I am so excited to share this amazing Chocolate Chip Pumpkin Cookie Skillet recipe with you! If you have never had a cookie skillet before, then you are in for a real treat because they are so fun and so yum! It’s the perfect combination of a pumpkin pie meets a chocolate chip cookie and I think you are going to love it.

This recipe is gluten-free, naturally sweetened and has a dairy-free option available, so toss that dessert guilt out the window!

The ingredients you will need to make this dessert are:

  • organic pumpkin purée 
  • refined coconut oil or grassfed butter
  • creamy almond butter or nut butter of choice 
  • pasture raised eggs 
  • pure maple syrup 
  • vanilla extract 
  • baking powder (aluminum free) 
  • Ceylon cinnamon 
  • ground clove 
  • nutmeg 
  • ground ginger 
  • Himalayan salt 
  • blanched almond flour 
  • dairy-free dark chocolate chips

You will also need a 12 inch cast iron skillet or you can use a pie dish.

I can’t wait for you to make this recipe. If you do be sure to let me know how it turned out in the comments below or tag me on instagram at www.instagram.com/healthymommamanda .



1 cup organic pumpkin purée 
1/3 cup refined coconut oil or grassfed butter, melted 
1/3 cup creamy almond butter or nut butter of choice 
2 pasture raised eggs 
3 tbsp pure maple syrup 
1 tsp vanilla extract 
1 tsp baking powder (aluminum free) 
2 tsp Ceylon cinnamon 
1/2 tsp ground clove 
1/2 tsp nutmeg 
1/4 tsp ground ginger 
1/4 tsp salt 
1 1/2 cups blanched almond flour 
1/2 cup dairy-free dark chocolate chips


Preheat oven to 350 degrees. Grease cast iron skillet (I used one that was 12 inches wide) 
In a large bowl, mix together all of your wet ingredients until well combined. 
In a medium bowl, mix your dry ingredients together (except for chocolate chips) until well combined. 
Add your dry ingredients to your wet ingredients and then fold in your chocolate chips. 
Add your batter to your skillet and top with a few extra chocolate chips to make it look pretty! 
Bake for about 20-25 minutes, or until toothpick comes out clean. 
Let it cool for about 10 minutes before serving. *Optional*- top with coco whip or whipped cream.