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 2022. Originally published October 2017.
Do you ever get a hankering for a deep dish cookie?
…No? Just me?
This Pumpkin Chocolate Chip Skillet cookie 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 you have dessert set for every night of the week.
Mr. FMK is not one for single-serve desserts around here unless they are his and his alone. So I made this deep dish pumpkin cookie with Drew in mind, plus all of other significant others that don’t want to share desserts.
Myself included in this.
But more than that, it would also be a lovely dessert to make for a gathering.
Why You’ll Love This Recipe
- Easy to make and made with healthier ingredients like cashew butter, almond flour and pumpkin puree.
- A grain-free, dairy-free and gluten-free option to share with friends or family that have special dietary concerns.
- It’s a GIANT skillet cookie – and giant cookies are fun!
- You can make this in a 10″ round skillet or bake in a quarter sheet pan for cookie bars and easy serving.
Pumpkin Skillet 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.
- eggs – helps maintain the structure of the cookie and bind things together. I haven’t tried this with a flax egg substitute yet for a vegan option, 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 use my homemade pumpkin spice, this simple recipe uses just 4 ingredients!
- baking soda & salt – the leavning agent for the cookie plus salt to balance flavor.
- chocolate chips and/or chocolate chunks – I like to use both for chocolate in every bite!
- 10 Inch Skillet
- Electric Mixer
- Large Bowl
- Measuring Cups & Spoons
- Sturdy Spatula
How to Make a Deep Dish Pumpkin Cookie
This cookie skillet recipe is easy to make and can be made in one bowl! I prefer to use an electric hand mixer or stand mixer for this recipe, to better combine the wet ingredients. Cashew butter can be pretty thick. If you don’t have an electric mixer, you’ll just have to mix the wet ingredients together vigorously before adding in the dry ingredients.
Here’s a step-by-step overview of how to make this skillet cookie, with the full recipe instructions in the card at the end of the post.
Mix Wet Ingredients
In a large mixing bowl combine the cashew butter, oil and sugar until mixed well – if possible, use an electric mixer and beat together for about 1 minute.
Then add in pumpkin, eggs and vanilla extract, mixing until smooth.
Add Dry Ingredients
Add in the almond flour, pumpkin pie spice, baking soda and salt – the mixture will get pretty thick here as you start to incorporate the flour mixture, so best to use a sturdy silicone spatula or wooden spoon.
Now fold in chopped chocolate (you can use all chips or all chunks if preferred) and transfer the pumpkin cookie dough into greased cast iron skillet. I like to top with a few extra chocolate chips here for a pretty presentation.
Bake the skillet cookie for about 35-45 minutes, until edges are golden and middle is set. Cover with foil for the last 10-15 minutes and watch your baking time to prevent the top from browning too much.
TIP: Allow the skillet to rest for at least 15-20 minutes to cut into, or the middle will be gooey.
You can treat this giant cookie like a pie and serve with your favorite ice cream and other toppings like caramel sauce, chocolate sauce or whipped cream.
Recipe Tips & Notes
Use an Electric Mixer – 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.
Flour – I used Super Fine Almond Flour (from blanched almonds) but if you’re in a pinch, I think a super fine almond meal flour (made with skins on) would work okay too. I haven’t tested this with other flours – if looking to sub with all-purpose, I am guessing you’d only want 1.75-2 cups.
Let the pan rest – 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.
To make cookie bars, use a quarter sheet pan – bake at 350ºF and check your bars at 18-20 minutes.
What does this Pumpkin Cookie Taste Like?
The texture in this pumpkin cookie? Thick, soft, melt-in-your-mouth goodness.
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 star rating below! It helps others learn more about the recipe too! Xx, AshleyPrint
Deep Dish Pumpkin Cookie Skillet
Deep Dish Chocolate Chip Pumpkin Cookie Skillet, perfect for a crowd. Made with almond 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
- Category: Dessert
- Method: oven
- Cuisine: American
- Diet: Gluten Free
- 1/2 cup all-natural cashew butter*, thick and creamy
- 1/3 cup avocado oil (or melted cooled coconut oil, or mild olive oil)
- 2/3 cup coconut sugar (or brown sugar)
- 2/3 cup canned pumpkin (not pumpkin pie filling)
- 2 large eggs**
- 2 teaspoons vanilla extract
- 3 cups super fine almond flour*** (or cashew flour)
- 1 teaspoon baking soda
- 1/2 teaspoon fine sea salt
- 2 teaspoon pumpkin pie spice
- 3 ounces dairy-free chocolate bar, chopped
- 1/2 cup dairy-free dark chocolate chips
- Preheat oven to 350ºF. Grease 10″ cast iron skillet with butter or oil. Set aside.
- Mix wet ingredients: In a 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 pumpkin, eggs and vanilla extract; mix on medium speed until smooth.
- Mix in dry ingredients: Add in almond flour, pumpkin pie spice, baking soda and salt. Use spatula to combine by hand until dough forms. Fold in chocolate chips and chunks, then transfer batter to 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.
- Cool & Serve: Allow skillet to cool for 30 minutes before slicing into. Serve with your favorite ice cream for a seriously awesome treat. Enjoy!
Nut butter – 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 too 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.
Vegan option – 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!
Flour – 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.
- 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
Keywords: pumpkin cookie cake, skillet cookie, pumpkin skillet cookie
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