Recipe and photo by Natalie, @eatnaturalwithnat
Prep Time: 25 Minutes
cook Time: 60 Minutes
yield: 12 Servings
- 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.