Pumpkin Chocolate Chip Skillet Cookie
Author: 
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Pumpkin pie spice, pumpkin butter, and pumpkin purée combine with chocolate chips to create a delicious and dairy-free fall cookie- baked in a skillet! One-bowl and under half an hour to make, this dessert is sure to become a favorite.
Ingredients
  • ¼ cup vegan butter
  • ¼ cup pumpkin butter (or sub more vegan butter)
  • ½-34 cup pumpkin purée
  • ¼ cup maple syrup
  • 1 tsp vanilla extract
  • 1 tbsp almond milk
  • ⅔ cup coconut sugar (or sub brown sugar)
  • 1 cup rolled oats
  • 1 cup white whole wheat flour
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 2 tsp pumpkin pie spice
  • ¼ tsp cinnamon
  • ½ cup chocolate chips
Instructions
  1. Preheat oven to 350°F
  2. Beat vegan butter, pumpkin butter, and pumpkin purée with an electric mixer until well combined (1-2 minutes).
  3. Add maple syrup, vanilla, almond milk, and coconut sugar and beat for an additional minute until fluffy.
  4. Add remaining ingredients (except chocolate chips) and mix well.
  5. Fold chocolate chips into mixture with a rubber spatula.
  6. Transfer batter to an ungreased cast iron skillet.
  7. Bake in preheated oven for 20-25 minutes or until center is set. Cool before serving.
Recipe by Whisk & Shout at https://whiskandshout.com/pumpkin-chocolate-chip-skillet-cookie/