Preheat the Oven- Preheat your oven to 350°F and set the oven rack to the middle position.

Combine the Dry Ingredients- In a large bowl, mix together all of the dry ingredients except for the chocolate chips. Add the almond flour, baking soda, coconut sugar, and pumpkin pie spice. Stir with a wooden spoon until everything is evenly dispersed.

Combine the Wet Ingredients- In a separate medium bowl, whisk together the egg, pumpkin puree, melted and cooled coconut oil, drippy natural peanut butter, and vanilla extract until smooth.

Make the Cookie Dough- Slowly add the wet ingredients to the dry ingredients. Mix only until everything is well combined. Be careful not to overmix. Fold in the chocolate chips until evenly distributed throughout the dough.

Prepare the Skillet- Grease your cast-iron skillet or oven-safe skillet with non-stick spray if needed. Pour the cookie batter into the prepared skillet and spread it into an even layer. Top with additional chocolate chips or chocolate chunks as desired.

Bake- Bake in the preheated oven for 20–25 minutes, or until the cookie is baked through and the edges are lightly golden brown. For the best gooey cookie texture, avoid overbaking. The edges should be set while the center remains soft.

Cool and Serve- Once baked through, let the warm skillet cookie cool for 15 minutes. Serve warm with a scoop of vanilla ice cream, caramel sauce, hot fudge, chocolate syrup, or a sprinkle of flaky salt.