Pumpkin-chocolate chip skillet cookie — an easy fall dessert in 25 minutes

Who doesn’t love a good cookie? Instead of making a bunch of cookies, I decided to make one giant cookie and serve it family-style in a skillet. This fun fall dessert is great for sharing (or not).

Hersheys pumpkin chocolate chip skillet cookie
Image: Brandi Bidot/Sheknows

Pumpkin puree is folded into a homemade chocolate chip cookie dough batter full of milk chocolate chips and pecans, and the cookie is served nice and hot with a huge scoop of ice cream on top.

Spoonful of Hershey's pumpkin chocolate chip skillet cookie
Image: Brandi Bidot/Sheknows

Pumpkin-chocolate chip skillet cookie recipe

This cookie is loaded with HERSHEY’S Milk Chocolate Chips, pumpkin and pecans and is served up hot from the oven with a huge scoop of icy cold vanilla ice cream on top.

Prep time: 10 minutes | Bake time: 15 minutes | Total time: 25 minutes

Serves 8


For the dry ingredients

  • 1-1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 tablespoon pumpkin pie spice
  • 1/2 cup HERSHEY’S Milk Chocolate Chips
  • 1/4 cup chopped pecans
  • 1/4 teaspoon sea salt

For the wet ingredients

  • 1/4 cup melted butter
  • 1/2 cup brown sugar
  • 1/2 cup canned pumpkin puree
  • 1 whole egg
  • 1 teaspoon vanilla extract

For the topping

  • French vanilla ice cream
  • Extra pecans, for garnish (optional)
  • Extra chocolate chips


  1. Heat the oven to 350 degrees F, and spray a 10-inch cast-iron skillet with nonstick cooking spray.
  2. To a bowl, add all the dry ingredients, and mix well.
  3. To a separate bowl, add the butter and sugar, and mix with a hand mixer for 2 to 3 minutes or until smooth and fluffy.
  4. Add in the remaining wet ingredients, and mix for another 2 minutes, making sure there are no lumps.
  5. Fold the wet ingredients into the dry ingredients until a soft dough forms.
  6. Transfer the dough to the skillet, and use your fingers to press the dough down around the edges of the pan.
  7. Bake uncovered for 15 minutes or until the outside is slightly browned and crispy and the center is still soft and slightly undercooked.
  8. Remove from the oven, serve with scoops of French vanilla ice cream, and garnish with pecans and extra chocolate chips. Serve immediately.
This post was brought to you by HERSHEY’S.

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Slow cooker pumpkin pie
No-bake vegan pumpkin pie bites