My kids used to beg me to go to Chilli’s to have their Skillet Chocolate chip cookie. I have to admit its pretty good with loads of calories and about 3 can share it. But once I made these Healthy Pumpkin Cookie Skillet but stopped nagging me to go to Chillis!
If you’re after other delicious desserts, why not also try my Cookies and Cream Protein Ice Cream or my Chocolate Zucchini Cake!
why this pumpkin cookie skillet is so good
- A delicious fall dessert. The added Pumpkin in this Healthy Pumpkin Cookie Skillet recipe brings out a unique flavor in them and it makes the perfect fall dessert recipe.
- Packs a protein punch! I love adding some sort of whey protein to my recipes sometimes but you can omit this if you aren’t into protein. The taste might be just a tad bit different but honestly, sometimes you can’t even tell.
- An easy dessert recipe. Simple to whip up with pantry staples, this delicious cookie skillet is on the table in less than 30 mins! No scooping, no rolling out 2 dozen cookies – just one big, oo-ey gooey cookie!
ingredients you’ll need
- Pumpkin Puree
- Natural Peanut Butter: Creamy
- Almond Flour
- Coconut Sugar
- Truvia: Or Granulated Sweetener
- Whey Protein: Vanilla Flavor
- Egg Yolk
- Vanilla Extract
- Cinnamon
- Baking Soda
- Baking Powder
- Dark Chocolate Chips
how to make this pumpkin Cookie skillet
- Make your cookie mix. Place the pumpkin, peanut butter, yolk, and vanilla into a mixer and mix until combined. Then add in remaining ingredients (except chocolate chips) and continue mixing until a dough forms. Finally, press in your chocolate chips.
- Bake. Press your dough evenly into a small skillet with nonstick spray, then bake in a preheated oven for around 15 mins.
- Serve and enjoy!
recipe notes and tips
- You don’t need a mixer, just use a wooden spoon or silicone spatula.
- The baking time for this Cookie Skillet will depend on the depth of your skillet. If using a 10-inch skillet, it will take a bit longer than if you are using a 12-inch skillet.
- Watch for the sides to become golden brown and start to get slightly crispy. You want the edges crispy and the middle melty gooey!
- If making this Healthy Pumpkin Cookie Skillet and you want to omit the protein you can add about 1/4 cup of whole wheat or oat flour instead.
- Allow it to cool for a few minutes before cutting. Serve with ice cream!
faq’s
how do you serve a skillet cookie?
Of course, you can cut out slices and serve separately, but a super fun way to serve skillet cookie is to bring it out in the skillet, with ice cream scoops on top, and spoons for everyone to dig in. A swirl of chocolate or caramel sauce is also a nice addition if you’re feeling more extravagant!
ADD-INS
You can sub in white chocolate or butterscotch chips, or you can add a little milk chocolate and dark chocolate chips to the cookie dough. To mix things up further you can add chocolate in different sizes too, like mini chocolate chips or chocolate chunks.
You could also add in some chopped nuts, like walnuts or pecans.
can you prep this cookie skillet ahead of time?
The cookie dough can be made ahead of time, then stored in the refrigerator for 1-2 days or frozen for 2-3 months.
can I freeze leftovers?
Yes indeed! Let the skillet cookie cool completely, then slice into wedges. Store wedges in an air-tight freezer container for 2-3 months.
Other delicious sweet treats
- Healthy Pumpkin Chia Muffins
- Pumpkin Pie Protein Shake
- Cinnamon Sugar Pumpkin Donuts
- Chocolate Chip Pumpkin Bread
If you try this Healthy Pumpkin Cookie Skillet and like it, leave us some feedback in the comment section below, and don’t forget to rate it! Please use our hashtag #healthyfitnessmeals on INSTAGRAM for a chance to be featured!
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Healthy Pumpkin Cookie Skillet
Ingredients
- 1/4 Cup Pumpkin Puree
- 1/2 Cup Natural Peanut Butter creamy
- 1/4 Cup Almond flour
- 1/4 Cup Coconut Sugar
- 1/4 Cup Truvia or Granulated Sweetener
- 1 Scoop Whey Protein Vanilla Flavor
- 1 Egg Yolk
- 1 Tsp Vanilla Extract
- 1 Tsp Cinnamon
- 1/4 Tsp Baking Soda
- 1/4 Tsp Baking Powder
- 1/4 Dark Chocolate Chips
Instructions
- Preheat oven to 325F and prepare a small iron pan with non-stick spray
- Place the pumpkin, peanut butter, yolk, and vanilla into a mixer and mix until combined.
- Add in remaining ingredients (except chocolate chips) and continue mixing until a dough forms.
- Fold in chocolate chips. Press the dough evenly into the prepared iron pan and bake for 14-16 minutes.
- Let cool before serving.
Notes
- You don't need a mixer, just use a wooden spoon or silicone spatula.
- The baking time for this Cookie Skillet will depend on the depth of your skillet. If using a 10-inch skillet, it will take a bit longer than if you are using a 12-inch skillet.
- Watch for the sides to become golden brown and start to get slightly crispy. You want the edges crispy and the middle melty gooey!
- If making this Healthy Pumpkin Cookie Skillet and you want to omit the protein you can add about 1/4 cup of whole wheat or oat flour instead.
- Allow it to cool for a few minutes before cutting. Serve with ice cream!
Nicole says
Can you substitute almond butter instead of peanut butter? We have a peanut allergy in the house.
Rena Awada says
Yes, you can use almond butter
KD says
Excited for this!! Can we omit the protein powder if we don’t have any?
Rena says
Yes. Just add an equal amount of flour.
Renae Bell says
Aloha, Rena! What is the dollop of white creamy stuff on top the Healthy Pumpkin Cookie Skillet? I don’t see it written anywhere. Thank you! ~ Renae 🙂
Rena says
Aloha Back Renae. First of all, we almost have the same name! Hahaha
That’s just a low-calorie ice cream I used for the kiddos. I can’t remember the brand. Feel free to use any healthier alternative you have handy.