Desserts

Pumpkin Skillet Cookie

This Pumpkin Skillet Cookie is both vegan and gluten-free but you'd never believe it! It comes together with just a few simple pantry staple ingredients and tastes amazing warm with a scoop of vanilla ice cream!

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a pumpkin skillet in a pan that is topped with vanilla ice cream

Why You’ll Love This Recipe

  • Pumpkin Skillet Cookie is the perfect dessert for any occasion!
  • It’s a giant warm cookie that is baked in the oven and topped with vanilla ice cream.
  • A great shareable dessert!
  • As written, this recipe is vegan, dairy free, gluten free and grain free.
  • Made with simple, pantry staple ingredients.
  • Only a slight pumpkin flavor for those that don’t like overpowering pumpkin spice.
  • If you loved this one, check out my brookie cookie skillet for the best of both worlds!

Ingredients And Substitutions

These are the main ingredients and substitutions for Pumpkin Skillet Cookie. Scroll down to the recipe card for a full list of ingredients and instructions.

Since this recipe is vegan we will use flax eggs which is just ground flax seed mixed with water to create an egg substitute. If you are not vegan, feel free to use regular eggs instead!

Use any dairy free milk that you’d like such as almond milk, cashew milk, oat milk or regular dairy milk if you are not dairy free.

Almond butter or cashew butter work the best in the recipe since they have a more neutral flavor. However, you can use peanut butter if you’d like. For a nut free option use tahini, oat butter or sunflower seed butter.

Vanilla extract adds flavor to any baked good.

I love using coconut sugar in my recipes but you can use cane sugar, brown sugar or even monk fruit sweetener.

Baking soda works to create a fluffy texture for this skillet.

To keep this recipe grain free, we will use almond flour which also provides the best texture. I have not tested this recipe with any other flours yet.

A touch of salt helps to balance out all the flavors.

Pumpkin pie spice and cinnamon add a lovely fall flavor that isn’t too overpowering.

Use pumpkin puree and not pumpkin pie filling.

and of course lots of vegan dark chocolate chips or regular if you are not vegan.

all the ingredients that you need to a make this skillet in individual containers.

How To Make

ONE: In a large mixing bowl add in all the wet ingredients. Then, mix in the dry.

TWO: Fold in the chocolate chips last and then add batter to a prepared greased baking skillet.

THREE: Bake until golden brown and enjoy with vanilla ice cream!

Tips And Tricks

First mix together the wet ingredients before adding in the dry.

Grease a non-stick skillet to ensure nothing sticks.

Stick a toothpick in the center and once it comes out clean it’s done.

Enjoy warm with vanilla ice cream!

How To Serve And Store

Serve this vegan and gluten free Pumpkin Skillet Cookie warm and with vanilla ice cream. Chocolate ice cream would taste really yummy too!

Store leftovers in an airtight container in the fridge. Reheat in the microwave or in the oven. If not enjoying all in one sitting, I recommend serving and then adding on the ice cream so that way the leftovers don’t get soggy.

a spoon that is scooping the skillet

Taste And Texture

This Pumpkin Skillet Cookie is sweet, chewy and has the best flavor. It’s not overpowering on the pumpkin spice which I love, but it still has a nice fall flavor.

The texture is crispy on the edges but soft, warm and gooey in the center.

Frequently Asked Questions

What size pan did you use?

I used the NinjaFoodi Never Stick 10.25inch pan.

Can I use a round baking dish instead of a skillet?

Yes, totally!

Why is mine still under baked in the center?

You did not bake it long enough. Make sure you insert a toothpick in the center to test if it’s done. When it comes out clean, it’s ready.

Other Recipes You May Like

If you make this Pumpkin Skillet Cookie, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Pumpkin Skillet Cookie

This Pumpkin Skillet Cookie is both vegan and gluten-free but you'd never believe it! It comes together with just a few simple pantry staple ingredients and tastes amazing warm with a scoop of vanilla ice cream!
Pin Recipe
PREP TIME:
10 minutes
COOK TIME:
30 minutes
TOTAL TIME:
45 minutes
Author - Hannah

Ingredients

  • 2 flax eggs, 2 tbsp ground flax mixed with 6 tbsp of water, see notes below, or 2 regular eggs
  • 1/4 cup almond milk, sub any other nut milk or milk alternative
  • 1/2 cup almond butter, sub any nut or seed butter
  • 1 tsp vanilla extract
  • 1/3 cup coconut sugar
  • 1/2 cup pumpkin purée
  • 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 + more for topping.

SCALE:

1X

YIELDS:

8 servings

Directions

  1. Preheat oven to 350F and prepare a 10inch skillet by coating with non-stick spray. Prepare flax egg by mixing together 2 tbsp of ground flax with 6 tbsp of water. Mix well and let sit for 5-7 minutes or until it thickens.
  2. When ready, in a large mixing bowl mix together the flax eggs, almond milk, almond butter, vanilla extract, coconut sugar, and pumpkin puree. Whisk until fully combined.
  3. Then, add in the almond flour, baking soda, salt, cinnamon and pumpkin pie spice. Mix with a spatula. 
  4. Fold in the chocolate chips last and then add batter to a prepared greased baking skillet. Top with more chocolate chips if desired. 
  5. Bake for 30-35 minutes or until golden brown and enjoy warm with vanilla ice cream!

Notes

  • First mix together the wet ingredients before adding in the dry.
  • Grease a non-stick skillet to ensure nothing sticks.
  • Stick a toothpick in the center and once it comes out clean it's done.
  • Enjoy warm with vanilla ice cream!

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