Giant Pumpkin Skillet Cookie

ByLyuba Brooke Updated

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It’s a delicious, soft, chewy pumpkin cookie topped with a mixture of pecans, sugar, and maple syrup. Serve it warm, topped with vanilla ice cream for an ultimate experience.
5 from 1 vote
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What is better than a cookie? A giant skillet cookie! This is a perfect seasonal cookie to share after a nice family meal. It’s a delicious, soft, chewy pumpkin cookie topped with a mixture of pecans, sugar, and maple syrup. Serve it warm, topped with vanilla ice cream for an ultimate experience.

Giant Pumpkin Skillet Cookie in a cast iron pan with pecans on top

black skillet with a giant pumpkin cookie while sitting on a wooden table with a white cloth in the background

Giant Pumpkin Skillet Cookie

It’s a delicious, soft, chewy pumpkin cookie topped with a mixture of pecans, sugar, and maple syrup. Serve it warm, topped with vanilla ice cream for an ultimate experience.
5 from 1 vote
Print Rate
Course: Cookies
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Author: Lyuba Brooke

Ingredients

  • ½ cup butter room temperature
  • 1 cup brown sugar
  • 1 egg room temperature
  • ½ cup pumpkin puree
  • 1 tsp. vanilla
  • 1¾ cups flour
  • ½ tsp. baking soda
  • 1 tsp. pumpkin spice
  • ⅛ tsp. salt
  • Topping:
  • 1½ cup chopped pecans
  • 1 Tbsp. brown sugar
  • 1½ Tbsp. maple syrup
  • 1 tsp. cinnamon

Instructions

  • Preheat oven to 350 degrees and make sure your 12-inch skillet is well seasoned. (You can also rub some oil with a paper towel so that the bottom and sides of the skillet are shiny but not drenched in oil.)
  • In the bowl of an electric mixer, cream together butter and sugar for a couple of minutes.
  • Add egg, pumpkin puree, and vanilla, and beat until mixed.
  • Sift in the flour, baking soda, pumpkin spice, and salt. Mix the ingredients on low speed until just combined.
  • Spread cookie batter in the skillet, evenly.
  • In a bowl, mix ingredients for topping and spread it evenly over the top of cookie.
  • Bake for 18–20 minutes.
  • Let the cookie cool before attempting to cut it!

Notes

Recipe from Lyuba @ willcookforsmiles.com All images and content are copyright protected. Please do not use my images without prior permission. If you want to share this recipe, please simply link back to this post for the recipe. Thank you.
Tried this recipe?Mention @willcookforsmiles or tag #willcookforsmiles!

 Giant Pumpkin Skillet Cookie in a cast iron pan with pecans on top

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pumpkin lovers cookbook with a sandwich on the cover that has been cut in half with cheese, pumpkin, and cranberry inside with a pumpkin in the background

(Find it HERE)

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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.

I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try.

5 from 1 vote

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2 Comments

  1. 5 stars
    Thanks a lot this is one of the good recipe.

    Reply

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