Brown Butter Pumpkin Skillet Cookie Recipe

Brown Butter Pumpkin Skillet Cookie


Savor Fall with our delicious Brown Butter Pumpkin Skillet Cookie—rich brown butter, pumpkin, and chocolate, topped with Alden’s Ice Cream and caramel.


  • 1 ¼ cups packed brown sugar 
  • 2 ½ tbsp sugar
  • ¾ cup unsalted butter
  • ½ cup strained pumpkin puree
  • 1 large egg + 1 large egg yolk
  • 1 tsp vanilla extract 
  • 2 1/3 cups all purpose flour
  • 1 tsp baking soda
  • 1 1/4 tsp allspice
  • ½ tsp cinnamon
  • ½ tsp salt
  • 1 Cup semi-sweet chocolate chips
  • Alden’s French Vanilla ice cream
  • Organic premade caramel sauce


  1. Begin by making the brown butter since it will need time to cool.
  2. Heat a saucepan to medium heat and while it heats up cut butter into cubes.
  3. Once you add the butter into the pan and it begins to melt, stir constantly until the butter turns into a golden brown color. It will be foamy during the process.
  4. Sift the dry ingredients while the butter cools.
  5. After the brown butter has cooled, preheat the oven to 350°F and spray a 10” skillet with non-stick spray.
  6. In a large bowl combine the brown butter, pumpkin puree, eggs, sugars and vanilla and mix until combined.
  7. Add sifted dry ingredients and mix until combined.
  8. Add chocolate chips and mix until combined.
  9. Spread the cookie dough evenly on the skillet and bake for 25-30 minutes.
  10. The cookie may still be slightly jiggly in the center. That is okay as it will continue to bake as it cools.
  11. Allow the cookie to cool completely. 
  12. Once the cookie has cooled, top it with Alden’s French Vanilla ice cream, drizzle with caramel, and enjoy! 

Email this recipe

Success! You have signed up for the newsletter. Check your email for your recipe.