Pumpkin Cake with Chocolate Chunk Cookie Crust

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.