Pumpkin Skillet Cookie

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Introducing the Pumpkin Skillet Cookie: a delectable treat that’s both vegan and gluten-free, yet tastes so indulgent you won’t believe it! Made with simple pantry staples, this giant warm cookie is best enjoyed with a scoop of creamy vanilla ice cream.

Why You’ll Love This Recipe:

  1. Perfect for any occasion, this dessert is a delightful twist on the classic cookie.
  2. Baked to perfection in a skillet and topped with velvety vanilla ice cream, it’s a dessert meant for sharing.
  3. Free from dairy, gluten, and grains, it caters to various dietary preferences.
  4. Crafted with basic ingredients found in your pantry, making it easy to whip up anytime.
  5. With just a hint of pumpkin flavor, it’s a treat even for those not keen on overwhelming pumpkin spice.

Tips And Tricks:

  1. Start by mixing the wet ingredients before adding the dry ones for a smoother batter.
  2. Grease your skillet well to prevent sticking.
  3. Test the cookie’s doneness by inserting a toothpick into the center—it should come out clean.
  4. For the ultimate indulgence, serve warm with a generous scoop of vanilla ice cream!

Frequently Asked Questions:

  1. What size pan did you use?
    I used the NinjaFoodi Never Stick 10.25-inch pan.
  2. Can I use a round baking dish instead of a skillet?
  3. Why is mine still under-baked in the center?
    You may need to bake it longer. Ensure it’s fully cooked by testing with a toothpick—it should come out clean when it’s done.

Pumpkin Skillet Cookie

Prep Time 10 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Dessert
Servings 8


  • 2 flax eggs 2 tbsp ground flax mixed with 6 tbsp of water or 2 regular eggs
  • 1/4 cup almond milk or any nut milk or alternative
  • 1/2 cup almond butter or any nut or seed butter
  • 1 tsp vanilla extract
  • 1/3 cup coconut sugar
  • 1/2 cup pumpkin puree
  • 1/2 tsp baking soda
  • 1 cup almond flour
  • 1/2 tsp salt
  • 1 tsp pumpkin pie spice
  • 1/2 tsp cinnamon
  • 1/2 cup vegan chocolate chips plus more for topping


  • Preheat oven to 350°F and grease a 10-inch skillet with non-stick spray.
  • Prepare flax egg by mixing 2 tbsp of ground flax with 6 tbsp of water. Let sit for 5-7 minutes until thickened.
  • In a large mixing bowl, whisk together flax eggs, almond milk, almond butter, vanilla extract, coconut sugar, and pumpkin puree until well combined.
  • Add almond flour, baking soda, salt, cinnamon, and pumpkin pie spice to the mixture. Stir until fully incorporated.
  • Fold in the chocolate chips, then transfer the batter to the prepared skillet. Top with additional chocolate chips if desired.
  • Bake for 30-35 minutes until golden brown. Serve warm with a scoop of vanilla ice cream!


  • Mix wet ingredients first, then add dry ones.
  • Ensure skillet is well-greased to prevent sticking.
  • Test doneness with a toothpick.
  • Enjoy warm with vanilla ice cream!

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