Oh my gosh, when that first crisp breeze hits, you know it’s time to ditch the light summer flavors and dive headfirst into warm spices! This year, I decided to smash two of my absolute favorite fall desserts together, and honestly, I hit the jackpot. Forget fussy layers or messy cookie sheets; we’re making the ultimate Pumpkin Snickerdoodle Skillet Cookie. This recipe takes that ultra-soft, spiced pumpkin goodness you crave and wraps it up in the signature crackly, sugary crust of a perfect snickerdoodle. And because it all bakes up right in the skillet? The texture is heaven—crispy edges giving way to that gooey, underbaked center we all secretly love. It’s totally comforting and ridiculously easy!
Why This Pumpkin Snickerdoodle Skillet Cookie Recipe Works (E-E-A-T)
I know what you’re thinking: is this just a giant pumpkin cookie? Nope! This recipe is carefully balanced to deliver that signature chewy bite. We need the structure of a snickerdoodle, but with the amazing moisture that pumpkin puree brings. My goal every time is achieving those perfectly crispy, brown edges that pull just slightly away from the hot iron, while the middle stays gloriously soft. Trust me, getting that contrast is key to the best Pumpkin Snickerdoodle Skillet Cookie.
The Science Behind the Perfect Pumpkin Snickerdoodle Skillet Cookie Texture
The secret weapons here are actually two simple pantry staples: cream of tartar and baking soda. The cream of tartar is what gives classic snickerdoodles that slight, sophisticated tang that cuts through the sweetness. When combined with baking soda, they give just the right lift without making the cookie cakey. Plus, that happy dose of pumpkin puree ensures that even with the crisp exterior, the inside remains ridiculously tender and moist. It’s a texture win-win!
Gathering Your Ingredients for the Pumpkin Snickerdoodle Skillet Cookie
Okay, let’s get organized! You don’t want to be frantically searching for spices when your butter is perfectly creamed, right? Good news—these ingredients are pretty standard, but the combination is where the magic happens. Make sure you have your butter nice and soft—not melted, just soft enough to press a finger into easily. For the spice topping, we mix up some extra sugar and cinnamon separately; don’t forget that part!
Grab everything listed below. I’ve added a note about making your own heavy cream if you need it for serving later, which you can check out right here: Here’s how to make heavy cream at home.
- 1 cup unsalted butter, softened
- 1 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar, plus 1/2 cup for coating
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar mixed with 2 tablespoons ground cinnamon (for topping)
Ingredient Notes and Substitutions for Your Pumpkin Snickerdoodle Skillet Cookie
Listen closely on this one: that 1/2 cup of pumpkin MUST be plain puree, not the pie filling that comes pre-spiced and sweetened. The pie filling messes up the whole sugar balance, trust me! If you don’t have all those individual spices, just swap them out for 2 teaspoons of your favorite pre-made pumpkin pie spice blend—it works beautifully. And if you want a little extra texture? Throw in a cup of white chocolate chips right before you press the dough into the skillet. They melt just enough!
Step-by-Step Instructions for Your Pumpkin Snickerdoodle Skillet Cookie
Now grab your skillet and let’s get this dough mixed! Remember, we are aiming for a glorious, soft cookie, so patience during the mixing phase is everything. We start by creaming the fats and sugars—this builds the structure and traps all that wonderful air. When adding the eggs, take your time; beating them in one by one makes sure everything emulsifies nicely.
Once the wet ingredients (pumpkin and vanilla) are mixed in, move to your dry ingredients. Whisk them thoroughly in a separate bowl first—especially the cream of tartar and baking soda—so they distribute evenly. Then, and this is important, add the dry mix to the wet mixture on low speed. You only want to mix until you see no more flour streaks! Overmixing this dough is the quickest way to make it tough, and we want soft and chewy here. If you ever need a frosting that sets up perfectly, I highly recommend checking out the guide on fluffy brown sugar icing, although this skillet cookie shines just on its own!
Prepping the Pan and Oven for the Pumpkin Snickerdoodle Skillet Cookie
First things first: heat that oven up to 350 degrees Fahrenheit. While it’s getting cozy, grab your 10-inch oven-safe skillet and give it a good, thorough grease. We want that base slick so the cookie doesn’t cling when it’s done—no one wants a cookie that breaks apart trying to get it out!
