I’m super excited to share with you my Incredible Pumpkin Caramel Cookie Skillet recipe! I genuinely believe it’s one of the best creations I’ve ever made. I’m pretty selective about the recipes I create, so when I say it’s amazing, I mean it! Plus, it’s paleo, grain-free, gluten-free, and vegan-friendly—perfect for the fall season!
What’s great about this recipe is that you only need two simple pieces of equipment to make it. I love keeping things simple in the kitchen because it means fewer dishes to clean up afterward, and who doesn’t love that? Plus, there’s nothing worse than finding a recipe you want to make but realizing you don’t have the right tools for it. This recipe solves both those problems and uses ingredients you likely already have.
Now, let’s dive into the recipe, shall we?!
Pumpkin Caramel Cookie Skillet
Ingredients
For the Caramel Sauce:
- 1/4 cup maple syrup
- 1/4 cup pumpkin puree
- 1/4 cup almond butter
- 1/4 cup melted coconut oil
- 1 tsp pumpkin pie spice you can make your own if needed!
For the Cookie Skillet:
- 1 1/4 cup almond flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp sea salt
- 1/4 cup maple syrup
- 1/4 cup melted coconut oil
- 1 tbsp vanilla extract
- 1 egg or substitute with a flax egg for a vegan option
- 3/4 cup dairy-free chocolate chips
Instructions
- Preheat your oven to 350°F.
- Grease a 10-inch cast iron skillet (an 8-inch one works too!).
- Blend all the caramel sauce ingredients until smooth, then pour into the skillet, covering the bottom.
- In a medium bowl, mix together the cookie skillet ingredients, adding the chocolate chips last.
- Spread the cookie dough evenly over the caramel sauce in the skillet.
- Bake for 20-22 minutes. It might still be soft and gooey—that’s totally okay!
- Let it cool for a bit, then dig in and enjoy!