Name: Vegan Pumpkin Cookie Skillet (Gluten-Free!)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 8
Cuisine: American
Ingredients: 1 Flax Egg (1 Tbs Ground Flax + 2 Tbs Water thickened for 5 min) (can sub 1 regular egg); ¾ Cup Pumpkin Puree (canned or fresh); 5 Tbs Pure Maple Syrup (honey will also work! I haven't tested this yet); 1 tsp Vanilla Extract; 1 tsp Pumpkin Pie Spice; 1 tsp Cinnamon; Dash Pink Himalayan Salt; 1 Cup Cashew Flour or Almond Flour (can sub 1:1 Gluten-Free Flour, See Note 5); ¼ Cup Tapioca Flour (See Note 2 for sub options); 3 tsp Baking Powder; ⅓ Cup Vegan Dark Chocolate Chunks

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Say hello to fall with this vegan pumpkin cookie skillet with chocolate chips! The texture is soft and slightly cakey, with ooey gooey melted chocolate throughout. This recipe is so easy to make, plus it’s gluten-free, refined sugar-free, oil-free, vegan, and paleo!

Pumpkin Spice Blondies Recipe

So, this recipe actually happened by mistake… but, I am so glad it happened! I love when baking fails turn into a glorious dessert you never knew you needed. I was trying to make pumpkin bliss balls, but the batter didn’t seem right, so I decided to add some baking powder and pop it in the oven. Little did I know it would fill my home with the smells of fall, and after baking, leave me speechless because of the amazing flavors and perfect texture!

At first, I wasn’t sure what to call this healthy pumpkin recipe because it’s not really the texture of a cookie cake, but it’s also not a bread either. The term “blondie” came to mind! YUP! That’s it! It’s a vegan pumpkin blondie that I just so happened to bake in a mini 7-inch springform pan. It’s definitely a mix between a fluffy cake and cookie so I call it a cookie cake too. Delish! Don’t worry, if you don’t have a mini springform pan, you can totally bake this healthy pumpkin cookie recipe into bars! Notes on that are below.

Healthy Pumpkin Cookie Bars

What I love about this recipe is that this vegan pumpkin cookie skillet is super healthy for you! There is no refined sugar because we just use a little pure maple syrup to sweetened it. Just like my Pumpkin Cookies and Apple Pie Baked Oatmeal, these pumpkin cookie skillet is also dairy-free, vegan, and gluten-free!

This gluten-free pumpkin cookie skillet is also oil-free! I looooove making recipes oil-free because it cuts out so many calories. And you can’t even tell there is no oil in this recipe, trust me. The texture is seriously so moist and soft that you would never know! Some of my other oil-free recipes that have been a hit on the blog are, Double Chocolate Banana Bread, Healthy Greek Yogurt Cheesecake (one of my personal favorites), or my Lemon Blueberry Banana Bread.

Vegan Pumpkin Cookie Skillet With Chocolate Chips

Pumpkin and chocolate. This combination might just be one of the best combos on the planet! The fall spices of cinnamon and pumpkin pair so beautifully with dark chocolate. I use dairy-free dark chocolate chunks in my cookie skillet, but feel free to use whatever chocolate you prefer! You can chop up a dark chocolate bar, or use mini chocolate chips too! Keto-friendly chocolate is also a great option if you’re looking to make this cookie skillet lower in carbs. You can check out my amazon store to see all the healthy chocolate brands I know and love!

What Makes This Pumpkin Cookie Skillet Gluten-Free?

Ahh the lovely gluten-free recipes. Sometimes they are a struggle to create, and sometimes you nail them first try! Like my secretly healthy oreos. What makes this pumpkin cookie skillet gluten-free is the cashew flour and tapioca flour we use. I talk all about sub-options in the notes and recipe below! But, I do highly recommend getting yourself some cashew flour because it is SO AMAZING! It’s absolutely delicious, has the best, slightly nutty flavor, and it’s so perfect for creating a light and fluffy cake or even a more dense cookie cake.

I also have a whole blog post giving you healthy flour alternatives and how to use them! This is super helpful if you are just starting out with baking gluten-free or if you recently found out you have celiacs. Cameron (my son) and I, also made an Instagram T.V. video explaining our favorite healthy flours! Definitely check that out if you need a good laugh!

