I returned to Toronto last week, after a few weeks spent in Montreal, planning and running our food styling and photography retreat. The retreat was nothing less than magical. Our participants were just wonderful – curious, talented, passionate, kind. We had the best time, ate the most delicious seasonal meals and got to spend an entire weekend sharing our passion for food and photography. I’ve been posting a few sneak peeks of the workshop on Instagram, but I can’t wait to share a full blog post recap with a ton of photos with you (hopefully next week!).
I got back to my kitchen just in time for the #virtualpumpkinparty preparations! There’s an epic celebration happening today around the blogosphere, where food bloggers from all four corners of the world are sharing their sweet and savoury creations featuring Fall’s star produce: the beloved pumpkin! See below for more details.
My contribution to the celebration is this uber-delicious pumpkin spice skillet cookie. I had never made a skillet cookie before this one. I’ve officially been missing out for way too long. It’s just too good. Imagine a big cookie that you can eat with a spoon, straight from the pan. Soft in the middle, but slightly crunchy on the edges. Filled with pumpkin spice flavours, bits of dark chocolate chunks and hazelnut butter throughout, and topped with crunchy toasted hazelnuts. It is as divine as it sounds. The cookie happens to be vegan, free of refined sugar and made with whole spelt flour. It’s lightly sweetened with just a bit of coconut sugar and maple syrup. A super decadent but perfectly wholesome cozy fall treat.
Here’s a list of alllll the participating bloggers! You can also follow us on Instagram with the hashtag #virtualpumpkinparty to see all the creations. A big thank you to Sara of Cake Over Steak for organizing this epic event!
#VIRTUALPUMPKINPARTY
SWEET
Donuts, Dresses and Dirt • Pumpkin Spice Latte Popsicles
Cloudy Kitchen • Pumpkin Cake with Vanilla German Buttercream
Two Red Bowls • Pumpkin & Maple Caramel Baked French Toast
Wallflower Kitchen • Mini Pumpkin & Cinnamon Sugar Donuts
Wit & Vinegar • Pumpkin Butterscotch Banana Split
Style Sweet CA • Pumpkin Creme Brulee Cake
With Food + Love • Cinnamon Raisin Pumpkin Seed Bread
Sevengrams • Vegan Pumpkin Pie Ice Cream
Grain Changer • Pumpkin Spice Baked Oatmeal
Girl Versus Dough • Pumpkin Cranberry Flax Crisps
Tasty Seasons • Pumpkin Chocolate Chip Cake
Broma Bakery • Pumpkin Butter Pop Tarts
The Sugar Hit • Super Soft Pumpkin Cinnamon Rolls
Delicious Not Gorgeous • Waffles with Spiced Pumpkin Butter and Brown Sugar Walnut Crumble
Taste Love and Nourish • Pumpkin Bread Pudding
The Monday Box • Pumpkin Mini Bundt Cakes
Design Crush • Pumpkin Bourbon Hot Toddy
The Road to Honey • Pumpkin Pie & Chocolate Layer Cake
Give Recipe • Orange Chocolate Pumpkin Bread
Heartbeet Kitchen • Magic Vegan Pumpkin Pie Fudge
Beard and Bonnet • Marbled Pumpkin Muffins
Eat Within Your Means • Vegan Pumpkin Blender Muffins
Snixy Kitchen • Pumpkin Tapioca Pudding with Candied Pumpkin Seeds
An Edible Mosaic • Pumpkin Spice Chia Seed Pudding
Hey Modest Marce • Mascarpone Pumpkin Pie
Inspired By the Seasons • Pumpkin Applesauce Smoothie
CaliGirl Cooking • Pumpkin Praline Cinnamon Rolls with Spiked Cream Cheese Glaze
Sally’s Baking Addiction • Pumpkin Cream Cheese Bundt Cake
Warm Vanilla Sugar • Buttermilk Pumpkin Doughnuts
Mademoiselle Poirot • Cinnamon-Pumpkin Mousse on Honey Panna Cotta topped with Hazelnut Brittle
Heart of a Baker • Pumpkin Sticky Buns with Vanilla Bean Frosting
Lindsay Jang • Best Ever DIY Pumpkin Spiced Latte
