Anne Rollins MS CSSD RD LDN
As the days get colder and darker, we have all been known to reach a bit more frequently for the comfort of fall spice confections or creamy, earthy dishes to keep us fueled and a momentary memory lapse about the bitter cold and lack of daylight. Well, not all spice and cream need to be disastrous to your health or waistline. Foods should nourish and taste good. We should not have to choose!
This week, I’m exploring a bit with fresh pumpkin puree (straight out the squash!) I have never had good luck with the not from a can consistency, but my friend tells me I am wrong. She used the pumpkin puree from her pumpkins and foods were a hit! Today’s experiment is a Pumpkin Skillet Cookie that is dairy and gluten free. I like paleorunningmomma for breads and muffins that won’t send you on the beginnings of an unplanned carb load, and this recipe is solidly based on her Pumpkin Skillet Cookie with Chocolate Chips recipe. As always, either by improvement or by accidental omission, I change a recipe and make it my own. Here’s my spin on this recipe.
Fresh Pumpkin Skillet Cookie
- 2 eggs
- 3/4 cup almond butter
- 3/4 cup pumpkin puree
- 2 tbsp coconut butter
- 2 tbsp coconut oil melted
- 2 tsp vanilla extract
- 1 3/4 cup almond flour
- 2 tsp Pie Spice Penzey's
- 1 1/2 tsp cinnamon
- 1/2 tsp salt
- 3/4 cup 60% bittersweet dark chocolate chips
- Preheat oven to 350 degrees.
- In mixer bowl, combine eggs, nut butter, pumpkin puree, coconut oil and vanilla
- Place 1 T of the coconut oil in skillet (I used 11" All Clad) and stick in oven for 1 minute to melt oil. Remove and swirl oil to cover the bottom and the sides of the skillet.
- In a small bowl, combine all dry ingredients and stir together with a fork.
- Combine the dry into the wet ingredients slowly. (I added 1/3 the dry mix at a time.)
- Stir in chocolate chips.
- Place in oven and bake for 22-25 minutes or until toothpick comes out clean from the center.
- Remove and let cool, but not too much! Serve warm with topping of choice – strawberries, frozen smashed bananas or the real deal ice cream if it's that type of day!
This cookie is pretty moist, and next time around I may add in the coconut sugar the original recipe called for (1/2 cup). The coconut sugar doesn’t add any sweetness, but I can usually taste a subtle difference when I leave it out. I find there is a certain “edge” the coconut sugar softens. Thanks for the fresh pumpkin puree, Pam!! Good call.