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Home By Dessert Type

Pumpkin Cookie Skillet

★★★★★ 4 Reviews Recipe Print
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By: Erin9/16/22

This post may contain affiliate links. Please read my disclosure policy.

Healthy Pumpkin Cookie Skillet
Healthy Pumpkin Cookie Skillet

Treat your sweet tooth to something different with this Pumpkin Cookie Skillet! Made like any cookie recipe but with healthier ingredients and pumpkin puree for something different.

pumpkin cookie skillet

The most delicious chocolate and pumpkin dessert

Do you ever crave a chocolate chip cookie, but want something a bit different than usual? That’s where this pumpkin cookie skillet comes in.

It’s made with everything you’d expect in a cookie: flour, eggs, oil, sugar… but things take a twist when we sneak in pumpkin puree! Adding this additional ingredient makes for a completely different cookie flavor that tastes incredible and totally hits the spot!

pumpkin cookie skillet

Ingredients in this pumpkin cookie dessert

This cookie skillet uses everything you’d expect in a cookie recipe, with the addition of pumpkin puree!

  • Almond flour: First, you’ll need 3 cups of almond flour to create the base of the dough.
  • Spices: Spice things up a bit with 2 tsp of cinnamon, 1/2 tsp of nutmeg, and 1/2 tsp of ginger.
  • Baking soda: From there, include 1/2 tsp of baking soda to help the cookie bake correctly.
  • Salt: 1/2 tsp of salt makes a big difference in terms of flavor.
  • Eggs: Next, use 2 eggs to help the ingredients bind together properly.
  • Coconut oil: 1/2 cup of melted coconut oil brings the dough together.
  • Coconut sugar: Sweeten things up with 1/2 cup of coconut sugar.
  • Pumpkin puree: 1/3 cup of pumpkin puree adds the perfect amount of pumpkin flavor.
  • Vanilla: Include 1 tsp of vanilla.
  • Chocolate bar: Last but not least, the cookie is complete with the addition of 1 chopped chocolate bar!
ingredients for pumpkin cookie skillet

Tools needed to make this recipe

To make this cookie skillet, you will need a 6-inch cast iron skillet, medium mixing bowl, spatula or spoon, large mixing bowl, and a whisk. For measuring out ingredients, grab 1/2 tsp, 1 tsp, 1/3 cup, 1/2 cup, and 1 cup sized measuring cups.

How to make a pumpkin cookie skillet

This recipe comes together very easily. We’ll prepare the cookie dough like any other cookie recipe, and then we’ll simply add to a skillet and bake!

To begin, preheat the oven to 350°F and grease a 6-inch cast iron skillet. You can use a larger skillet, but the cookie will be thinner.

In a medium-sized mixing bowl, combine the almond flour, spices, baking soda, and salt. Set aside.

Then, using a large mixing bowl, whisk together the eggs, coconut oil, coconut sugar, pumpkin, and vanilla.

Add the dry ingredients to the wet and stir until everything is well combined and a dough forms.

Then, add the chopped chocolate bar, saving some pieces to add on top of the cookie if desired.

Pour the dough into the skillet and press it down to fill out the bottom. Bake for 30 minutes.

Let cool for 10 minutes, and enjoy!

making cookie skillet

Toppings, anyone?

Every cookie skillet is even better with some toppings! But for this particular pumpkin flavor, there’s one topping that takes the cake: almond. butter. drizzle.

Oh yeah, adding a light drizzle of melted almond butter on top makes the perfect final touch!

You can also add a chocolate drizzle or complete your piece of cookie skillet with some whipped cream!

How is this cookie skillet healthier?

This pumpkin cookie skillet is made with a few key ingredients that make for a healthier baked treat. With these simple swaps, we’re able to maintain a delicious flavor while cutting back on certain preservatives and chemicals.

Almond flour
First, almond flour is an easy swap that tastes delicious and sneaks in some healthier nutrients than regular processed flour would.

Coconut oil
Coconut oil is a nutrient-rich oil that’s great for using in baked goods! If you use a refined variety, it won’t add a coconut flavor to the recipe. Unrefined will.

Coconut sugar
Using coconut sugar is a very simple way to eliminate granulated white sugar while maintaining a deliciously sweet flavor!

Chocolate bar
Finally, if you want to sneak some nutrients and antioxidants into your cookie skillet, opt for dark chocolate! Dark chocolate is loaded with nutrients like fiber, magnesium, and iron.

pumpkin cookie skillet

If you liked this recipe, you’ll want to try these!

