Pumpkin Chocolate Chip Skillet Cookie

If you like your pumpkin with a side of chocolate chips, you’re going to love our pumpkin chocolate chip skillet cookie recipe. This baby is super easy to pull off. Think of it as a sort of post-dinner want-dessert-but-still-want-to-be-healthy type of treat. Filled with clean ingredients and protein packed quinoa flakes. It’s a delicious way to have dessert without feeling guilty.

Pumpkin Chocolate Chip.jpg


  • 3 Tbsp pumpkin puree (canned pumpkin)

  • 3 Tbsp coconut sugar

  • 1 Tbsp maple syrup

  • 2 Tbsp tahini

  • 1/2 Tbsp coconut oil

  • 1 flax egg (1 tsp ground flax seeds + 2 tsp water, mixed)

  • 1 tsp vanilla extract

  • 1/4 cup I Heart Keenwah Toasted Quinoa Flakes

  • 1/4 tsp ground cinnamon

  • 1/8 tsp nutmeg

  • 1/4 tsp ground ginger

  • 1/4 tsp baking soda

  • 1/4 tsp baking powder

  • pinch of sea salt

  • 3 tbsp vegan dark chocolate chips


  1. Preheat oven to 350 F and

  2. Mix all ingredients in a bowl and spread on a greased mini 6” skillet

  3. Bake for 20 minutes until the edges are golden

  4. Cool for 10 minutes and then eat

Recipe adapted from Fit Mitten Kitchen.

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