A Paleo Deep Dish Chocolate Chip Pumpkin Cookie Skillet. Perfect for a crowd. Made with grain-free flour, nut butter and real pumpkin. This dessert is going to blow you away! Dairy-free, gluten-free, paleo.
Post updated with more notes and helpful tips October 2020. Originally published October 2017.
Do you ever get a hankering for a deep dish cookie?
…No? Just me?
Okay so one may not get a “hankering” for a deep dish cookie on the regular but when you’re dreaming of a paleo version of this pumpkin cookie skillet, but multiplied by 12…
We’re talking DEEP DISH CHOCOLATE CHIP PUMPKIN COOKIE.
Does it get any better than this?!
This recipe came about because while I love my darling little single cookie skillets…when they’re gone, they’re gone. And then you’re left the next evening wondering if you should have made 5 mini skillet cookies so your desserts would be set for the rest of the week.
Mr. FMK is not one for single-serve desserts around here unless they are his and his alone. He is also not one for giant cookies… Unless I don’t take any bites.
But let’s be honest… Isn’t it the wife’s duty to take a little bite of their spouse’s desserts? I think that is a marriage rule. I’m sure we wrote that in our vows somewhere…
Deep Dish Pumpkin Cookie Skillet
So I made this deep dish pumpkin cookie with Drew in mind, plus all of other SOs that don’t want to share desserts and would like the option for seconds 🙂
Myself included in this.
It would also be a lovely dessert to make for a gathering. Maybe you cut giant pumpkin cookie pie slices, or maybe you keep them on the smaller side and cut into squares.
Paleo Pumpkin Cookie Ingredients
- canned pumpkin – canned pumpkin works best here to maintain the texture. While I haven’t tried this with homemade pumpkin puree, it should work. You may just need an extra 1/4 cup flour to help absorb any excess moisture.
- cashew butter – I like cashew butter here but you can use almond butter, tahini, sunbutter or a blend. Just note if using sunbutter, parts of the baked cookie will turn green due to a reaction with baking soda (completely safe to eat though so don’t worry!).
- oil – really any mild oil works such as sunflower oil, avocado oil, melted and cooled coconut oil or even light olive oil.
- coconut sugar – any dry granulated sugar works such as brown sugar, cane sugar, maple sugar, xylitol, etc.
- maple syrup – the liquid sweetener of choice here. Honey could also work.
- eggs – helps maintain the structure of the cookie. I haven’t tried this with flaxseed eggs yet but it may work.
- vanilla extract – always vanilla!
- almond flour – nut flour works best here. Use blanched almond flour or cashew flour.
- pumpkin spice – you can use store bought or make it using this simple recipe that uses just 4 ingredients!
- baking soda & salt – the leavning agent for the cookie plus salt to balance flavor.
How to Make a Deep Dish Pumpkin Cookie Skillet
- Preheat oven to 350ºF and grease a 10″ cast iron skillet with butter or oil.
- In large bowl add cashew butter, oil and coconut sugar. Use stand mixer paddle attachment or electric mixer and beat together for about 1 minute, or until thoroughly combined.
- Add in maple syrup, pumpkin, eggs and vanilla extract; mix until thoroughly combined.
- Add in almond flour, pumpkin pie spice, baking soda and salt. Use spatula to combine by hand, or use paddle attachment.
- Fold in chopped chocolate (you can use all chips or all chunks if preferred) and transfer pumpkin cookie batter into greased skillet.
- Bake for 30-40 minutes, or until edges are lightly golden.
- Allow skillet to cool for about 15 minutes before slicing.
- Serve with your favorite ice cream for a seriously awesome treat. Enjoy!
Tips and Tricks for this recipe
- I used my stand mixer for easier mixing but you can also use one large bowl and an electric hand mixer.
- I do recommend an electric mixer of some sort if you have one, to help ensure all the wet ingredients get combined well–especially the nut/seed butter. My cashew butter was pretty thick and using the paddle attachment of my stand mixer helped make sure it combined well with the oil and sugar.
- Once the ingredients are all combined you simply transfer the pumpkin cookie batter into a greased 10″ skillet and bake.
Some notes on the flour!
I used almond flour here, but I also tested this mini pumpkin cookie skillet with cashew flour. So I think cashew flour would work here in this recipe too. See this post on how to make cashew flour–it’s as simple as blending raw cashews in a blender or food processor.
Let the Pan Rest
The most challenging part of this whole process is letting the pumpkin cookie rest a bit before slicing into it.
It’s not that you have to wait too long, but it feels like torture when all you want to do is DIVE IN.
But allowing the skillet to cool will not only ensure you don’t burn your mouth (been there, done that) it will also help the cookie slices hold together better when sliced and served.
Can I use a different pan?
I used a cast iron here, but you could likely use a deep dish pie plate or even a 10″ round cake pan with removable bottom – like this one. Baking times will vary based on pan used.
I’ve also used a quarter sheet pan for this recipe and served as cookie bars. Bake at 350ºF and check after 20 minutes.
What does this Pumpkin Cookie Taste Like?
The texture in this pumpkin cookie? Thick, soft, melt-in-your-mouth goodness. Especially when paired with your favorite ice cream…
I hope you guys love this as much as we do! It’s a dessert that I make often to share with friends and family – always a hit!
Let me know if you make this recipe by leaving a comment and rating below! It helps others learn more about the recipe too! Xx, Ashley
How to Make…
Paleo Deep Dish Chocolate Chip Pumpkin Cookie Skillet
A Paleo Deep Dish Chocolate Chip Pumpkin Cookie Skillet. Perfect for a crowd. Made with grain-free flour, cashew butter and real pumpkin. This dessert is going to blow you away! Dairy-free, gluten-free, paleo friendly.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 12 1x
- Scale:
Ingredients
- 1/2 cup all-natural cashew butter*, thick and creamy (or sub another nut/seed butter)
- 1/3 cup oil (avocado, melted cooled coconut oil, mild olive oil, etc.)
