Incredible Pumpkin Caramel Cookie Skillet

4.80 from 5 votes

Incredible Pumpkin Caramel Cookie Skillet

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!

Course Dessert, Snack

Prep Time 10

Cook Time 20

Servings

Calories 558kcal

Author Nicole Modic

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.

Nutrition