Here are some more delicious cookie recipes perfect for knocking out even the strongest of sweet tooth cravings!

  • Easy Nutella Cookies
  • Healthy Kitchen Sink Cookies
  • Vegan Pumpkin Snickerdoodle Cookies
  • Peanut Butter Oatmeal Cookies (Gluten-Free)

Recipe by Erin Morrissey and Photos by The Mindful Hapa

pumpkin cookie skillet
pumpkin cookie skillet
★★★★★ 4.8 from 4 reviews

Pumpkin Cookie Skillet

Treat your sweet tooth to something different with this Pumpkin Cookie Skillet! Made like any cookie recipe but with healthier ingredients and pumpkin puree for something different.

Prep: 10Cook: 30Total: 40 minutes
Yield 10 servings 1x
Print Pin it Rate

Ingredients

  • 3 cups almond flour
  • 2 tsp cinnamon
  • 1/2 tsp nutmeg
  • 1/2 tsp ginger
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 cup melted coconut oil
  • 1/2 cup coconut sugar
  • 1/3 cup pumpkin puree
  • 1 tsp vanilla
  • 1 chocolate bar, chopped

Instructions

  1. Preheat oven to 350F and grease a 6inch cast iron skillet. You can use a larger size, however it will just be thinner.
  2. In a medium bowl, mix together almond flour, spices, baking soda, and salt. Set aside.
  3. In a large bowl, whisk together eggs, coconut oil, coconut sugar, pumpkin, and vanilla.
  4. Add the dry ingredients to the wet and stir until well combined and dough forms.
  5. Add in chopped chocolate bar, saving some pieces to add to the top if desired.
  6. Pour dough into skillet and press down to fill out the bottom. Bake for 30 minutes.
  7. Let cool 10 minutes before eating.
Author: ErinCategory: pumpkin, gluten free, dairy free, dessertMethod: ovenCuisine: AmericanDiet: Gluten Free
pumpkin cookie skillet

Did you make this?

Leave a comment below and tag @erinliveswhole on social media!

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There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂

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Recipe rating ★☆ ★☆ ★☆ ★☆ ★☆

  1. Katie H says

    Posted on 10/12 at 4:46 pm

    SOOOO GOOD I could eat the whole thing right now!!!

    ★★★★★

    Reply
    • Erin says

      Posted on 10/12 at 5:37 pm

      Hi Katie, so glad you loved it!!

      Reply
  2. Katie says

    Posted on 9/29 at 9:56 am

    Erin- I made this last night with King Arthur GF flour and felt 3 cups was way too much. The dough was v dry while mixing so I added extra coconut oil and some maple syrup to the mix, but once it was baked it was not cookie-like at all, it was thick and tasted like a mouth full of flour. Was it because I didn’t use almond flour?

    ★★★★

    Reply
    • Katie says

      Posted on 10/2 at 10:35 pm

      UPDATE: Made again with almond flour and it was 10/10 everything I was hoping for!! Y’all just stick with the almond flour you won’t be disappointed.

      ★★★★★

      Reply
      • Erin says

        Posted on 10/4 at 1:43 pm

        Hi Katie, so glad you loved it!!

    • Erin says

      Posted on 10/4 at 2:15 pm

      Hi Katie, gf flour is not a 1-1 substitute, so you would need to use a lot less. This is why yours was dry! Next time, try 1.5-2 cups and let me know how it comes out!

      Reply
  3. Casey Colodny says

    Posted on 9/26 at 4:54 pm

    Came out perfectly moist and chewy, and when its warm with ice cream?? SWOON. Loved every single bite!

    ★★★★★

    Reply
    • Erin says

      Posted on 9/27 at 9:53 am

      Hi Casey, so glad you enjoyed it so much! 🙂

      Reply
  4. Bethany says

    Posted on 9/20 at 6:10 pm

    I don’t have a cast iron skillet! Would it be okay to use a round cake tin or a cookie sheet instead?

    Reply
    • Erin says

      Posted on 9/27 at 9:57 am

      Hi Bethany, a round cake dish would be best! Let me know how yours comes out!

      Reply

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I’m Erin. Creator of Erin Lives Whole, a food blog with delicious and easy healthy recipes that will leave you feeling good. We’ve got everything from wholesome baked goods to comforting savory dishes. I can’t wait to see what you whip up! Read More...

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