Pumpkin Brookie Skillet with Chocolate Chips

This Pumpkin Brookie Skillet with Chocolate Chips is the perfect mix of fudgy brownie and spiced pumpkin cookie, baked together in one gooey skillet. It’s cozy, chocolatey, and insanely good with a scoop of ice cream on top.

It will become one of your favorite comfort dessert recipes. Warm, chocolate-y delicious!

Why You'll Love This Recipe for Pumpkin Brookie Skillet with Chocolate Chips

It’s the best of both worlds — rich, fudgy brownie swirled with cozy pumpkin spice batter, baked together in one gooey skillet. Every bite has that warm fall flavor with pockets of melty chocolate. Plus, it’s simple to make and looks impressive straight from the oven — just add a scoop of vanilla ice cream and dig in.

This is the perfect recipe for sharing! It's warm, chocolate-y and a tiny bit healthy because of the pumpkin. Gather everyone around the table with their own spoon and dig in.

Serve warm, in the same pan you bake it in, to keep chocolate chips melted and gooey. Top it with vanilla ice cream or get creative with the flavors. You can up the chocolate flavor by drizzling it with this Nutella Ganache Recipe.

It has just enough pumpkin cookie to hint at fall but is delicious all year round.

The best part is that you don't have to wait for it to cool all the way to eat it! Caution: don't dig in too fast, do let it down cool some.

Ingredients for this Pumpkin Brookie Skillet with Chocolate Chips:

- Brownie Mix: plus the ingredients needed to prepare it.

- Unsalted butter: adds richness and helps create a soft, moist pumpkin layer.

- Pumpkin puree: brings flavor, moisture, and that classic fall color.

- Brown sugar: deepens the flavor with subtle caramel notes.

- White granulated sugar: balances sweetness and helps with structure.

- Eggs: bind the ingredients together and add softness.

- All-purpose flour: gives body and stability to the pumpkin layer.

- Pumpkin pie spice: infuses warm fall flavors like cinnamon, nutmeg, and cloves.

- Vanilla extract: enhances all the flavors for a cozy aroma.

- Semi-sweet chocolate chips: add melty chocolate pockets in every bite.

How to make Pumpkin Brookie Skillet with Chocolate Chips

Preheat the oven to 350 degrees Fahrenheit. In a bowl, add the brownie mix along with the ingredients necessary listed on the box. Whisk together until a thick brown batter is formed. Set aside.

In another mixing bowl, add the melted butter and pumpkin puree. Whisk together until combined.

Then add in the brown and white sugars, with the eggs and vanilla extract. Whisk this mixture again until smooth.

Pour in the dry ingredients of all purpose flour and pumpkin pie spice seasoning. Blend these dry ingredients into the wet, gently mixing until a thick batter is formed.

Take the cast iron skillet and place dollops of the pumpkin batter and dollops of the brownie batter into the pan. Continue this until all the batter is used, being sure to evenly distribute the two batters.

Use a butter knife and drag back and forth through the batters for a cool swirl effect when baking. Place in the oven and bake for 35-40 minutes or until the top is shiny and the center is cooked through.

Remove from the oven and let cool for a couple minutes. Top with ice cream (if you'd like) then, enjoy!

Ingredient Swaps & Add-Ins

You can easily customize this recipe! Swap the boxed brownie mix for your favorite homemade version if you prefer. Add chopped pecans, walnuts, or a swirl of Nutella for extra texture.

How to Serve Pumpkin Brookie Skillet with Chocolate Chips

Serve it warm, straight from the skillet, with a scoop of ice cream and/or a drizzle of caramel sauce. It’s also delicious at room temperature for a fudgier texture.

Keep leftovers covered at room temperature for up to 2-3 days, or in the fridge for up to 5 days. To reheat, warm individual portions in the microwave for 15–20 seconds — it’ll taste freshly baked again! You can also freeze slices for up to 2 months; just thaw and warm before serving.

Can I Make this without a Cast Iron Skillet?

Absolutely! You can bake it in any 9-inch round or square baking pan. Just grease the pan well and check for doneness a few minutes earlier since different pans may bake faster. The texture and flavor will still be delicious — the cast iron just gives it that slightly crisp edge.

I use this 10 inch cast iron skillet from Amazon but, you can find one anywhere.

A 9-inch round or square cake pan will work just as well.

Be sure to have a few pot holders on the table, under the pan.

More Fall Desserts You’ll Love

• Pumpkin Pie with Dulce de Leche: Pumpkin Pie with Dulce de Leche has delicious Latin-style caramel spread onto the pie crust BEFORE baking to add a rich, smooth depth of flavor.
• Pumpkin Spice Mousse Cups: Light and creamy this is the dessert recipe you have been looking for. Silky smooth mousse is spooned or piped into Crisp Oat Crusts that have been baked in a muffin pan.
• Pumpkin Chocolate Chip Brownies: Chocolate? Pumpkin? Can't decide? Try these yummy brownies, they are one layer pumpkin spice and one layer chocolate-y brownie in one made from scratch treat.