If you love adding chocolate to everything, like I do, then you’re in for a treat with my amazing fall dessert. It’s the perfect fusion of pumpkin and chocolate, creating a heavenly combination.
The texture of this delightful treat is soft and slightly cakey, filled with gooey melted chocolate. What makes it even better? This recipe is a breeze to make, and it’s gluten-free, refined sugar-free, oil-free, vegan, and paleo!
Vegan Pumpkin Cookie Skillet
- 1 Flax Egg 1 tablespoon ground flax + 2 tablespoons water, thickened for 5 minutes *You can also use 1 regular egg.*
- ¾ Cup Pumpkin Puree canned or fresh
- 5 tablespoons Pure Maple Syrup *Honey works too, though I haven’t tested it yet.*
- 1 teaspoon Vanilla Extract
- 1 teaspoon Pumpkin Pie Spice
- 1 teaspoon Cinnamon
- Dash of Pink Himalayan Salt
- 1 Cup Cashew Flour or Almond Flour *You can substitute 1:1 with Gluten-Free Flour.*
- ¼ Cup Tapioca Flour *You can use 2 tablespoons cornstarch as a substitute.*
- 3 teaspoons Baking Powder
- ⅓ Cup Vegan Dark Chocolate Bar chopped *or* Dark Chocolate Chips
- Preheat your oven to 350°F. Line a mini 7-inch springform pan, a mini cast iron skillet, or an 8×8 baking dish with parchment paper (*see Note 4 for more baking dish options*).
- In a medium bowl, mix together the wet ingredients until smooth.
- Fold in the cashew flour and tapioca flour. Gently fold in the baking powder and chocolate chips.
- Pour the pumpkin cookie batter into the springform pan and bake at 350°F for 24-28 minutes, or until a toothpick comes out clean (mine was perfect after 25 minutes).
- Allow it to cool for at least 15 minutes before slicing and savoring! Store in an airtight container in the fridge for up to a week!
- Flax Egg: Mix 1 tablespoon ground flax with 2 tablespoons water and let it sit for at least 5 minutes until thickened.
- No Tapioca Flour? Substitute with 2 tablespoons cornstarch or use arrowroot starch at a 1:1 ratio.
- No Pumpkin Pie Spice? Use more cinnamon or create your own by combining cinnamon, ginger, clove, and nutmeg.
- Baking in Bars? Absolutely! Bake in an 8×8, 2 Quart, or 1.5 Quart baking dish. Keep an eye on it until a toothpick comes out clean or with a few moist crumbs.
- Nut-Flour Substitute: Use 1:1 gluten-free flour to make it nut-free. Expect a slightly different, more cake-like texture.