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.
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!
Keywords: pumpkin cookie cake, skillet cookie, pumpkin skillet cookie