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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, so I wouldn’t say it unless it was true. It’s paleo, grain-free, gluten-free, and vegan-friendly, and is a must-make recipe this Fall season!
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I’ll admit, while this recipe may look complex, it actually didn’t take me long to create. In fact, it’s a riff off of my famous Salted Caramel Cookie Skillet . So many of you LOVED that recipe, so I knew that I had to tweak it for the Fall. And let me tell you, it is WORTH IT! If you love this recipe, then you’re going to love this one, because the addition of the pumpkin makes it even better!
One of the reasons why I love this recipe so much, is because you only need two simple pieces of equipment to make it. I love making recipes that use the least amount of equipment possible, for two reasons. 1. It creates less of a mess, AKA less dishes for you to wash after you’re done, and 2. Because there’s nothing worse than finding a recipe you want to make, only to realize that you don’t have the right equipment to make it!
This recipe eliminates both of those problems, and also makes your life easier by using simple ingredients that you may already have on-hand. It’s truly SO simple, and I promise, you’re going to love it.
So let’s get into the recipe, shall we?!
What You Need to Make This Incredible Pumpkin Caramel Cookie Skillet
To make this skillet, all you need is a few simple ingredients, which, like I said, you may already have on-hand. 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, but hey, times are weird right now. 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, you can always make your own!
- 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!
How to Make This Incredible Pumpkin Caramel Cookie Skillet
- Preheat oven to 350 F.
- 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!
How to Make This Skillet Vegan-Friendly!
Before you ask, YES, this skillet can be made vegan! So good, right?!
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 before use.
Serving Suggestions
I love serving my cookie skillet warm, straight from the oven (well, after its cooled), with a big scoop of vanilla ice cream on top. You can certainly use vegan ice cream, or even Cocowhip would make for a great topping! You may also choose to drizzle some more caramel on top, or even add chopped nuts or more chocolate chips. The world is your oyster here, and feel free to have fun with it!
Other Pumpkin Recipes You’ll Enjoy
If you loved this recipe, then you’ll definitely love these other pumpkin recipes of mine!
- Easy Paleo Pumpkin Bread
- Chewy Peanut Butter Pumpkin Blondies
- Paleo Pumpkin Snickerdoodles
- Pumpkin Spice Cookie Scones
If you make this recipe, be sure to give it a rate and review below so others can find it and make it too! And if you make it, tag me in a post on Instagram so I can see! xx
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, so I wouldn't say it unless it was true. It's paleo, grain-free, gluten-free, and vegan-friendly, and is a must-make recipe this Fall season!
Ingredients
FOR THE CARAMEL SAUCE:
- ¼ cup maple syrup
- ¼ cup pumpkin puree
- ¼ cup almond butter
- ¼ cup coconut oil melted
- 1 tsp pumpkin pie spice if you don't have any, you can make your own!
FOR THE COOKIE SKILLET:
- 1 ¼ cup almond flour
- 1 tbsp pumpkin pie spice
- 1 tsp baking soda
- 1 tsp sea salt
- ¼ cup maple syrup
- ¼ cup coconut oil melted
- 1 tb vanilla extract
- 1 egg
- ¾ cup dairy free chocolate chips
Instructions
- 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!
Notes
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!
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WHAT DID YOU THINK?
Rate + Review
THIS IS SO GOOD! Oh my gosh. Turned out perfectly gooey and I loved it. Such a special treat.
I am so glad that you enjoyed this recipe, Ashley! Thank you so much for making it, and for leaving such a kind review!
So mine ended up super grainy, not sure if that’s the type of almond flour I used? It was the Trader Joe’s kind. I followed the measurements exactly! Still had good flavor but definitely didn’t look like your photos. Let me know if the flour matters!
Hi Abbie! Hmmm, the brand of almond flour shouldn’t make a difference! I’m so sorry you had that experience with this recipe!
So good and comes together quickly. The pumpkin flavor isn’t overpowering. We all enjoyed it and will make again.
So happy you enjoyed it, Jenese! Thank you so much for your review!
So easy and so yum! I wanted to make a quick dessert for my sister and niece coming to dinner. I used peanut butter instead of almond butter and measured chocolate chips with ❤️. It was a crowd pleaser and I will absolutely make this again.
YES!!! Always measure the chocolate chips with your heart & soul. I’m so glad it turned out perfect!
I made this in a non-stick skillet and it came out great.
I’m so happy to hear that!
Darlin’ you knocked it out of the park with this one! I served this for Thanksgiving dessert and 5 out of 6 LOVED it!!! The 1 is 5yrs old just to keep it in perspective😂 Thank you for another winning recipe!
I am so happy! We love this skillet SO MUCH!