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An up overhead shot of a slightly orange pumpkin chocolate chip skillet cookie topped with 3 scoops of vanilla ice cream.
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Pumpkin Chocolate Chip Skillet Cookie

This gooey pumpkin chocolate chip skillet cookie is such an easy and fun Fall dessert. Naturally grain-free and vegan, perfectly spiced, and a total dream with some vegan vanilla ice cream.
Course Dessert
Cuisine American
Keyword 10 ingredients, all seasons, almond butter, almond flour, canned pumpkin, chocolate, chocolate chips, cinnamon, coconut oil, fall, flax, grain-free, ground flaxseed, holiday baking, holiday entertaining, holidays, maple syrup, non-dairy milk, nutmeg, oil spray, pumpkin, vanilla, vanilla extract, winter
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4 -6

Ingredients

  • 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
  • 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
  • cup dairy-free chocolate chips, plus extra

Instructions

  • 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!).

Notes

  • 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!