Pumpkin Garbanzo Bean Cookie Skillet

Prep Time:

Cook Time:

Serves: 8


  • 1 15oz can or pouch Green Valley Organic Garbanzo Beans, drained and rinsed

  • 1/2 cup organic Green Valley Pumpkin Puree

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

  • ¼ cup 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: Vanilla ice cream for serving

  • Optional: ½ cup chopped walnuts or pecans ¾ cup


  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 22-25 minutes until top is dry.

  8. Cool 10 minutes. Slice and serve topped with vanilla ice cream.

Final Step

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