Baking Time and Resting for the Ultimate Pumpkin Snickerdoodle Skillet Cookie
Once the dough is pressed in and generously dusted with that cinnamon-sugar mix you lovingly prepared, slide it in. Bake for about 30 to 35 minutes. You’re looking for edges that seem set and matte, but the center should still look just a tiny bit soft, maybe even a little wobbly. The absolute hardest part is waiting! You must let that massive cookie settle for at least 15 minutes right in the hot skillet before you even think about slicing it. If you cut it too soon, you’ll end up with a puddle of deliciousness, not neat slices!
Tips for the Best Ever Pumpkin Snickerdoodle Skillet Cookie
We’ve covered the basics, but nailing this skillet cookie really comes down to temperature management. When you’re creaming your butter and sugars, don’t rush it. The butter needs to be soft enough that your finger leaves an indentation, but seriously, if it’s greasy or melty, your cookie will spread way too much! The same goes for your eggs—room temperature eggs mix in without chilling down that beautiful creamed butter mixture.
I remember the first time I tried to make this in one of my grandmother’s old, heavy cast iron skillets. I didn’t preheat the pan enough, and the bottom set instantly, getting a little too dark before the center cooked. Now, I always place my skillet on the middle rack right as the oven preheats. That slow, even warmth helps cook the bottom perfectly without burning it. Also, use the back of a flat measuring cup to gently press the dough into the skillet for a truly even surface. It makes the final presentation so much prettier!
Speaking of cooking things in an oven, if you ever find yourself making slow-cooked brown sugar glazed meats, you should definitely look into the magic of a slow cooker for that, too! It’s a completely different temperature zone, but amazing results all around. Check out this recipe for brown sugar pineapple ham in the crock pot when you need a savory break this fall!
Serving Suggestions for Your Warm Pumpkin Snickerdoodle Skillet Cookie
That first slice that comes out of the skillet is just begging for a topping! Since this cookie is meant to be served warm, the ultimate pairing is always something cold to create that amazing temperature contrast. You absolutely have to serve huge scoops of good quality vanilla ice cream right on top. The ice cream melts down into all those cinnamon sugar crevices—it’s honestly perfection.
If you want to kick up your coffee game alongside your cookie, I’ve got a fantastic little trick for making your own creamer at home. It pairs so well with all those fall spices! Take a look at my recipe for easy homemade coffee creamer when you grab your coffee cup!
Storage and Reheating the Pumpkin Snickerdoodle Skillet Cookie
Even though this massive cookie disappears fast, you might actually end up with leftovers—ha! If you do, don’t just leave the skillet sitting out. Cover the skillet tightly with foil, or if you need to save counter space, carefully transfer the entire cooled cookie onto a large serving plate and cover it tightly with plastic wrap. It’ll stay wonderfully soft at room temperature for about three days.
To bring back that fresh-from-the-oven magic, I highly recommend the oven method. Pop a slice (or the whole thing, if you dare!) into a 300-degree oven for maybe 5 to 7 minutes. That slow heat melts the cinnamon sugar back to gooey perfection without scorching the edges. If you’re desperate, the microwave works in short bursts—about 15 seconds—but watch it closely so it doesn’t get chewy!
Variations on the Classic Pumpkin Snickerdoodle Skillet Cookie
While this recipe is darn near perfect as it is—seriously, the cinnamon sugar topping is non-negotiable for me—you can absolutely play around with a few mix-ins if you’re feeling adventurous! If you want some crunch, chopped pecans or walnuts are amazing stirred into the dough at the very end. They toast up nicely against the skillet heat.
If you decide the cinnamon sugar isn’t enough frosting for you, you can whip up a thin cream cheese drizzle! Just beat a block of softened cream cheese with some powdered sugar and a splash of milk until it drizzles nicely. It’s decadent, but wow, does it make it feel special. Speaking of decadence, if you’re a chocolate lover, I’ve got a killer triple chocolate cheesecake recipe you might want to try when you need a serious indulgence!
