Vegan Pumpkin Cookie Skillet
Vegan Pumpkin Cookie Skillet- moist and packed full of fall-inspired flavor, no one would guess this pumpkin cookie skillet is vegan and gluten-free!
Do you ever wonder what the difference between regular cookies and a cookie skillet is?
The way I see it is that all cookies (in any form) are meant to be shared. But there’s something even more inclusive about a cookie skillet.
Everyone can grab a spoon and take a mouthful at the same time. Then you can smile at each other with melted chocolate in your teeth and it’s all good because you’re in the same boat. :)
If you’ve ever tried my recipe for The Best Vegan and Gluten-free Chocolate Chip Cookies, then you’ll find the ingredient list for this recipe looks very similar to that one.
I got the idea to turn it into a pumpkin cookie skillet after So Delicious Dairy-free sent me their new Frozen Mousse to try. The Salted Caramel Mousse was just begging to be melted on top of a giant warm pumpkin cookie.
When I gave up dairy a few years ago there were already some great alternative options on the market but every day it seems like something better pops up. This So Delicious Dairy-free Frozen Mousse definitely falls into that category. The texture is light and airy yet still rich and creamy. It could easily rival any dairy ice cream out there.
What’s also surprising is that there’s only 330 calories in an entire pint. I don’t personally count calories but given that the mousse is hard to stop eating, it’s good to know that it’s on the lighter side.
If you’re looking for a delicious fall dessert to gather around then I think you guys are going to love this one!
So go ahead and invite your favorite people over, put on your PJ’s and good movie, and grab your spoons. It’s too good not to share.
Vegan Pumpkin Cookie Skillet
Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients:
- 4 tablespoons solidified unrefined coconut oil
- 1/2 cup coconut sugar (or organic brown sugar)
- 1/3 cup pumpkin puree
- 1 teaspoon vanilla extract
- 2 teaspoons cinnamon
- 1 teaspoon ginger
- 1 cup oat flour
- 1 cup almond flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup chocolate chips
- So Delicious Salted Caramel Swirl Frozen Mousse for serving
Directions:
Preheat the oven to 350°F then liberally grease a 10-inch cast iron or oven-safe skillet.
In the bowl of a stand mixer with the paddle attachment (or a large bowl using a hand mixer) combine the solid coconut oil, coconut sugar (or brown sugar) and vanilla. Beat on high for about 30 seconds, or until well-combined. Add the pumpkin puree and continue to beat for another 30 seconds.
With the mixer on low, add the cinnamon, ginger, oat flour, almond flour, baking soda and salt. Mix for 30 more seconds, until a dough forms. Add the chocolate chips and mix until combined.
Transfer the dough to the greased skillet and use your hands to press out to the edges. Bake in the oven for 20 to 25 minutes, until firm and light golden brown. Set aside to cool for at least 15 minutes before serving. Serve with dairy-free frozen mousse and enjoy!
Did you try this recipe? Please let me know how it turned out by rating the recipe, leaving a comment and rating below or sharing a picture on Instagram with the hashtag #makingthymeforhealth. I love hearing your feedback! 
This post was created in partnership with So Delicious Dairy-Free. I’m proud to be able to work with brands that care about the health of it’s consumers and the planet. As always, all opinions and text are entirely my own.
Yum! This looks so easy! Also you are killin it with the pumpkin recipes! ;)
I can’t get enough! :)
Pumpkin Cookie Skillet for the win! Looks so cozy and delicious. Especially topped with the So Delicious mousse, which I haven’t tried yet. Love it! :)
It’s so good! You would love it. :)
Oh yes, I can’t resist a chocolate chip cookie skillet! I was testing out a vegan cookie skillet myself a few months ago, but it kept coming out too dry and then with my relocation and everything, I never got back to working on the recipe… but pumpkin sounds like a wonderful idea to make it nice and moist, and that ice cream sounds awesome too!
I think I just decided what I’m going to bake for dessert for my weekend guests coming this weekend!! Love serving skillet cookies; such a fun presentation! :)
“you can smile at each other with melted chocolate in your teeth and it’s all good because you’re in the same boat” <— this COMPLETELY cracked me up haha And I would love a huge bite of this cookie skillet – it sounds SOOO good!
Yum, this looks so good! I’d love to cozy up with this on cozy, fall night!
This cookie has my name ALL over it!! I’m with you on big shareable cookies…skillet cookies are the way to go. And bonus points that it’s made with my two favorite GF flours! :)
Is there an alternative to the coconut oil in the recipe? Do you think subbing applesauce could work? Thanks!
Hi Beth! I haven’t tried substituting the coconut oil so I can’t say for sure. My suspicion is that applesauce would change the texture significantly. Are you wanting to make it oil-free?
Yes I would prefer an oil free option. :)
That’s what I thought! :)
Unfortunately I haven’t experimented with making this recipe oil-free so I’m not exactly sure how to guide you. I personally don’t like the way baked goods turn out with applesauce replacing all of the oil (and I have a strong feeling it wouldn’t work here) but I have found that tahini or a very drippy nut butter works well. That might be some place to start, if you’re not averse to using another form of fat.
Cookie skillets are my weakness! Adding pumpkin, spices, and dairy-free ice cream to it sounds like the perfect dessert! :)
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