Pumpkin Chocolate Chip Skillet Cookie (Vegan)

I have seen cookie skillets gracing the internet for a few years not and just have never carved out the time to make one. Well, that all changed today. I can happily say that I am a skillet cookie convert, and I’m sad it took me this long to make one. In the spirit of fall, I made a Pumpkin Chocolate Chip Skillet Cookie that is vegan, has some pretty simple ingredients you should be able to find in your cupboards, and is perfect for getting all cozy and eating a cookie (skillet!) For reference, I used quite a small cast iron skillet to make this cookie recipe, but any cast iron skillet should work and you can always double the recipe to make a larger cookie!


1 cup all-purpose flour
1/2 tsp baking soda
1/4 cup coconut sugar
1 tsp pumpkin spice
1/4 cup pumpkin purée
2 tbsp cup coconut oil (solid)
1 tsp vanilla
2 tbsp maple syrup
3 tbsp nut milk
1/4cup chocolate chips

Preheat oven to 375. Combine all ingredients into a mixing bowl and mix until cookie dough consistency is reached. Pop the dough in the fridge or freezer for 10-15 minutes. Scoop cookie dough into small cast iron skillet coated with coconut oil and bake for 17 to 20 minutes!