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Fit Mitten Kitchen

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Desserts Recipes

Pumpkin Chocolate Chip Skillet Cookie [ GF, DF ]

This Pumpkin Chocolate Chip Skillet Cookie is perfect for when you’re craving dessert but don’t want to make an entire batch of cookies. It’s made with dairy-free, gluten-free friendly, and tastes amazing!

Pumpkin Chocolate Chip Skillet Cookie! Made coconut sugar, pure maple syrup, and coconut oil to keep dairy-free friendly! This mini single skillet dessert is perfect for two.

This post is sponsored by my partnership with NOW Foods. All opinions expressed (as always) are my own. Thank you for helping support the brands I trust and have the pleasure of working with, making Fit Mitten Kitchen possible!

 

Hold on to your hats ladies and gents, we’re just getting started with the pumpkin around here. For those of you that don’t care for pumpkin much (who are you?) don‘t worry, I won’t be getting TOO pumpkin wasted over here… but you can likely expect something pumpkin once a week for the next couple months. It’s just that TIME. I have too many pumpkin ideas written down for my own good, but you can bet I’ll try to share with you as many of them as I possibly can. Baking during this time of year is just the best, don’t you agree?

I kind of can’t believe we’re already at the end of September. I know I know, everyone always says this at the end of every month. But for real… where did this month GO? I haven’t even been to a cider mill yet to get apples and fresh donuts! Okay, need to calm down… there’s still time. 

It’s just fall does not last long enough around here in the Midwest. Not to mention weather these days is just crazy and you never know what you’re gonna get (like a box of chocolates…).

Okay, enough chit chat let’s talk about this PUMPKIN CHOCOLATE CHIP SKILLET COOKIE.

Easy Pumpkin Chocolate Chip Skillet Cookie! One bowl, dairy-free, gluten-free, and refined sugar-free.

 

I busted out my baby skillet for you guys again, and per request over on the ‘gram, whipped up this pumpkin-based treat! I kind of love it a lot and think you guys will too.

It’s simple and perfect for when you really want some dessert after din, but don’t feel like baking an entire batch of cookies. The mini skillet cookie may be big enough to share with your SO, but I would 100% not blame you for keeping it to your self.  It’s just really, really hard to share desserts you know?

here’s what you need

canned pumpkin

coconut sugar

pure maple syrup

favorite natural nut or seed butter

coconut oil

egg yolk

vanilla extract

gluten-free all purpose flour (or whole wheat white flour)

baking soda

salt

chocolate chips

refined sugar-free with some NOW Foods ingredients in this Pumpkin Chocolate Chip Skillet Cookie [sponsored]

Today’s recipe features some ingredients that I always have on hand in my kitchen, thanks to my friends over at NOW Foods.

Baking with coconut sugar and pure maple syrup is great if you’re trying to avoid refined sugars, and their organic vanilla extract is awesome. Another thing I love about NOW is their products are high quality AND affordable.  If you’re not familiar with NOW, check them out!

Just one bowl and a few minutes to throw together this mini pumpkin chocolate chip skillet cookie! So easy, ready to top with ice cream in 20 minutes.

So like I said, this pumpkin cookie skillet is really easy! You can mix all of your ingredients in one medium-sized bowl and then just transfer into a greased mini skillet and bake for about 15-20 minutes. This cookie skillet can be made with either all-purpose gluten-free flour, or all whole wheat white flour. I tested this recipe both ways, same ratio of ingredients and no noticeable difference! –> both delicious and had to stop myself from eating them all…

Ice cream is 100% necessary for this pumpkin cookie skillet.

Pumpkin Chocolate Chip Skillet Cookie

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Preparation 5 mins
Cook Time 15 mins
Total Time 0:20
Serves 1 6     adjust servings

 

Ingredients

  • 3 TBS pumpkin puree (canned pumpkin)
  • 3 TBS coconut sugar
  • 1 TBS pure maple syrup
  • 2 TBS nut or seed butter
  • 1/2 TBS oil (I used avocado, but melted/liquid coconut works too)
  • large egg yolk*
  • 1/2 tsp organic vanilla extract
  • 1/4 cup all-purpose gluten-free flour** (or whole wheat white)
  • 1/4 tsp ground cinnamon
  • 1/8 tsp nutmeg
  • 1/8 tsp ground ginger
  • dash of cloves and all spice, if you wish
  • 1/4 tsp baking soda
  • 1/8 tsp salt
  • 3 TBS dairy-free dark chocolate chips (I used a mix of mini and regular)

Instructions

  1. Preheat oven to 350F and grease a mini 6" cast iron skillet well with oil, set aside.
  2. In a medium bowl stir together pumpkin, sugar, and maple syrup. Add in nut/seed butter, melted oil, egg yolk and vanilla and stir until evenly combined.
  3. Stir in flour, spices, baking soda, and salt, mix well. Batter will not be like traditional cookie dough, it will be thick and sticky. Add in chocolate chips, then pour batter into grease skillet.
  4. Bake for 15-18 minutes, until edges are slightly browned.
  5. Serve with your favorite ice cream and share with your person! Or don't...

by

Recipe Notes

*You can try subbing egg yolk with another tablespoon of oil, or use ½ TBS flaxseed + 1½ TBS water to make vegan, but I have not tested this yet myself. If you do try, would love to hear from you!
 
**Tested GRAIN-FREE/PALEO: Use 3/4 cup almond flour/meal or cashew meal. Bake as directed. 
2 reviews

Making this recipe? I would love to see it!


Tag @fitmittenkitchen and hashtag #fitmittenkitchen
Perfect dessert for two! This Pumpkin Chocolate Chip Skillet Cookie is gluten-free and dairy-free, plus sweetened with coconut sugar and maple syrup for a healthier treat.

P.S. If you’re looking for a dairy-free friendly ice cream, the vanilla cashew milk from So Delicious is amazing!

 

 

let’s chat

  • What is your favorite  thing about fall?

 

 

SOME OF THE PRODUCTS I USED IN TODAY’S RECIPE

 

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. 

 

 

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Comments

  4. Hey!! Any recommendation for using pat or almond flour? I do not bake with white or whole wheat flour. Maybe half almond and half oat? This looks amazing and I’d love to make this! Let me know what your thoughts are 🙂

    Thanks!
    Dana

    Reply

    • Hi Dana! Sometimes oat flour does work well as a replacement to whole wheat white flour. And with this being a small-batch style cookie, and contained in a skillet, I would say it’s safe to try half oat flour/half almond. If the batter turns out a little dry, I’d add some more pumpkin or a touch more oil. Let me know how it goes for you!

      Reply

  9. Skillet cookies are the best! I’m yet to get on board with that! I love fall – especially in the States, you guys really know how to make the most of the season! i love the changing leaves and that it starts to get a little colder but you still have glorious sunny days! And the food of course!

    Reply

  11. ALL my foodie friends’ baking is quickly becoming one of my favorite things about fall; I love the cool evenings with my family eating dinner on the porch too; it’s still warm here so we can still eat outside. But the evenings are cool! And I would have never thought of doing a pumpkin chocolate chip cookie in a skillet; genius Ashley! 🙂

    Reply

  14. TASTY!!!! I made this in regular sized ramekins and aside from me under-cooking them, I really enjoyed their flavor. Just means I need to do it again, KNOW WHAT I’M SAYING, BUD?! <3

    Reply

    • Yes! One of my friends baked them in 4 small greased ramekins–maybe 4oz size? Though I don’t recall the time she baked them at… I would check them after 10 minutes and go from there! Hope that helps Dana 🙂 Let me know if you have any other questions!

      Reply

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