pumpkin recipes easy dessert

‘Tis the season for pumpkin recipes, and this easy dessert is the perfect Thanksgiving, or Friendsgiving, food. Imagine one giant snickerdoodle cookie, perfectly gooey with crisp edges, full of fall spices, and drenched in salted caramel sauce.  Now imagine yourself diving into this dessert, warm from the oven, in less than an hour from now! Yes, a pumpkin skillet cookie is really that easy to make! Here’s how:

pumpkin dessert

The whole recipe comes together in just one bowl, with no mixer (thanks, melted butter!), and bakes in just 18 minutes. There’s even a cinnamon sugar ripple through the middle of the cookie! So, are you drooling yet? Then, just top it all off with toasted or candied pecans–you can make these or buy them (Trader Joe’s has delicious candied pecans!)–and salted caramel sauce. Again, you can make it or buy your favorite pre-made caramel sauce.

pumpkin snickerdoodle skillet cookie

However you slice it (pun intended), this cookie is incredibly delicious. On second thought, skip the slicing; the best way to enjoy this is to go directly from pan to mouth via spoon! Serving this at your Thanksgiving or Friendsgiving gathering will make you the star of the show! To take it to the next level, you can even top it with some cinnamon, caramel, or vanilla ice cream.

I know this will be your new favorite fall bake! Just scroll on for the complete recipe–and enjoy!

Did you try this easy pumpkin dessert? Show us your skillet cookie on Instagram or TikTok @lulus using #lovelulus and head to our Holiday Shop to outfit yourself for Friendsgiving, Thanksgiving, and beyond!

This recipe comes from our food contributor, Stephanie Simmons, of Blue Bowl. Her goal with her kitchen-tested recipes is to get you excited about cooking, show you how good food can taste, and prove that you don’t need to spend hours in the kitchen to make a good meal.

  • PREP TIME: 33 MINS
  • SERVES: 8
  • skillet cookie recipe
  • friendsgiving food
  • pumpkin skillet cookie
  • pumpkin snickerdoodle recipe

Ingredients

For the Cookie:

  • 1 cup salted butter
  • 3/4 cups granulated sugar
  • ¾ cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 Tbsp vanilla rum (or milk)
  • 6 Tbsp canned pumpkin
  • 3 and 1/4 cups all-purpose flour (spooned & leveled)
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 2 tsp cream of tartar
  • 1 and 3/4 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ground cloves

For the Cinnamon Sugar Layer & Topping

  • 1/2 cup granulated sugar
  • 1 tbsp cinnamon
  • Candied pecans, optional
  • Caramel Sauce, for serving
  • Ice cream, optional, for serving

Directions

Make the cookie dough:

  • Melt butter in a large mixing bowl.
  • Whisk in the sugars, then the egg, vanilla, rum, and pumpkin and whisk until well combined.
  • Stir in all the dry ingredients.

Bake the cookie:

  • Preheat the oven to 350° F.
  • Grease a 10-inch oven safe skillet (or similar size baking dish) with nonstick spray and press in half the dough.
  • Sprinkle on half the cinnamon sugar, then repeat with the remaining dough and cinnamon sugar.
  • Bake for 16-19 minutes. The cookie will seem just done–the edges will appear set, and a toothpick inserted into the center will pull out moist crumbs. (It will be a bit gooey if you enjoy it warm, but will set up as it cools to the perfect soft cookie consistency.)

Serve and store:

  • Let the cookie rest for 5-10 minutes before digging in.
  • Add an extra sprinkle of cinnamon sugar and drizzle with caramel sauce. Enjoy this while it’s warm!
  • Store leftover cookie in an airtight container at room temp for 4-5 days. If there’s caramel on your leftovers, keep them in an airtight container in the fridge, for 4-7 days. Warm up leftovers as desired.