This vegan pumpkin spice skillet cookie is like eating hot, gooey, spiced pumpkin cookie dough studded with crunchy walnuts, all drizzled in a sweet date caramel sauce! Made with 6 healthy ingredients, gluten free and naturally sweet.
Every time I see a skillet cookie, I think, WHOEVER CAME UP WITH THIS CONCEPT DESERVES ALL THE GOOD THINGS IN LIFE.
I mean, seriously. A cookie, in a SKILLET.
What else is there to say?
Okay, I have a few other things to say. First, this vegan pumpkin spice skillet cookie is everything you never knew you needed this fall/halloween/thanksgiving. PS, happy halloween!!
Last year I posted a classic chocolate chip skillet cookie, and I actually baked that for a thanksgiving dessert when we hosted for the first time. That cookie is so rich, gooey, and indulgent, I knew I had to come up with a fun fall version. Also, doing so meant I had an excuse to have more skillet cookie in my life (and stomach). All good things.
So, say hello to this vegan pumpkin spice skillet cookie! Instead of chocolate, it highlights all the warming spices we crave this time of year. Plus, the dough is studded with walnuts for amazing crunch, for all you texture freaks like me. Oh, and there’s the generous drizzle of caramel-like date sauce on top. Finally, if you need to be extra (like me), a drizzle of vegan yogurt is a lovely tangy contrast to all the sweetness going on.
But per usual I’m getting ahead of myself, so let me break down this easy recipe for you real quick.
To start, you’ll mix together some buckwheat flour and pumpkin pie spice. Buckwheat flour has a slightly gray color, so it looks like mixing cement both before and after baking. Don’t let that freak you out. It’s my favorite to use for soft batch cookie texture (see these chocolate chip, double chocolate, pumpkin, and gingerbread cookies if you want more soft and gooey cookies in your life). It creates the most rich texture, perfect for that ooey gooey cookie dough vibe we’re going for.
Next, add some date paste for sweetness, pumpkin puree, and nondairy milk to bring it together into a thick batter. Mix in some walnuts if you aren’t personally offended by nuts in desserts (it’s the best texture, just trust me and do it), and bake for a quick 30 minutes. The outside will get nice and crisp, but the inside will stay SO gooey you’ll want to face plant right into it. But don’t, cause it’s like, really hot.
Let it cool for just a bit while you make the date caramel sauce, an essential for this vegan pumpkin spice skillet cookie. It starts with some date paste (use half of what you already made for the cookie dough, so you don’t have to blend multiple times!) with some more nondairy milk and a little more spice, and that’s it. Add enough milk to get it runny and pourable, which was about a half cup for me, but feel free to add more if it’s still too thick.
Then freaking MAKE IT RAIN on that hot skillet cookie. Wow, that got intense and weird really fast. But seriously, the caramel drizzle makes this. It adds even more sweetness and dreamy sauciness to everything already going on here.
Aaaaand I’m drooling.
This vegan pumpkin spice skillet cookie could not be more perfect for this time of year. I can’t think of anything more comforting than an entire skillet full of soft, sweet, insanely gooey, pumpkin-spiced cookie dough. Drizzle that date caramel sauce on top, and this girl is HERE FOR IT.
Pie week is coming soon (next week!!) on the blog, but I must say, this vegan pumpkin spice skillet cookie is absolutely going to be a contender for one of the many desserts I’ll bake for thanksgiving this year. Which reminds me, this is SO fun to share with loved ones! Grab some spoons and eat it straight from the skillet. PS, some vegan ice cream on top would not hurt one bit.
Have a happy, healthy day!
If you try this recipe, let me know how it goes/what you think! Take a picture and tag me @beamingbanana on Instagram. Happy baking!