This giant gluten free pumpkin skillet cookie is a delicious fun treat. This pumpkin cookie recipe bakes in a cast-iron skillet and is perfect for snacking! One bite is all it takes to be hooked on all of these fall flavors!
Jump to:
Tonight we are starting dinner with dessert first. What better way to celebrate fall? The kids will certainly like this idea!! Join us having dessert first by grabbing a cast-iron skillet!
Why you'll love this recipe:
This recipe has plenty of pumpkin spice, which makes the best pumpkin cookies! My skillet cookie tastes like cinnamon, ginger, and nutmeg...all of the classic flavors of fall. You can enjoy this cookie in just 30 minutes!
This easy pumpkin skillet cookie recipe makes soft yummy cookies, and they do not get crispy because the fresh pumpkin keeps them so moist.
How about this giant pumpkin skillet cookie? Pumpkin just screams autumn to me and I knew it would be the perfect base for my cookie in a cast-iron skillet recipe. You can decorate this cookie any way you like.
What you need to make this:
- Gluten free flour blend - I tested Bob's Red Mill 1 to 1 GF Blend and Authentic Foods Multi Blend flours in this recipe.
- Xanthan Gum - use ONLY if your gluten free blend doesn't contain it.
- Pumpkin puree - I prefer canned pumpkin to roasted pumpkin because it is smoother. Do not use pumpkin pie filling.
- Brown sugar - it is okay to use coconut sugar if you prefer a lower glycemic cookie.
- Baking powder and salt
- Eggs - size large.
- Pure vanilla extract - do not use imitation vanilla.
- Butter - you can use vegan butter if you would like this recipe to be dairy-free.
Recipe Step by Step Instructions:
Step 1 
Step 2
Step 1: Add the dry ingredients to a bowl and whisk to blend.
Step 2: Add the wet ingredients to a bowl and whisk to blend
Step 3 
Step 4
Step 3: Pour the wet ingredients into the dry ingredients.
Step 4: Mix the ingredients until you have a cookie batter.
Step 5: Add the pumpkin cookie dough to a greased 10 inch cast iron skillet. Use a spoon to spread the dough out so it is evenly distributed.
Step 6: Bake at 350 F degrees for 20-25 minutes until done. To test to see if the cookie is finished baking, carefully touch the top of the cookie. If it feels firm to the touch, it is ready.
How to top your skillet cookie:
Top with icing, caramel, ice cream, or all of the above! I really love making recipes in my cast iron skillet. I can mix everything up, pour it into the skillet, and put the skillet right in the oven to bake.
Don't forget to check out all of my gluten free pumpkin recipes so you have lots of treats this fall. Ready to grab a fork?
More Pumpkin Recipes To Try:
- Gluten Free Pumpkin Bread
- Gluten Free Butterfinger Pumpkin Cupcakes
- No-Churn Pumpkin Ice Cream
📖 Recipe
Giant Gluten Free Pumpkin Skillet Cookie
Ingredients
- 1 cup gluten free flour blend *see note
- ½ cup brown sugar you can also use coconut sugar
- 1 teaspoon pumpkin pie spice
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon pure vanilla extract
- 2 large eggs
- ¼ cup pumpkin puree *see note
- ½ cup butter melted
Instructions
- Preheat oven to 350 F degrees.
- Grease your cast-iron skillet with butter.
- In a large bowl, mix in all dry ingredients. Whisk to blend.
- In a smaller bowl, add the wet ingredients and whisk to blend.
- Mix the wet and dry ingredients together to make a pumpkin cookie dough.
- Pour batter into cast iron skillet.
- Bake for 20-25 minutes until done. To test if the cookie is done, carefully touch the top of the cookie. If it is firm to the touch, your cookie is done.
- Allow the cookie to cool and drizzle with icing, caramel, or even top with ice cream.
Notes
- If you do not have a cast-iron pan, and you want a large cookie, you can bake in a pie tin.
- I have tested this recipe with Bob's Red Mill 1 to 1 GF blend and Authentic Foods Multi Blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
- If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- This cookie will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.
- Top with ice cream, an icing glaze, or frosting.
Nutrition
If you love the recipes you are finding on my blog, I would love for you to sign up for my newsletter (and get my free chocolate e-cookbook!)
Carolyn
Does the half a cup of butter just get used to coat the pan or does it get mixed in with the wet ingredients?
Sandi Gaertner
Hi Carolyn, That butter is melted and added to the pumpkin cookie liquid ingredients. I actually use a spray coconut oil for the pan, but you can definitely use butter instead :-).
Christine
I have a cast iron pan that still needs to be broken in. I'm thinking this giant pumpkin cookie is the perfect way to do it!
Sandi Gaertner
That is a great idea 🙂
Lorena
The ingredient list alone sounds like HEAVEN!!!
Sandi Gaertner
Thank you so much Lorena 🙂