Gluten-Free Pumpkin Chocolate Chip Skillet Cookie Recipe

Break out the cast-iron skillet — this Gluten-Free Pumpkin Chocolate Chip Skillet Cookie combines the nostalgia of a chocolate chip cookie with the warm, spiced notes of pumpkin. It bakes up soft and slightly gooey in the center with crisp, golden edges, making it perfect for sharing or serving to yourself with a scoop of vanilla ice cream.

If you love pumpkin as much as I do, you’ll find plenty of other seasonal recipes to enjoy. This skillet cookie is straightforward and forgiving, which makes it a great choice when you want something impressive without fuss.

Gluten-Free Pumpkin Chocolate Chip Skillet Cookie

It’s officially pumpkin season in my kitchen, and this skillet cookie is one of my favorite ways to celebrate it. The pumpkin keeps the cookie tender and adds a subtle, autumnal flavor that combines beautifully with melty chocolate chips and warm spices. A 12-inch cast-iron skillet is ideal, because it holds heat and helps create those crisp edges that contrast with the soft center.

I received a high-quality cast iron skillet as a gift and it changed how I cook at home — if you’ve been hesitating about investing in a good pan, it’s a purchase you’ll enjoy using for years. That said, this recipe will work in other suitable pans too (see the FAQ below).

Can I make this dairy-free?

Yes. Swap in a dairy-free butter or a solid baking fat suitable for baking, and use dairy-free chocolate chips. Many readers use popular dairy-free options and report excellent results. The texture and bake time remain essentially the same when you substitute a similar-fat dairy-free alternative.

What if I don’t have a cast iron skillet?

No problem. Use a 12″ metal baking pan or an ovenproof skillet that reaches roughly the same diameter. If your pan is smaller, divide the dough between two pans and adjust the bake time slightly — shallower pans can bake a bit faster. Cast iron holds heat differently than thin metal pans, so expect a small variation in edge crispness and bake time.

I don’t have Ryze flour — what else can I use?

I’ve tested several gluten-free all-purpose blends with this recipe. Ryze flour gives a slightly lighter texture in my tests, but other high-quality 1:1 gluten-free blends designed for baking should also work well. If you’re trying a different brand, check that it contains a binding starch (such as xanthan gum or a similar binder) or add a small amount if your blend doesn’t include one.

Recipe: Gluten-Free Pumpkin Chocolate Chip Skillet Cookie

Yield: 1 skillet cookie

Prep Time: 10 minutes · Cook Time: 24 minutes · Total Time: 44 minutes

Ingredients

• ½ cup butter, room temperature
• ½ cup granulated sugar
• ½ cup brown sugar
• 1 egg, room temperature
• ½ cup pumpkin puree (not pie filling)
• 2 teaspoons gluten-free vanilla extract
• 1½ cups all-purpose gluten-free flour blend
• ½ teaspoon baking soda
• 1 teaspoon pumpkin spice
• ½ teaspoon cinnamon
• ½ teaspoon salt
• 1 cup gluten-free chocolate chips

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a large mixing bowl, cream together the butter and both sugars with a hand-held mixer until light and fluffy.
3. Add the egg, pumpkin puree, and vanilla. Beat until well combined.
4. In a separate bowl, whisk together the gluten-free flour blend, baking soda, pumpkin spice, cinnamon, and salt.
5. Mix the dry ingredients into the wet ingredients on low speed until just combined. Do not overmix.
6. Fold in the chocolate chips.
7. Spoon the batter into a well-seasoned 12″ cast-iron skillet and spread it evenly. No extra oil is needed if your skillet is properly seasoned.
8. Bake for 22–24 minutes, or until the center is mostly set but still slightly soft. The cookie will continue to firm up as it cools.
9. Remove from the oven, allow to cool for a few minutes, then serve warm. Top with ice cream if desired.

Nutrition (per serving)

Calories: 205 · Total Fat: 10g · Saturated Fat: 6g · Carbohydrates: 28g · Sugar: 19g · Protein: 2g · Fiber: 1g · Sodium: 181mg

If you make this skillet cookie, please stop by and let me know how it turned out. I love hearing from readers and answering questions about the recipe.