Pumpkin Cheesecake Skillet Cookie-in Cast Iron
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This skillet cookie recipe, Pumpkin Cheesecake Skillet Cookie is the sweetest, warm treat that will instantly become a fam favorite. Picture the warm flavors of cinnamon, nutmeg, cloves and ginger combined with the flavors of pumpkin and cream cheese-all baked in a cast iron skillet. The edges of this skillet cookie get browned and cooked perfectly while the center stays soft and warm, it’s irresistible. Save this skillet dessert for a simple Fall treat everyone will rave over!
Why You’ll Love This Skillet Cookie Recipe
Made with your favorite Fall flavors and simple ingredients and cooked right in a 12 inch cast iron skillet, this Pumpkin Cheesecake Skillet Cookie will for sure become a go to skillet cookie recipe.
- Easy Skillet Cookie Dessert– baked right in a cast iron skillet, so no baking sheets to clean up and wash. Serve with a scoop of ice cream for an over-the-top dessert.
- Made with Simple Ingredients– simple ingredients including all the Fall spice flavors, flour, butter, canned pumpkin puree, and cream cheese make this skillet cookie easy to make.
- The Best Way to Serve Cookies– making cookies in a cast iron skillet is a fun way to change up the same individual old cookies to something everyone can enjoy.
⭐️Looking for other Pumpkin desserts to give a try? Check out my recipes for Skillet Pumpkin Chocolate Chip Cookie, Coconut Pumpkin Bread, or this Browned Butter Pumpkin Bars.
Why I Recommend Baking a Cookie in a Cast Iron Skillet
- I love using my cast iron skillet to make a quick dinner, the perfect steak as well as for baking everything like this Smores Skillet Cookie.
- Cast iron is known for even heat distribution which helps to make a perfect cooked outer crust and soft center, for the best skillet cookies.
- Cast iron also has a non-stick surface that helps this giant cookie release easily and makes clean up a breeze, we all love that!
Can I Make This Without a Cast Iron Skillet?
If you don’t own a cast iron skillet, make plans to get one soon, but in the meantime, this skillet cookie can be made in a 9 x 13 inch baking pan.
Grease the pan with butter or cooking spray before adding the cookie dough layers, then cook according to the instructions in the recipe card at the bottom of this page. Please note that if baked in a glass dish it might take a few minutes longer as things will bake quicker in the dark skillet.
Ingredients Needed for This Recipe
- Butter– fresh, unsalted butter is what I recommend for this recipe.
- Light Brown Sugar and Sugar– for sweetness and to balance out the pumpkin puree
- Egg Yolks– add moisture and structure to the cookie and frosting
- Pumpkin Puree– the main star of this recipe, be sure to buy pumpkin puree and not pumpkin pie filling.
- Flour– All purpose flour is used and recommended for this recipe
- Baking Soda– this is what will make your cookie soft and fluff up
- Fall Spices– the classic flavors of Fall that add a warm flavor and make the whole house smell delicious as this skillet cookie bakes. Cinnamon, ginger, cloves, and nutmeg.
- Cream Cheese– the soft, flavorful cream cheese flavor that takes this cookie to another level.
How to Make Pumpkin Cheesecake Skillet Cookie
Make the Pumpkin Batter
- Make the Batter-in a mixing bowl, whisk together the butter, sugars, egg yolks, vanilla, and pumpkin puree. Mix until the sugars are dissolved and the mixture is well combined. Use a spatula to fold in the dry ingredients (flour, baking soda, and spices.)
- Make the Cream Cheese Layer-in a separate mixing bowl combine softened cream cheese, sugar, flour and vanilla. This can easily be done with a spatula or an electric mixer, just make sure it is all combined. It’s okay if there are still a few lumps in this mixture.
- Spread in 12 inch Cast Iron Skillet– take half of the pumpkin cookie dough and spread evenly into the bottom of a well seasoned or greased 12 inch cast iron skillet. Next, spread all of the cream cheese layer over the bottom pumpkin layer, leaving about 1/2 inch from the sides of the pan. Lastly, add the remaining pumpkin cookie layer over the cream cheese layer.
⭐️ It is easiest to spread the last pumpkin cookie dough layer over the cream cheese by scooping out spoonfuls over the top and spreading out with a spatula.
