With Our Pumpkin Cookie Dough Cakes, Pumpkin Is Always in Season

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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.



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




  • 2 cinnamon sticks
  • 1/4 cup sugar free chocolate chips


  1. Preheat the oven to 350 degrees F and place the chopped bar onto a baking sheet lined with parchment paper.
  2. Bake the bar for 5 minutes and then let cool completely.
  3. Once cooled, place the bar into a food processor and pulse until fine crumbles form — set aside.
  4. 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.
  5. Fold in the cookie dough bar crumbles.
  6. Spray a mini bundt pan with nonstick spray.
  7. Evenly distribute the batter between four of the cavities and bake for 15-17 minutes.
  8. The cakes are done when a toothpick comes out clean.
  9. Let the cakes cool before removing them from the pan.
  10. Melt the chocolate in a microwave safe bowl in 15 second intervals, stirring between each until the chocolate is melted and smooth.
  11. Spread a tablespoon size on the bottom of the two cakes and top with the remaining cakes to make a pumpkin shape.
  12. Add the remaining chocolate to a plastic zipper bag and cut the corner to make a piping bag.
  13. Drizzle the remaining chocolate over the pumpkin cakes and insert a cinnamon stick.
  14. Enjoy!