If you love cozy fall desserts, this pumpkin marshmallow cookie skillet is about to become your new favorite treat. Made with rich browned butter, warm pumpkin spice, gooey melted chocolate, and toasted marshmallows, this bakery-style skillet cookie has crisp golden edges and a soft chewy center that tastes incredible warm from the oven.

This easy pumpkin dessert recipe is baked in a cast iron skillet for the perfect thick and gooey texture. The combination of pumpkin puree, chocolate chips, marshmallows, and graham cracker crumbs creates an irresistible pumpkin s’mores flavor that is perfect for fall baking, Thanksgiving dessert tables, holiday parties, or cozy nights at home.

Serve this pumpkin marshmallow cookie skillet with vanilla ice cream, caramel drizzle, or flaky sea salt for the ultimate warm pumpkin dessert. It is easy to make, packed with fall flavor, and guaranteed to disappear fast.

🎃 Why You’ll Love This Pumpkin Marshmallow Cookie Skillet

This pumpkin marshmallow cookie skillet is the perfect cozy fall dessert when you want something warm, gooey, and bakery-style without making individual cookies. It has crisp buttery edges, a soft chewy center, melted chocolate, toasted marshmallows, and warm pumpkin spice flavor in every bite.

Soft, Gooey Skillet Cookie Texture

This pumpkin skillet cookie bakes up thick and chewy with golden edges and a slightly underbaked center. The cast iron skillet helps create that warm, gooey cookie texture that makes this dessert perfect for serving straight from the pan.

Loaded With Fall Flavor

Pumpkin puree, brown sugar, browned butter, cinnamon, and pumpkin pie spice give this cookie skillet a rich autumn flavor. It tastes cozy, sweet, and warmly spiced without becoming too cakey or heavy.

Toasted Marshmallows and Chocolate

Mini marshmallows melt into soft gooey pockets while the topping gets lightly toasted in the oven. Semi-sweet chocolate chips balance the sweetness and make this pumpkin marshmallow dessert extra rich and comforting.

Easy Dessert for Sharing

This pumpkin marshmallow cookie skillet is baked in one pan, making it a simple dessert for fall parties, Thanksgiving, Halloween movie nights, or cozy weekends at home. Just slice it or scoop it warm from the skillet.

Perfect With Ice Cream

Serve this warm pumpkin cookie skillet with vanilla ice cream, caramel drizzle, or flaky sea salt for a bakery-style dessert that feels extra special with very little effort.

🎃 Ingredient Notes for Pumpkin Marshmallow Cookie Skillet

These ingredients create a chewy, gooey, bakery-style pumpkin marshmallow cookie skillet with crisp edges, warm pumpkin spice flavor, melted chocolate, and toasted marshmallows.

Unsalted Butter

Unsalted butter is browned before mixing into the dough, giving this pumpkin skillet cookie a rich caramel flavor and deeper bakery-style taste. Browning the butter also helps remove some excess moisture for a chewier texture.

Dark Brown Sugar

Dark brown sugar adds moisture, chewiness, and deep molasses flavor. It helps keep the center of the pumpkin cookie skillet soft and gooey while creating caramelized edges.

Granulated Sugar

Granulated sugar helps the edges bake up crisp and golden. Using a small amount keeps the cookie skillet balanced without making it too sweet.

Pumpkin Puree

Use pure pumpkin puree, not pumpkin pie filling. Pumpkin puree adds cozy fall flavor and moisture, but the amount is controlled so the skillet cookie stays chewy instead of cakey.

Egg Yolk

Only one egg yolk is used to add richness and structure without adding too much liquid. This helps the pumpkin marshmallow cookie skillet stay dense, soft, and cookie-like.

Vanilla Extract

Vanilla extract enhances the brown butter, chocolate, marshmallow, and pumpkin spice flavors. It gives the skillet cookie a warmer, sweeter bakery-style flavor.

All-Purpose Flour

All-purpose flour gives the cookie skillet structure while keeping the center soft. Measuring the flour correctly is important so the pumpkin cookie skillet does not become dry or cakey.

Cornstarch

Cornstarch helps soften the texture and gives the skillet cookie a tender, chewy center. It is a small ingredient, but it helps create that bakery-style cookie texture.

