Pumpkin Oatmeal Chocolate Chip Cookie-Skillet Cookie Recipe
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Pumpkin Oatmeal Chocolate Chip Cookie Skillet Cookie is a soft, extra chocolatey cast iron cookie with the perfect texture of oatmeal and warm spices.
Pumpkin Oatmeal Chocolate Chip Cookie, What To Know
As soon a Fall hits it’s time to break out the pumpkin puree and get baking. I don’t know what it is about the changing weather, crisp air, and beautiful trees that make me want to start baking, but I don’t hate it. I am a huge fan of taking a simple cookie recipe and making it into a big, warm, gooey cast iron skillet cookie.
This pumpkin oatmeal chocolate chip cookie baked in a cast iron skillet gets perfectly golden and crisp on the edges while the center stays warm and soft-perfect for scooping with a spoon. It’s like a soft chocolate chip cookie perfect spiced like a pumpkin pie, the ultimate dessert.
Ingredients
- Butter– unsalted was used to create this recipe, if you use salted, cut the amount of salt in the recipe in half.
- Brown Sugar– adds a richer flavor, light brown sugar is used, but dark will also work
- Sugar– here for the sweetness
- Egg– room temperature works best
- Vanilla– balances out the flavors and add great flavor
- Pumpkin Puree– can just be bought in a can, if your puree is extra runny/wet, dap it with a paper towel to remove extra moisture before adding to the batter
- All Purpose Flour– gives thickness to the cookie
- Rolled Oats– for crunch, texture, and of course fiber…
- Baking Powder and Baking Soda-help the cookie to rise as it bakes
- Salt– balances out the sweetness
- Pumpkin Pie Spice– store bought, or make your own homemade
- Semi-Sweet Chocolate Chips/Chunks
⭐️ Full ingredient measurements and recipe instructions can be found in the recipe card at the bottom of this post.
Tips For Pumpkin Oatmeal Chocolate Chip Cookie
- Make the cookie dough– start with room temperature butter so it is soft and easy to work with. In a large mixing bowl, combine the butter and sugars. Add in the egg (also room temperature), vanilla, and pumpkin puree.
- Whisk the dry ingredients– in a separate mixing bowl, combine the dry ingredients together and mix with a whisk to beat out any lumps. Pour this into the bowl with the wet ingredients and mix until no more dry spots remain.
- Chocolate time– use a spatula to fold in the chocolate chips. I like to use all semi-sweet chocolate chips in my pumpkin oatmeal cookies, or add a combination of dark chocolate and milk chocolate.
- Prepare for baking– spread the prepared pumpkin chocolate chip cookie dough evenly into a buttered 10 inch cast iron skillet. Sprinkle more chocolate chips on top if desired.
- Bake– in a 350º F oven for 25-30 minutes for crisp edges and a soft, gooey center that you can scoop with a spoon. If you want more of a cookie bar, cook an additional 5-10 minutes, until a toothpick inserted in the center comes out clean.
Pumpkin Oatmeal Cookie Variations
If you want to customize these pumpkin oatmeal chocolate chip cookies you can:
- mix up the chocolate chips, add in some white chocolate, dark chocolate, or even milk chocolate.
- mix in some chopped pecans or walnuts for a little extra crunch.
- add in an extra teaspoon of cinnamon for a little more flavor.
Can I Make Pumpkin Oatmeal Skillet Cookie Ahead?
This skillet cookie can be made ahead if needed. I like to make the dough, then store it covered in the refrigerator until ready to bake for up to 4 days. Take it out of the fridge 10-20 minutes before baking, so while the oven heats up, then spread the pumpkin oatmeal cookie dough in the skillet.
Bake as directed in the recipe card below.
How To Store Leftover Pumpkin Oatmeal Chocolate Chip Cookie
Remove the cookie from the cast iron skillet then place into an airtight container. Store on the counter for up to 4 days. This can also be frozen for up to 3 months.
What If I Don’t Own A Cast Iron Skillet?
No cast iron skillet? No problem! This pumpkin oatmeal chocolate chip skillet cookie can be baked in a greased 9 x 13 inch baking dish. Bake at the same temperature as the recipe (350), but bake for 20-25 minutes until a toothpick comes out clean.
Pumpkin Oatmeal Chocolate Chip Skillet Cookie Recipe
Tried it and just loved it? Leave me a rating! I would love to hear how it turned out for you! Or even snap a photo and tag me on Instagram @feedingyourfam or #feedingyourfam so I can see what you made!
Other Skillet Cookies To Try:
Pumpkin Oatmeal Chocolate Chip Skillet Cookie
Equipment
Ingredients
- 1 cup butter unsalted, room temperature
- 3/4 cup brown sugar
- 1/4 cup sugar
- 1 egg
- 1 1/2 teaspoons vanilla
- 1/2 cup pumpkin puree
- 1 1/2 cups all purpose flour
- 1 1/2 cups rolled oats
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoons pumpkin pie spice
- 1 1/2 cups semi-sweet chocolate chips
Instructions
- Preheat oven to 350º F and butter a 10 inch cast iron skillet
- In a large mixing bowl combine 1 cup butter, 3/4 cup brown sugar, and 1/4 cup sugar by hand with a spatula or with an electric mixer. Add in the 1 egg, 1 1/2 teaspoons vanilla, and 1/2 cup pumpkin puree and mix until combined.
- In a separate bowl whisk together 1 1/2 cups all purpose flour, 1 1/2 cups rolled oats, 1/2 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1 1/2 teaspoons pumpkin pie spice. Add to the butter mixture and stir or mix with mixer until incorporated.
- Fold in the 1 1/2 cups semi-sweet chocolate chips with a spatula
- Spread the cookie dough out evenly into the prepared cast iron skillet. Top with additional chocolate chips if desired before baking.
- Bake for 25-30 minutes, until the edges are crisp and the center is soft.
- Allow to cool in the pan for 10 minutes before serving. Sprinkle with flaky salt if desired.
Notes
- Nutrition facts are just an estimate of the ingredients listed in the recipe
- For a cookie that you can cut and serve, cook for 5-10 minutes longer. The recipe as written will be more like a scoop-able cookie.
- This skillet cookie can be baked in a 9 x 13 inch baking dish or a 12 inch cast iron skillet, the cooking time will be less as the cookie will be thinner. Cook for 20-25 minutes.
- No cast iron skillet? No problem, this can be baked in a 9 x 13 inch baking dish. Follow the recipe as written and bake for 20-25 minutes.
