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Pumpkin Caramel Cookie Skillet

Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Servings 6

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!

Notes

To make this recipe vegan, simply swap the egg for a flax egg. Mix 1 tbsp ground flax seed meal with 3 tbsp water in a small bowl and let it sit for about five minutes to thicken.