Description

This Deep Dish Pumpkin Cookie Skillet is a decadent and wholesome dessert perfect for sharing. Made with almond flour, creamy cashew butter, and real pumpkin, it’s gluten-free, dairy-free, and paleo-friendly. Rich with pumpkin pie spice and studded with dairy-free chocolate chunks, this dessert is both comforting and delicious, offering a perfect fall-inspired treat to enjoy with family and friends.

Ingredients

Wet 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

Dry Ingredients

3 cups super fine almond flour (or cashew flour)
1 teaspoon baking soda
1/2 teaspoon fine sea salt
2 teaspoons pumpkin pie spice

Chocolate

3 ounces dairy-free chocolate bar, chopped
1/2 cup dairy-free dark chocolate chips

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Instructions

Preheat Oven: Preheat your oven to 350ºF (175ºC). Grease a skillet with butter or oil to prevent sticking and set it aside.
Mix Wet Ingredients: In a large bowl, combine the cashew butter, avocado oil, and coconut sugar. Using a stand mixer with a paddle attachment or an electric mixer, beat this mixture for about one minute until completely blended. Next, add the canned pumpkin, eggs, and vanilla extract and mix on medium speed until smooth and uniform.
Combine Dry Ingredients: Add the almond flour, pumpkin pie spice, baking soda, and fine sea salt into the wet mixture. Use a spatula to fold and combine all ingredients by hand until a dough forms.
Add Chocolate: Fold in the chopped dairy-free chocolate bar and the dairy-free dark chocolate chips evenly throughout the dough. Then transfer the batter into the prepared greased skillet, spreading it evenly.
Bake: Place the skillet in the preheated oven and bake for 30 to 40 minutes. Check after 30 minutes; the edges should be lightly golden and the center cooked through. If the top begins to brown too much, cover the skillet loosely with foil to prevent burning and continue baking.
Cool and Serve: Once baked, remove the skillet from the oven and allow it to cool for about 30 minutes to set properly. Slice into servings and optionally serve with your favorite ice cream for an indulgent treat. Enjoy!

Notes

Nut Butter: Use thick and creamy cashew butter; if it seems too runny, stir well before use. Other nut or seed butters can substitute, but sunflower butter may cause a greenish hue due to a reaction with baking soda (still safe to eat).
Vegan Option: Replace eggs with 2 tablespoons flaxseed meal mixed with 6 tablespoons water. Let this mixture gel for about 5 minutes before use. This option is suggested but not tested by the original author.
Flour Substitute: Super fine almond flour works best, but homemade finely ground cashew meal or tigernut flour may be used as a 1:1 substitute, although tigernut flour is untested.