Vegan Pumpkin Spice Chocolate Chip Skillet Cookie | Sip and Spice

Vegan Pumpkin Spice Chocolate Chip Skillet Cookie


  • 1/2 tablespoon ground flax seed
  • 1 1/2 tablespoons water
  • 1/2 cup canned pumpkin
  • 1/2 cup coconut sugar
  • 1/2 cup vegetable oil
  • 1/2 tbsp vanilla
  • 1/2 cup almond flour
  • 1/2 cup white flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp cinnamon
  • 1/2 teaspoon pumpkin pie spice
  • 1/4 tsp salt
  • 1 cup mini chocolate chips vegan
  • Coconut oil spray


  1. Pre-heat oven to 350°F. Spray your skillet with coconut oil. Set aside.

  2. In a small bowl, mix together the flax seed and water. Let rest for at least 3 minutes to thicken.

  3. Combine pumpkin, coconut sugar, vegetable oil, vanilla and flax seed/water mixture in a large bowl. Mix until smooth.

  4. Add in the almond flour, white flour, baking powder, baking soda, cinnamon, pumpkin pie spice and salt. Mix well until smooth. Add chocolate chips and stir until combined.

  5. Spoon the dough into the prepared skillet and spread out as evenly as possible. Don't fret too much, any craggy parts are top will turn into crispy goodness! Bake for 25-30 minutes, or until a toothpick comes clean. Allow to cool fully in the skillet pan and serve!