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Skillet Pumpkin S’Mores Brownie
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Skillet Pumpkin S’Mores Brownie

This is a super decadent skillet pumpkin s'mores brownie that happens to be fully vegan and includes a gluten-free option!
Course Dessert
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 6 servings
Author Shanika | Orchids + Sweet Tea


  • 1 ½ cups organic all-purpose flour
  • 1 cup organic cocoa powder
  • 1 cup organic brown sugar
  • 1 teaspoon baking powder
  • 1 teaspoon pumpkin spice (See Notes!)
  • ½ teaspoon sea salt
  • 4 Flax eggs (4 Tbsps flaxseed meal + 8 Tbsps warm water)
  • ½ cup vegan butter, melted
  • ½ cup pumpkin puree
  • 1 cup Almond milk (You can use your fave plant-based milk!)
  • 1 teaspoon vanilla extract
  • 1 cup sweet cacao nibs (You can also use chopped vegan chocolate)
  • 1-2 cups vegan marshmallows
  • 1 vegan chocolate bar, chopped


  • Preheat the oven to 350 degrees Fahrenheit and grease a 10-inch cast iron skillet (oven-safe) with vegan butter.
  • Begin by adding the flaxseed meal + water to a small bowl, stirring until combined and letting it sit for 5-10 minutes. Set aside.
  • In a large bowl, add the melted butter and sugar together, whisking until combined.
  • Add in the flaxseed meal mixture, pumpkin puree, milk, and vanilla, whisking to combine.
  • Now, add in flour, cocoa powder, pumpkin spice, salt, and baking powder, mixing everything together a spatula or wooden spoon, until fully combined. Fold in the cacao nibs. **NOTE: Batter will be thick, that's OK**
  • Pour the batter into the prepared skillet and evenly spread it in. Sprinkle the cacao nibs (or chopped chocolate) over the top of batter, lightly pressing them in.
  • Bake for 35-40 minutes or until the center comes out "mostly clean". During the last 10-15 minutes, add the vegan marshmallows on one side of the skillet brownie.
  • Once done, remove from oven and let cool for about 5-10 minutes before scooping a few spoonfuls of brownie and topping it with your favorite dairy-free ice cream.
  • Bon Appetit!


  • GLUTEN-FREE: You can make these brownies GF by substituting the flour with 1-to-1 baking flour blend by Bob's Red Mill and reducing the Almond milk to ⅓ cup and the vegan butter to ⅓ cup.
  • BUTTER VS. OIL: If preferred, you can always substitute the vegan butter with coconut oil, canola oil, or vegetable oil.