🎃 Pumpkin Marshmallow Cookie Skillet
A thick, gooey pumpkin cookie skillet loaded with melty chocolate, toasted marshmallows, and warm fall spices. This bakery-style skillet cookie has crisp buttery edges and a soft chewy center that tastes incredible served warm with vanilla ice cream.
Servings 8 servings
Calories 390kcal
Cost $11 for entire recipe
Equipment
- 8-inch cast iron skillet
- Medium saucepan
- Large mixing bowl
- Rubber spatula
- Whisk
- Measuring cups and spoons
- Cooling rack
Ingredients
Wet Ingredients
- ½ cup unsalted butter
- ¾ cup dark brown sugar
- ¼ cup granulated sugar
- ¼ cup pumpkin puree
- 1 large egg yolk
- 2 teaspoons vanilla extract
Dry Ingredients
- 1⅔ cups all-purpose flour
- 1 teaspoon cornstarch
- 1 teaspoon pumpkin pie spice
- ½ teaspoon cinnamon
- ½ teaspoon baking soda
- ¾ teaspoon kosher salt
Mix-Ins
- ⅔ cup semi-sweet chocolate chips
- ⅓ cup mini marshmallows
- ⅓ cup mini marshmallows for topping
- 2 tablespoons graham cracker crumbs
Optional Toppings
- Flaky sea salt
- Vanilla ice cream
- Caramel drizzle
Instructions
Step 1: Brown the Butter
- Place butter in a saucepan over medium heat. Cook until foamy with golden brown bits forming at the bottom, about 4–5 minutes.
- Immediately pour into a large mixing bowl and cool for 10 minutes.
Step 2: Mix Sugars
- Whisk dark brown sugar and granulated sugar into browned butter for 1 minute until glossy and smooth.
Step 3: Add Pumpkin Mixture
- Whisk in pumpkin puree, egg yolk, and vanilla extract until smooth and thick.
Step 4: Add Dry Ingredients
- Fold in flour, cornstarch, pumpkin pie spice, cinnamon, baking soda, and salt until almost combined.
- Fold in chocolate chips and the marshmallows meant for the dough.
- Do not overmix.
Step 5: Chill the Dough
- Refrigerate dough for 20 minutes.
Step 6: Assemble
- Preheat oven to 350°F.
- Lightly grease an 8-inch cast iron skillet.
- Press dough evenly into skillet.
- Bake for 15 minutes.
Step 7: Add Marshmallows
- Remove skillet from oven and top with remaining marshmallows and graham cracker crumbs.
- Return to oven and bake another 7–9 minutes until edges are golden brown and marshmallows are lightly toasted.
- The center should still look slightly soft.
Step 8: Cool and Serve
- Cool for 10–15 minutes before serving.
- Top with flaky sea salt if desired and serve warm with vanilla ice cream or caramel drizzle.
Notes
🍂 Texture Notes
This pumpkin marshmallow cookie skillet is designed to have crisp buttery edges with a soft and gooey center. Browning the butter adds deep caramel flavor while the pumpkin puree keeps the cookie rich and soft without becoming cakey. For the best texture, slightly underbake the center and allow the skillet to rest for 10–15 minutes after baking. The residual heat from the cast iron skillet continues cooking the cookie while keeping the middle perfectly chewy.🎃 Pumpkin Baking Tips
Using only egg yolk instead of a whole egg helps create a dense bakery-style pumpkin skillet cookie texture rather than a cakey consistency. Chilling the dough before baking helps:- prevent overspreading
- improve chewiness
- create thicker texture
- deepen flavor
🍫 Marshmallow Tips
Mini marshmallows work best because they melt evenly and toast beautifully without disappearing into the dough. Adding the marshmallows halfway through baking prevents burning while keeping the topping soft, gooey, and lightly toasted.🍨 Serving Suggestions
This pumpkin marshmallow cookie skillet tastes incredible served warm with:- vanilla ice cream
- caramel drizzle
- flaky sea salt
- whipped cream
- extra chocolate drizzle