My pumpkin chocolate chip skillet cookie is naturally vegan and grain-free! Subtle pumpkin spice flavour, perfect slightly gooey texture, and just sweet enough. This one is super easy to make! Serve it warm with a few scoops of vegan vanilla ice cream for total bliss!
Skillet cookies are such a cozy vibe! Slightly warm, a little gooey, all mixed up with some scoops of melt-y ice cream. It’s dessert heaven for me. I also appreciate how quick they are to throw together. I typically have all of the ingredients for this pumpkin chocolate chip skillet cookie on hand. Measuring and mixing takes about 15 minutes. After it bakes, we let it cool down a bit, and voila! Seriously the easiest, most decadent, but still grain-free and vegan dessert ever.
Folks that are fans of Vegan Spelt Pumpkin Bread will love this pumpkin and chocolate goodness. The pumpkin flavour is subtle in this! I really try to finesse it with the cinnamon and nutmeg in the mix. In my opinion it’s just the right amount of pumpkin spice flavour though. I used the Eating Evolved Dark Chocolate Chips. I love the fudge-y texture of these chocolate chips!
Could you make these as individual cookies?
I think you could in theory, but they might come out a little too soft and blondie-like in texture. Using the skillet as the cooking vessel helps to firm up the edges and overall integrity of the cookie while it bakes.
Could you make this nut-free?
Sunflower seed meal will substitute in fine for almond flour. Same goes for sunflower seed butter/tahini/pumpkin seed butter to replace the almond butter. Sunflower seed meal/butter combined with baking soda will yield you a green-tinged end product though.
I love that a dessert like this is just shared in the cooking vessel. No need to be fancy and serve up individual portions. Everyone digs in! If you try this and love it, chances are you’ll be a fan of my Jumbo Vegan Tahini Chocolate Chunk Cookie and my Vegan Chocolate Zucchini Muffin Tops. Both are also grain-free and based on a similar formula! ;)
Pumpkin Chocolate Chip Skillet Cookie
- 1 teaspoon ground flaxseed
- 2 tablespoons unsweetened non-dairy milk or water
- 1 ¼ cups almond flour
- ½ teaspoon baking soda
- ½ teaspoon ground cinnamon
- ⅛ teaspoon freshly grated nutmeg
- ¼ teaspoon fine sea salt
- ¼ cup canned pumpkin purée
- ¼ cup maple syrup
- 2 tablespoons smooth almond butter
- 2 tablespoons coconut oil, melted and cooled, plus extra
- 1 ½ teaspoons vanilla extract
- ⅓ cup dairy-free chocolate chips, plus extra
- Preheat the oven to 350°F. Lightly grease a 8-inch cast iron skillet with coconut oil and make sure that one of your oven racks is in the middle position.
- In a small bowl, combine the ground flaxseed and non-dairy milk. Give it a little stir and set aside to gel for 5 minutes
- In a medium bowl, whisk together the almond flour, baking soda, cinnamon, nutmeg, and salt.
- In another medium bowl, whisk together the pumpkin purée, maple syrup, almond butter, coconut oil, vanilla extract, and the flax/non-dairy milk mixture. Once it's completely smooth and thoroughly combined, scrape it into the bowl with the almond flour mixture.
- Using a spatula, mix the pumpkin mixture and almond flour mixture together. Once it's all totally combined, fold in the chocolate chips. The texture will be like a very wet cookie dough.
- Transfer the cookie dough to the greased skillet and smooth it out to an even thickness, all the way to the edges. Sprinkle a few extra chocolate chips on top and then transfer the skillet to the center rack of the oven.
- Bake the pumpkin chocolate chip skillet cookie for 25-30 minutes, or until the cookie is lightly golden on the edges and slightly firm to the touch. Take the cookie out and let it cool for at least an hour before enjoying with vegan vanilla ice cream (or on its own!).
- I used an 8-inch cast iron skillet for this! The perfect size for a skillet cookie in my opinion. A link to the one that I have can be found here.
- I think you could make this as individual cookies in theory, but they might come out a little too soft and blondie-like in texture. Using the skillet as the cooking vessel helps to firm up the edges while it bakes.
- Hazelnut meal or sunflower seed meal will substitute in fine for almond flour. Sunflower seed meal combined with baking soda will yield you a green-tinged end product though. Science!