Pumpkin S’mores Cookie Skillet
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This Pumpkin S’mores Cookie Skillet is perfect for those of us holding onto summer, but eager to get a taste of fall, too!
It’s gluten free, dairy free, ooey gooey, and can easily be made with homemade marshmallows, too, to keep totally refined sugar free!
Why You’ll Love This Pumpkin S’mores Cookie Skillet
- It’s gluten free and dairy free
- It’s made with wholesome ingredients
- You can use any marshmallows you like- traditional, store bought “healthier” marshmallows ( I like Hearthy Foods brand or Max Mallow ) or even use your own homemade marshmallows in them!
- It’s the perfect summer-to-fall transition treat, when you’re not ready to give up smores, but you’re ready to bring on the pumpkin!
Serves: 8
Ingredients
- 1 whole Egg
- 1/4 cup Coconut Sugar
- 3 Tbsp Honey
- 1/3 cup Pumpkin Purée
- 2/3 cup Almond Butter
- 2 Tbsp Coconut Oil
- 2 tsp Pure Vanilla Extract
- 1/3 cup Coconut Flour
- 3 Tbsp Arrowroot Flour
- 1 tsp Baking Powder
- 1 pinch Sea Salt
- 1/4 cup Dark Chocolate Chips
- 2 Tbsp Mini Marshmallows
Process
- Beat eggs, coconut sugar, and honey with a hand mixer until smooth
- Add almond butter, pumpkin, coconut oil, and vanilla and mix until smooth
- Add dry ingredients
- Then fold in chocolate chips and mini marshmallows
- Pour into 10″ greased skillet
- Bake at 350 for 16-17 min
- Let cool and top with vanilla coconut ice cream!
Variations for Dietary Preferences
- Coconut sugar– can sub organic light brown sugar
- Egg– I haven’t tried myself, but I think a flax egg would hold up well here
- Almond Butter– does come together nicely with the pumpkin for a delicious fall flavor, but you can sub cashew butter (more neautral in taste) or peanut butter if you like taste of pumpkin and peanut butter together (which is delicious. My pumpkin peanut butter cup smoothie can attest to that!)
- Honey – can sub pure maple syrup or sugar free syrup
If you gibe this Pumpkin S’mores Cookie Skillet a try I’d love to hear your thoughts in the comments below!
Or, tag me on social media so I can see your version!
Ingredients
- 1 whole Egg
- 1/4 cup Coconut Sugar
- 3 Tbsp Honey
- 1/3 cup Pumpkin Purée
- 2/3 cup Almond Butter
- 2 Tbsp Coconut Oil
- 2 tsp Pure Vanilla Extract
- 1/3 cup Coconut Flour
- 3 Tbsp Arrowroot Flour
- 1 tsp Baking Powder
- 1 pinch Sea Salt
- 1/4 cup Dark Chocolate Chips
- 2 Tbsp Mini Marshmallows
Instructions
- Beat eggs, coconut sugar, and honey with a hand mixer until smooth
- Add almond butter, pumpkin, coconut oil, and vanilla and mix until smooth
- Add dry ingredients
- Then fold in chocolate chips and mini marshmallows
- Pour into 10″ greased skillet
- Bake at 350 for 16-17 min
- Let cool and top with vanilla coconut ice cream!