Gluten-FreeNo. 4181 · The 2026 edition
Paleo Pumpkin Skillet Cookie
Warm, gooey, and grain-free—this paleo pumpkin skillet cookie is the ultimate fall dessert.
Our own summary of the original by Dani — the full post and photos live at daniliciousdishes.com.
A single-serving paleo skillet cookie made with almond flour, pumpkin puree, and dark chocolate. It's baked in a preheated cast iron skillet for a crispy edge and soft center, then topped with vanilla ice cream.
Ingredients
Directions
- Preheat your oven to 350°F. Place a small 6-inch cast iron skillet inside to heat up while you prepare the dough.
- In a mixing bowl, beat together the softened coconut oil and coconut sugar until light and fluffy, about 1 minute.
- Add the pumpkin puree, vanilla extract, and egg yolk, and mix until smooth and fully combined.
- Whisk in the almond flour, baking soda, and pumpkin pie spice, forming a dough. Fold in the dark chocolate chips and chopped Honey Mama’s chocolate bar, saving a small amount for the top.
- Carefully remove the hot skillet from the oven and grease it with a little melted coconut oil. Press the dough evenly into the skillet, then sprinkle the remaining chocolate pieces on top.
- Bake for 15 minutes. Let it cool slightly before serving.
- Top with a scoop of your favorite vanilla ice cream (preferably paleo-friendly).
- Serve and enjoy!
More photos
Photos hosted by daniliciousdishes.com.
