Break out the cast iron skillet — this Gluten-Free Pumpkin Chocolate Chip Skillet Cookie is a cozy, seasonal dessert that combines classic chocolate chip cookie flavors with smooth pumpkin and warm spices. The result is a tender, slightly cake-like cookie baked in a 12″ skillet, perfect for sharing and serving warm with a scoop of vanilla ice cream.

If you enjoy pumpkin desserts, I have more pumpkin recipes you might like, such as Grain-Free Pumpkin Bars and Gluten-Free Pumpkin Donuts. Keep those in mind when you want more seasonal treats.

Gluten-Free Pumpkin Chocolate Chip Skillet Cookie

It’s pumpkin season and this skillet cookie is an easy, comforting dessert that showcases pumpkin puree, pumpkin spice, and plenty of chocolate chips. It bakes in a 12″ skillet to give a slightly crisp edge with a soft center that keeps cooking as it cools.

I bought a Finex cast iron skillet for my husband a few years ago and we’ve been using it for everything. While I’m not affiliated with the brand, a well-made 12″ cast iron skillet makes skillet baking effortless. If you have one, this recipe is a great reason to use it.

You can use any favorite 12″ cast iron skillet. Be mindful of the size — using a smaller or larger pan will change the baking time and texture.

Can I make this dairy-free?

Yes. Substitute dairy-free butter and use dairy-free, gluten-free chocolate chips (brands like Enjoy Life are a common choice). The method and baking time remain the same.

The dough is mixed like a typical cookie dough and pressed into a well-seasoned skillet (no need to oil if your pan is seasoned). Bake, then let it rest briefly so the center finishes setting — serve warm for best results.

What if I don’t have a cast iron skillet?

No cast iron? Use a 12″ metal baking pan instead. If your pan is smaller, divide the batter between two pans. Be aware that metal pans heat differently than cast iron, so baking time and final texture may vary.

Substituting gluten-free flour

While Ryze flour yields excellent texture in this recipe, other all-purpose gluten-free blends also work. Bob’s Red Mill 1-to-1 Gluten-Free Flour Blend is a reliable alternative. If using a different blend, check package instructions for any adjustments recommended for cookies or skillet baking.

If you make this skillet cookie, please come back and tell me how it turned out. I love hearing from readers and welcome questions or comments about the recipe.

Yield: 1 skillet cookie

Gluten-Free Pumpkin Chocolate Chip Skillet Cookie

Break out the cast iron skillet — this easy pumpkin chocolate chip skillet cookie brings fall flavors together in a single pan.

Prep Time
10 minutes

Cook Time
24 minutes

Additional Time
10 minutes

Total Time
44 minutes

Ingredients

• ½ cup butter, room temperature
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 egg, room temperature
• ½ cup pumpkin puree (not pie filling)
• 2 teaspoons gluten-free vanilla extract
• 1 ½ cups all-purpose gluten-free flour blend
• ½ teaspoon baking soda
• 1 teaspoon pumpkin spice
• ½ teaspoon cinnamon
• ½ tsp. salt
• 1 cup gluten-free chocolate chips

Instructions

1. Preheat oven to 350°F (177°C).
2. In a large bowl, cream together the butter and both sugars with a hand-held electric mixer until smooth.
3. Add the egg, pumpkin puree, and vanilla; beat until well combined.
4. In a separate bowl, whisk together the gluten-free flour blend, baking soda, pumpkin spice, cinnamon, and salt.
5. Add the dry ingredients to the wet and mix on low speed until just combined.
6. Fold in the chocolate chips.
7. Spoon the batter into a well-seasoned 12″ cast iron skillet and spread it evenly.
8. Bake for 22–24 minutes, or until the center is mostly set. Remove from the oven and let cool slightly—the cookie will continue to firm as it cools.
9. Serve warm, optionally with ice cream.

Nutrition Information:

Yield:

16

Serving Size:

1 slice of cookie

Amount Per Serving:
Calories: 205
Total Fat: 10g
Saturated Fat: 6g
Trans Fat: 0g
Unsaturated Fat: 4g
Cholesterol: 27mg
Sodium: 181mg
Carbohydrates: 28g
Fiber: 1g
Sugar: 19g
Protein: 2g