Vegan Pumpkin Cookie Skillet

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Vegan Pumpkin Cookie Skillet

Prep Time 10 minutes
Cook Time 25 minutes
Course Dessert
Servings 8


Wet Ingredients:

  • 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

Dry Ingredients:

  • 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
  • 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.

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