This healthy pumpkin skillet cookie is sinfully delicious, but made with healthy ingredients. Let the kids have their halloween candy, because I want this gluten free, dairy free, and lightly sweetened pumpkin skillet cookie instead!
I’m forever on a mission to make delicious pumpkin chocolate chip cookies, but there’s something extra fun about them being in a skillet, don’t you agree?!
That’s how I landed on making this healthy pumpkin skillet cookie that’s gluten free, dairy free, paleo friendly and sweetened naturally with maple syrup. Pumpkin puree adds more vitamin A, C, E, and potassium and fiber to each bite of this skillet cookie and gives it a super moist and fluffy, luscious texture.
I cut up dark chocolate peanut butter cups for the chocolate chunks on top, which got me thinking that you could totally do that with reeses cups that are leftover from Halloween too! Chocolate chips or a bar of chocolate that you cut up into pieces work great too.
When I posted this photo to Instagram, I wanted to share pictures of the cookie pieces, however this treat did not make it that long in my apartment! I know the servings say three to four but it truly can be a pumpkin skillet cookie for two (guilt free!).
ingredients for healthy pumpkin skillet cookie
- pumpkin puree
- almond flour
- unsweetened almond butter
- maple syrup
- egg or flax egg
- cinnamon or pumpkin pie spice
- vanilla extract
- baking soda
- chocolate chips, or a bar of chocolate cut into chunks (you could even use leftover Halloween candy in this!)
utensils/ equipment
- 9″ skillet or round cookie pan
Healthy Pumpkin Cookie Skillet
Ingredients
- 1 cup blanched almond flour
- 1/3 cup pumpkin puree*
- 1/3 cup unsweetened almond butter
- 1 egg or sub flax egg
- 1/4 cup maple syrup can do as low as 1 tbsp if preferred
- 1/4 cup melted coconut oil
- 1 tbsp unsweetened almond milk
- 1 tbsp. flax seed
- 2 tsp. pumpkin pie spice
- 1 tsp vanilla extract
- 1/4 tsp baking soda
- 1/2 cup chocolate chips
- 1/4 tsp flakey sea salt
Instructions
- Preheat the oven to 325 degrees. Grease a skillet pan or round cake pan with baking spray.
- In a medium bowl whisk the dry ingredients, except for the sea salt.
- In a separate bowl combine the pumpkin puree, almond butter, maple syrup, egg, vanilla extract, and almond milk. Add the wet to the dry and stir until combined.
- Fold in chocolate chips and reserve a few for sprinkling on top.
- Bake for 20 minutes, remove from oven and let cool for a few minutes.
- Sprinkle with flaky sea salt, and any other toppings like extra nut butter. I used Perfect Snacks peanut butter cups cut up into pieces on top of mine and it was delicious!
Notes
fall in love with these other pumpkin recipes too
- Pumpkin Dark Chocolate Oat Cookies {GF, DF}
- Pumpkin White Chocolate Chip Cookies {GF, DF}
- Pumpkin Chickpea Blondies
- Paleo Pumpkin Cookies with Dairy Free Pumpkin Cream Cheese Frosting
pin this cookie skillet recipe for later!
