Pumpkin Chocolate Chip Cookie Skillet
Take on the cozy, beloved pumpkin flavor in a whole new way! This treat essentially swirls the texture of a warm cookie and soft, homemade brownies. Between the chunks of melty, rich chocolate and smooth pumpkin (packed with vitamin A!), this will satisfy anyone’s craving. Just ten ingredients are needed for this to come together, and I guarantee it will be on repeat all fall long and beyond!
Ingredients:
2 pasture-raised eggs
1 can (1 + 3/4 cup) pumpkin purée
1/2 cup cashew butter
1/3 cup coconut sugar
1 tsp vanilla extract
1 cup almond flour
1/2 tsp pumpkin spice (make your own here!)
1/4 tsp ceylon cinnamon
1/4 tsp pink salt
1 cup chocolate chips + more for topping
Directions:
Preheat the oven to 375°F and lightly grease an 8-inch cast iron skillet with avocado/coconut oil.
In a medium-large mixing bowl, whisk the eggs. Stir in the pumpkin, cashew butter, coconut sugar, and vanilla.
In a separate bowl, mix the flour, pumpkin spice, cinnamon, and salt.
Pour the dry ingredient mixture into the bowl of wet ingredients, and stir until everything is well-combined. Fold in the chocolate chips.
Transfer the batter to the prepared skillet, then top it off with more chocolate chips, Let this bake for 38 minutes, then cool for at least 5 minutes.
Serve with cool ice cream, coconut whip, or simply grab a fork/spoon and enjoy! If there are any leftovers, either cover the skillet with foil or store them in an airtight container for up to about 5 days on the counter or up to about 10 days in the fridge.
Notes:
A 13-inch cast iron skillet would also work here if you double the recipe!
