Paleo Pumpkin Snickerdoodle Skillet Cookie & Salted Caramel | Min Yx Games Paleo Pumpkin Snickerdoodle Skillet Cookie & Salted Caramel | Min Yx Games

Paleo Pumpkin Snickerdoodle Skillet Cookie & Salted Caramel

This fudgy pumpkin snickerdoodle skillet cookie is loaded with pumpkin spice and cinnamon, drizzled with dairy-free salted caramel sauce and topped with coconut vanilla ice cream.  This rich paleo dessert is perfect for fall and the holiday season!  Kid approved, paleo, dairy-free, grain-free…

Ingredients   [ For 14 to 15 people ]    [  Preparation time : 12 minute  –  Cooking time : 35 minutes  ]

Salted Caramel Sauce

  • 2/3 cup full fat coconut milk
  • 3 1/2 Tbsp organic coconut sugar
  • 1 tsp pure vanilla extract
  • 1/4 tsp fine grain sea salt

Skillet Cookie

  • 1 egg Plus
  • 1 egg yolk
  • 2/3 cup organic pumpkin puree
  • 2/3 cup organic coconut sugar
  • 1/3 cup smooth almond butter stirred
  • 2 tsp pure vanilla extract
  • 1 cup blanched almond flour
  • 1/4 cup coconut flour
  • 1/2 tsp baking soda
  • 1 Tbsp pumpkin pie spice
  • 1 Tbsp cinnamon
  • 1/4 tsp fine grain sea salt

Preparation Method

Make Salted Caramel

  1. Combine the coconut milk and coconut sugar in a small saucepan over medium heat and whisk, bringing to a boil.
  2. Once boiling, continue to whisk and cook over med heat for about 5-10 minutes (it should be bubbling but not overflowing) until the mixture is reduced, thickened and a deep caramel color.
  3. Make sure you continue to whisk while cooking to avoid burning.
  4. Remove from heat and stir in the vanilla and salt. Set aside to cool a bit until ready to use

Prepare Skillet Cookie

  1. Preheat your oven to 350 degrees and grease a 9-10″ ovenproof skillet or 2 5-6″ skillets with coconut oil.
  2. In a large bowl, whisk together the egg and egg yolk, pumpkin puree, coconut sugar, almond butter and vanilla until smooth.
  3. Then, stir in the almond flour, coconut flour, baking soda, salt, pumpkin pie spice and cinnamon until well combined (dough should be very sticky)
  4. Transfer the mixture to your 9-10″ ovenproof skillet greased with coconut oil OR divide between two smaller skillets (I used 2 6″ skillets). 
  5. Bake in the 350-degree oven for 15-18 minutes or until set in the center.  
  6. Remove from oven and drizzle with 2-3 Tbsp of salted caramel right away.
  7. Allow to cool part way and serve warm, topped with coconut vanilla ice cream and more salted caramel sauce if desired.  

Enjoy it 

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