A big soft Pumpkin Snickerdoodle cookie baked in a skillet. Filled with pumpkin, brown sugar and pumpkin pie spice, you’ll love the warm and comforting flavors in this easy fall dessert.
Pumpkin, pumpkin, pumpkin! I’m super excited, friends. FALL is here! The time of year when it is acceptable to put pumpkin in everything is upon us. Hooray!
My first pumpkin recipe this season was this giant Pumpkin Snickerdoodle Skillet Cookie! And let me tell you, this was a fabulous way to welcome my favorite season. I took a basic snickerdoodle recipe and I swapped the cinnamon for pumpkin pie spice, and added a bit of pumpkin puree.
Prefer a different flavor? Try my Chocolate Chip Skillet Cookie!
Pumpkin Snickerdoodles Skillet Cookie
There is warm, fall, pumpkin-y flavor in every bite! And, because I am celebrating the end of bathing suit season, I went ahead and added ice cream and caramel sauce to this Pumpkin Snickerdoodle Skillet Cookie. Go big or go home, right? 😉
Snickerdoodles are usually made by scooping and rolling dough balls in cinnamon sugar prior to baking. This skillet cookie recipe skips the scooping, rolling and dipping steps. We just press the dough into a pan and generously sprinkle the top with cinnamon sugar. Quick and easy. And you know what that means? Less time between this big ‘ol skillet cookie and your mouth.
You can choose to serve this cookie by cutting it into slices, or you can pile it with ice cream, hand out spoons and dig right into the skillet.
What’s on your fall baking list? I am ready for all things pumpkin. My Pumpkin French Toast Casserole and Healthy Pumpkin Bread are next on my list. Oh and maybe this Pumpkin Bundt Cake too! I can hardly wait.
SUBSCRIBE to our free NEWSLETTER – Follow on INSTAGRAM
Recipe
Pumpkin Snickerdoodle Skillet Cookie
Ingredients
Cookie:
- 2 cups all purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- 6 tablespoons unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- ⅓ cup canned pumpkin puree, patted dry (see note)
- 2 large eggs
- 1 teaspoon pure vanilla extract
- ½ cup white chocolate chips, optional
Topping:
- 1 tablespoon granulated sugar
- ¼ teaspoon cinnamon
- ice cream and caramel sauce, for serving
Instructions
- Preheat oven to 350°F. Grease a 10-inch cast iron skillet. If you'd prefer to make a smaller size you can use a 8-inch cast iron skillet (four servings); see note for ingredient amounts for the smaller cookie.
- In a large bowl, combine flour, cream of tartar, baking soda, salt, pie spice, and cinnamon. Set aside.
- Using a hand mixer or stand mixer, beat butter and both sugars until creamy and combined (a minute or two). Add pumpkin puree (see note about drying), eggs, and vanilla, and beat to combine, scraping the sides and bottom of the bowl as needed. Add the dry ingredients, beating until combined. Stir in white chocolate chips, if using. Scoop the batter into the prepared skillet, smoothing the top with a rubber spatula or moistening your fingers with water and pressing it in.
- In a small bowl combine sugar and cinnamon (for the topping). Sprinkle evenly over the top of the dough. Bake for 20-25 minutes, until the edges are golden brown and the center no longer jiggles. Check the center with a toothpick, moist crumbs are ok, just no raw batter. Allow to cool slightly, serve warm with ice cream and caramel sauce.
Notes
Blotting pumpkin:
For the best results, it is important to remove excess moisture from the pumpkin puree. Place a double layer of paper towels on a plate. Spread the pumpkin puree onto the towels. Place a double layer of paper towels on top of the pumpkin and lightly press down allowing the paper towels to soak up excess moisture. Repeat this step one more time with fresh dry paper towels.
Smaller recipe (8-inch cast iron skillet):
Cookie:- 1-¼ cups all purpose flour
- ¾ teaspoon cream of tartar
- ¾ teaspoon baking soda
- ¼ teaspoon salt
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- 3 tablespoons unsalted butter, softened
- ¼ cup pumpkin puree, patted dry (see note)
- ¼ cup granulated sugar
- ⅓ cup light brown sugar
- 1 large egg
- ¾ teaspoon vanilla
- ⅓ cup white chocolate chips, optional
- 2 teaspoons granulated sugar mixed with ¼ teaspoon cinnamon
Nutrition
Nutritional Information is an estimate based on third-party calculations and may vary based on products used and serving sizes.
Tried this recipe?Leave a comment and rating below!
Ginny
I just have to smile. What a brilliant recipe. Pumpkin and snickerdoodles and cookie 🙂
Meliann
Oh my! What a perfect autumn dessert! I bet your place smelled amazing while baking this! Thanks, for sharing! 🙂
Julie
This is just the perfect fall dessert. Everything about it!
Matt @ Plating Pixels
Oh my goodness this might be the best fall themed recipe ever. Totally need to make this!
Jacqueline Meldrum
I’ve yet to try a skillet cookie, but I am drooling over this one and seriously tempted. Sharing this one!
Karly
This is exxxactly how I want to end every fall night. Or just every night in general. Looks SO good- thinking about this cookie and a glass of wine has me so excited for the weekend already!
Agness of Run Agness Run
Yummy! This cookie is a perfect autumn treat which I can’t wait to prepare! Great combination of ingredients and just everything I have in my kitchen!
Lynn
Can you just use a 10-inch cake pan instead of a skillet. I do not have an ovenproof skillet, but I do have a 10-inch cake pan.
Celebrating Sweets
That should work. Just make sure that it is at least 2-inches high.