A Couple Cooks • Pumpkin Pecan Baked Steel Cut Oats
Vermilion Red • Pumpkin Pie Souffle
Britnell • Vegan Pumpkin Pie
Displaced Housewife • Brown Butter Pumpkin Donuts
Sweet Gula • Pumpkin Cake with Cream Cheese Frosting
La Pêche Fraîche • Pumpkin and Condensed Milk Cakes
Salted Plains • Easy Pumpkin Bread
TermiNatetor Kitchen • Whole Wheat, Pumpkin & Brown Sugar Brioche
Celebrate Creativity • Pumpkin Mini Cheesecake Tarts
Serendipity Bakes • Pumpkin Chocolate Cheesecake
So Much Yum • Vegan Maple-Glazed Pumpkin Spice Doughnuts
The Brick Kitchen • Pumpkin, Pecan & White Chocolate Ice Cream Sandwiches
Lisli • Pumpkin Pie Cake
Cookie Dough and Oven Mitt • Pumpkin Pie Dip
Fig+Bleu • Pumpkin Granola
The Speckled Palate • Pumpkin Caramel Cream Cheese Swirl Blondies
Cook Til Delicious • Fall Cliche Cake (Pumpkin Spice Cake / Maple Cream Cheese Frosting / Apple Cider Caramel Sauce)
The Wood and Spoon • Pumpkin Pecan Cake with Burnt Sugar Frosting
Fork Vs Spoon • Pumpkin Streusel Muffins
Lemon & Vanilla • Pumpkin and Coconut Caramel Flan
Dunk & Crumble • Pumpkin Chocolate Icebox Cake
Chicano Eats • Pumpkin Butter Pan de Muerto
On the Plate • Pumpkin Pancakes, Salted Caramel & Pecans
Rough Measures • Cosy Pumpkin Spice Latte (Caffeine and Dairy Free)
Brewing Happiness • Pumpkin Ginger Breakfast Cookies
A Butterful Mind • Pumpkin Cheesecake with Vanilla Whipped Cream
The Little Loaf • Pumpkin Oatmeal Chocolate Chunk Cookies
The Little Epicurean • Chocolate Hazelnut Pumpkin Pie
Food by Mars • Pumpkin Pie (Grain-Free, Diary-Free)
The Bojon Gourmet • Pumpkin Butterscotch Pudding
Oh Honey Bakes • Pumpkin Cake with Gingersnap Toffee
Long Distance Baking • Layered Pumpkin Cheesecake
The Jam Lab • Pumpkin Madeleines Dipped in White Chocolate
The Lemon Apron • Pumpkin Gingerbread Loaf with an Olive Oil Glaze
A Cozy Kitchen • Pumpkin Chai Scones with Black Tea Glaze
A Cookie Named Desire • Pumpkin Shrubs
Eating Clean Recipes • Vegan Pumpkin Chia Pudding
Drink and Cocktail Recipes • Pumpkin Dirty Chai
My Lavender Blues • Pumpkin, Banana & Olive Oil Bundt Cake
InHappenstance • Pumpkin Scones with Maple Butter
Live Eat Learn • Pumpkin Gingerbread Hot Cocoa
SAVOURY
Cake Over Steak • Quick Pumpkin and Kale Risotto + Arancini
Twigg Studios • Sausage Stuffing Baked in a Pumpkin
Vegetarian Ventures • Smoky Pumpkin & Black Sesame Hummus
Hortus • Creamy Roasted Squash Soup + Pumpkin Risotto
Eat Boutique • Pumpkin Scallion Dumplings
A Little Saffron • Pumpkin Stuffed Shells
Nommable • Pumpkin Biscuits with Mushroom Thyme Gravy
Jojotastic • 1 Pumpkin, 2 Ways: Pumpkin Trail Mix & Dog Treats
Earthy Feast • Pumpkin Grits + Pumpkin Home Fries + a Fried Egg
Harvest and Honey • Truffled Pumpkin Papardelle Alfredo with Frizzled Sage
Tending the Table • Roasted Pumpkin and Barley Salad
Foolproof Living • Pumpkin Creme Fraiche Pasta with Sage
My Name is Yeh • Roasted Pumpkin with Yogurt and Hazelnut Dukkah
Ruby Josephine • Moroccan Sweet Pumpkin + Beef Tagine
Lab Noon • Pasta Bake with Roasted Pumpkin and Saffron Sauce, Pistachio and Goat Cheese
Well and Full • Spicy Chipotle Pumpkin Hummus
Appeasing a Food Geek • Cheese Fondue Stuffed Roasted Pumpkin
SweetPhi • Pumpkin Chili Biscuit Bake
Flourishing Foodie • Massaman Curry with Pumpkin and Chickpeas
Ginger & Toasted Sesame • Pumpkin Jeon
Fix Feast Flair • Hokkaido Pumpkin + Sage Mac and Gouda
Will Frolic for Food • Pumpkin Kale Patties with Coconut Cilantro Rice
Kitchen Konfidence • Pumpkin Ricotta Gnocchi with Rosemary Brown Butter Sauce
Loves Food, Loves to Eat • Savory Pumpkin Bread Pudding
Kale & Caramel • Goat Cheese & Sage-Stuffed Pumpkin Challah