- Bake– Bake the skillet cookie in a 350º F oven for 20-25 minutes. If you want a really gooey center, cook for about 18 minutes. A toothpick placed into the center should come out clean, or you can also measure the temperature of the center of the cookie and it will be 200º F
Leftover and Storage
To store any leftover Pumpkin Cheesecake Skillet Cookie, remove it from the pan and store in an air tight container for up to 3 days on the counter.
This cast iron skillet dessert can also be frozen in slices for up to 3 months in an air tight container or freezer bag.
Recipe Tips and FAQs
Can I prep the dough ahead of time?
This dough can be prepped ahead of time and stored in the refrigerator until ready to bake. To assemble, allow the dough to sit at room temperature for 30 minutes until soft and can easily be spread or scooped out.
Watery Pumpkin Puree?
Not every canned pumpkin puree is the same, sometimes you can get a can that is extra watery. If this is the case, place the puree into a bowl and then press a paper towel into the top of the puree to soak up some of the liquid before adding to the recipe.
What size of cast iron do I need?
This recipe is written for a 12 inch cast iron skillet.
No cast iron skillet?
No problem, this cookie can also be baked in a 9 x 13 inch baking dish. Just spread the cookie dough evenly in the pan and cook for 18-20 minutes. It will cook quicker in the glass pan because the cast iron is so dark.
Pumpkin Cheesecake Skillet Cookie
When you have finished Feeding Your Fam this cast iron dessert recipe, be sure to come back and leave me a review here! I can’t wait to hear how this recipe turned out for you!
If you are looking for more detailed recipes and ideas to help with the daily dinner dilemma, or maybe a sweet treat, be sure to follow along with me on YouTube, and if you feel like sharing your masterpieces, be sure to tag me on Instagram or Facebook.
How to Serve Pumpkin Cheesecake Skillet Cookie
- Serve straight from the skillet
- Top with vanilla ice cream and a drizzle of caramel syrup
- Allow to cool and slice into squares
Pumpkin Cheesecake Skillet Cookie
Equipment
Ingredients
- 1 cup butter melted
- 1/2 cup light brown sugar packed
- 1/2 cup sugar
- 2 egg yolks
- 1 teaspoon vanilla
- 1/2 cup pumpkin puree
- 2 cups all purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ginger ground
- 1/4 teaspoon cloves ground
- 1 teaspoon nutmeg ground
- 1/2 teaspoon salt
- 1/3 cup sugar
- 8 ounces cream cheese softened
- 3 tablespoons all purpose flour
- 1 egg
- 1 teaspoon vanilla
Instructions
- Preheat oven to 350º F and grease a 12 inch cast iron skillet or 9 x 13 inch pan
- In a large mixing bowl or stand mixer, combine the 1 cup butter, 1/2 cup light brown sugar, 1/2 cup sugar, 2 egg yolks, 1 teaspoon vanilla, and 1/2 cup pumpkin puree. Whisk together until well combined.
- Add in 2 cups all purpose flour, 1 teaspoon baking soda, 2 teaspoons ground cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, 1 teaspoon nutmeg, and 1/2 teaspoon salt. Use a spatula or electric mixer to combine until a soft dough is formed and all ingredients are incorporated.
- Press half of the pumpkin cookie dough evenly into the bottom of the prepared skillet.
- Make the cream cheese layer by combining 1/3 cup sugar, 8 ounces cream cheese , 3 tablespoons all purpose flour, 1 egg, and 1 teaspoon vanilla in a mixing bowl until smooth and combined. This can be done with an electric mixer or by hand with a spatula.
- Spread the cream cheese layer evenly over the pumpkin cookie layer pushing to 1/2 inch from the side edges of the bottom layer.
- Spread the remaining pumpkin cookie dough over the cheesecake layer by scooping small spoonfuls out then spreading carefully with a spatula getting as close to the edges as possible. It's okay if some of the cheesecake is peaking through.
- Bake in a 350º F oven for 20-25 minutes, until the center is 200º F on an instant thermometer or until a toothpick comes out clean.
Notes
- Nutrition facts are just an estimate of the ingredients listed
- If you don’t have all the spices substitute for 1 tablespoon of pumpin pie spice
- Don’t have a cast iron skillet, bake in a 9 x 13 inch baking dish for 18-20 minutes.
