Brown Butter Pumpkin Oatmeal Chocolate Chip Cookie Skillet
This Brown Butter Pumpkin Oatmeal Chocolate Chip Cookie Skillet is the ultimate fall dessert. Soft and gooey in the middle with perfectly crisp, golden, chewy edges, every bite is rich with nutty brown butter, warm pumpkin spice, and melty chocolate chips. Served warm straight from the skillet with a scoop of vanilla ice cream, a drizzle of easy homemade salted caramel, and a sprinkle of flaky sea salt — it’s cozy, decadent, and made to share.
If you try out this recipe, I’d love to see it! Leave a comment with a star rating below and tag @wellmadebykiley on Instagram and hashtag it #wellmadebykiley
Ingredients You Need:
Full ingredients and recipe are in the recipe card below. Read through this section for all the ingredients substitution and baking tips!
All-purpose flour
Cinnamon
Baking soda
Baking powder
Salt
Salted butter
Brown sugar
Granulated sugar
Mashed ripe bananas
Egg
Vanilla extract
Chocolate chips or chunks of choice
Flaky sea salt, for topping
Vanilla ice cream, for serving
Optional Mix-In: Banana, cut into thick coins
Ingredients for the Easy Homemade Salted Caramel (Optional):
Coconut oil
Maple syrup
Why You’ll Love a Brown Butter Pumpkin Oatmeal Chocolate Chip Cookie Skillet:
Soft & Gooey Center: The inside stays perfectly soft and gooey, almost like cookie dough fresh from the bowl.
Crisp & Chewy Edges: Golden, caramelized edges give the best chewy bite with every spoonful.
Brown Butter Richness: Nutty, toasty brown butter adds a deep layer of flavor that makes this skillet cookie irresistible.
Pumpkin Spice Flavor: Warm pumpkin and cozy spices make it the ultimate fall dessert.
Melty Chocolate Chips: Every bite is studded with pools of gooey, melted chocolate.
Easy to Share: Baked in a skillet, it’s the perfect dessert for digging in with spoons or serving in slices.
Elevated with Toppings: Best served warm with vanilla ice cream, salted caramel, and a sprinkle of flaky sea salt.
Tips for Making a Brown Butter Pumpkin Oatmeal Chocolate Chip Cookie Skillet:
Brown the Butter Properly: Let the butter get golden and nutty—this deepens the flavor. Keep an eye on it so it doesn’t burn.
Measure Flour Correctly: Spoon and level the flour to avoid adding too much, which can make the skillet dry. Or weigh it (I recommend)!
Use Room Temperature Egg & Pumpkin: This helps everything mix smoothly and evenly.
Don’t Over-Mix the Dough: Stir just until combined to keep the skillet soft and gooey.
Use High-Quality Chocolate: Opt for chunks or disks that melt into gooey pockets of chocolate.
Add Warm Spices: A pinch of extra cinnamon or pumpkin pie spice will boost the cozy fall flavor.
Slightly Underbake: The edges should be set, but the middle a little soft—it will finish baking as it cools.
Serve Warm: This dessert is at its best fresh from the oven with gooey chocolate and a melty center.
Top it Off: A scoop of vanilla ice cream, drizzle of salted caramel, or sprinkle of flaky sea salt makes it irresistible.
Use the Right Pan: A 10-inch cast iron skillet gives you perfectly crispy edges and an even bake.
Don’t Skip the Oats: Use old-fashioned rolled oats for the best chewy texture.
How to Store a Brown Butter Pumpkin Oatmeal Chocolate Chip Cookie Skillet:
Room Temperature: Cover the skillet tightly with foil or plastic wrap and store for up to 2 days. The edges will stay chewy, but the center may lose some gooeyness.
Refrigerator: Store covered in the fridge for up to 5 days. Reheat individual slices in the microwave for 15–20 seconds to bring back the warm, gooey texture.
Freezer: Cut into slices, wrap each piece tightly in plastic wrap, and store in a freezer-safe bag or container for up to 2 months. Thaw overnight in the fridge or warm in the microwave before serving.
Best Served Fresh: For the ultimate gooey center and crispy edges, enjoy the skillet cookie the day it’s baked.
FAQs:
Q: Can I make this ahead of time?
A: Yes! You can prepare the cookie dough and spread it into the skillet, then cover tightly with plastic wrap and refrigerate for up to 24 hours before baking. When ready to bake, let it sit at room temperature for 20–30 minutes and bake as directed.
Q: Can I use regular butter instead of brown butter?
A: You can, but the brown butter adds a deep, nutty, caramel-like flavor that makes this skillet truly special. If you only use regular melted butter, you’ll miss that extra layer of richness.
Q: Can I use quick oats instead of old-fashioned oats?
A: Old-fashioned rolled oats give the best chewy texture. Quick oats can be used in a pinch, but the skillet may bake up slightly softer.
Q: Do I have to use a cast-iron skillet?
A: Nope! A 9-inch round cake pan or pie dish works just as well. Just keep in mind that cast iron gives the edges extra crispiness.
Q: How do I know when it’s done?
A: Bake until the edges are golden brown and set, but the center still looks slightly gooey. The cookie will continue to set as it cools, so don’t overbake if you want that gooey middle.
Q: Can I add other mix-ins?
A: Absolutely! Chopped pecans, walnuts, dried cranberries, or even white chocolate chips would pair perfectly with the pumpkin and oats.
Check out my other cookie recipes:
Make sure to tag me @wellmadebykiley on Instagram and leave a review or comment if you make this brown butter pumpkin oatmeal chocolate chip cookie skillet. Happy baking!
