Pumpkin Dessert Skillet [V + GF]

Do you like pumpkin spice and everything nice (*COUGH* chocolate)? If your answer is yes you’re going to LOVE this Pumpkin Dessert Skillet!

It’s vegan, gluten-free and made with only nice ingredients. Talk about a Fall miracle!

Unlike those sugary skillets available at restaurants, this version is full of gut-healthy fiber so it will actually make your tummy feel great!

Plus, you can’t forget how great pumpkin is for you. That’s right—your favorite Fall fruit is full of vitamins, nutrients and is even a source of healthy fats!

Vegan and gluten-free Pumpkin Skillet topped with a scoop of Breyers Non-Dairy Vanilla Peanut Butter Ice Cream made with almond milk.

So, if you’re not feeling festive yet, whip one of these babies up in your cast iron and I promise that you’ll start to feel (and smell) a little Fall in the air!

And, if you grow impatient waiting for your skillet to bake, try these easy Vegan Chocolate Pumpkin Cups. Happy snacking!

Pumpkin Skillet [V + GF]

Prep time: 10 minutes

Prep time: 40 minutes

Total time: 50 minutes

Yield: 6 servings


Small cast iron skillet


3 Tbsp milled flax
6 Tbsp water
1/2 pumpkin puree
1/4 cup Peanut Butter & Co. Pumpkin Spice Peanut Butter
1/4 cup unsweetened applesauce
1/4 tsp ground ginger
1/2 tsp nutmeg
2 tsp cinnamon
1/2 tsp baking soda
1 tsp organic apple cider vinegar
3/4 cup oat flour (grind 3/4 cup gluten-free oats in a spice grinder)
1/2 cup vegan dark chocolate morsels
1/2 cup raisins (optional)
1/4 cup broken up pecans


  1. In a small dish combine milled flax and water then place in the fridge to set for a minimum of 10 minutes.
  2. In the meantime preheat oven to 350°F and begin adding the remaining wet ingredients (excluding vinegar) into a medium-sized mixing bowl. Stir to combine with a rubber spatula.
  3. Next stir in the spices, baking soda and apple cider vinegar. Then fold in the oat flour.
  4. At this time the flax egg should be ready to be mixed in. Be sure to use your rubber spatula to scrape all remnants from the dish.
  5. Stir in your chocolate, raisins and pecans (saving a few to sprinkle on top) and transfer to your skillet. Depending on how you maintain your cast iron, you may want to coat it with a light layer of butter or oil first. Use your rubber spatula to spread the batter evenly across the skillet.
  6. Sprinkle your remaining mix ins on top of your skillet and bake for 40 to 45 minutes at 350°F.
  7. Allow skillet to cool for 5 minutes before serving. Use a pie server to cut into pieces or dig right in with spoons…no judgement here! And don’t forget to try this treat with a scoop of your favorite vegan ice cream. Leftovers should be removed from the pan and stored in the fridge.

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