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.


  • 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


  1. Preheat oven to 350 degrees.
  2. In a large mixing bowl, blend peanut butter, pumpkin and egg until creamy. (I did all the mixing by hand.)
  3. Add baking soda, cinnamon, and salt.
  4. Stir until all ingredients are thoroughly combined. Add honey and mix until fully incorporated.
  5. Stir chocolate chunks into the batter.
  6. Spread batter into a lightly greased, 10-inch cast iron skillet.
  7. 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.)
  8. Remove from oven and allow to cool for about 5-10 minutes.
  9. Serve warm with vanilla ice cream, if desired.


  • 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.

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