Pumpkin Pie Spice

Pumpkin pie spice adds classic fall flavor with warm notes of cinnamon, ginger, nutmeg, and cloves. It makes this pumpkin marshmallow dessert taste cozy and seasonal.

Cinnamon

Extra cinnamon boosts the warmth of the pumpkin spice and pairs beautifully with chocolate, marshmallows, and brown sugar.

Baking Soda

Baking soda helps the cookie skillet brown and spread slightly while keeping the texture chewy. It also helps create golden edges around the skillet.

Kosher Salt

Salt balances the sweetness from the marshmallows, chocolate, and brown sugar. It also makes the pumpkin spice and brown butter flavors taste stronger.

Semi-Sweet Chocolate Chips

Semi-sweet chocolate chips add rich melted chocolate pockets without making the dessert overly sweet. They pair perfectly with pumpkin, marshmallow, and graham cracker crumbs.

Mini Marshmallows

Mini marshmallows melt into gooey pockets inside the dough and toast beautifully on top. Adding some marshmallows halfway through baking keeps them soft, golden, and visible.

Graham Cracker Crumbs

Graham cracker crumbs add a light s’mores-inspired flavor and a subtle toasted crunch. They make this pumpkin marshmallow cookie skillet taste even more cozy and nostalgic.

Optional Toppings

Flaky sea salt, vanilla ice cream, and caramel drizzle all work beautifully with this warm pumpkin dessert. They add contrast, creaminess, and extra bakery-style flavor when serving.

🎃 How to Make Pumpkin Marshmallow Cookie Skillet

This pumpkin marshmallow cookie skillet is easy to make with browned butter, pumpkin puree, chocolate chips, and mini marshmallows. The dough is chilled briefly, baked in a cast iron skillet, then topped with marshmallows near the end so they become soft, gooey, and lightly toasted.

Brown the Butter

Add the butter to a medium saucepan over medium heat. Cook for about 4–5 minutes, stirring often, until the butter foams and golden brown bits form at the bottom. Pour the browned butter into a large mixing bowl and let it cool for 10 minutes.

Mix the Sugars

Whisk the dark brown sugar and granulated sugar into the cooled browned butter until the mixture looks glossy and smooth. This helps create a chewy pumpkin skillet cookie with rich caramel flavor.

Add the Pumpkin and Egg Yolk

Whisk in the pumpkin puree, egg yolk, and vanilla extract until smooth and thick. Using only egg yolk helps keep the pumpkin cookie skillet dense, chewy, and cookie-like instead of cakey.

Add the Dry Ingredients

Fold in the all-purpose flour, cornstarch, pumpkin pie spice, cinnamon, baking soda, and kosher salt until almost combined. Mix gently so the skillet cookie stays soft and tender.

Fold in the Chocolate and Marshmallows

Fold in the semi-sweet chocolate chips and the mini marshmallows meant for the dough. Save the remaining marshmallows for topping the skillet during the second half of baking.

Chill the Dough

Refrigerate the cookie dough for 20 minutes. This quick chill helps prevent spreading, deepens the flavor, and gives the pumpkin marshmallow cookie skillet a thicker, gooier center.

Press Into the Skillet

Preheat the oven to 350°F. Lightly grease an 8-inch cast iron skillet, then press the chilled dough evenly into the skillet. Smooth the top gently with a spatula.

Bake the First Round

Bake the skillet cookie for 15 minutes. The edges should begin to set, but the center will still look soft. This first bake gives the cookie structure before adding the marshmallow topping.

Add the Marshmallow Topping

Remove the skillet from the oven and scatter the remaining mini marshmallows and graham cracker crumbs over the top. Return the skillet to the oven and bake for another 7–9 minutes, or until the edges are golden brown and the marshmallows are lightly toasted.

Cool and Serve

Let the pumpkin marshmallow cookie skillet cool for 10–15 minutes before serving. The center will continue to set from the heat of the cast iron while staying soft and gooey. Serve warm with vanilla ice cream, caramel drizzle, or flaky sea salt.

🎃 Pro Tips for the Best Pumpkin Marshmallow Cookie Skillet

These expert baking tips will help you make the ultimate pumpkin marshmallow cookie skillet with crisp edges, a gooey center, toasted marshmallows, and rich fall flavor every time.

