This Pumpkin Chocolate Chip Cookie Skillet is just what you need to end fall. Made with wholesome ingredients and taste amazing! It makes the perfect amount for two people, or up to four if you’re willing to share!
Cookie skillets are one of my favorite desserts to make, usually I make this recipe with sweet potato instead but decided to add a more fall time twist to them and use pumpkin.
The texture of this skillet cookie couldn’t be more perfect, cake- like on the inside but still soft and fluffy.
It’s best served warm the day of, but keeps well overnight and can be enjoyed the next day.
Pumpkin Skillet Cookie
Ingredients
Wet ingredients
- ½ cup pumpkin puree, NOT pumpkin pie filling
- ⅓ cup coconut sugar
- ¼ cup coconut oil, melted
- 2 tsp vanilla
Dry ingredients
- 1 & ¼ cup almond flour
- ¾ cups all purpose flour, un bleached
- 2 tsp pumpkin spice
- ½ tsp baking soda
- ½ tsp baking power
- ¼ tsp sea salt
- ½ cup chocolate chips, but more is always welcome
Instructions
- Pre-heat oven to 350° F.
- Mix all wet ingredients into a large bowl.
- Mix all dry ingredients into a medium sized bowl.
- Add dry ingredients into wet ingredients and mix until evenly combined.
- Stir in chocolate chips.
- Press into 8-inch cast iron skillet or oven proof baking dish.
- Bake for 16-18 minutes. Let sit for at least 10 minutes before cutting into.
