PUMPKIN CHOCOLATE CHIP COOKIE SKILLET (GF, DF, PALEO)


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Every time September rolls around I just can’t help myself from diving into all things pumpkin and pumpkin spice, it just gets me so excited! I’m ready for cool weather, comfy sweaters and changing leaves. This paleo pumpkin chocolate chip cookie skillet is the perfect treat for a fall night. It’s sweetened with coconut sugar, spiced with pumpkin pie spice and cinnamon, and pairs perfectly with some ice cream or whipped cream on top. Definitely try this one out this fall!

Pumpkin Chocolate Chip Cookie Skillet Ingredients

Coconut Oil: I love baking with coconut oil because it adds moisture to baked goods and doesn’t affect the taste of whatever it is mixed into. You’ll want to fully melt your coconut oil before adding to the mixing bowl by microwaving it in 30-second increments until completely liquid.

Coconut Sugar: Coconut sugar adds sweetness to the cookie skillet and contributes mainly to that classic chocolate chip cookie taste we all love. Similarly to the coconut oil, you won’t have a cookie that tastes like coconut, so don’t worry if you’re not a coconut fan!

Pumpkin Puree: This chocolate chip cookie skillet is made pumpkin-y by adding in some pumpkin of course! You can use any canned pumpkin, just be sure to check that you’re getting just pureed pumpkin and not pumpkin pie mix in a can.

Egg: Mixing in one egg to the cookie dough helps bind everything together and helps the dough rise in the oven. If you’d like to use something different, you can substitute the egg for one flax egg or chia egg, but the texture may be slightly different.

Vanilla Extract: The vanilla extract in this recipe is extremely important in my opinion. It adds great flavor and you can really taste it in the aftertaste of a bite of the cookie. If you need to skip it, the recipe will of course still work.

Almond Flour: If you follow a lot of my recipes you know I often cook with almond flour. Almond flour is a great paleo flour that makes cookies, cakes and other baked goods have a similar texture to all-purpose flour when in the correct ratio. I haven’t tested any other flours for this recipe.

Spices: In order to get that pumpkin-y taste we all want during this time of year, this recipe calls for pumpkin pie spice and cinnamon. You don’t necessarily need to purchase pumpkin pie spice if you don’t have it, you can also make it but mixing it up yourself.

Salt: Salt is an important add-in to many baked goods and brings out the flavors of this cookie. I love extra salty things, so if you’re like me you can add a little bit of extra salt… and some extra on top! I use flaky Maldon salt for those amazing big flakes.

Dairy Free Chocolate Chips: You can either use dairy free chocolate chips or a chopped up bar of dairy free chocolate for this recipe. I personally like the chunks of a chopped chocolate bar for this one because it makes for beautiful little pockets of chocolate. If you don’t have an allergy or preference, feel free to use regular chocolate.


How To Make a Pumpkin Chocolate Chip Cookie Skillet

Step One: Preheat oven to 350 degrees and either line a skillet with parchment paper or oil it with coconut oil or ghee. If you do not have a skillet, you can use a square brownie pan or loaf pan.

Step Two: In a large bowl, whisk together the melted coconut oil and coconut sugar until the sugar is fully absorbed by the oil. Whisk in the pumpkin puree, egg and vanilla until the mixture is uniform.

Step Three: Add the almond flour, pumpkin pie spice, cinnamon, salt and baking soda to the bowl and mix everything until combined. The dough should be relatively thick and sticky.

Step Four: Fold in the chocolate chips, saving some to top off the dough after putting it in the skillet. Transfer to the skillet and press down to evenly disperse the mix. Top with extra chocolate chips and sea salt.

Step Five: Bake for 15-20 minutes, until the top of the cookie is beginning to brown. For an extra gooey center, cook closer to 12-14 minutes. Let cool for a few minutes and dig in! Top with whipped cream, ice cream or a caramel drizzle.

If you try out this recipe, I want to know! Leave a comment with a star rating below if you love it. You can also snap a photo & tag @jenneatsgoood on INSTAGRAM. Your reviews help support this blog and make it possible for me to continue to create healthier recipes!

If you’re looking for a regular paleo chocolate chip cookie skillet recipe, I’ve got you covered! Check out my paleo chocolate chip cookie skillet, which you can of course enjoy all year long.


PUMPKIN CHOCOLATE CHIP COOKIE SKILLET (GF, DF, PALEO)

Recipe by Jenn Lueke
Servings

4

servings
Prep time

10

minutes
Cooking time

15

minutes
Diet

Gluten-Free, Grain-Free, Paleo, Vegetarian

pumpkin and pumpkin spice, it just gets me so excited! I’m ready for cool weather, comfy sweaters and changing leaves. This paleo pumpkin chocolate chip cookie skillet is the perfect treat for a fall night. It’s sweetened with coconut sugar, spiced with pumpkin pie spice and cinnamon, and pairs perfectly with some ice cream or whipped cream on top. Definitely try this one out this fall!

Ingredients

  • 1/4 cup coconut oil, melted

  • 2/3 cup coconut sugar

  • 1/4 cup pumpkin puree

  • 1 egg

  • 1 tsp vanilla extract

  • 1 + 3/4 cups almond flour

  • 1 tbsp pumpkin pie spice

  • 1 tbsp cinnamon

  • 1/2 tsp salt

  • 1/2 tsp baking soda

  • 3/4 cup dairy-free chocolate chips

Directions

  • Preheat oven to 350 degrees and either line a skillet with parchment paper or oil it with coconut oil or ghee. If you do not have a skillet, you can use a square brownie pan or loaf pan.
  • In a large bowl, whisk together the melted coconut oil and coconut sugar until the sugar is fully absorbed by the oil. Whisk in the pumpkin puree, egg and vanilla until the mixture is uniform.
  • Add the almond flour, pumpkin pie spice, cinnamon, salt and baking soda to the bowl and mix everything until combined. The dough should be relatively thick and sticky.
  • Fold in the chocolate chips, saving some to top off the dough after putting it in the skillet. Transfer to the skillet and press down to evenly disperse the mix. Top with extra chocolate chips and sea salt.
  • Bake for 15-20 minutes, until the top of the cookie is beginning to brown. For an extra gooey center, cook closer to 12-14 minutes. Let cool for a few minutes and dig in! Top with whipped cream, ice cream or a caramel drizzle.

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