Name: Sourdough Pumpkin Crumble Cookie Skillet
Prep time: 15 min
Cook time: 30 min
Total time: 2925 min
Ingredients: 115 g Butter ((softened at room temperature - salted or unsalted is fine)); 120 g Granulated Sugar; 100 g Brown Sugar; 130 g Pumpkin Puree; 1 Egg; 100 g Sourdough Starter ((can be discard or active starter)); 5 g Vanilla Extract; 100 g All Purpose Flour; 2 g Salt ((just a pinch)); 3 g Baking Soda; 200 g Rolled Oats; 2 tsp Pumpkin Spice; 35 g All Purpose Flour; 95 g Butter ((cold, cubed)); 45 g Brown Sugar; 60 g Raw Sugar; 3 g Cinnamon ((ground)); 30 g Pecans; 40 g Rolled Oats; 230 g Powdered Sugar; 50 g Maple Syrup; 40 g Water

There’s something special about a warm cookie skillet straight from the oven, and this sourdough pumpkin crumble cookie skillet might just be the coziest dessert you’ll bake this fall. It’s soft and chewy in the center, crisp around the edges, and filled with pumpkin, oats, and a hint of sourdough for the perfect balance of sweet and tangy. Topped with buttery brown sugar streusel and a drizzle of maple glaze, it’s the kind of dessert everyone will want to grab a spoon and share.

Sourdough oatmeal pumpkin cookie skillet being scooped out of skillet.

This recipe was created from a moment of creativity that happened when I thought "what if" ... what if I baked my sourdough oatmeal pumpkin cookie batter in a cast iron skillet and topped it with my brown sugar streusel topping and then drizzled it with a maple glaze. Well, I for one am very glad I asked the question because this sourdough pumpkin crumble cookie skillet (honestly not sure if this is what it should be called but hey, it's all I could come up with) is an absolute fall delight!

And if you’re in the mood for more fall baking, my sourdough maple pecan rolls and sourdough apple cinnamon rolls are cozy favorites that fill the kitchen with the best fall smells.

Why You'll Love This Recipe!

Easy to Make Ahead - The dough can rest in the fridge for up to 2 days, which makes this a great make-ahead dessert for gatherings.

Delicious Way to Use Your Starter - Whether you’re using active starter or discard, the sourdough adds a subtle tang that balances the sweetness and gives this skillet incredible texture.

Perfect for Sharing - This sourdough pumpkin cookie skillet is the ultimate cozy dessert to share with family and friends. Just grab some spoons and dig in while it’s still warm.

Slice of sourdough oatmeal pumpkin cookie skillet on a plate with a fork and a scoop of vanilla ice cream on top.

Ingredients

Butter - Use softened butter for the dough so it creams easily with the sugars. You want cold cubed butter for streusel topping. Salted or unsalted are fine.
Sugar - I've used brown sugar and granulated sugar in this recipe to create a rich sweetness and unique texture. Raw sugar is used for the streusel topping, and powdered sugar is also needed for the simple glaze.
Pumpkin Puree - Make sure you’re using pure pumpkin, not pie filling. It keeps the cookie soft and adds a beautiful orange hue.
Egg - You'll need one large egg. Mine was 60g.
Sourdough Starter - Active starter or discard both work fine. Use whichever you have on hand.
Vanilla Extract
All Purpose Flour
Salt - Just a pinch balances the sweetness and brings out the other flavors.
Baking Soda
Rolled Oats - Use old-fashioned rolled oats for a hearty, chewy texture that holds up beautifully. Don't use steel cut oats.
Pumpkin Spice Seasoning - A blend of cinnamon, nutmeg, ginger, and cloves make this skillet smell amazing. This is what gives the signature pumpkin flavor.
Cinnamon - Ground cinnamon deepens the warm spice and makes the kitchen smell heavenly.
Pecans - Add a buttery crunch that pairs perfectly with the crumble topping.
Maple Syrup - Use for the glaze. Make sure you use pure maple syrup, not pancake syrup.

Now I know there are a lot of ingredients, but honestly, it's an absolute cinch to put together. It's mostly just throwing it all together and putting it in the fridge for later! You can make it all ahead of time.

Cream the butter, granulated sugar and brown sugar together in a large mixing bowl. You can use a stand mixer or electric mixer if you like, but I have just done this with a whisk.

Now add the egg, sourdough starter and vanilla to the bowl and whip together until the mixture is light and fluffy. Again, you can use a stand mixer or electric mixer to do this, but to keep things simple a whisk is fine to save dishes!

Mixing the wet ingredients with a whisk in a bowl to make a sourdough oatmeal pumpkin cookie skillet.

Now add all of the other dry ingredients - all purpose flour, salt, baking soda, rolled oats and pumpkin spice and gently mix together to form a sticky dough. It will be fairly wet and that's ok.

Two photo collage to show adding the dry ingredients to the wet ingredients in a bowl to make a sourdough oatmeal pumpkin cookie skillet and mixed dough in a bow.

Add the cookie dough to a cast iron skillet (I don't grease mine as it's really well seasoned). Set this aside for now while you make the streusel topping. Placing it in the skillet makes it much easier to bake right from the fridge with minimal mess. If you don't have a cast iron skillet, you can bake this in any oven safe skillet or fry pan or even a pie dish or pie plate.

Make the Crumble Topping

Add the flour, brown sugar, raw sugar and cinnamon to a bowl. Use your finger tips to rub the cold butter into the dry ingredients until it forms a crumbly, sandy texture. Then add the rolled oats and pecans and crumble though the mixture with your fingers.

Now, if you want to bake the cookie skillet right away, sprinkle the crumble topping evenly over the top of the cookie dough. If you are going to ferment the skillet in the fridge, I recommend freezing the crumble topping and adding to the cold cookie skillet right before you bake it. If you are going to ferment the cookie skillet, cover with plastic wrap and place it into the fridge for up to 48 hours.

When you're ready to bake the sourdough pumpkin cookie crumble skillet, preheat your oven to 175ºC (350ºF).

Bake the sourdough cookie skillet for around 25 to 30 minutes at 175ºC or 350ºF. I like to remove the sourdough cookie skillet from the oven when the middle is still a bit soft and gooey.Remove from the oven and allow to cool for around 15-20 minutes. Once cool, it will have crispy edges and a soft, chewy centre - YUM!

Two photos to show cookie dough in a cast iron skillet - one with streusel topping and one without - to make a sourdough oatmeal pumpkin cookie skillet.

Add the Glaze

To create the glaze, mix together the powdered sugar and water until it's smooth and glossy. Use a piping bag to drizzle over the cooled cookie skillet.

Slice into wedges and serve warm with a spoon of vanilla ice cream or a dollop of whipped cream.

Sourdough oatmeal pumpkin cookie skillet on a wooden table with 3 vanilla ice creams scoops on top and a jar of maple glaze adjacent.

How to Store + Freeze

This sourdough pumpkin cookie skillet tastes best fresh from the oven, but it stores and freezes well too.

Store at Room Temperature - Let the skillet cool completely, then cover it tightly with plastic wrap or transfer slices to an airtight container. It will stay soft and chewy at room temperature for about 3 days. You can also refrigerate it for up to 5 days if your kitchen is warm. Warm individual portions in the microwave for about 10 seconds before serving.

To Freeze - You can freeze the baked skillet whole or in slices. Wrap tightly in plastic wrap, then in foil, or store in a freezer-safe container for up to 3 months. When you’re ready to enjoy it again, thaw at room temperature, then warm in the oven at 160°C (320°F) for 10–15 minutes until soft and gooey again.