Paleo Chocolate Chip Pumpkin Cookie Skillet

Sharing this doughy Paleo Chocolate Chip Pumpkin Cookie Skillet on the blog! A delicious giant gluten-free cookie recipe made with healthier ingredients and has the most perfect doughy cookie consistency.

Remember that Epic Paleo Chocolate Chip Cookie Cake that then turned into my Double Layer Chocolate Chip Cookie Cake with Avocado Cacao Cream Frosting in my cookbook?

Let’s now welcome the most delicious pumpkin twist on a cookie skillet! One of my favorite dessert recipes to make pretty much all year around but especially during the fall. It is the best to whip up on a Sunday night or weeknight after work or school and snack on for days. Top it off with your favorite ice cream and nut butter drizzle and you are set.

You’d never know that this recipe is completely grain-free, dairy-free and has no refined sugars. Instead I sweeten it with coconut sugar and maple syrup and we use almond flour and a mix of arrowroot flour for the flours.

I love that this skillet gets a little golden on the edges too but the center is still so perfectly doughy and almost like a raw cookie bake. You guys will absolutely love this!

Plus you can also make it ahead of time and freeze it if you want to prep this for a holiday or any get together 🙂

Ingredients you need to make this giant delicious chocolate chip pumpkin cookie skillet:

• Egg or flax egg
• Creamy nut butter – code RACHL for free shipping on my favorite! You can use any creamy nut butter here: peanut, almond, cashew, or even tahini for nut-free option.
• Organic pumpkin puree – try to get organic + unsweetened with no added sugars!
• Coconut sugar
• Maple syrup – or sub honey
• Vanilla extract
• Almond flour – I have not yet used oat flour or an alternative. If you do, try using 1/4 cup less first!
• Tapioca flour – or use arrowroot flour
• Pumpkin pie spice + cinnamon
• Dark chocolate chips – code RACHL for free shipping off my favorite chocolate brand

How to make this paleo pumpkin cookie skillet:

1. Preheat oven to 350 degrees and grease a 10-12 inch skillet
2. Whisk together egg, nut butter, pumpkin, coconut sugar, maple syrup and vanilla extract until smooth
3. Mix in almond flour, tapioca flour, baking powder, cinnamon, pumpkin pie spice until smooth and well combined
4. Fold in dark chocolate then bake in oven for 20-25 minutes or until edges are golden
5. Allow the cookie to cool then slice and enjoy!

A few of my other favorite fall desserts to bake:

Easy No-Bake Paleo Pumpkin Pie Brownies

The Fudgiest Paleo Pumpkin Chocolate Cookies

Vegan Pumpkin Peanut Butter Pie with Cookie Crust

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