Step 1

Combine the coconut milk and coconut sugar in a small saucepan over medium heat and whisk, bringing to a boil. Once boiling, continue to whisk and cook over med heat for about 5-10 minutes (it should be bubbling but not overflowing) until the mixture is reduced, thickened and a deep caramel color. Make sure you continue to whisk while cooking to avoid burning.

Step 2

Remove from heat and stir in the vanilla and salt. Set aside to cool a bit until ready to use

Step 3

Prepare Skillet Cookie:

Step 4

Preheat your oven to 350 degrees and grease a 9-10" oven proof skillet or 2 5-6" skillets with coconut oil.

Step 5

In a large bowl, whisk together the egg and egg-yolk, pumpkin puree, coconut sugar, almond butter and vanilla until smooth.  Then, stir in the almond flour, coconut flour, baking soda, salt, pumpkin pie spice and cinnamon until well combined (dough should be very sticky)

Step 6

Transfer the mixture to your 9-10" oven proof skillet greased with coconut oil OR divide between two smaller skillets (I used 2 6" skillets).

Step 7

Bake in the 350 degree oven for 15-18 minutes or until set in the center.  Remove from oven and drizzle with 2-3 Tbsp of salted caramel right right away. Allow to cool part way and serve warm, topped with coconut vanilla ice cream*** and more salted caramel sauce** if desired.  Enjoy!