Skip to main content

This is a carousel. Use Next and Previous buttons to navigate

This is a carousel. Use Next and Previous buttons to navigate

#1 Natural Cookie Dough Brand in the U.S.*

Bite into Breakfast Bliss with our new Breakfast Biscuits, available in select stores and Amazon.

Take $1.00 OFF Sweet Loren's Cookie Dough at a store near you.

Recipe and photo by Natalie, @eatnaturalwithnat

Prep Time: 25 Minutes

cook Time: 60 Minutes

yield: 12 Servings

diet: Gluten-Free


  • 1 package Sweet Loren’s Chocolate Chunk Cookie Dough
  • 2 tablespoons ground flax meal + 5 tablespoon water (or 2 large eggs)
  • 1/2 cup coconut oil, melted
  • 1 cup brown sugar
  • 1 cup pure pumpkin purée
  • 1 teaspoon pure vanilla extract
  • 2 cups all purpose flour or your favorite gluten free flour blend
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 1/2 teaspoon pumpkin pie spice
  • 1/2 teaspoon salt


step 1 Preheat the oven to 350°F and grease a 9”x9” brownie pan with coconut oil or cooking spray and line with parchment paper to prevent sticking.

step 2 Allow the Cookie Dough to soften at room temperature about 20 minutes.

step 3 Press the cookie dough portions into the bottom of the baking pan into an even layer.

step 4 To make the cake batter, in a bowl whisk together flax egg (or large eggs), coconut oil, brown sugar, pumpkin purée & vanilla extract.

step 5 Fold in the dry ingredients, including the flour, baking soda, baking powder, pumpkin spice, and salt.

step 6 Pour cake batter on top of the cookie dough crust.

step 7 Bake for about 50-60 minutes, until the center is cooked through & a toothpick comes out clean.

step 8 Cool completely on a wire baking rack, slice & enjoy! Serve room temperature or cold.

Store covered in the pan or in an airtight container on the counter for 1-2 days or in the fridge for 3-4 days.


used in this recipe

Share your creations

This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.