PUMPKIN OATMEAL CHOCOLATE CHIP SKILLET COOKIE
A decadent, rich, and delicious skillet cookie with flavors of Fall and the chewiness of an oatmeal cookie. Wow your guests with this skillet warm from the oven served with a few scoops of ice cream on top.
Servings Prep Time
8-12people 15minutes
Cook Time
30minutes
Servings Prep Time
8-12people 15minutes
Cook Time
30minutes
Ingredients
Instructions
  1. Preheat oven to 325 degrees. Grease 10-inch cast iron skillet with coconut oil, ghee, or butter.
  2. In a medium bowl, whisk together the flour, oats, baking powder, salt, cinnamon, cloves, and allspice.
  3. Melt coconut oil in small bowl. Cool slightly. Stir in pumpkin, coconut sugar, and maple syrup until blended. Add eggs and vanilla extract, stirring to fully incorporate.
  4. Add wet ingredients to dry ingredients, stirring until just blended. Fold in chocolate chips. Spread into skillet.
  5. Bake 20 to 30 minutes or until the edges are brown and the center is firm, but not completely set. Cookie will continue to cook in the cast iron once it’s removed from the oven.
  6. Let cool until it’s set – maybe 30 to 60 minutes. Cut and serve!
  7. If you are serving for family or friends and want to make a beautiful presentation, serve right from the skillet! Just top with ice cream right and pass around the spoons! Oooh, fancy!
Recipe Notes

Don’t have white whole wheat flour? Any type of all-purpose will do.

Butter or ghee can be used instead of the coconut oil.

Don’t have coconut sugar? ¬†Brown sugar will work!

You can use honey in place of the maple syrup if you wish.

If you’re lucky, you’ll have a round skillet but my square one worked just fine!

This cookie is moist so leftovers, if you have any, are best stored in an airtight container in the fridge for 5 days. Don’t want to eat a cold slice? (personally, I thought they were amazing when they were cold!) Pop it in the microwave for 15-30 seconds (your preference) and voila! Warm cookie!