This Vegan Pumpkin Chocolate Chip Cookie Cake has all of the fall flavors we love. Pumpkin, applesauce, molasses, pecans, spices and maple syrup for a delicious holiday flavor and a wonderful, dense chewy and fudgy texture. You only need 8 ingredients (+ salt) to make this decadent cake.
Thank you so much to Sprouts for sponsoring this post. *This post contains affiliate links. See my full disclosure policy here.
VEGAN PUMPKIN CHOCOLATE CHIP COOKIE CAKE
You better be getting ready for fall. If you are not, I got just the thing you need. No better way to kick off the pumpkin season than with cake, right? Not your typical cake though, a pumpkin and spice-infused, rich, gooey, fudgy cookie cake. Do I have your attention?
For this Vegan Pumpkin Spice Chocolate Chip Cake, you only need 8 ingredients. You’ll need pumpkin, molasses, maple syrup, oat flour, tapioca starch, pumpkin spices, pecan butter and chocolate chips. This cake is the result of my love for cookie cakes, but with a pumpkin pie twist. It is dense, fudgy, chewy and ooey gooey moist! These are incredibly rich and decadent. I use to love those cookie cakes from the mall and how buttery they were, so to try and get a buttery taste to these, I used pecan butter. It has a higher oil content than most other nuts, so it really makes these buttery. I first started using pecan butter over 4 years ago, for my first chocolate chip cookies I ever posted and ever since then, I’ve loved the flavor and buttery taste they give! It’s also my secret to my oil-free Apple Hand Pies. However, a super creamy roasted almond butter would work too.
This post comes to you with major excitement from me after having Sprouts ask me to create another recipe for them,using their awesome pumpkin products. They really enjoyed the Mango Caramel Swirl Cheesecake I did for them and asked to work with me again. I don’t need to remind you that I shop there weekly, so any chance to work with them I will gladly love to do.
They sent me several pumpkin-themed ingredients to create a recipe with. I chose to use three items in this post. Their Pumpkin Spice Applesauce, pumpkin spice blend and to pair my cookie cake with pumpkin spice coffee.
I nearly squealed when I saw this Pumpkin Spice Applesauce. I mean, hello, pumpkin spice pumpkin applesauce? So, so good and so much flavor. It is a blend of both pumpkin and applesauce and some spices. Don’t freak out though if you don’t have a Sprouts store near you, I know not all my readers do, so simply sub it with plain pumpkin puree and that works as well.
They also sent me their pumpkin pie spice blend. I use these spice blends like crazy during the Fall, so this was exciting to use in this cookie cake. I also really loved that it was organic. The spices smell and taste wonderful.
And what better way to enjoy this Vegan Pumpkin Spice Chocolate Chip Cookie Cake than with some pumpkin spice coffee? Yes, you read that correctly. Coffee that tastes like pumpkin spice, it was incredible!!
Coffee. Cookie cake. Pumpkin and spices. Perfection.
This cookie cake is not only vegan and plant-based, but it is totally gluten-free and oil-free as well! Just make sure to use certified gluten-free oats, if necessary. Just 8 easy ingredients and super simple to make.
These are incredibly rich, dense, fudgy and gooey just like the cookie cakes I remember from the mall back in the day. I did test a version with baking powder and it made them more cakey than I wanted, so I took it out and was left with exactly what I wanted….cookie cake fudgy heaven with crispy edges. YUM.
Do let me know when you make this and what you thought! Be prepared to be in rich, fudgy, decadent heaven. Warning you now. And be sure to see all the amazing things I’m pinning on my fun Pinterest boards!
Vegan Pumpkin Chocolate Chip Cookie Cake
- ½ cup (148g) pure maple syrup
- ¼ cup (62g) Sprouts Pumpkin Spice Applesauce (if you cannot get this, just sub with plain pumpkin puree)
- 3/4 cup + 2 Tablespoons (203g) roasted pecan butter (or you can sub with almond butter, just make sure it's a very smooth roasted drippy kind and not stiff and chunky.
- 2 Tablespoons (44g) unsulphured molasses , not blackstrap
- 1 ¼ cups (160g) fine oat flour
- 3 Tablespoons (22g) tapioca starch
- 1 Tablespoon + 1 teaspoon pumpkin Pie Spice (See Note for sub)
- ¼ teaspoon fine sea salt
- ½ cup (80g) dairy-free semi-sweet chocolate chips, plus extra for top
- If you cannot find the pumpkin pie spice, then you can make your own by combining the following: 1 tablespoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon allspice, 1/8 teaspoon nutmeg, 1/8 teaspoon ground cloves. This is the blend I came up with that I love.
- These are very dense and fudgy like a traditional cookie cake. If you want yours a bit more on the caky side, add 1/2 teaspoon baking powder.
- Use a scale for accurate results. Preheat an oven to 350 F degrees and grease an 8x8 round metal cake pan. A 9 inch is not recommended or the cake will be too short. Place a parchment paper round on the bottom for easy removal later
- To a large bowl, add the syrup, pumpkin applesauce blend, pecan butter and molasses. Whisk until completely smooth.
- To a medium bowl, add the oat flour, tapioca starch, pumpkin pie spice and salt. Whisk very well until mixed. Stir in the chocolate chips. Once it is completely mixed, add the dry ingredients into the wet ingredients and stir until mixed. Stir around for a couple of minutes so it gets well mixed and very thick.
- Scrape the batter into the greased pan and smooth out the top with the back of a spoon so that it is even. Sprinkle extra chocolate chips all over the top and lightly press them into the batter. Bake for 20-25 minutes, or when a toothpick comes out clean from the center. Mine took 23 minutes. It should have a nice golden top that is fairly firm and shiny and golden edges.
- Leave to cool for at least 45 minutes in the pan before flipping out. Place a plate over the cake pan and quickly flip it over, pull off the pan and then flip it back over onto a cooling rack or serving platter to cool completely. You don’t want to leave it flipped upside down because of the chocolate chips. Leave to cool completely before serving, as it will still be too delicate while warm. Slice carefully with a knife and serve. Enjoy the dense and gooey fudge cookie texture! Store at room temperature covered completely, to retain their moisture.
I make my own nut butters. To make roasted pecan butter, follow these steps. To make almond butter, add 2 cups whole raw almonds to a sheet pan and roast for 15 minutes at 300 degrees. Blend in a food processor for many minutes, scraping down the sides a few times during. This may take several minutes, but you want to keep going until it gets very, very, very smooth and drippy like oil almost. It should not be too thick or stiff. When you think you've gone long enough, keep going.
*Nutrition per slice (based on 8): 381.8 calories, 19.8 g fat, 44.1 g carbs, 17.8 g sugar, 3.3 g fiber, 8.2 g protein, 63 mg sodium