the egg.
- Drippy natural peanut butter - Adds richness and helps create a soft, delicious skillet cookie. The best way to measure peanut butter is when it is smooth and drippy.
- Vanilla extract - Adds warmth and enhances the chocolate and pumpkin flavors.
See recipe card for quantities.
Instructions
- Preheat the Oven- Preheat your oven to 350°F and set the oven rack to the middle position.
- Combine the Dry Ingredients- In a large bowl, mix together all of the dry ingredients except for the chocolate chips. Add the almond flour, baking soda, coconut sugar, and pumpkin pie spice. Stir with a wooden spoon until everything is evenly dispersed.
- Combine the Wet Ingredients- In a separate medium bowl, whisk together the egg, pumpkin puree, melted and cooled coconut oil, drippy natural peanut butter, and vanilla extract until smooth.
- Make the Cookie Dough- Slowly add the wet ingredients to the dry ingredients. Mix only until everything is well combined. Be careful not to overmix. Fold in the chocolate chips until evenly distributed throughout the dough.
- Prepare the Skillet- Grease your cast-iron skillet or oven-safe skillet with non-stick spray if needed. Pour the cookie batter into the prepared skillet and spread it into an even layer. Top with additional chocolate chips or chocolate chunks as desired.
- Bake- Bake in the preheated oven for 20-25 minutes, or until the cookie is baked through and the edges are lightly golden brown. For the best gooey cookie texture, avoid overbaking. The edges should be set while the center remains soft.
- Cool and Serve- Once baked through, let the warm skillet cookie cool for 15 minutes. Serve warm with a scoop of vanilla ice cream, caramel sauce, hot fudge, chocolate syrup, or a sprinkle of flaky salt. Happy baking!
Substitutions
- Almond flour: If you do not need this recipe to be gluten-free, you can experiment with another flour mixture. Keep in mind that almond flour absorbs moisture differently than traditional flour, so substitutions may affect the final texture.
- Coconut sugar: Brown sugar is a great substitute and will add a richer, more classic chocolate chip cookie flavor.
- Coconut oil: Substitute with melted butter or brown butter for a richer flavor. Allow melted butter to cool slightly before adding it to the wet ingredients.
- Natural peanut butter: Almond butter, cashew butter, or another drippy natural nut butter can be used instead.
- Chocolate chips: Use dark chocolate, semi-sweet chocolate chips, white chocolate chips, chocolate chunks, or chopped pieces from a chocolate bar.
- Egg: For an egg-free option, replace the large egg with a flax egg. Mix 1 tablespoon of ground flaxseed with 2½ tablespoons of water and let it sit for about 5 minutes before using.
- Gluten-Free: This Cookie Skillet is naturally gluten-free when made with certified gluten-free ingredients. Check your chocolate chips, pumpkin pie spice, and other packaged ingredients to ensure they are certified gluten-free.
- Dairy-Free: Use dairy-free chocolate chips and coconut oil instead of butter. Serve with dairy-free vanilla ice cream if desired.
- Vegetarian: This recipe is vegetarian as written. Make sure any chocolate chips or toppings used are vegetarian-friendly.
- Vegan: To make this recipe vegan, use a flax egg in place of the egg and choose dairy-free chocolate chips and toppings.
Variations
- White Chocolate Pumpkin- Swap some or all of the regular chocolate chips for white chocolate chips for a creamy and sweet variation.
- Dark Chocolate- Use dark chocolate chunks or chopped dark chocolate for a richer cookie skillet with deeper chocolate flavor.
- Peanut Butter Chocolate- Add peanut butter chips along with the chocolate chips for an extra peanut butter flavor.
- Toffee Chocolate Chip- Fold in toffee bits with the chocolate chips for added crunch and caramel flavor.
- S'mores Cookie Skillet- Add mini marshmallows and chocolate chunks during the last few minutes of baking. You can also top with crushed graham crackers after baking.
- Salted Caramel- Drizzle warm caramel sauce over the finished skillet cookie and sprinkle with flaky salt.
- Brown Butter Chocolate Chip- Replace the coconut oil with cooled brown butter for a rich, nutty flavor that takes this delicious skillet cookie to the next level.
