• baking / cookies / dairyfree / dessert / glutenfree / paleo / snacks / vegetarian

    Paleo Pumpkin Chocolate Chunk Cookie Cake (gluten-free)

    Paleo Pumpkin Chocolate Chunk Cookie Cake made with gluten-free ingredients for a naturally sweetened, dreamy pumpkin cookie recipe!

    Paleo Pumpkin Chocolate Chunk Cookie Cake made with gluten-free ingredients for a naturally sweetened, dreamy pumpkin cookie recipe!

    Paleo Pumpkin Chocolate Chunk Cookie Cake made with gluten-free ingredients for a naturally sweetened, dreamy pumpkin cookie recipe!

    It is pumpkin season. So that means you are either hyped up and eating all things fall and pumpkin spiced OR you cringe at the thought of anything pumpkin (like Jord).

    This Paleo Pumpkin Chocolate Chunk Cookie Cake though is perfect for the pumpkin lovers or the haters. I gave a slice to Jordan and he had no clue there was even pumpkin in it! It adds just the right creamy and moist consistency but the flavor isn’t overwhelming at all. Plus whenever you add chocolate to something, it tends to overpower most of the other flavors, ya know?

    I had my Dad try this recipe too and he said it is one of his favorites from the blog ever. Massive compliment coming from the traditional dessert king who doesn’t usually fancy the healthier alternatives.

    I love that this Paleo Pumpkin Chocolate Chunk Cookie Cake is a crowd pleaser for everyone. It is gluten-free, grain-free, dairy-free and has no refined sugar in it. I use a mix of organic unsweetened pumpkin (make sure you get unsweetened, it is such a waste of sugar if not!), creamy almond butter and coconut oil for the wet ingredients. You can use flax egg or pasture raised eggs, so feel free to make this recipe plant-based if needed.

    I also use almond flour and a mix of Vital Proteins Collagen Peptides for the dry ingredients. I love using both of these ingredients in my recipes because you get some extra healthy fats from the almond flour and protein from the collagen peptides. Plus since I started using collagen peptide a few years ago, my hair has grown tremendously and it helps with digestion, joint health and adds extra protein to anything (more on that here). I use Vital Proteins and their many varieties of collagen they offer. The best part is you don’t even taste it. It also dissolves right into anything and doesn’t work as a thickener.

    If you guys make this recipe, don’t forget to share with me on social media! I love love love seeing what you guys bake at home and it also helps inspire what new recipes to test for you soon. Here are a few of my other go-to recipes with Vital Proteins:  4-ingredient Blueberry Collagen JamEasy Collagen Breakfast Crepes and Sweet Potato Brownies.

    Paleo Pumpkin Chocolate Chunk Cookie Cake made with gluten-free ingredients for a naturally sweetened, dreamy pumpkin cookie recipe!Paleo Pumpkin Chocolate Chunk Cookie Cake made with gluten-free ingredients for a naturally sweetened, dreamy pumpkin cookie recipe!
    Print Save
    Loading nutrition data...

    Paleo Pumpkin Chocolate Chunk Cookie Cake

    Prep Time 10 mins
    Cook Time 40 mins
    Total Time 50 mins
    Yields 8 slices

    Ingredients

    • 1/2 cup creamy nut butter
    • 1/3 cup liquid oil of choice (coconut, avocado and hemp all work!)
    • 1/2 cup unsweetened orgnaic pumpkin puree
    • 2 pasture-raised eggs (or sub flax egg)
    • 2 teaspoon vanilla extract
    • 3 cups almond Flour (I haven't tested other flours! Sub at your own risk!)
    • 2/3 cup coconut sugar
    • 6 tablespoons Vital Proteins Collagen Peptides
    • 1 teaspoon baking powder
    • 1/2 cup dark chocolate chips (or break up a chocolate bar)