Use Pure Pumpkin Puree

Make sure to use pure pumpkin puree and not pumpkin pie filling. Pumpkin pie filling contains added sugar and spices that can throw off the flavor and texture of the skillet cookie.

Brown the Butter Carefully

Browned butter gives this pumpkin skillet cookie a deep caramel flavor and chewier texture. Watch the butter closely while cooking because it can burn quickly once the milk solids turn golden brown.

Cool the Brown Butter Before Mixing

Allow the browned butter to cool slightly before adding the sugar and pumpkin mixture. If the butter is too hot, the dough can become greasy and difficult to work with.

Do Not Skip Chilling the Dough

Chilling the dough helps prevent spreading and creates a thicker bakery-style pumpkin cookie skillet. It also helps the flavors develop and improves the chewy texture.

Measure Flour Correctly

Too much flour can make the skillet cookie dry and cakey. Spoon the flour into the measuring cup and level it off instead of scooping directly from the bag.

Add Marshmallows Halfway Through Baking

Adding the marshmallows during the second half of baking prevents them from disappearing into the dough or burning on top. This keeps them soft, gooey, and lightly toasted.

Use an 8-Inch Cast Iron Skillet

An 8-inch cast iron skillet creates the ideal thick and gooey center. A larger skillet may cause the cookie to spread too much and bake up thinner.

Slightly Underbake the Center

The center should still look slightly soft when you remove the skillet from the oven. The cast iron continues cooking the cookie as it cools, creating the perfect gooey texture.

Let the Skillet Rest Before Serving

Allow the pumpkin marshmallow cookie skillet to cool for about 10–15 minutes before serving. This helps the center set while staying warm and chewy.

Finish With Flaky Sea Salt

A small sprinkle of flaky sea salt balances the sweetness from the marshmallows and chocolate while making the pumpkin spice flavor pop even more.

🎃 Pumpkin Marshmallow Cookie Skillet Variations

These easy variations let you customize this pumpkin marshmallow cookie skillet with extra chocolate, caramel, nuts, cheesecake swirls, or cozy s’mores-inspired flavor.

Pumpkin S’mores Cookie Skillet

Use milk chocolate chips instead of semi-sweet chocolate chips and add extra graham cracker crumbs on top. This gives the pumpkin skillet cookie a sweeter, classic s’mores flavor with gooey toasted marshmallows.

Salted Caramel Pumpkin Cookie Skillet

Drizzle warm caramel sauce over the baked skillet cookie and finish with flaky sea salt. The caramel pairs beautifully with pumpkin spice, browned butter, chocolate, and toasted marshmallows.

Pumpkin Cheesecake Cookie Skillet

Beat softened cream cheese with a little sugar and vanilla, then swirl it into the top of the cookie dough before baking. This creates a creamy pumpkin cheesecake skillet cookie variation.

Maple Pecan Pumpkin Skillet

Add chopped toasted pecans to the dough and serve with a light drizzle of maple syrup. This variation adds crunch, warmth, and cozy fall flavor to the pumpkin marshmallow dessert.

White Chocolate Pumpkin Cookie Skillet

Swap the semi-sweet chocolate chips for white chocolate chips for a sweeter, creamier version. White chocolate pairs especially well with pumpkin spice and toasted marshmallows.

Double Chocolate Pumpkin Skillet

Add a few tablespoons of cocoa powder to the dough and use chocolate chunks for a richer chocolate pumpkin skillet cookie. This version is perfect for chocolate lovers who still want warm fall flavor.

Nut-Free Pumpkin Marshmallow Skillet

This recipe is naturally nut-free as written, as long as your chocolate chips, marshmallows, and graham crackers are made in a nut-free facility. Always check package labels if serving someone with allergies.

🎃 Storage and Make Ahead Tips

This pumpkin marshmallow cookie skillet stores surprisingly well and can easily be made ahead for fall parties, Thanksgiving dessert tables, or cozy weekend baking.

How to Store Pumpkin Marshmallow Cookie Skillet

Allow the skillet cookie to cool completely before covering tightly with foil or plastic wrap. Store at room temperature for up to 2 days or refrigerate for up to 5 days.

The marshmallows will soften slightly over time, but the cookie will stay chewy and flavorful thanks to the browned butter and pumpkin puree.

