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+ servings
Slice of pumpkin snickerdoodle cookie from a skillet topped with a scoop of vanilla ice cream and caramel sauce on a white plate with a fork
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5 from 1 vote

Pumpkin Snickerdoodle Skillet Cookie

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!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dessert
Cuisine: American
Servings: 8
Calories: 320kcal
Author: Julie Evink

Ingredients

Cookie

  • 2 cups all purpose flour
  • 2 teaspoons cream of tartar
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/2 teaspoons pumpkin pie spice or cinnamon
  • 6 tablespoons unsalted butter softened
  • 1/3 cup pumpkin puree
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract

Topping

  • 1 tablespoon granulated sugar
  • 1/4 teaspoon pumpkin pie spice or cinnamon
  • Ice cream and/or caramel sauce for topping

Instructions

  • Preheat oven to 350°F. Grease a 10-inch skillet (I used cast iron). 
  • In a large bowl, combine flour, cream of tartar, baking soda, salt and pie spice. Set aside.
  • Using a hand mixer or stand mixer, beat butter, pumpkin puree and both sugars until creamy and combined (a minute or two). Add eggs and vanilla, and beat to combine. Slowly add the dry ingredients, beating until they're just combined. Scoop the batter into the prepared skillet, smoothing the top with a rubber spatula.
  • In a small bowl combine sugar and pie spice (for the topping). Sprinkle evenly over the top of the dough. Bake for 20-25 minutes, until the center is set. Serve warm with ice cream and caramel sauce.

Notes

 

Nutrition

Calories: 320kcal | Carbohydrates: 53g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 63mg | Sodium: 232mg | Potassium: 211mg | Fiber: 1g | Sugar: 27g | Vitamin A: 1910IU | Vitamin C: 0.4mg | Calcium: 30mg | Iron: 2mg