This Paleo Pumpkin Skillet is the perfect fall treat! It is sweetened with fruit and full of a veggie, so you’re pretty much doing yourself a favor making this one!
You can also make these into Paleo Pumpkin Cookies, but there is something magical about a warm cookie skillet topped with melty ice cream!
Paleo Pumpkin Skillet
This Paleo Pumpkin Skillet is the perfect fall treat! It is sweetened with fruit and full of a veggie, but you would never know!
Ingredients
- 1 cup pumpkin puree
- 3/4 cup pitted dates, soaked in hot water for 5 minutes
- 1/2 cup almond/cashew butter (or peanut butter if not paleo)
- 1 tsp vanilla extract
- 2 eggs
- 1 cup almond flour
- 2 tbsp coconut flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1 tbsp pumpkin pie spice
- 1/4 cup dark chocolate chips
- optional: ice cream
Instructions
- Preheat oven to 350 and lightly grease a cast iron skillet. (I used an 8in and 6.5in)
- Process together the pumpkin, dates, nut butter, and vanilla until smooth. Blend in the eggs. Add the rest of the ingredients, except chocolate chips and blend until completely mixed.
- Add the batter to the cast iron skillet. Press the chocolate chips into the top of the batter and bake for 20-22 minutes, or until the edges darken slightly.
- Enjoy immediately, topped with ice cream, if desired!
