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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