How to Reheat

For the best gooey texture, warm individual portions in the microwave for about 15–20 seconds before serving.

You can also reheat the entire skillet in a 300°F oven for about 8–10 minutes until warmed through.

Can You Freeze It?

Yes. You can freeze the baked pumpkin cookie skillet tightly wrapped for up to 2 months. Thaw overnight in the refrigerator before reheating.

For the best texture, add fresh marshmallows on top before reheating so they stay gooey and soft.

Make Ahead Dough Option

The cookie dough can be made up to 24 hours in advance and stored covered in the refrigerator before baking.

Chilled dough actually improves the flavor and creates an even thicker, chewier pumpkin skillet cookie texture.

Best Serving Tip

This pumpkin marshmallow cookie skillet tastes best served warm while the chocolate is melted and the marshmallows are still gooey and lightly toasted.

🎃 Pumpkin Marshmallow Cookie Skillet FAQ

Here are the most common questions about making a gooey, chewy, bakery-style pumpkin marshmallow cookie skillet with toasted marshmallows and melted chocolate.

Can I use pumpkin pie filling instead of pumpkin puree?

No. Use pure pumpkin puree for this recipe. Pumpkin pie filling already contains sugar and spices, which can make the skillet cookie too sweet and change the texture.

Why is my pumpkin cookie skillet cakey?

A cakey texture usually happens when there is too much moisture, too much egg, or too much flour. This recipe uses pumpkin puree and only one egg yolk to keep the cookie skillet dense, chewy, and gooey instead of cake-like.

Can I make this without a cast iron skillet?

Yes. You can bake this pumpkin marshmallow cookie skillet in an 8-inch round cake pan or similar oven-safe baking dish. The edges may be slightly less crisp than they would be in cast iron.

Can I use a 9-inch skillet?

Yes, but the cookie skillet will be thinner and may bake faster. Start checking for doneness 2–3 minutes early to avoid a dry center.

Why add the marshmallows halfway through baking?

Adding marshmallows halfway through baking keeps them soft, visible, and lightly toasted. If they are added too early, they can melt into the dough or burn before the cookie is fully baked.

How do I know when the skillet cookie is done?

The edges should look golden brown and set, while the center should still look slightly soft. The skillet cookie will continue to set as it cools from the residual heat of the pan.

Can I make the dough ahead of time?

Yes. You can make the dough up to 24 hours ahead and store it covered in the refrigerator. Let it sit at room temperature for 10–15 minutes before pressing it into the skillet if it feels too firm.

Can I freeze pumpkin marshmallow cookie skillet?

Yes. Freeze the baked skillet cookie tightly wrapped for up to 2 months. Thaw overnight in the refrigerator and reheat before serving for the best texture.

What toppings go well with this pumpkin skillet cookie?

Vanilla ice cream, caramel sauce, whipped cream, flaky sea salt, extra chocolate chips, or crushed graham crackers all taste delicious with this warm pumpkin marshmallow dessert.

Should this pumpkin marshmallow cookie skillet be served warm?

Yes. This dessert tastes best warm when the chocolate is melted, the marshmallows are gooey, and the center is soft and chewy.

🍂 More Cozy Pumpkin Recipes to Try

If you love this pumpkin marshmallow cookie skillet, here are more cozy pumpkin recipes packed with warm fall flavor, creamy pumpkin spice goodness, and bakery-style texture.

Crumbl Pumpkin Pie Cookies

These soft pumpkin pie cookies are inspired by the famous bakery favorite and topped with creamy frosting for the ultimate fall dessert.

Pumpkin Pancakes

Fluffy pumpkin pancakes loaded with warm spices make the perfect cozy fall breakfast for chilly mornings.

Pumpkin Cream Cold Brew Tres Leches

This pumpkin tres leches cake combines creamy coffee flavor with rich pumpkin spice for a unique fall dessert.

Pumpkin Sage Cream Pasta

Looking for a savory pumpkin recipe? This creamy pumpkin sage pasta is rich, comforting, and perfect for autumn dinners.

Pumpkin Cheesecake Cookies

These pumpkin cheesecake cookies are soft, creamy, and filled with cozy pumpkin spice flavor in every bite.