This gooey Pumpkin Skillet Cookie is packed with chocolate chips and warm pumpkin spices. It’s delicious out of the oven topped with your favorites like coconut vanilla ice cream, candied pecans and extra chocolate chips! Gluten free, dairy free and paleo.
I’ll absolutely never turn down a skillet cookie!
A cross between bars, cookies, and cake, I love skillet cookies mainly because you can eat them right out of the skillet with a spoon. Topped with ice cream of course, and any other toppings your heart desires!
I topped this pumpkin skillet cookie with Coconut Bliss Ice Cream, mini chocolate chips and my new maple cinnamon candied pecans. I love how the pecans add crunch and a little nutty flavor to the warm pumpkin spices and chocolate.
What You Need To Make Paleo Pumpkin Skillet Cookie
If you’ve made my baking recipes before, you’ll likely have the ingredients already in your kitchen! Here’s everything you’ll need to prepare the pumpkin skillet cookie:
- large egg
- smooth almond butter or other nut butter
- organic pumpkin puree
- organic coconut sugar
- pure maple syrup
- coconut oil, refined
- pure vanilla extract
- blanched almond flour
- pumpkin pie spice
- cinnamon
- baking soda
- fine sea salt
- dark chocolate chips or chopped dark chocolate
How To Make Paleo Pumpkin Skillet Cookie with Chocolate Chips
Preheat your oven to 350° F and lightly grease a 9 or 10” oven proof skillet with coconut oil. You can also use 2 6” skillets instead, or a 9” baking pan. If using a baking pan, I recommend lining it with parchment paper.
In a large bowl, whisk together the egg, nut butter, pumpkin puree, coconut sugar, maple syrup, coconut oil and vanilla. In a separate bowl, combine the almond flour, spices, baking soda and salt. Stir the dry ingredients into the wet to fully combine, then stir in the chocolate chips.
Bake in the preheated oven for 25-27 minutes or until set in the center and the top is golden brown. Allow the pan to cool long enough to handle, then top with your favorite toppings and serve right away, with spoons! Enjoy!
Best Toppings for this Pumpkin Skillet Cookie
You definitely HAVE to top your skillet cookie with some sort of ice cream!
For a totally paleo version, I have a vanilla bean ice cream recipe and a pumpkin pie ice cream recipe that would both be delicious.
If you simply want an easy dairy free ice cream, I highly recommend Coconut Bliss. This post isn’t sponsored by Coconut Bliss, I’m just a huge fan and have been buying their dairy free coconut milk based ice cream for years!
As I mentioned above, some homemade candied pecans would be another perfect topping. Add in some mini chocolate chips or a little shaved chocolate and you have everything you need.
But, If you feel like some sort of drizzle would really complete this skillet cookie, try my fudge sauce or caramel sauce.
I hope you’re ready for a seriously decadent skillet cookie that just happens to be gluten free, dairy free and paleo friendly!
Preheat your oven, grab your ingredients and your favorite skillet because it’s time to bake – let’s go!
Pumpkin Skillet Cookie with Chocolate Chips {Paleo}
Pumpkin Skillet Cookie with Chocolate Chips
Ingredients
Skillet Cookie:
- 1 large egg at room temperature
- 6 Tbsp smooth almond butter or other nut butter
- 3/4 cup organic pumpkin puree drained on paper towels*
- 1/2 cup organic coconut sugar
- 1/4 cup pure maple syrup
- 2 Tbsp melted coconut oil refined
- 2 tsp pure vanilla extract
- 1 3/4 cups blanched almond flour
- 2 tsp pumpkin pie spice
- 1 1/2 tsp cinnamon
- 1/2 tsp baking soda
- 1/4 tsp fine sea salt
- 1 cup dark chocolate chips or chopped dark chocolate
Toppings:
- Candied Pecans
- Coconut Vanilla Ice cream
- More chocolate chips
Instructions
-
Preheat your oven to 350° F and lightly grease a 9 or 10” oven proof skillet with coconut oil. You can also use 2 6” skillets instead, or a 9” baking pan. If using a baking pan, I recommend lining it with parchment paper.
-
In a large bowl, whisk together the egg, nut butter, pumpkin puree, coconut sugar, maple syrup, coconut oil and vanilla. In a separate bowl, combine the almond flour, spices, baking soda and salt. Stir the dry ingredients into the wet to fully combine, then stir in the chocolate chips.
-
Bake in the preheated oven for 25-27 minutes or until set in the center and the top is golden brown. Allow the pan to cool long enough to handle, then top with your favorite toppings and serve right away, with spoons! Enjoy!
Recipe Notes
*Use a double layer of paper towel to lightly blot the pumpkin puree to remove excess water.
Nutrition
Want More Paleo Pumpkin Desserts? Try One of These!
Pumpkin Cookies with Maple Cream
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Curious if you can use a substitute for almond flour, like coconutflour. I love all the recipes that I have tried but my daughter has an almond intolerance.
I find this recipe amazing, I will cook this for my family this weekend. Thank you for sharing it
It’s in the oven now, smells heavenly, cannot wait to dig in. The batter was amazing!!!
Do you think an egg substitute would work?
Pumpkin used to be just for the fall, however now that we have this recipe, we make at least once a month. So delicious and leftovers warm up perfectly. Excellent taste and texture and easy to put together! Thanks again!!
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Perfect pumpkin dessert! We loved it and served it warm with coconut whipped cream!
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very nice
So great.