Hey friends! How’s your week going? Are you enjoying all the Autumn-y things? It’s still in the 90s here in Arizona and I definitely long for booties and sweater weather. I’ve been burning Fall candles and cooking all things pumpkin to help us get in the spirit.
Has anyone noticed all the pumpkin treats in the stores lately? Pumpkin pie, pumpkin bagels, pumpkin cookies, Halloween candy… I’m not even talking about Starbucks and their pumpkin spiced lattes. There are so many temptations around this time of the year!
This is baaaaad news to someone with a sweet tooth like me. These desserts are loaded with empty calories and sugar, which over time adds up to unwanted pounds and blood insulin resistance. So I’ve been on a mission to create healthier versions of my favorite Fall treats and I think I have a winner!
Today, I thought I’d share with you this healthy dessert –>> PUMPKIN COOKIE CAKE!
It basically combines all I love about Fall baking: pumpkin, chocolate chips and almond flour. It is wheat flour free, gluten free and sugar free, so you may indulge without sacrificing your waistline.
Preparation is incredible easy. You start by whisking almond butter and eggs until fluffy. Then you stir in the pumpkin puree (I love the Organic Pumpkin from Trader Joe’s) and the remaining ingredients (see recipe below).
Next, add the most important ingredient – chocolate chips! My favorite are semi-sweet chocolate chips from Trader Joe’s.
At this point, you’re probably tempted to stick your finder in a mixture and eat it straight out a bowl. I’m with you on that one, friend.
Poor the batter into a greased 9 inch round pie dish (I used glass) and bake for 25 minutes.
Allow to cool completely. Feast.
I’m incredibly proud of my pumpkin dessert creation. It came out sweet and fluffy, slightly nutty from almond flour, without the overpowering pumpkin taste but enough to give it the Fall flavor.
I enjoyed it with a hot cup of tea after lunch and it totally hit the spot. My kids loved it too (but they will eat anything with chocolate chips in it).
This pumpkin cookie cake will be great to take to a potluck or serve at Friends-giving. Your guests will never know that this delicious dessert is actually good for them!
Here’s the recipe if you want to give it a try. Print now or Pin for later. And remember to share with your friends on Facebook 🙂
- 1 C almond flour
- ½ tsp baking soda
- pinch of sea salt
- ½ C almond butter
- 2 eggs
- ⅔ C pumpkin puree
- 2 Tbsp honey or coconut sugar
- 1 tsp vanilla
- 1 tsp pumpkin spice
- ½ C chocolate chips
- Preheat oven to 350 and spray a 9 inch round dish with nonstick spray.
- In a small bowl, mix almond flour, baking soda and salt.
- In a separate bowl, whisk almond butter and eggs.
- Gently stir the dry mix into the wet ingredients.
- Add pumpkin puree and remaining ingredients to the bowl.
- Pour the mixture into a prepared baking dish and bake for 25 minutes.
- Allow to cool completely and store in the fridge.
Let me know if you give it a try! And remember to share this yummy dessert with your friends on Facebook 🙂