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: Continue reading →