1-Getting started: with this pumpkin snickerdoodle skillet cookie recipe is as easy as pie or should we say cookie! First, preheat your oven to 350°F (175°C) and grease a 10-inch cast iron skillet to keep everything from sticking. This step sets the stage for a golden, bubbly treat that’s ready in no time.

2-Next, in a large bowl, whisk together 2 cups all-purpose flour, 2 teaspoons cream of tartar, 1 teaspoon baking soda, ¼ teaspoon salt, 1 ½ teaspoons pumpkin pie spice, and 1 teaspoon cinnamon. This mix of dry ingredients gives your cookie that signature snickerdoodle lift and spice. In another bowl, beat 6 tablespoons of softened unsalted butter with ½ cup granulated sugar and ½ cup brown sugar until it’s nice and creamy.

3-Then, add the ⅓ cup canned pumpkin puree (make sure it’s patted dry), 2 large eggs, and 1 teaspoon pure vanilla extract, mixing until smooth. Gradually stir in the dry ingredients until just combined, and fold in ½ cup white chocolate chips if you’re feeling extra indulgent. Spread the dough evenly into your prepared skillet and smooth the top for even baking.

4-For the finishing touch, mix 1 tablespoon granulated sugar with ¼ teaspoon cinnamon in a small bowl and sprinkle it over the dough. Pop it in the oven and bake for 20-25 minutes until the edges turn golden brown and the center sets with maybe a few moist crumbs. Let it cool a bit in the skillet before serving warm it’s amazing with ice cream on top!