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Byron Bay, NSW, 2481

+61 2 6685 7974


Love Byron Bay creperie and chocolate boutique is dedicated to sourcing, creating and sharing a quality chocolate experience from Byron Bay, Australia. We'll cultivate your understanding of cocoa, stimulate the palate with a discerning appreciation, fire the imagination with unique chocolate encounters and share the passion for this legendary food of the gods. Exceptional chocolate infused with delicious flavours, irresistible aromatic characteristics and high quality cocoa. 


Choc Recipes, Choc Facts, Choc Travels and our regular Chocoholic-not-so-Anonymous feature. All this and more in our weekly blog.

Choc Recipe : Pumpkin Spice Choc Chunk & Hazelnut Skillet Cookie

Alison Campbell

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 winter treat. 


For the Cookie
¼ cup pumpkin puree
2 tbsp coconut sugar
2 tbsp pure maple syrup
2 tbsp melted coconut oil
½ cup + 2 tbsp whole spelt flour
½ cup hazelnut or almond meal
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

For the Topping
¼ cup chopped dark chocolate
A few spoonfuls of hazelnut butter (optional, but delicious!)
¼ cup hazelnuts, chopped


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.


*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.

Makes one 8-inch skillet cookie (6-8 portions)
Photos: Sophie Bourdon