- 2/3 cup coconut sugar (or brown sugar)
- 2 TBS pure maple syrup
- 2/3 cup canned pumpkin (not pumpkin pie filling)
- 2 large eggs**
- 2 tsp vanilla extract
- 3 cups almond flour*** (or cashew flour)
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tsp pumpkin pie spice
- 1 3oz dairy-free chocolate bar, chopped
- 1/2 cup dairy-free dark chocolate chips
Instructions
- Preheat oven to 350ºF. Grease 10″ cast iron skillet with butter or oil. Set aside.
- In large bowl add cashew butter, oil and coconut sugar. Use stand mixer paddle attachment or electric mixer and beat together for about 1 minute, or until thoroughly combined.
- Add in maple syrup, pumpkin, eggs and vanilla extract; mix until thoroughly combined.
- Add in almond flour, pumpkin pie spice, baking soda and salt. Use spatula to combine by hand, or use paddle attachment.
- Fold in chopped chocolate (you can use all chips or all chunks if preferred) and transfer pumpkin cookie batter into greased skillet.
- Bake for 30-40 minutes, or until edges are lightly golden and middle is baked through. If top starts to brown after 30 minutes, cover with foil.
- Allow skillet to cool for 15 minutes before slicing into. Serve with your favorite ice cream for a seriously awesome treat. Enjoy!
Recipes Notes:
*I used a super thick cashew butter, homemade. You can also sub another nut or seed butter – just make sure it is thick and not drippy. If your butter seems to be on the drippy side, make sure it is really well stirred before combining with other ingredients. If using sunbutter, parts of the cookie will turn green from a reaction to baking soda but it is safe to eat.
**Looking for a vegan option? Try subbing the eggs with 2 TBS flaxseed meal + 6 TBS water and allow the mixture to gel up for about 5 minutes. I didn’t test this myself, but let me know if you try!
***I used this almond flour, but also tested with homemade finely ground cashew meal/flour. Tigernut flour may also work, but I haven’t tested myself. You should be able to sub 1:1.
Nutrition Information:
- Serving Size: 1/12th
- Calories: 418
- Sugar: 25g
- Sodium: 245mg
- Fat: 29g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 2g
- Protein: 9g
- Cholesterol: 35mg
This post contains some affiliate links. Should you choose to purchase through said links, I will receive a small commission. Thank you for your support in helping keep Fit Mitten Kitchen up and running.
Rachel (Little Chef Big Appetite) says
I mean…. how did you not eat this entire thing in one sitting!?!?!?
Christine says
Yum!! Love that this recipe is paleo and looks SO delicious. I wouldn’t mind having in this in my oven right now!
Cassie says
I can definitely try the flax egg substitution with this recipe! It looks SOOOOO good. If I had this in my kitchen, it would be gone in a night!
Carlee says
I’m making this recipe for an office game night and can’t waaaait to try it!!!
Question: I accidentally bought crunchy almond butter instead of creamy when shopping for this recipe… Could I make that work or should I return?
Thanks so much!
Ashley says
Hi Carlee, you can definitely use the crunchy almond butter as long as you don’t mind that extra texture in there. Keep me posted on how the recipe goes!
Rizza says
Hey Ashley! Thank you for sharing this recipe! I can’t wait to try this out. I have a question though, could I sub in Bob Red Mill’s GF 1:1 Baking Flour for the Almond Flour? If so, would this change the texture?ri
Ashley says
Hi Rizza 🙂 You can probably sub the Bob’s Red Mill GF 1:1, but I don’t think you’ll need a full 3 cups like the almond flour. My best guess would be maybe 2 1/4 cups of the GF blend? It will change the texture a little bit, but not a whole lot. The batter should be like a super soft sticky cookie dough. Let me know if you decide to try!
Rizza says
Ok, I’ll let you know if i do decide to go this route! Thanks so much!
Sheila says
Can I substitute the pumpkin for something else?
Ashley says
Hi Sheila!
The closest thing to sub would be sweet potato mash, or another squash like butternut, acorn. You could try banana, but I feel like it doesn’t quite have the same texture as pumpkin so other ingredient ratios may need to be changed slightly. Hope that helps! Let me know if you try 🙂
Michelle @ Sunkissed Kitchen says
Quite possibly the best thing I have ever put in my mouth. Thanks for the great recipe, Ashley!
Ashley says
LOL Thank you Michelle! So glad you enjoyed it 😀
Lynne says
Made this today and it is really good! I don’t have a big sweet tooth, but sometimes I just really need some “sugar”, and this fits the bill. Wish I could get my husband to try it (Mr. You Can’t Make a Dessert Out of a Vegetable!”), because it makes a lot, but gonna try freezing some of it. Thank you so much for the recipe, looking forward to trying others you have posted!
★★★★★
Ashley says
Oh so glad you liked it! And I wish your husband would try it too! This is a hit with everyone at my house (and they’re all about the “real” dessert recipes). Hopefully you can change his mind! 🙂 thanks so much for taking the time to comment and leave a review!
christina s says
so delicious!! I made this for a christmas party and everyone loved it.. I used the flaxseed instead of eggs and it worked well, HOWEVER I only used about half the amount of water recommended
★★★★★
Ashley says
Thank you for the feedback Christina! Super helpful. So glad you and the others enjoyed it. Really appreciate you taking the time to leave a comment and review 😀
Jennifer Whitman says
I made this vegan and my whole family gobbled it up! It’s one of our favourites!!