Pumpkin Spice Cookie Skillet

5 from 3 votes
By Rachael DeVaux
Your favorite Cashew Chocolate Chip Cookie Skillet made seasonal! You will love it, promise!


  • 1 egg (or sub flax egg: 3 tbsp water, 1 tbsp ground flaxseed)
  • 1 tbsp unsweetened nut milk
  • 3 tbsp maple syrup
  • 1/4 cup melted coconut oil
  • 1/3 cup cashew butter (or sub any nut or seed butter)
  • 1 tsp vanilla extract
  • 1 cup almond flour
  • 2 scoops collagen peptides (completely optional. Can leave out and substitute 1 additional tbsp almond flour)
  • 1/4 tsp cinnamon
  • 1/2 tsp pumpkin spice
  • 1/4 tsp baking soda
  • One 2.5oz chocolate bar or 1/2 cup chocolate chips
  • 8-9 inch cast-iron skillet (can use loaf tin, cake round, baking dish, etc)


  • Preheat oven to 325 degrees F°. 
  • Whisk egg* in large bowl then pour in maple syrup, melted coconut oil, nut butter, vanilla & almond milk, & whisk once more. *If using flax egg, mix 1 tbsp ground flaxseeds with 3 tbsp water & let sit for 5 minutes before adding to recipe in place of egg.
  • Stir in almond flour, collagen if using, baking soda, cinnamon, pumpkin spice & half of sea salt. Fold in chocolate chips (leave some aside for the topping). 
  • Spray 9-inch cast iron skillet with coconut oil then pour batter into the base & spread out evenly using a silicone spatula. Place last pieces of choc chips over the top, sprinkle sea salt.
  • Bake in oven for 19-20 min on center rack. Then, turn oven on broil and cook 1-2 additional min. Be careful cause it burns quickly, so keep an eye on it! Enjoy! 🙂

Welcome! I’m Rachael.

I enjoy sharing my love for food and fitness. I'm a registered dietitian, certified personal trainer, and a New York Times Bestselling author. Here you'll find all kinds of recipes and kitchen hacks, as well as workouts and fitness motivation. Enjoy! — xx Rachael

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Recipe Rating


  1. 5 stars
    This turned out very tasty!! I ended up adding 1/3 cup of canned pumpkin purée to the batter and it gave it such a great texture. Making this for the second time this week because everyone loved it so much. Thanks for a great recipe!

  2. 5 stars
    We all had to go back for second servings! This was SO yummy topped with vanilla ice cream and I made it while waiting for my dinner to cook. Very quick and easy!

  3. 5 stars
    Hi Rachael! Do you have the nutrition information for this by chance? I was doing this for my food service management lab today but it called for nutrition info….eek! Can’t wait to see how this turns out, thank you so much!
    Casey Cape