Pumpkin Chocolate Chip Skillet Cookie with Coconut Ice Cream

Pumpkin Chocolate Chip Skillet Cookie

This Pumpkin Chocolate Chip Skillet Cookie is vegan, gluten-free and uses only natural sweeteners. It makes a quick and easy dessert for the entire family.
Course Dessert
Cuisine American, Vegan, Vegetarian
Keyword autumn, easy, quick
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 6
Calories 173kcal
Author Eva Burg



  • dairy-free vanilla ice cream optional


  • Preheat the oven to 350°F/175°C.
  • In a cup, mix the chia seeds and water to make a "Chia egg" and let sit for 3-5 minutes.
  • In a big bowl, combine chia egg, pumpkin puree, coconut sugar, maple syrup, almond butter, coconut oil and vanilla extract and stir until you get a smooth texture.
  • In a second bowl, mix together all the remaining ingredients except for the cocoa nibs and chocolate chips.
  • Add the dry ingredients to the wet ingredients and keep stirring until you receive a heavy and sticky dough. Now gently fold in the cocoa nibs and chocolate chips and fill everything into a greased, 9-inch, oven-proof skillet.
  • Bake for about 15 minutes.


Calories: 173kcal | Carbohydrates: 20g | Protein: 4g | Fat: 8g | Saturated Fat: 3g | Sodium: 125mg | Potassium: 177mg | Fiber: 2g | Sugar: 11g | Vitamin A: 1555IU | Vitamin C: 0.4mg | Calcium: 62mg | Iron: 0.9mg