Okie Dokie Artichokie • Pumpkin Chorizo Chili with Sweet Potatoes + Pinto Beans
Liliahna • Chicken Legs with Pumpkin and Tortellini
Vermilion Roots • Sweet Rice Dumplings with Pumpkin
Floating Kitchen • Chicken and Pumpkin Chili
Fork to Belly • Pumpkin Gnocchi
Bourbon and Honey • Spicy Roasted Pumpkin with Honey and Feta
What to Cook Today • Spicy Pumpkin Noodle Soup
Sun Diego Eats • Thai Pumpkin & Sticky Rice Cakes
Kingfield Kitchen • Vegan Fresh Pumpkin Soup
The Pig & Quill • Pumpkin Sage Cannelloni (Dairy-Free)
Betty Liu • Pumpkin + Pear Butter Baked Melty Cheese
Happy Hearted Kitchen • Cinnamon Roasted Pumpkin with Tahini Yogurt + Hazelnut Dukkah
Notes: I used an 8-inch cast iron skillet for this recipe. If you don’t have a skillet that size, you could use 1 large or 2-3 small ramekins instead. An 8-inch cake pan should also work too.
Vegan Pumpkin Spice Chocolate Chunk & Hazelnut Skillet Cookie
PRINT
Makes one 8-inch skillet cookie (6-8 portions)
Ingredients
Wet ingredients
¼ cup pumpkin puree*
2 tbsp coconut sugar
2 tbsp pure maple syrup
2 tbsp melted coconut oil
Dry ingredients
½ cup + 2 tbsp whole spelt flour
½ cup hazelnut or almond meal - you can make your own by grinding nuts in a food processor until it forms a flour
¼ tsp baking soda
1 tsp ground cinnamon
½ tsp freshly ground nutmeg
¼ tsp ginger powder
⅛ tsp ground clove
⅛ tsp sea salt
Topping
¼ cup chopped dark chocolate (I used 80%) - vegan if necessary
A few spoonfuls of hazelnut butter (optional, but delicious!)
¼ cup hazelnuts, chopped
Instructions
Preheat the oven to 350F. Spray or grease an 8-inch cast iron skillet (or one large or 2-3 small ramekins) with coconut oil and set aside.
In a medium bowl, mix together the pumpkin puree, coconut sugar, maple syrup and coconut oil.
In another bowl, whisk together the spelt flour, hazelnut or almond flour, baking soda, spices and sea salt.
Slowly add the dry ingredients to the bowl of wet ingredients and mix well with a wooden spoon to combine. Add about half of the chopped dark chocolate and stir once more.
Press the dough evenly into the prepared skillet (it should be about ½-inch thick). Add a few teaspoons of hazelnut butter on top of the dough. Top with the remaining chocolate and chopped hazelnuts.
Bake in the oven for 12-15 minutes, or until the edges are slightly golden. Do not over bake. This cookie is better when the center is a little underdone. Remove from the oven and let cool for 3-4 minutes. Eat straight from the pan with spoons (top it with a scoop of ice cream if you'd like!). The cookie is best eaten when still slightly warm.
Notes
*To make your own pumpkin puree, slice a pumpkin in half, remove seeds, and place the two halves cut side down in a baking dish or baking sheet. Bake for 30 to 50 minutes at 400F (cooking time will vary depending on the size of your pumpkin), or until the flesh is really soft. Scrape flesh and place in your food processor or blender. Blend until you get a smooth puree.
Nutrition Information
Calories: 1842 Fat: 117g Saturated fat: 42g Unsaturated fat: 68g Carbohydrates: 185g Sugar: 85g Sodium: 633mg Fiber: 30g Protein: 36g Cholesterol: 4mg
3.5.3208
“What’s meant to be will come your way.”
If you like this recipe, feel free to pin it to Pinterest. If you make it, make sure to tag your photos with #thegreenlifeblog on Instagram so I can see! And for more inspiration throughout the week, follow me on Nom.
More pumpkin spice recipes:
Vegan Pumpkin Spice Chocolate Truffles
Vegan Whoopie Pies for Halloween
Vegan Pumpkin Spice Pancakes
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