- 1 16-ounce container peanut butter (about 1 2/3 cups), see note
- 1 cup pumpkin puree (not pumpkin pie filling)
- 1 large egg
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon kosher salt
- 1/2 cup honey
- 1 cup semi-sweet chocolate chunks
- Optional: vanilla ice cream for serving
Pumpkin Peanut Butter Skillet Cookie (grain and gluten free)
This recipe is rich and smooth--almost like a gooey brownie. If you like a little crunch, you could try using a crunchy peanut butter.
Ingredients
Instructions
- Preheat oven to 350 degrees.
- In a large mixing bowl, blend peanut butter, pumpkin and egg until creamy. (I did all the mixing by hand.)
- Add baking soda, cinnamon, and salt.
- Stir until all ingredients are thoroughly combined. Add honey and mix until fully incorporated.
- Stir chocolate chunks into the batter.
- Spread batter into a lightly greased, 10-inch cast iron skillet.
- Bake for 35 minutes or until edges become golden and center is just firm. I covered with a piece of foil for the last 5 minutes to prevent the top from becoming too brown. (All ovens vary so peek a bit early to see if needed.)
- Remove from oven and allow to cool for about 5-10 minutes.
- Serve warm with vanilla ice cream, if desired.
Notes
- If you don’t have a cast iron skillet, a 9×9 square baking dish would be a good substitute.
- This recipe may be prepared entirely gluten free and/or dairy free by purchasing gluten free and/or dairy free chocolate chips. Also, Smart Balance has a 16-ounce container of peanut butter that is perfect for this recipe if you wish to try their product.