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.
Do you ever get a hankering for a deep dish cookie? …No? Just me?
Okay kidding. 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. I mean… Does life get any better than this?!
Why deep dish? Is that even a question? Deep dish > shallow dish.
Alright that was dumb. Moving on.
In all seriousness – I love my darling little single cookie skillets… except 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…
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 🙂 Alright, myself included in this.
It would also be a lovely dessert to make for a large gathering. Maybe you cut giant pumpkin cookie slices, or maybe you keep them on the smaller side. I don’t judge.
what you need
canned pumpkin (puree)
cashew butter (or nut/seed butter of choice)
almond flour (see notes in recipe page)
pumpkin pie spice
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. 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.
Some notes on the flour!
I used almond meal 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.
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.
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 did!
- 1/2 cup all-natural cashew butter*, thick and creamy (or sub another nut/seed butter)
- 1/3 cup oil (I used avocado, but melted and cooled coconut oil works too)
- 2/3 cup coconut sugar (or brown sugar)
- 2 TBS pure maple syrup
- 2/3 cup canned pumpkin or puree
- 2 large eggs**
- 2 tsp vanilla extract
- 3 cups almond flour/meal*** (or cashew flour/meal)
- 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
- 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 20-25 minutes, or until edges are lightly golden.
- Allow skillet to cool for 10- 15 minutes before slicing into. Serve with your favorite ice cream for a seriously awesome treat. Enjoy!
*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.
**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 am not certain another baking dish would yield the same result, as the cast iron skillet may affect the heat and baking time. If you try with another 10″ baking dish, please let me know!
Leftovers best kept in container in fridge 4-5 days, if it lasts that long... 🙂
SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE
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