I truly believe that this recipe that you see right here – my INCREDIBLE PUMPKIN CARAMEL COOKIE SKILLET is one of the best recipes I have ever created. I know that is saying a lot, but I am one of those food bloggers that is very intentional about the content I put out into the world. It’s paleo, grain-free, gluten-free, and vegan-friendly too!
This recipe didn’t take me long to create – I just tweaked my Salted Caramel Cookie Skillet and put a pumpkin spin on it; and damn, you guys are going to be hooked and I’m here for it!
To make this recipe, you need only two pieces of equipment: a blender and one medium size bowl. To make the caramel sauce, all you need to do is blend the ingredients in a blender, and then transfer it to a skillet. Then, get your bowl out and mix together the cookie ingredients. Once you have a dough, you transfer it to the skillet, and it goes directly on top of the sauce. Then you bake. And then you take it out of the oven, and your life will be transformed. In this picture, you’ll see that I topped my skillet with dairy free vanilla ice cream, but it’s incredible without it. Do what makes you the happiest!
To make this skillet, all you need is a few simple ingredients, most of which I’m sure you already have at home – with the exception of the pumpkin puree, because apparently this year there is a pumpkin shortage; just like there was a toilet paper shortage when quarantine started. I don’t get it. I’ve been lucky and I have been able to find it at Whole Foods and Trader Joe’s, and so I’ve hoarded it all, and effectively contributing to said pumpkin shortage. Go figure.
Anyway, back to this fantastic recipe! To make it, you need the following ingredients:
Maple Syrup: In this recipe, I love using maple syrup, because that maple flavor screams fall! You can substitute another sweetener, but if you do that, make sure to use a liquid sweetener so that you get the same consistency.
Pumpkin Puree: When you head to the store to grab pumpkin puree, make sure you don’t grab pumpkin pie filling by accident. They are two very different things, and this recipe calls for pumpkin puree. Since you are only using a small amount in this recipe, one pro tip I have for you, is to fill an ice cube tray with the extra pumpkin and then freeze it. Then use those frozen pumpkin cube in your morning smoothies. Genius, right?
Almond Butter: I love almond butter in this recipe, but you can absolutely feel free to use any nut butter that you have on hand.
Coconut oil: Coconut oil gives this skillet so much moisture! If you don’t like the taste of coconut oil, then perhaps it’s because you have been purchasing unrefined coconut oil. Unrefined coconut oil does have a coconut taste. So purchase refined coconut oil. Refined coconut oil is neutral, with no distinct coconut taste or aroma. This is because it’s made from coconut meat that’s filtered and dried before being pressed into oil. Don’t have coconut oil? Avocado oil is another great substitute.
Pumpkin pie spice: Pumpkin pie spice is the holy grail in all pumpkin recipes. If you don’t have any, buy some!
Almond flour: I created this recipe using almond flour, so if you don’t have a nut allergy, then I recommend sticking to the almond flour. I also love it because it’s a great way to sneak in those healthy fats and get some protein in. Boom!
Baking soda: Baking soda is what makes this become cookie-like, so don’t leave it out!
Vanilla extract: I always add a splash of vanilla extract to my sweet recipes because it gives the best flavor. If you have it, use it!
Egg: In this recipe, I love using an egg. But for a vegan option, all you have to do is grab a small bowl and whisk together 1 tablespoon of ground flaxseed and 3 tablespoons water, and let it sit for about 5 minutes, to thicken!
Chocolate Chips: When it comes to chocolate chips, I measure with the heart! But for purposes this recipe, I find that 3/4 cup is just plenty and so good! But do you!
The most incredible and decadent, grain-free, gluten-free caramel pumpkin cookie skillet around town, you heard it here first. Thank me later!
FOR THE CARAMEL SAUCE:
1/4 cuppumpkin puree
1 tsppumpkin pie spice
FOR THE COOKIE SKILLET:
1 1/4cupalmond flour
1tbsppumpkin pie spice
3/4cupdairy free chocolate chips
Preheat oven to 350.
Grease a 10 inch cast iron skillet (an 8-inch skillet will work also).
Place caramel sauce ingredients in a blender and blend until a sauce forms, about 30 seconds.
Transfer to the skillet, covering the bottom of the skillet.
In a medium bowl, mix together the cookie skillet ingredients, folding in the chocolate chips last.
Add to the cookie skillet and use a spatula to even out (it won’t be perfect, the caramel sauce will move out towards the edges of the skillet and that is okay!).
Bake 20-22 minutes, note it might still be soft and gooey and that’s ok!
Let cool for a few minutes and then DEVOUR!
To make this recipe vegan, all you have to do is substitute the egg for a flax egg. To make a flax egg, get out a small bowl, and whisk together one tablespoon ground flax seed meal and three tablespoons water. Let it sit for about five minutes to thicken.
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie in your posts and I’ll re-share!