Vegan and gluten-free Vegan Pumpkin Spice Skillet Cookie Cake is the best way to warm up in the chilly fall months! Serve as-is or with vegan ice cream on top for best results.
Disclaimer: I receive a referral reward if you sign up for Thrive Market using my code. I only recommend products that I personally use and love.
Jump to RecipeWait, vegan white chocolate morsels are a thing?
Yep! I was surprised but happy to find vegan white chocolate in my local grocery store right next to the dark chocolate chips I usually buy! If you haven’t seen them near you, here are some options I found online:
- Navitas Organics Cacao Butter
- Pascha White Chocolate Baking Chips with Rice Milk
- Dee Best Vegan White Chocolate Flavored Chips
I prefer the the Pascha White Chocolate Powder because it is not chalky or overly-sweet, and is Rainforest Alliance CertifiedTM. If you follow this link from Thrive Market, you’ll receive 30% off your first order! Thrive is so convenient for finding items that align with a variety of diets and values.
Can I used homemade pumpkin spice?
Of course. Since this recipe calls for just 1 tablespoon, here’s how I would add spices: 1.5 teaspoon cinnamon, 1/2 teaspoon ginger, 1/4 teaspoon cloves, 1/4 teaspoon allspice, and 1/2 teaspoon ground nutmeg.
What about using a different flour?
I personally haven’t tested this recipe with any flour but coconut flour, so I can’t say for sure. I do know in most cases coconut flour can’t be used in 1:1 ratio to replace many other flours, as it can be drier than other kinds. When modifying flours, you also should consider adjusting the liquid and fat elements of the recipe for best results.
All that to say, alternative flours are tricky! Would you find a comprehensive post on how different recipes can be modified with almond, coconut, and all the other flours? If so, let me know in the comments below!
Another way to switch up this recipe is to omit the vegan white chocolate chips and/or replace them with dark chocolate.
Vegan Pumpkin Spice Skillet Cookie Cake
Details
6-10 servings
15 minutes
30 minutes
Print
Ingredients
1 cup canned pumpkin puree
3/4 cup coconut flour
1/3 cup coconut sugar
1/4 cup maple syrup
1/4 cup melted vegan butter
4 tablespoon vegan milk (for or almond milk works best)
4 flax eggs (4 tablespoons ground flaxseed + 1/2 cup water)
1 cup vegan white chocolate chips (optional)
1 tablespoon pumpkin pie spice mix (or make your own!)
2 teaspoon baking powder
1/2 teaspoon salt
Directions
- Preheat oven to 350° F. If you’re making this cookie cake in a cast iron skillet, grease it with vegan butter or oil place and black on stove’s back burner.
- Beat sugar, maple syrup and vegan butter in medium mixing bowl into a cream.
- In a small bowl, make flax egg by adding water to ground flaxseed. Let sit for about 2 minutes to congeal.
- After “flegg” sets, add to wet ingredients and mix in pumpkin puree and vanilla.
- In a separate bowl whisk coconut flour, pumpkin pie spice, baking powder and salt.
- Stir the dry ingredients into the wet ingredients (but don’t overmix!).
- Fold in vegan white chocolate chips. The batter should be thicker than traditional cake mix but smoother than cookie dough.
- Place batter in greased skillet or pan.
- Bake for 25-30 minutes, or until the top is light golden brown.
- Allow skillet cookie cake to rest for 10 minutes. Serve immediately (ideally with vegan ice cream and caramel on top) or enjoy warmed up in the oven or air-fryer later.
If you end up making this, let me know how you like it! Making desserts in a skillet is so fun and involves less dishes, so it’s a win-win. I also have a Pumpkin Spice Skillet Cinnamon Rolls recipe which is made for this time of year.
Cheers!