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Deep Dish Pumpkin Cookie Skillet

Deep Dish Chocolate Chip Pumpkin Cookie Skillet, perfect for a crowd. Made with almond flour, cashew butter and real pumpkin. This dessert is going to blow you away! Dairy-free, gluten-free, paleo friendly.

Prep Time
10 mins
Cook Time
10 mins
Total Time
45 mins
Servings: 12
Calories: 418 kcal
Course: Dessert
Cuisine: American

Ingredients

  • 1/2 cup cashew butter* thick and creamy
  • 1/3 cup avocado oil or mild olive oil, or melted & cooled coconut oil
  • 2/3 cup coconut sugar or brown sugar
  • 2/3 cup canned pumpkin not pumpkin pie filling
  • 2 large eggs**
  • 2 teaspoons vanilla extract
  • 3 cups super fine almond flour*** or cashew flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 2 teaspoon pumpkin pie spice
  • 3 ounces dairy-free chocolate bar chopped
  • 1/2 cup dairy-free dark chocolate chips

Instructions

    Cup of Yum
  1. Preheat oven to 350ºF. Grease with butter or oil. Set aside.
  2. Mix wet ingredients: In a large bowl add cashew butter, oil and coconut sugar. Use stand mixer paddle attachment or electric mixer and beat together for about 1 minute, or until thoroughly combined. Add in pumpkin, eggs and vanilla extract; mix on medium speed until smooth.
  3. Mix in dry ingredients: Add in almond flour, pumpkin pie spice, baking soda and salt. Use spatula to combine by hand until dough forms. Fold in chocolate chips and chunks, then transfer batter to greased skillet.
  4. Bake for 30-40 minutes, or until edges are lightly golden and middle is baked through. If top starts to brown after 30 minutes, cover with foil.
  5. Cool & Serve: Allow skillet to cool for 30 minutes before slicing into. Serve with your favorite ice cream for a seriously awesome treat. Enjoy!

Notes

  • Nut butter – I used my homemade cashew butter recipe. You can also sub another nut or seed butter – just make sure it is thick and not too drippy. If your butter seems to be on the drippy side, make sure it is really well stirred before combining with other ingredients. If using sunbutter, parts of the cookie will turn green from a reaction to baking soda but it is safe to eat.
  • Vegan option – Looking for a vegan option? Try subbing the eggs with 2 TBS flaxseed meal + 6 TBS water and allow the mixture to gel up for about 5 minutes. I didn't test this myself, but let me know if you try!
  • Flour – I used this almond flour, but also tested with homemade finely ground cashew meal/flour. Tigernut flour may also work, but I haven't tested myself. You should be able to sub 1:1.

Nutrition Information

Serving 1/12th Calories 418kcal (21%) Carbohydrates 34g (11%) Protein 9g (18%) Fat 29g (45%) Saturated Fat 7g (35%) Polyunsaturated Fat 6g Cholesterol 35mg (12%) Sodium 245mg (10%) Fiber 2g (8%) Sugar 25g (50%)

Nutrition Facts

Serving: 12Serving

Amount Per Serving

Calories 418

% Daily Value*

Serving 1/12th
Calories 418kcal 21%
Carbohydrates 34g 11%
Protein 9g 18%
Fat 29g 45%
Saturated Fat 7g 35%
Polyunsaturated Fat 6g 35%
Cholesterol 35mg 12%
Sodium 245mg 10%
Fiber 2g 8%
Sugar 25g 50%

* Percent Daily Values are based on a 2,000 calorie diet.