Name: Deep Dish Pumpkin Chocolate Chip Cookie Skillet Recipe
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: American
Ingredients: 1/2 cup cashew butter, thick and creamy; 1/3 cup avocado oil (or mild olive oil, or melted & cooled coconut 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 teaspoons pumpkin pie spice; 3 ounces dairy-free chocolate bar, chopped; 1/2 cup dairy-free dark chocolate chips

Jump to Recipe· 4.3 from 68 reviews

If you’ve been on the hunt for a dessert that captures the warmth of fall, the richness of chocolate, and the homey comfort of a classic cookie all in one, you’re about to fall in love with this Deep Dish Pumpkin Chocolate Chip Cookie Skillet Recipe. Imagine a thick, gooey cookie baked right in a skillet, with the beautiful blend of real pumpkin and luscious dairy-free chocolate creating a treat that’s perfect for sharing, cozy nights, or impressing your friends with something both unique and utterly delicious. It’s gluten-free, paleo-friendly, and made with wholesome ingredients, delivering a dessert that feels indulgent yet satisfying.

Ingredients You’ll Need

A top-down view shows a large silver mixing bowl sitting on a white marbled surface. Inside the bowl is a thick, chunky dark brown cookie dough with visible large chunks of dark chocolate mixed throughout. A wooden handle with an orange silicone spatula is partially dipped into the dough, leaning against the side of the bowl. The mixture looks sticky and textured, and there are small bits of dough stuck to the sides of the bowl. The photo taken with an iphone --ar 4:5 --v 7

You only need a handful of simple, wholesome ingredients to make this Deep Dish Pumpkin Chocolate Chip Cookie Skillet Recipe a star in your kitchen. Each one profoundly impacts the final flavor and texture, from the creamy cashew butter that provides richness, to the spices that give it that quintessential pumpkin pie vibe, and the chocolate chunks that melt into irresistible pockets of sweetness.

Cashew butter (1/2 cup): Thick and creamy, this nut butter adds both fat and a subtle nutty flavor that keeps the cookie moist.
Avocado oil (1/3 cup): A mild-flavored oil that helps bind the batter while keeping it dairy-free and paleo.
Coconut sugar (2/3 cup): Adds natural sweetness and a slight caramel depth, balancing the pumpkin’s earthiness.
Canned pumpkin (2/3 cup): The star of the show, providing moisture, color, and that wonderful autumnal flavor.
Large eggs (2): They create structure and richness, ensuring the cookie bakes up tender but holds together beautifully.
Vanilla extract (2 tsp): Enhances all the flavors and lifts the sweetness naturally.
Super fine almond flour (3 cups): This gluten-free flour forms the base, giving the cookie a delicate crumb and slightly nutty taste.
Baking soda (1 tsp): Helps the cookie rise just enough for the perfect texture without being cakey.
Fine sea salt (1/2 tsp): Balances sweetness and intensifies the other flavors.
Pumpkin pie spice (2 tsp): A cozy blend of cinnamon, nutmeg, and cloves that defines the fall flavor profile.
Dairy-free chocolate bar, chopped (3 oz): Adds rich, melty chunks that create bursts of chocolatey goodness throughout.
Dairy-free dark chocolate chips (1/2 cup): For even more pockets of chocolate delight in every bite.

How to Make Deep Dish Pumpkin Chocolate Chip Cookie Skillet Recipe

Step 1: Prepare Your Skillet and Oven

Start by preheating your oven to 350ºF. A warm oven sets the stage for a perfectly baked cookie. While it’s heating up, generously grease your skillet with butter or oil; this step ensures the cookie doesn’t stick and helps develop a golden crust along the edges that’s beyond tempting.

Step 2: Mix the Wet Ingredients

Grab a large bowl and add your cashew butter, avocado oil, and coconut sugar. Using either a stand mixer with a paddle attachment or a hand mixer, beat these together for about a minute until everything is smooth and combined. Then, mix in your canned pumpkin, eggs, and vanilla extract. This combination builds the cookie’s moist, tender foundation and brings in that beautiful, hearty pumpkin flavor.

Step 3: Combine Dry Ingredients and Form Dough

In goes the almond flour, pumpkin pie spice, baking soda, and sea salt right into the wet mix. Use a spatula to fold everything together gently. You want a dough that’s thick yet soft enough to spread around the skillet without being runny. Finally, fold in the chopped chocolate bar and chocolate chips, which will create those magical pockets of melted chocolate in every bite.

