Pumpkin Garbanzo Bean Cookie Skillet

Prep Time:

Cook Time:

Serves: 8


  • 1 (15.5 oz) pouch organic Green Valley Garbanzo Beans, rinsed and drained

  • 1/2 cup organic Green Valley Pumpkin Puree

  • 1/4 cup creamy cashew butter (or other smooth nut butter)

  • 1/4 cup melted coconut oil

  • 1/3 cup maple syrup

  • 1 teaspoon pure vanilla extract

  • 1/2 cup whole wheat flour (gluten-free flour can be used)

  • 1 1/2 teaspoons baking powder

  • 1 teaspoon pumpkin pie spice

  • 1/4 teaspoon salt

  • 3/4 cup semi-sweet chocolate chips or chunks

  • Optional: 1/2 cup chopped walnuts or pecans

  • Optional: vanilla ice cream for serving


  1. Preheat oven to 350° F.

  2. Grease a 9 or 10 inch skillet lightly with coconut oil or cooking spray.

  3. In a food processor, combine the garbanzo beans, pumpkin, cashew butter, coconut oil, maple syrup, and vanilla extract. Blend for 2 minutes until smooth. Scrape down sides of bowl with a spatula and blend another 2 minutes until completely smooth.

  4. Add flour, baking powder, pumpkin pie spice, and salt. Pulse to blend until well combined.

  5. Stir in the nuts (if using) and chocolate chunks, reserving about 1 tablespoon.

  6. Spread the cookie dough into the prepared skillet, and top with the remaining chocolate chunks.

  7. Bake for approximately 22-25 min until the top is dry to the touch.

  8. Allow to cool for 10 minutes. Slice and serve topped with vanilla ice cream, or eat it right out of the pan!

  9. Note: You may also bake this in an 8 x 8 inch baking dish and slice and serve as cookie bars or blondies.

Final Step

Tell people about this deliciously simple meal and help everyone eat healthy.