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Fresh Pumpkin Skillet Cookie

Course Dessert
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 8
Calories 456kcal

Ingredients

  • 2 eggs
  • 3/4 cup almond butter
  • 3/4 cup pumpkin puree
  • 2 tbsp coconut butter
  • 2 tbsp coconut oil melted
  • 2 tsp vanilla extract
  • 1 3/4 cup almond flour
  • 2 tsp Pie Spice Penzey's
  • 1 1/2 tsp cinnamon
  • 1/2 tsp salt
  • 3/4 cup 60% bittersweet dark chocolate chips

Instructions

  • Preheat oven to 350 degrees.
  • In mixer bowl, combine eggs, nut butter, pumpkin puree, coconut oil and vanilla
  • Place 1 T of the coconut oil in skillet (I used 11" All Clad) and stick in oven for 1 minute to melt oil. Remove and swirl oil to cover the bottom and the sides of the skillet.
  • In a small bowl, combine all dry ingredients and stir together with a fork.
  • Combine the dry into the wet ingredients slowly. (I added 1/3 the dry mix at a time.)
  • Stir in chocolate chips.
  • Place in oven and bake for 22-25 minutes or until toothpick comes out clean from the center.
  • Remove and let cool, but not too much! Serve warm with topping of choice - strawberries, frozen smashed bananas or the real deal ice cream if it's that type of day!

Nutrition

Serving: 8g | Calories: 456kcal | Carbohydrates: 23g | Protein: 13g | Fat: 37g | Saturated Fat: 11g | Cholesterol: 41mg | Sodium: 183mg | Potassium: 345mg | Fiber: 7g | Sugar: 9g | Vitamin A: 3634IU | Vitamin C: 1mg | Calcium: 203mg | Iron: 3mg