Step 4: Bake to Perfection

Transfer your cookie dough to the greased skillet, spreading it evenly. Pop it in the oven and bake for 30 to 40 minutes. You’re looking for lightly golden edges and a fully set center. If you notice the top starts to brown too quickly, tent it with foil to prevent burning. The aroma during baking will already have you drooling!

Step 5: Cool and Enjoy

Once baked, let your skillet cool for about 30 minutes. This resting time allows the cookie to set and makes slicing a breeze. Serve warm with your favorite dairy-free ice cream or simply enjoy it straight from the skillet for a decadent treat that feels like a warm hug in dessert form.

How to Serve Deep Dish Pumpkin Chocolate Chip Cookie Skillet Recipe

A thick, golden-brown cookie skillet sits in a black cast iron pan with melted dark chocolate pieces scattered evenly on top, showing a soft and slightly crumbly texture. One slice is being lifted with a spatula revealing a dense interior filled with rich chocolate chunks. The pan rests on a cream-colored cloth with orange stripes, set on a white marbled surface. In the background, there are two stacked white plates with a silver spoon that has chocolate on it. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a bit of extra flair, sprinkle some toasted pumpkin seeds or a dusting of cinnamon sugar on top. A scoop of dairy-free vanilla ice cream melting over the warm cookie transforms this dessert into an unforgettable experience that says pure comfort.

Side Dishes

While this cookie skillet makes a dessert superstar on its own, pairing it with fresh fruit like sliced pears or spiced apple compote can add a refreshing contrast that brightens the richness of the dish beautifully.

Creative Ways to Present

Try serving the cookie skillet as a center-course dessert at your next gathering so everyone can dig in family-style. Another fun idea is to slice portions and layer them between whipped coconut cream in individual cups for an impromptu pumpkin-chocolate trifles. The possibilities are endless and delicious!

Make Ahead and Storage

Storing Leftovers

Keep any leftover cookie covered tightly with plastic wrap or in an airtight container at room temperature for up to 3 days. This way, it maintains its soft, chewy texture without drying out.

Freezing

This recipe freezes beautifully! Wrap leftovers tightly in plastic wrap and then foil, or store in a freezer-safe container for up to 2 months. When you want a sweet fix, thaw overnight in the fridge or at room temperature.

Reheating

To bring back that fresh-baked warmth, gently reheat your slice in the oven at 275ºF for about 10 minutes, or use a microwave in 15-second bursts, just until warm but not overheated. This reawakens the melting chocolate and soft pumpkin flavor perfectly.

FAQs

Can I make this recipe vegan?

Absolutely! You can substitute the eggs with a flaxseed egg mixture (2 tablespoons flaxseed meal + 6 tablespoons water, rested for 5 minutes). Although it hasn’t been personally tested by us, many bakers find this works well in similar recipes.

What can I substitute for cashew butter?

You can use other thick nut or seed butters like almond or sunflower butter, but be aware that sunflower butter may cause some color changes due to its reaction with baking soda, though it’s perfectly safe to eat.

Is this recipe gluten-free?

Yes, the use of almond flour ensures that this cookie skillet is gluten-free, making it ideal for those with gluten sensitivities or anyone looking to enjoy a grain-free dessert.

Can I use regular chocolate instead of dairy-free?

Definitely! While the recipe calls for dairy-free chocolate to keep it paleo-friendly and dairy-free, you can use your favorite chocolate bar and chips if you’re not avoiding dairy.

How do I know when the cookie is done baking?

Look for lightly golden edges and a set center that’s no longer jiggle-heavy. The skillet cookie will firm up as it cools, so slight softness in the center right out of the oven is perfect.

Final Thoughts

This Deep Dish Pumpkin Chocolate Chip Cookie Skillet Recipe is an absolute game-changer for pumpkin lovers and cookie fans alike. It’s cozy, indulgent, and packed with wholesome ingredients that make it feel special every time you take a bite. I wholeheartedly recommend giving it a go, whether it’s for a festive fall gathering or a weeknight treat. Once you try it, this skillet cookie will probably become one of your all-time favorites, too!