    Directions

    1. Preheat oven to 350 degrees and grease a round baking dish well (8 inch - 10 inch will both work but bake times will vary)
    2. In a large bowl mix together nut butter, oil, pumpkin, eggs and vanilla extract with a mixer (I used Kitchen Aid hand mixer)
    3. In another large bowl add almond flour, collagen peptides coconut sugar and baking powder
    4. Add dry ingredients to wet and mix well and fold in dark chocolate
    5. Pour onto baking dish and bake in oven for 35-45 minutes (it will be crunchy on outside and soft cookie center!)
    6. Let it cool for 10-15 minutes until cutting! Enjoy on its own or with ice cream and toppings

    by

    Recipe Notes

    Will stay good for about 5 days on counter or store in fridge for longer, you can also freeze it for a couple months

    xx, Rach

    Thank you Vital Proteins for sponsoring this post! It means so much to me to work with brands I love and believe in!

    SaveSave

  • You may also like

    21 Comments

  • Reply Michelle Trotter September 24, 2018 at 9:39 am

    Hi! This looks really yummy but I was wondering if you had a substitute for the 6 tablespoons Vital Proteins Collagen Peptides? Thanks! Michelle

    View Comment
  • Reply Jordan September 27, 2018 at 12:59 pm

    Looks so good! Wondering if I can sub the coconut sugar with a sugar-free alternative like monk fruit?

    View Comment
    • Reply Rachel September 27, 2018 at 4:20 pm

      i don’t usually bake with monk fruit so i can’t say! but this does need the grainy-texture of coconut sugar in my opinion!

      View Comment
  • Reply Lauren rule October 1, 2018 at 11:13 am

    Looks amazing! Combines my two favorite things, pumpkin and chocolate 😋 could you use a cast iron skillet if you don’t have a baking round or would a square baking dish work better?

    View Comment
  • Reply caitlyn October 1, 2018 at 2:23 pm

    Have you ever tried to to half the recipie? I would love to make it but I dont know that I would eat that much of it!

    View Comment
  • Reply Vanessa October 1, 2018 at 3:01 pm

    Looks amazing! Could I bake this in a loaf pan?

    View Comment
    • Reply Rachel October 1, 2018 at 5:18 pm

      no i don’t think so. a skillet or 8×8 baking dish is best. loaf pan is too narrow.

      View Comment
  • Reply Friday Favorites: 10/5/18 - Key Ingredients October 5, 2018 at 7:38 am

    […] When a cookie and cake become one. […]

    View Comment
  • Reply Cait October 9, 2018 at 2:52 pm

    I saw you post this a few days ago and it looked so great, immediately pinned it! I got laid off at the end of last week from my design job unexpectidly and I remembered reading an article about how the same circumstance spurred your wonderful brand, so I figured today was a great day to make it! And it’s so tasty and was the perfect hour for me to clear my head and then enjoy some good fall pumpkin cake. Thanks for the continued tasty and heathy recipes!

    View Comment
  • Reply Laura October 18, 2018 at 9:40 pm

    How do you think it would be to sub flax for collagen?

    View Comment
    • Reply Rachel October 19, 2018 at 2:36 pm

      collagen doesn’t need a sub but you can add more flax if you’d like!

      View Comment
  • Reply Britnay page October 22, 2018 at 4:00 pm

    Hi I’m new to trying healthy dessert Recipes. I’m confused on the coconut sugar I noticed there’s a few different kinds brown,golden and palm . What one is correct?

    View Comment
  • Reply Kirstin November 9, 2018 at 8:11 am

    Made this last night for my daughters birthday. So good. I did change the flours a bit. I did 2 c. almond and 1 c. coconut flour. Turned out great. I also used monkfruit sugar because I was out of coconut sugar.

    View Comment
  • Reply Paleo Deep Dish Double Chocolate Chunk Brownies - rachLmansfield November 27, 2018 at 4:57 pm

    […] when you bake it. And incase you are craving some more Hu goodness, check out these recipes: Paleo Pumpkin Chocolate Chunk Cookie Cake, Paleo Dark Chocolate Brownie Bread and The Best Chocolate Sheet […]

    View Comment
  • Leave a Reply

    This site uses Akismet to reduce spam. Learn how your comment data is processed.