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Pumpkin Desserts & Baked Goods

Healthy Pumpkin Skillet Cookie

This healthy pumpkin skillet cookie is sinfully delicious, but made with healthy ingredients. Let the kids have their halloween candy, because I want this gluten free, dairy free, and lightly sweetened pumpkin skillet cookie instead!

I’m forever on a mission to make delicious pumpkin chocolate chip cookies, but there’s something extra fun about them being in a skillet, don’t you agree?!

That’s how I landed on making this healthy pumpkin skillet cookie that’s gluten free, dairy free, paleo friendly and sweetened naturally with maple syrup. Pumpkin puree adds more vitamin A, C, E, and potassium and fiber to each bite of this skillet cookie and gives it a super moist and fluffy, luscious texture.

I cut up dark chocolate peanut butter cups for the chocolate chunks on top, which got me thinking that you could totally do that with reeses cups that are leftover from Halloween too! Chocolate chips or a bar of chocolate that you cut up into pieces work great too.

When I posted this photo to Instagram, I wanted to share pictures of the cookie pieces, however this treat did not make it that long in my apartment! I know the servings say three to four but it truly can be a pumpkin skillet cookie for two (guilt free!).

ingredients for healthy pumpkin skillet cookie

ingredients for healthy pumpkin skillet cookie

  • pumpkin puree
  • almond flour
  • unsweetened almond butter
  • maple syrup
  • egg or flax egg
  • cinnamon or pumpkin pie spice
  • vanilla extract
  • baking soda
  • chocolate chips, or a bar of chocolate cut into chunks (you could even use leftover Halloween candy in this!)

utensils/ equipment

  • 9″ skillet or round cookie pan
how to make a pumpkin cookie skillet

Healthy Pumpkin Cookie Skillet

Maggie Michalczyk, RDN
This healthy pumpkin cookie skillet is a perfect treat you don’t have to wait until the fall to eat! Made with simple, nourishing ingredients it’s a fun treat to split with a friend or two! 
Prep Time 10 mins
Cook Time 20 mins
Servings 3 -4 servings


  • 1 cup blanched almond flour
  • 1/3 cup pumpkin puree*
  • 1/3 cup unsweetened almond butter
  • 1 egg or sub flax egg
  • 1/4 cup maple syrup can do as low as 1 tbsp if preferred
  • 1/4 cup melted coconut oil
  • 1 tbsp unsweetened almond milk
  • 1 tbsp. flax seed
  • 2 tsp. pumpkin pie spice
  • 1 tsp vanilla extract
  • 1/4 tsp baking soda
  • 1/2 cup chocolate chips
  • 1/4 tsp flakey sea salt


  • Preheat the oven to 325 degrees. Grease a skillet pan or round cake pan with baking spray.
  • In a medium bowl whisk the dry ingredients, except for the sea salt. 
  • In a separate bowl combine the pumpkin puree, almond butter, maple syrup, egg, vanilla extract, and almond milk. Add the wet to the dry and stir until combined.
  • Fold in chocolate chips and reserve a few for sprinkling on top. 
  • Bake for 20 minutes, remove from oven and let cool for a few minutes.
  • Sprinkle with flaky sea salt, and any other toppings like extra nut butter. I used Perfect Snacks peanut butter cups cut up into pieces on top of mine and it was delicious! 


*If you’re out of pumpkin you can leave it out and the cookie will still turn out well. 
Keyword healthy pumpkin skillet cookie

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how to make a healthy pumpkin skillet cookie
Pumpkin Desserts & Baked Goods

Pillowy Pumpkin Cookies With Spiced Cream Cheese Frosting

These delicious pillowy pumpkin cookies with pumpkin cream cheese frosting are gluten free, and can be made dairy free for fall! Topped with spiced cream cheese, they will be your go-to cookie all season long!

Each bite of these pumpkin cookies will make you love fall even more! This recipe for pillow pumpkin cookies with spiced cream cheese frosting is sweetened naturally and made with simple gluten free, grain free and a dairy-free option.

I firmly believe that not matter what diet or meal pattern you follow, you should be able to enjoy a pumpkin treat this time of year, which is why I strive to create all types of pumpkin recipes! Sweet, savory and literally everything in between, I seriously believe there’s nothing you can’t do with pumpkin!

soft pumpkin cookies with cream cheese frosting
cookies with cream cheese frosting
healthy gluten and dairy free pumpkin cookies

I wouldn’t be a good dietitian if I didn’t mention the fact that pumpkin is busting with nutrition! It contains fiber, vitamin A, C, E and potassium. It adds texture, nutrition and flavor to everything you add it too, including these cookies!

‘Tis the season for all things pumpkin spiced often topped with a think layer of cream cheese frosting. My recipe for dairy free pumpkin cream cheese frosting is a lightened up version that still tastes very fall-ish and is easy to make with cashews! Who knew?!

Soaking cashews gives them that thick and creamy cream cheese-like texture, and of course I added pumpkin puree!

Ok, but back to this pillowy pumpkin cookies! They are extra soft, melt-in-your-mouth little fall gems that would taste perfectly fine without anything on top too! I nearly make a batch for us to have every week!

paleo pumpkin cookies
cookies with dairy free pumpkin cream cheese frosting
dairy free pumpkin cream cheese
gluten and dairy free pumpkin cookies

Pillowy Pumpkin Cookies With Dairy-Free Pumpkin Cream Cheese Frosting

Maggie Michalczyk, RDN
These pillowy paleo pumpkin cookies with dairy free pumpkin cream cheese frosting are little bites of delicious fall flavor you are sure to fall in love with this season! 
Prep Time 5 mins
Cook Time 12 mins
Servings 18 cookies


For the cookie dough:

  • 1 1/2 cup almond flour
  • 1/2 cup coconut flour
  • 1/4 cup maple syrup
  • 1 cup pumpkin puree
  • 1 egg
  • 1 1/2 tsp. pumpkin pie spice
  • 1 tbsp coconut oil
  • 2 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt

For the frosting:

    Please refer to this dairy free pumpkin cream cheese recipe! Or for a version that uses cream cheese see below:

    • 4 tbsp. grass-fed butter softened
    • 8 oz. cream cheese softened
    • 1 tsp. vanilla extract
    • ¼ tsp. pumpkin pie spice
    • ½ cup powdered sugar


    • Preheat the oven to 375 degrees F.
    • In a medium bowl whisk together almond and coconut flour plus pumpkin pie spice, baking soda, baking powder and salt.
    • In another small bowl whisk the egg with the pumpkin puree, maple syrup, melted coconut oil and vanilla extract.
    • Add the wet ingredients to the dry and mix until combined.
    • Use a cookie scoop or roughly 2 tbsp scoop to scoop the dough onto a parchment lined baking sheet. Use the back of a glass or mug to gently press the cookie dough down a little bit. 
    • Bake for approximately 12 minutes, let cool and frost if desired. Store in an airtight container in the fridge for up to a week. 
    • To make the frosting: 
    • Place softened butter (very important that it’s soft!), cream cheese and vanilla in a medium bowl (or bowl of a stand mixer).
    • Beat until well combined. Add powdered sugar and pumpkin pie spice and continue to beat on high speed until fluffy.
    • Spread frosting on cooled cookies and sprinkle with additional pumpkin pie spice

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