Jenn Eats Goood

Preheat oven to 350 degrees and either line a skillet with parchment paper or oil it with coconut oil or ghee. If you do not have a skillet, you can use a square brownie pan or loaf pan.

In a large bowl, whisk together the melted coconut oil and coconut sugar until the sugar is fully absorbed by the oil. Whisk in the pumpkin puree, egg and vanilla until the mixture is uniform.

Add the almond flour, pumpkin pie spice, cinnamon, salt and baking soda to the bowl and mix everything until combined. The dough should be relatively thick and sticky.

Fold in the chocolate chips, saving some to top off the dough after putting it in the skillet. Transfer to the skillet and press down to evenly disperse the mix. Top with extra chocolate chips and sea salt.

Bake for 15-20 minutes, until the top of the cookie is beginning to brown. For an extra gooey center, cook closer to 12-14 minutes. Let cool for a few minutes and dig in! Top with whipped cream, ice cream or a caramel drizzle.