This Pumpkin Cheesecake Skillet Cookie is a cozy, fall-ready dessert that combines warm spices, pumpkin, and a creamy cheesecake swirl—baked right in a cast iron skillet for crisp edges and a soft, gooey center.
Why You’ll Love This Skillet Cookie
With classic fall spices—cinnamon, ginger, cloves and nutmeg—plus pumpkin and cream cheese, this dessert brings all the seasonal flavors in one skillet. It’s simple to make, uses everyday ingredients, and the contrast between the crunchy edges and pillowy center makes it irresistible.
- Simple and impressive: Baked in a single 12-inch cast iron skillet for easy serving and minimal cleanup.
- Everyday ingredients: Butter, flour, pumpkin puree and cream cheese with familiar fall spices—no complicated steps.
- Family favorite: A shareable dessert that’s fun to serve straight from the skillet with ice cream or caramel.
Why Bake Cookies in Cast Iron
- Cast iron distributes heat evenly, giving a deep golden edge while keeping the center soft.
- With proper seasoning it releases well and is easy to clean, plus it’s versatile for many recipes.
No Cast Iron? No Problem
If you don’t have a cast iron skillet, use a greased 9 x 13-inch baking pan. The baking time may vary slightly—glass or light-colored pans can take a few extra minutes compared to a dark cast iron skillet.
Ingredients You’ll Need
- Butter – melted unsalted butter for richness.
- Brown sugar & granulated sugar – for sweetness and depth.
- Egg yolks – add moisture and structure to the pumpkin cookie.
- Pumpkin puree – use plain pumpkin puree, not pie filling.
- All-purpose flour – the base for the cookie dough.
- Baking soda – for a tender, slightly lifted texture.
- Fall spices – cinnamon, ginger, cloves, nutmeg for warm flavor.
- Cream cheese – softened, for the cheesecake layer.
How to Make Pumpkin Cheesecake Skillet Cookie
Prepare the pumpkin batter and cheesecake layer, assemble in a 12-inch skillet, then bake until the edges are set and the center is soft.
- Make the pumpkin dough: In a large bowl, whisk together melted butter, light brown sugar, granulated sugar, egg yolks, vanilla, and pumpkin puree until smooth. Fold in the dry ingredients—flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt—until a soft dough forms.
- Make the cream cheese layer: In a separate bowl, beat softened cream cheese with sugar, 3 tablespoons flour, one egg, and vanilla until mostly smooth. Small lumps are fine.
- Assemble: Grease a 12-inch skillet and press half the pumpkin dough into the bottom. Spread the cream cheese mixture over the pumpkin layer, leaving about 1/2 inch from the skillet edge. Dollop or gently spread the remaining pumpkin dough over the cheesecake—work in spoonfuls and smooth with a spatula; some cheesecake may peek through and that’s fine.
- Bake: Bake at 350°F for 20–25 minutes. For a very gooey center, aim for about 18 minutes. The center should reach about 200°F on an instant-read thermometer or a toothpick inserted into the center should come out mostly clean.
Storage and Leftovers
Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, slice and freeze in an airtight container or freezer bag for up to 3 months. Thaw slices overnight in the refrigerator and warm briefly before serving.
Tips & FAQs
Can I prep the dough ahead? Yes—prepare the dough and keep it refrigerated until ready to bake. Let it sit at room temperature for about 30 minutes so it’s easy to spread.
Watery pumpkin puree? If your canned pumpkin seems watery, place it in a bowl and blot the surface with a paper towel to remove excess liquid before using.
Skillet size? This recipe is written for a 12-inch cast iron skillet. If using a 9 x 13-inch pan, bake times may be slightly different—watch for doneness around 18–20 minutes.
How to Serve
- Serve warm straight from the skillet for a dramatic presentation.
- Top with vanilla ice cream and a drizzle of caramel for a decadent finish.
- Allow to cool slightly, then slice into squares for easier serving.
Recipe Summary
Pumpkin Cheesecake Skillet Cookie
Equipment
- 12 inch cast iron skillet (or 9 x 13 inch pan)
Ingredients
- 1 cup butter, melted
- 1/2 cup light brown sugar, packed
- 1/2 cup sugar
- 2 egg yolks
- 1 teaspoon vanilla
- 1/2 cup pumpkin puree
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1/3 cup sugar (for cream cheese layer)
- 8 ounces cream cheese, softened
- 3 tablespoons all-purpose flour (for cream cheese layer)
- 1 egg (for cream cheese layer)
- 1 teaspoon vanilla (for cream cheese layer)
Instructions
- Preheat oven to 350ºF and grease a 12-inch cast iron skillet or a 9 x 13-inch pan.
- In a large bowl, combine melted butter, brown sugar, granulated sugar, egg yolks, vanilla, and pumpkin puree. Whisk until smooth.
- Add flour, baking soda, cinnamon, ginger, cloves, nutmeg, and salt. Mix until a soft dough forms.
- Press half the dough into the prepared skillet.
- Make the cream cheese layer by combining cream cheese, 1/3 cup sugar, 3 tablespoons flour, 1 egg, and 1 teaspoon vanilla until smooth.
- Spread the cream cheese mixture over the pumpkin dough, leaving about 1/2 inch at the edges. Top with remaining pumpkin dough, spreading by spoonfuls and smoothing gently.
- Bake at 350ºF for 20–25 minutes, or until the center reaches about 200ºF or a toothpick comes out mostly clean. For a very gooey center, bake closer to 18 minutes.
Notes
- Nutrition facts are estimates.
- If you don’t have all the individual spices, substitute 1 tablespoon pumpkin pie spice.
- If using a 9 x 13-inch baking dish, check doneness around 18–20 minutes.