Deep Dish Pumpkin Cookie Skillet

5 from 4 reviews

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.


Units Scale
  • 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


  1.  Preheat oven to 350ºF. Grease 10″ cast iron skillet with butter or oil. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.


Keywords: pumpkin cookie cake, skillet cookie, pumpkin skillet cookie