Equipment
- Large bowl
- Separate medium bowl
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Cast-iron skillet or other oven-safe skillet
- Non-stick spray
- Wire rack
- Oven
A small cast iron skillet or mini skillets can also be used to make individual portions. If using multiple mini skillet cookies, keep an eye on the baking time because smaller skillets may bake faster.
Storage
Store leftover cookie skillet in an airtight container in the refrigerator for up to 4 days.
You can also cover the skillet tightly with plastic wrap if you plan to enjoy the leftovers within a few days.
For the best texture, allow the cookie to come closer to room temperature before reheating.
To reheat, warm an individual portion in the microwave for about 10-20 seconds, or reheat in an oven-safe skillet at a low temperature until warmed through.
You can also freeze individual portions in an airtight container for up to 2 months. Allow to thaw at room temperature or reheat gently before serving.
Christina's Dietitian Tip
For a balanced dessert, try serving a warm slice with a scoop of Greek yogurt or your favorite protein-rich yogurt in place of some or all of the ice cream. You can also enjoy it with a big scoop of vanilla ice cream because food is about nourishment and enjoyment.
The best way to approach your favorite dessert is to enjoy it without guilt and choose the portion that feels satisfying to you. Whether you're sharing the whole thing with friends or enjoying a warm slice for yourself, this easy dessert can absolutely fit into a balanced eating pattern.
Jump to: Recipe
Mini Pumpkin Chocolate Chip Cookie Skillet
Equipment
- Large bowl
- Separate medium bowl
- Whisk
- Wooden spoon or spatula
- Measuring cups and spoons
- Cast-iron skillet or other oven-safe skillet
- Non-stick spray
- Wire rack
- Oven
Ingredients
- 1 cup almond flour
- ½ teaspoon baking soda
- ¼ cup chocolate chips plus more for topping
- 3 tablespoons coconut sugar
- 1 teaspoon pumpkin pie spice
- 1 large egg
- ¼ cup pumpkin puree
- 1 tablespoon coconut oil melted and cooled
- ¼ cup drippy and natural peanut butter drippy and natural
- ½ teaspoon vanilla extract
Instructions
- Preheat the Oven- Preheat your oven to 350°F and set the oven rack to the middle position.
- Combine the Dry Ingredients- In a large bowl, mix together all of the dry ingredients except for the chocolate chips. Add the almond flour, baking soda, coconut sugar, and pumpkin pie spice. Stir with a wooden spoon until everything is evenly dispersed.
- Combine the Wet Ingredients- In a separate medium bowl, whisk together the egg, pumpkin puree, melted and cooled coconut oil, drippy natural peanut butter, and vanilla extract until smooth.
- Make the Cookie Dough- Slowly add the wet ingredients to the dry ingredients. Mix only until everything is well combined. Be careful not to overmix. Fold in the chocolate chips until evenly distributed throughout the dough.
- Prepare the Skillet- Grease your cast-iron skillet or oven-safe skillet with non-stick spray if needed. Pour the cookie batter into the prepared skillet and spread it into an even layer. Top with additional chocolate chips or chocolate chunks as desired.
- Bake- Bake in the preheated oven for 20-25 minutes, or until the cookie is baked through and the edges are lightly golden brown. For the best gooey cookie texture, avoid overbaking. The edges should be set while the center remains soft.
- Cool and Serve- Once baked through, let the warm skillet cookie cool for 15 minutes. Serve warm with a scoop of vanilla ice cream, caramel sauce, hot fudge, chocolate syrup, or a sprinkle of flaky salt.
Notes
Nutrition
FAQ
Yes! Brown sugar is an easy substitute for coconut sugar and gives the cookie a more classic chocolate chip cookie flavor.
Yes, you can use a 10-inch cast iron skillet to make a thinner giant cookie. The baking time may be shorter, so start checking for doneness earlier.
Absolutely. Small cast iron skillets are a great way to make mini skillet cookies and individual portions. Depending on the size of your mini skillets, the bake time may need to be reduced.
The best way to get a gooey center is to avoid over-baking. Remove the skillet when the edges are set and lightly golden brown while the center still appears soft.
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Food Safety
- Don't leave food sitting out at room temperature for extended periods
- Always have good ventilation when using a gas stove
- Use oils with high smoking point to avoid harmful compounds
- Never leave cooking food unattended
- See more guidelines at USDA.
Kaylee says
This was a DREAM! Love that I have zero guilt about enjoying this