Frequently Asked Questions About Pumpkin Snickerdoodle Skillet Cookies
I always get a ton of questions when I post this recipe because people have specific fears about skillet baking. Are you worried it’ll stick? Are you wondering about the texture? I’ve gathered the most common ones here so your next Pumpkin Snickerdoodle Skillet Cookie turns out absolutely flawless!
Can I use canned pumpkin pie filling instead of puree in the Pumpkin Snickerdoodle Skillet Cookie?
Please, please don’t! This is the number one mistake people make with pumpkin baking. The pie filling already has added sugar and spices—it’s basically a pre-made pie top! If you use it, you’ll throw off the delicate sugar balance we created, and your cookie will likely end up too wet and never set right in the skillet. Stick to pure pumpkin puree!
What size skillet is best for this Pumpkin Snickerdoodle Skillet Cookie recipe?
I always specify a 10-inch oven-safe skillet because that size creates the perfect thickness for this dough. If you use a smaller pan, your cookie will be super thick, and frankly, it might never bake through in the center before the edges burn! If you have to go bigger, say a 12-inch pan, you’ll need to lower your oven temperature slightly and plan on baking it for much longer.
How do I prevent the edges of my Pumpkin Snickerdoodle Skillet Cookie from burning?
Cast iron heats up fast and holds heat, so burning the edges is a real possibility in the last ten minutes. My little trick is to watch it closely around the 25-minute mark. If the edges are browning too quickly but the middle still looks raw, just slide a regular aluminum baking sheet onto the rack right underneath your skillet. That sheet acts like a little heat shield and stops the bottom and edges from getting scorched while the center finishes baking.
Estimated Nutrition Facts for One Serving of Pumpkin Snickerdoodle Skillet Cookie
Okay, let’s talk reality for a second. This is a massive, buttery, cinnamon-sugar-topped skillet cookie, so it’s definitely a treat! But I wanted to give you an idea of what you’re getting into when you slice the recipe into 10 servings. I took a look at the core ingredients—all that delicious butter, the brown sugar, and the pumpkin—and pulled together these rough estimates for you.
Keep in mind that these numbers are just rough guidelines. If you use a different fat source or make your servings bigger or smaller than the 10 I aimed for, the final count will change. You know how it is in real home baking—it’s never quite as precise as the food scientists!
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
If you’re thinking about making a big batch for a gathering, check out my guide on making homemade coffee creamer to have a nice, light palate cleanser ready to go!
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Pumpkin Snickerdoodle Skillet Cookie
- Total Time: 55 min
- Yield: 10 servings 1x
- Diet: Vegetarian
Description
A large, soft cookie combining pumpkin spice flavors with the classic cinnamon-sugar coating of a snickerdoodle, baked in a skillet.
Ingredients
- 1 cup unsalted butter, softened
- 1 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar, plus 1/2 cup for coating
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup pumpkin puree (not pumpkin pie filling)
- 2 3/4 cups all-purpose flour
- 2 teaspoons cream of tartar
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon ground ginger
- 1/2 teaspoon salt
- 3 tablespoons granulated sugar mixed with 2 tablespoons ground cinnamon (for topping)
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 10-inch oven-safe skillet.
- In a large bowl, cream together the softened butter, brown sugar, and 1/2 cup granulated sugar until light and fluffy.
- Beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and pumpkin puree until combined.
- In a separate bowl, whisk together the flour, cream of tartar, baking soda, cinnamon, nutmeg, cloves, ginger, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- In a shallow dish, mix the remaining 3 tablespoons of sugar with 2 tablespoons of cinnamon for the topping.
- Press the cookie dough evenly into the prepared skillet.
- Sprinkle the cinnamon-sugar topping generously over the dough surface.
- Bake for 30 to 35 minutes, or until the edges are set and the center is mostly firm.
- Let the cookie cool in the skillet for at least 15 minutes before slicing and serving warm.
Notes
- For a richer flavor, use pumpkin pie spice blend instead of individual spices.
- Serve directly from the skillet with vanilla ice cream.
- You can add 1 cup of white chocolate chips to the dough before pressing it into the skillet.
- Prep Time: 20 min
- Cook Time: 35 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 45g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 58g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg
Keywords: pumpkin, snickerdoodle, skillet cookie, large cookie, cinnamon sugar, fall dessert, pumpkin spice