Description
This Deep Dish Pumpkin Cookie Skillet is a luscious, dairy-free treat perfect for fall. Made with cashew butter, pumpkin, and almond flour, it offers a moist and tender texture infused with warm pumpkin pie spices. Chunks of dairy-free chocolate add a delightful richness, making each bite a comforting sweet delight. Baked in a skillet, it’s easy to make and perfect for sharing.
Ingredients
Wet Ingredients
- 1/2 cup cashew butter
- 1/3 cup avocado oil (or mild olive oil, or melted & cooled coconut oil)
- 2/3 cup coconut sugar (or brown sugar)
- 2/3 cup canned pumpkin (not pumpkin pie filling)
- 2 large eggs
- 2 teaspoons vanilla bean paste
Dry Ingredients
- 3 cups super fine almond flour (or cashew flour)
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoons pumpkin pie spice
Chocolate Mix-Ins
- 3 ounces dairy-free chocolate bar, chopped
- 1/2 cup dairy-free dark chocolate chips
Instructions
- Preheat and Prepare: Preheat your oven to 350ºF (175ºC). Grease a skillet with butter or oil and set aside. This ensures your cookie doesn’t stick and bakes evenly.
- Combine Wet Ingredients: In a large bowl, add cashew butter, avocado oil, and coconut sugar. Using a stand mixer with paddle attachment or an electric mixer, beat these together for about 1 minute until fully blended. Then add in the canned pumpkin, eggs, and vanilla bean paste. Mix on medium speed until the batter becomes smooth and well combined.
- Add Dry Ingredients: Incorporate the almond flour, pumpkin pie spice, baking soda, and fine sea salt into the wet mixture. Use a spatula to fold by hand until a dough forms. Carefully fold in the chopped dairy-free chocolate bar and dark chocolate chips to distribute chocolate evenly throughout the batter.
- Transfer and Bake: Spoon the cookie dough into the prepared greased skillet, spreading it evenly. Place in the oven and bake for 30 to 40 minutes, until the edges are lightly golden and the center is baked through. If you notice the top browning excessively after 30 minutes, cover loosely with foil to prevent burning.
- Cool and Serve: Remove the skillet from the oven and allow it to cool for about 30 minutes. This resting time helps the cookie set for easier slicing. Serve warm with your favorite ice cream for an indulgent dessert experience. Enjoy!
Notes
- You can substitute cashew butter with almond or peanut butter if preferred.
- Use super fine almond flour for the best texture; coarser flour may result in a denser cookie.
- Ensure pumpkin is pure canned pumpkin, not pumpkin pie filling, to avoid added sugars and spices.
- For a vegan version, replace eggs with flax eggs or other suitable egg substitutes.
- If the top browns too fast, tent foil over the skillet to prevent over-baking.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
