Can’t be rolling right into the first weekend of fall without having pumpkin spice on my mind. I don’t even care that it’s still hot enough to necessitate running shorts and a tank top for my mad dash down Aisle 9 to grab (more than) my fair share of pumpkin puree before it goes out of stock. 

With this stockpile of canned pumpkin, I can make all the yummy pumpkin recipes I crave, including the newest I’m sharing today – {Low Carb and Gluten Free} Pumpkin Cookie Cake with Spiced Coco-Nut Butter Drizzle. Read on to get all the details and recipe:

Baking pumpkin treats is so nostalgic to me, it reminds me of when my obsession all started back in the 1970s! YES, I’m an old-school pumpkin spice girl, coming home with a recipe for muffins that 5th grade class made for a Thanksgiving feast. My mom and I started a tradition of making these pumpkin muffins every year, and have tweaked the recipe over the years to be healthier. Check out the Pumped-Up Pumpkin Muffins I make year-round! 

To keep this pumpkin muffin recipe low-carb and table sugar free, I had always used a Stevia based baking blend. However, I’ve come across a relatively NEW type of sugar substitute that I like even better and I’m using it in that recipe now as well as today’s {Low Carb and Gluten Free} Pumpkin Cookie Cake with Spiced Coco-Nut Butter Drizzle. It’s called Allulose, an ultra-low calorie (1 cal per teaspoon) and rare sugar that comes from natural products, there is nothing artificial or chemical about it. Allulose doesn’t have an impact on the body’s blood sugar levels (thus, no spiking and crashing) and it’s a great sweetener for those following diabetic, Paleo, keto, or other types of low-carb diets. Plus, of course, it’s non-GMO, gluten-free, vegan, and Kosher Pareve.

The easy thing about using Allulose for baking (aside from the elimination of nearly all sugar-based carbs), is that it has the same bulk and browning characteristics as white table sugar. That means you can swap it into any recipe that calls for regular granulated white sugar on a cup-for-cup equivalent. No scrambling to find ways to add bulk to your other “makeover” low-carb recipes – which can sometimes have a weird end-result texture. The only caveat about Allulose is that it can brown faster that sugar, but that can be remedied with a slightly lower cooking temperature.  By the way, I get my Allulose from Keystone Pantry – check them out on Amazon. Or, purchase directly online at Langs Chocolates.  They can also be found on Facebook and Instagram.

Okay, back to this amazing pumpkin cookie cake recipe that is a tasty, balance dessert or snack – heck, I even eat it for breakfast sometimes – why not, the macros or on point, especially if I’m pairing it with some protein.

The dough is mixed up with grass-fed butter (you can go ghee if you are strict paleo), pumpkin puree, and pumpkin pie spices with the “flours” being coconut flour and almond meal. These flours keep this pumpkin dessert recipe in the game for paleo, keto, low-carb and gluten-free diets – as does the Allulose natural sweetener.  The dough will still feel a little sticky once it’s mixed up – to get it prepped for the oven, you’ll need to plop it out in about 6 clumps across a parchment-lined, rimmed baking sheet. Then you can press it down to an even layer (about ¼”) using your clean fingers and/or a folded-up piece of parchment as a “presser-downer.”

Raw, unsalted pepitas (pumpkin seeds) and sliced almonds are also lightly pressed down into the dough before baking. Afterward, a drool-worthy drizzle made from nut butter, almond milk, sugar-free chocolate chips and more Allulose is splattered about the top!  Of course, you can make it without the drizzle, if needed (see above pic).

 {Low Carb and Gluten Free} Pumpkin Cookie Cake with Spiced Choco-Nut Butter Drizzle is SO GOOD, it will have you flipping your gourd! What a perfect gluten-free, paleo treat to take to fall bake sales or seasonal socials at your gym or place of employ. Everyone can enjoy, no one is left out!

A “wedge” of Pumpkin Cookie Cake with Spiced Choco-Nut Butter Drizzle has 157 calories, 14g fat and only 6g carbohydrate.

Also, if you like this recipe, you might be interested in my Paleo Gingerbread Cookie Brittle.

Or, Gluten-free Almond Joy Cookie Brittle 

This post is part of a sponsored food blogger contest through Langs Chocolates. 

Enjoy! And, how are your indulging your pumpkin spice cravings this season? What is your go-to healthier bake sale sweet? Have you ever tried Allulose? Let’s chat in the comments – XOXO, Jennifer  

Print

{Low Carb and Gluten Free} Pumpkin Cookie Cake with Spiced Choco-Nut Butter Drizzle

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

A low carb, sugar free, gluten free, paleo, keto and diabetic friendly. It uses Allulose which is a rare, all-natural sweetener that has no impact on the body's blood sugar.

Course: Dessert, Snack

Servings: 24 servings

Calories: 157 kcal

Ingredients

• 1 cup grass-fed butter softened (or sub ghee or coconut oil)
• ½ cup pumpkin puree not pie filling
• 1 1/4 cup almond flour
• 1 cup coconut flour *see notes for protein powder option
• 1 1/4 cup Alluose natural sweetener or cup-for-cup equivalent
• 1 teaspoon pumpkin pie spice
• 1 teaspoon salt
• 1/3 cup sliced almonds
• ¼ cup raw pumpkin seeds pepitas

Drizzle

• 2 tablespoons nut butter of choice
• 2 tablespoons unsweetened almond milk
• 2 tablespoons Allulose
• ¼ cup sugar free chocolate chips

Instructions

1. Preheat the oven to 350° F and line a 10x 15” rimmed baking sheet with parchment paper.
2. Add softened butter to mixing bowl and stir in pumpkin puree and sugar until creamed.
3. Add almond flour, coconut flour and pumpkin pie spice to bowl and mix until well combined.
4. Dump out onto the parchment-line in about six portions evenly spaced around lined baking sheet. Use folded up piece of parchment paper to press down spread out to rims, keeping a uniform consistency of about ¼ inch.
5. Sprinkle almonds and pumpkin seeds on top, press lightly into dough with parchment paper.
6. Back at 325 for 28 to 30 minutes or until turning lightly golden brown.
7. Remove from oven and let cool in pan for 2 to 3 minutes before scoring into pieces.

Recipe Notes

To add protein powder or collagen hydrolystate: Instead of using 1 cup coconut flour, use 1/2 cup coconut flower and 1/2 cup protein powder.