Sourdough Pumpkin Chocolate Chip Skillet Cookie

This Sourdough Pumpkin Chocolate Chip Skillet Cookie is a super fun twist on your classic pumpkin cookie! It’s a giant soft cookie loaded with delicious fall flavors – and chocolate chips – so good. The perfect dessert that you definitely need to try this fall!

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My family has a favorite recipe for Pumpkin Chocolate Chip Cookies passed down from my great-grandma. I grew up making them and looked forward to them every fall! I can still picture the old pink notecard with the recipe on it, written with a typewriter so many years ago. It is so fun to recreate old recipes using healthier ingredients – in this case, sourdough starter. This recipe is made with sourdough discard and does not require a fermentation period. However, if you want the health benefits of the fermentation process, there is an option for that too.

cast iron skillet cookie

I chose to make this traditional cookie recipe in a skillet for a few reasons. First of all, I love the simplicity of just dumping all of the cookie dough into a 9-inch cast iron skillet instead of scooping each individual cookie onto a cookie sheet with a cookie scoop. Second, it’s such a fun, rustic looking dessert to pull out of the oven and top with some vanilla ice cream. Plus, it is so much healthier to use cast iron instead of traditional aluminum baking sheets or something coated with a non-stick coating. The first time I tried a skillet chocolate chip cookie it turned out so fun I had to recreate it!

ingredients

I love that this cast-iron skillet cookie is made with simple ingredients that you probably already have in your pantry. Here is a list of everything you will need to make this delicious cookie skillet:

• Butter
• Brown sugar
• Granulated sugar
• Eggs
• Vanilla extract
• Pumpkin Puree
• Sourdough starter (discard)
• All purpose flour
• Baking soda
• Baking powder
• Salt
• Pumpkin Pie Spice
• Dark chocolate chips or chocolate chunks

For this recipe, I use sourdough discard, which is starter that does not need to be fed or active. It can be extra starter straight out of the fridge. Or it can be fed and active, but it does not have to be. If you have never tried sourdough baking but would like to learn, the starter that I use every day in my kitchen can be purchased from my Etsy shop here.

homemade pumpkin pie spice

• 3 Tablespoons ground cinnamon
• 2 teaspoons ground ginger
• 2 teaspoons ground nutmeg
• 1 1/2 teaspoons ground allspice
• 1 1/2 teaspoons ground cloves

how to make a sourdough pumpkin chocolate chip skillet cookie –

Preheat the oven to 350 degrees F and prepare a 9-inch cast iron skillet by greasing with butter or cooking spray. To make this giant cookie skillet, we are going to start by beating the softened butter with the brown sugar and granulated sugar in a stand mixer fitted with the paddle attachment. Mix on medium/high for about 2 minutes, until the butter and sugar mixture becomes fluffy. Add eggs and vanilla and mix until combined. Next add pumpkin puree and sourdough starter and mix on low just until combined. Next, whisk the flour, baking soda, baking powder, salt and pumpkin spice in a large bowl.

Add the dry ingredients to the stand mixer and mix on low, but do not completely mix all the way in. Before the cookie dough is fully mixed, add the chocolate chips and mix on low until flour mixture is totally combined. Goes without saying, but feel free to add extra chocolate chips. Scrape the sides of the bowl with a rubber spatula to make sure everything was mixed evenly.

Dump the cookie batter into the prepared skillet and bake for 1 hour, or until the edges start to turn a beautiful golden brown. When the cookie is done, let it cool slightly on a wire cooking rack. Serve it up to your family and friends by scooping a generous amount of vanilla ice cream to the top of the cookie. Then, dig in! This is such a perfect dessert to serve too company because it looks so rustic and beautiful. Enjoy all of the delicious qualities of a chocolate chip cookie plus the bonus flavors of pumpkin and pumpkin spice. I promise this will become one of your new favorite pumpkin recipes!

tips for making this recipe –

-If you want a longer fermentation period for the sourdough starter, refrigerate the dough for at least 8 hours or overnight. Then, follow the same baking instructions.

-Don’t be afraid to slightly underbake this cookie – a slightly shorter baking time will give the center of this cookie a delicious gooey texture.

-Try this recipe using mini skillets and reduce the baking time. How fun for everyone to have their own dessert in a cute little cast iron skillet?!

-Branch out with topping ideas! Maybe try a drizzle of homemade caramel sauce or maple whipped cream.

printable recipe card –