With Our Pumpkin Cookie Dough Cakes, Pumpkin Is Always in Season
We were feeling festive and decided to make a cake shaped like a pumpkin, so now you can too! Besides sharing this incredibly fun and delicious recipe with you, we’re also sharing how to make it — we can’t show you now to eat it, though, that’s purely up to you and the folks in your home. Somehow we think you’ll figure it out, though. Take a look at the full recipe below.
NUTRITIONAL INFO
PUMPKIN COOKIE DOUGH CAKES
Yields: 10 servings | Serving Size: 1/5 of Cake
Calories: 174 | Protein: 8g | Fat: 11g | Net Carb: 6g
Total Carb: 13g | Sugar: <1g
Prep Time: 15 mins | Bake/Chill Time: 15 minutes | Total Time: 30 minutes
PUMPKIN COOKIE DOUGH CAKES TOPPING
Ingredients
Method
- Preheat the oven to 350 degrees F and place the chopped bar onto a baking sheet lined with parchment paper.
- Bake the bar for 5 minutes and then let cool completely.
- Once cooled, place the bar into a food processor and pulse until fine crumbles form — set aside.
- In a large mixing bowl, stir together the flour, sweetener, protein powder, baking powder, baking soda, salt and spices. Add in the eggs, milk, pumpkin and butter. Whisk until smooth.
- Fold in the cookie dough bar crumbles.
- Spray a mini bundt pan with nonstick spray.
- Evenly distribute the batter between four of the cavities and bake for 15-17 minutes.
- The cakes are done when a toothpick comes out clean.
- Let the cakes cool before removing them from the pan.
- Melt the chocolate in a microwave safe bowl in 15 second intervals, stirring between each until the chocolate is melted and smooth.
- Spread a tablespoon size on the bottom of the two cakes and top with the remaining cakes to make a pumpkin shape.
- Add the remaining chocolate to a plastic zipper bag and cut the corner to make a piping bag.
- Drizzle the remaining chocolate over the pumpkin cakes and insert a cinnamon stick.
- Enjoy!
