Last Updated on August 16, 2022 by Kimberly Stroh

Is there anything better than a spoonful of warm and gooey cookie that’s right out of the oven? I think that’s what dessert dreams are made of! Put a seasonal twist on your dessert with this Pumpkin Spice Skillet Cookie. It has a pumpkin oatmeal base with dried cranberries and butterscotch baked right into it. Add a few scoops of vanilla or pumpkin ice cream directly on top and you’ve got a fall dessert everyone will love (but nobody will want to share).

A cast-iron skillet is one of my favorite kitchen tools because they’re so versatile. Of course there are tons of main course meals that you can make in it, but desserts are fabulous too. I love my Fresh Strawberry Cake that’s baked in my cast iron skillet, so I was ready to try cookies.

Skillet cookies have a gooey center, but the outside edges bake to be slightly crispy. I think that’s what makes them so popular, is you get the best of both worlds. You’re putting the cookie dough directly into your skillet and it baked in the oven. I pull out this Pumpkin Spice Skillet Cookie, pop some ice cream on top, and we dig right in with spoons.

I hate to admit it, but the dessert is usually gone within 10 minutes of pulling it from the oven. It’s just a truly comforting fall dessert that satisfies your sweet tooth. If you love pumpkin and cookies – you’ve found the right recipe!

Want to satisfy your fall pumpkin cravings even more? I’ve got you covered! Here are my top reader picks for the BEST pumpkin desserts:

• Easy Pumpkin Fluff Dip
• Pumpkin Chocolate Bundt Cake
• Harry Potter Pumpkin Juice
• Pumpkin Scones

Pumpkin Spice Skillet Cookie Recipe

For this recipe, you’ll need an 8-inch cast iron skillet. I have used the Le Creuset brand of skillets, but Lodge Cast Iron brand is great too. These skillets will outlive all of us – they last a lifetime! Just be sure you follow the proper instructions to clean your cast iron skillet after you’re done using it.

When To Make Your Skillet Cookie

Even though this dessert is bursting with fall flavors, you can get the ingredients any time of the year. Dried cranberries can usually be found in the baking section of your grocery store. Unlike fresh cranberries, they’re available all year long.

I love this dessert as a family treat. It’s the type of dessert where everyone is gathered around it, clamoring with their spoon to get the next bite. It’s NOT the dessert you make to transport somewhere or serve a few days after it’s baked.

You bake it, serve it and immediately dig in until it’s done. It’s easy to throw together, but it’s not going to last long or transport well.

Recipe Substitutions You Can Make

If you don’t like the taste of cranberries, you can omit them or use a raisin instead. Cranberries and pumpkin just naturally pair well together. Low carb and gluten-free flours can be used as a substitute, but you want to be sure you’re following the brands instruction to substitute the regular flour

What To Serve With Your Pumpkin Spice Skillet Cookie

I absolutely adore the hot and cold combination of pairing it with ice cream. Pumpkin ice cream, salted caramel or vanilla would be the flavors to use. A homemade whipped cream is also a great topping. If you want to get even fancier, add butterscotch syrup on top of the ice cream – it would be sinfully delicious.

Can You Freeze A Skillet Cookie?

As I talked about previously, there’s not much you can do for leftovers. This is a “bake and enjoy” type of dessert. It’s meant to be eaten hot out of the oven for best freshness. I don’t recommend freezing the skillet cookie. You’d have to put the entire skillet in the freezer and you can’t easily reheat it in the microwave. Just trust me – bake the Pumpkin Spice Skillet Cookie and then EAT IT.

What You’ll Need From The Store:

• Unsalted Butter
• Light Brown Sugar
• Egg
• Vanilla Extract
• All-Purpose Flour
• Pumpkin Pie Spice
• Baking Powder
• Kosher Salt
• Old-Fashioned Oats
• Dried Cranberries
• Butterscotch Chips
• Baker’s Joy Spray

How To Make A Pumpkin Spice Skillet Cookie

Preheat the oven to 325 degrees. Spray an 8-inch cast-iron skillet with Baker’s Joy. In a large bowl, beat butter and brown sugar with a mixer at medium speed until fluffy, 3-4 minutes, stopping to scrape sides of bowl. Add egg and vanilla; beat until combined.

In a small bowl, whisk together flour, pumpkin pie spice, baking powder, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Stir in 1/2 cup oats.

Press half of the dough into the bottom of prepared skillet. Sprinkle with half of cranberries and half of butterscotch chips. Top with spoonfuls of remaining dough. Sprinkle with remaining 2 tablespoons oats, remaining cranberries, and remaining butterscotch.

Bake until golden brown, about 45 minutes, loosely covering with foil to prevent excess browning, if necessary. Let cool for several minutes, top with ice cream, and serve immediately!