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Commonly Asked Questions:

Can I bake this pumpkin cookie skillet into bars? Absolutely! Bake these vegan pumpkin cookie skillet in an 8×8, 2 Quart, or 1.5 Quart baking dish. Baking time may vary so just keep an eye on the pumpkin skillet until a toothpick comes out clean or with a few moist crumbs.

Can I use a regular egg? For sure! A regular egg will work perfectly in this recipe.

What can I sub for tapioca flour? You can sub cornstarch! Use 2 Tbs cornstarch in replacement of the ¼ cup tapioca flour. You can also use arrowroot starch subbed 1:1. Please let me know if you try either of these options!

What if I don’t have pumpkin pie spice? You can just use more cinnamon or make your own pumpkin pie spice by combining cinnamon, ginger, clove, and nutmeg.

Healthy Cookie Recipes!

Vegan Pumpkin Cookies

Protein Cookie Dough Balls

Dairy-Free Cookie Dough Ice Cream Sandwiches

S’mores Cookies

Lemon Cookies

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Yield: 8

Vegan Pumpkin Cookie Skillet (Gluten-Free!)

Prep Time 10 minutes

Cook Time 25 minutes

Total Time 35 minutes

Ingredients

Wet

1 Flax Egg (1 Tbs Ground Flax + 2 Tbs Water thickened for 5 min) (can sub 1 regular egg)
¾ Cup Pumpkin Puree (canned or fresh)
5 Tbs Pure Maple Syrup (honey will also work! I haven't tested this yet)
1 tsp Vanilla Extract
1 tsp Pumpkin Pie Spice
1 tsp Cinnamon
Dash Pink Himalayan Salt

Dry

1 Cup Cashew Flour or Almond Flour (can sub 1:1 Gluten-Free Flour, See Note 5)
¼ Cup Tapioca Flour (See Note 2 for sub options)
3 tsp Baking Powder
⅓ Cup Vegan Dark Chocolate Chunks

Instructions

1. Preheat oven to 350 F. and line a mini 7-inch springform pan, mini cast iron skillet, or 8x8 baking dish with parchment paper (see Note 4 for more baking dish options).

2. In a medium bowl, mix together wet ingredients until smooth.

3. Fold in the cashew flour and tapioca flour. Then, gently fold in baking powder and chocolate chips.

4. Pour pumpkin cookie batter into springform pan and bake at 350 F. for 24-28 minutes until a toothpick comes out clean (mine was perfect after 25 min).

5. Let cool for at least 15 minutes before slicing and enjoying! Store in an airtight container in the fridge for up to a week!

Notes

How to Make Flax Egg: In a small bowl, combine 1 Tbs ground flax with 2 Tbs water. Mix and let sit at least 5 minutes until thickened. You can grind up your flax seeds in a coffee grinder for the perfect ground flax. See my Vegan Raspberry Brownie Recipe for an easy step by step of how to make a flax or chia egg.
Don’t Have Tapioca Flour? You can sub cornstarch! Use 2 Tbs cornstarch in replacement of the ¼ cup tapioca flour. You can also use arrowroot starch subbed 1:1. Please let me know if you try either of these options!
What if I don’t have pumpkin pie spice? You can just use more cinnamon, or make your own pumpkin pie spice by combining cinnamon, ginger, clove, and nutmeg.
Can I bake this pumpkin cookie skillet into bars? Absolutely! Bake these pumpkin skillet in an 8x8, 2 Quart, or 1.5 Quart baking dish. Baking time may vary so just keep an eye on the pumpkin blondies until a toothpick comes out clean or with a few moist crumbs.
Nut-Flour Substitute: You can sub 1:1 gluten-free flour in place of the nut-flour to make this pumpkin cookie skillet nut-free! The texture will turn out slightly different and a little more cake-like.

Use code "shh20" for FREE SHIPPING off your online nut-butter orders at Georgia Grinders!

Be sure to tag @secretlyhealthyhome on Instagram, Facebook or Pinterest with a picture of your recipe! I love seeing your kitchen creations so please leave a comment and rate the recipe if you make it! It really helps support me!