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    Home » Recipes » Cookies and Bars

    Gluten Free Pumpkin Skillet Cookie

    Published: Aug 29, 2017 · Modified: Oct 2, 2020 by Sandi Gaertner · 15 Comments · This post may contain affiliate links

    Jump to Recipe Print Recipe
    a pinterest of a pumpkin cookie

    This giant gluten free pumpkin skillet cookie is a delicious fun treat. This pumpkin cookie recipe bakes in a cast-iron skillet and is perfect for snacking! One bite is all it takes to be hooked on all of these fall flavors!

    A cast iron skillet with a giant pumpkin cookie baked in it. White icing is drizzled on top
    Jump to:
    • Why you'll love this recipe:
    • What you need to make this:
    • Recipe Step by Step Instructions:
    • How to top your skillet cookie:
    • More Pumpkin Recipes To Try:
    • Recipe
    • Community

    Tonight we are starting dinner with dessert first. What better way to celebrate fall? The kids will certainly like this idea!! Join us having dessert first by grabbing a cast-iron skillet!

    Why you'll love this recipe:

    This recipe has plenty of pumpkin spice, which makes the best pumpkin cookies! My skillet cookie tastes like cinnamon, ginger, and nutmeg...all of the classic flavors of fall. You can enjoy this cookie in just 30 minutes!

    This easy pumpkin skillet cookie recipe makes soft yummy cookies, and they do not get crispy because the fresh pumpkin keeps them so moist.

    The top view of a slice of a giant gluten free pumpkin cookie on a white plate. The skillet with remaining cookie slices is above the plate.

    How about this giant pumpkin skillet cookie? Pumpkin just screams autumn to me and I knew it would be the perfect base for my cookie in a cast-iron skillet recipe. You can decorate this cookie any way you like.

    What you need to make this:

    ingredients to make the pumpkin cookies
    • Gluten free flour blend - I tested Bob's Red Mill 1 to 1 GF Blend and Authentic Foods Multi Blend flours in this recipe.
    • Xanthan Gum - use ONLY if your gluten free blend doesn't contain it.
    • Pumpkin puree - I prefer canned pumpkin to roasted pumpkin because it is smoother. Do not use pumpkin pie filling.
    • Brown sugar - it is okay to use coconut sugar if you prefer a lower glycemic cookie.
    • Baking powder and salt
    • Eggs - size large.
    • Pure vanilla extract - do not use imitation vanilla.
    • Butter - you can use vegan butter if you would like this recipe to be dairy-free.

    Recipe Step by Step Instructions:

    • pumpkin cookie dry ingredients
      Step 1
    • pumpkin cookie wet ingredients
      Step 2

    Step 1: Add the dry ingredients to a bowl and whisk to blend.

    Step 2: Add the wet ingredients to a bowl and whisk to blend

    • pouring the wet ingredients into the dry ingredients
      Step 3
    • mixing the pumpkin cookie batter
      Step 4

    Step 3: Pour the wet ingredients into the dry ingredients.

    Step 4: Mix the ingredients until you have a cookie batter.

    Step 5: Add the pumpkin cookie dough to a greased 10 inch cast iron skillet. Use a spoon to spread the dough out so it is evenly distributed.

    Step 6: Bake at 350 F degrees for 20-25 minutes until done. To test to see if the cookie is finished baking, carefully touch the top of the cookie. If it feels firm to the touch, it is ready.

    A spoon is drizzling caramel on a slice of gluten free pumpkin cookie

    How to top your skillet cookie:

    Top with icing, caramel, ice cream, or all of the above! I really love making recipes in my cast iron skillet. I can mix everything up, pour it into the skillet, and put the skillet right in the oven to bake.

    Don't forget to check out all of my gluten free pumpkin recipes so you have lots of treats this fall. Ready to grab a fork?

    More Pumpkin Recipes To Try:

    • The Best Gluten Free Pumpkin Coffee Cake
    • Gluten Free Pumpkin Cinnamon Rolls
    • Easy Gluten-Free Pumpkin Bars with Chocolate Chips
    • Homemade Gluten Free Pumpkin Cobbler

    Recipe

    Giant Gluten Free Pumpkin Skillet Cookie

    Sandi Gaertner
    A delicious giant gluten free pumpkin cookie that is cooked in a cast iron skillet.
    4.75 from 8 votes
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    Prep Time 10 mins
    Cook Time 22 mins
    Total Time 32 mins
    Course Gluten Free Dessert Recipes
    Cuisine American
    Servings 6
    Calories 301 kcal

    Ingredients
      

    • 1 cup gluten free flour blend *see note
    • ½ cup brown sugar you can also use coconut sugar
    • 1 teaspoon pumpkin pie spice
    • 1 teaspoon ground cinnamon
    • 1 teaspoon baking powder
    • 1 teaspoon pure vanilla extract
    • 2 large eggs
    • ¼ cup pumpkin puree *see note
    • ½ cup butter melted

    Instructions
     

    • Preheat oven to 350 F degrees.
    • Grease your cast-iron skillet with butter.
    • In a large bowl, mix in all dry ingredients. Whisk to blend.
    • In a smaller bowl, add the wet ingredients and whisk to blend.
    • Mix the wet and dry ingredients together to make a pumpkin cookie dough.
    • Pour batter into cast iron skillet.
    • Bake for 20-25 minutes until done. To test if the cookie is done, carefully touch the top of the cookie. If it is firm to the touch, your cookie is done.
    • Allow the cookie to cool and drizzle with icing, caramel, or even top with ice cream.

    Notes

    1. If you do not have a cast-iron pan, and you want a large cookie, you can bake in a pie tin.
    2. I have tested this recipe with Bob's Red Mill 1 to 1 GF blend and Authentic Foods Multi Blend in this recipe. That doesn't mean others will not work, I just have not tested other flours.
    3. If your gluten free flour blend doesn’t contain Xanthan Gum or Guar Gum, please add 1 teaspoon.
    4. To make this recipe dairy-free, substitute the butter for vegan butter.
    5. This cookie will keep up to 3 days in an air-tight container, or up to 4 months in the freezer.
    6. Top with ice cream, an icing glaze, or frosting.

    Nutrition

    Serving: 1gCalories: 301kcalCarbohydrates: 34gProtein: 4gFat: 17gSaturated Fat: 10gCholesterol: 95mgSodium: 162mgPotassium: 133mgFiber: 3gSugar: 19gVitamin A: 2141IUVitamin C: 1mgCalcium: 78mgIron: 1mg
    Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

    Nutrition Disclaimer

    Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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    Reader Interactions

    Comments

    1. Carolyn

      November 04, 2019 at 10:52 am

      Does the half a cup of butter just get used to coat the pan or does it get mixed in with the wet ingredients?

      Reply
      • Sandi Gaertner

        November 04, 2019 at 11:42 am

        Hi Carolyn, That butter is melted and added to the pumpkin cookie liquid ingredients. I actually use a spray coconut oil for the pan, but you can definitely use butter instead :-).

        Reply
    2. Christine

      November 30, 2017 at 2:35 am

      5 stars
      I have a cast iron pan that still needs to be broken in. I'm thinking this giant pumpkin cookie is the perfect way to do it!

      Reply
      • Sandi Gaertner

        November 30, 2017 at 2:17 pm

        That is a great idea 🙂

        Reply
    3. Lorena

      November 29, 2017 at 7:20 pm

      5 stars
      The ingredient list alone sounds like HEAVEN!!!

      Reply
      • Sandi Gaertner

        November 29, 2017 at 9:16 pm

        Thank you so much Lorena 🙂

        Reply
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