Quick! Cancel the basic pumpkin pies for Thanksgiving this year. This pumpkin pie cookie cake will change your life & will be your new go-to pumpkin recipe for the holidays!
Two soft, pumpkin cookie cakes layered with a whipped maple buttercream frosting & topped with a pumpkin spice glaze. And it’s grain-free, gluten-free & dairy-free!
If you make it, be sure to come back & leave a comment so that I know how you liked it!
PUMPKIN PIE COOKIE CAKE + Whipped Maple Buttercream + Pumpkin Spice Glaze
- Two 8 inch cake pans
PUMPKIN COOKIE CAKE:
- 1/2 cup palm shortening or vegan butter (, melted & cooled)
- 3/4 cup pumpkin puree
- 1/2 cup maple sugar or coconut sugar (, packed)
- 1/4 cup maple syrup
- 2 eggs (, room temp)
- 2 teaspoons vanilla extract
- 1/4 teaspoon maple extract
- 3/4 teaspoon apple cider vinegar
- 2 cups almond flour (, packed)
- 1/3 cup coconut flour
- 1/4 cup tapioca flour
- 3/4 teaspoon baking soda
- 2 Tablespoons pumpkin pie spice
- 3/4 teaspoon salt
PUMPKIN SPICE GLAZE:
- 1 cup powdered sugar
- 3 Tablespoon pumpkin purée
- 1 Tablespoon maple syrup (, room temp)
- 1/2 Tablespoon water (, room temp)
- 1/2 teaspoon vanilla extract
- 3/4 teaspoon pumpkin pie spice
- 1/8 teaspoon salt
WHIPPED MAPLE BUTTERCREAM:
- 2 cups powdered sugar
- 1 cup vegan butter or palm shortening (, room temp)
- 1 Tablespoon maple syrup (, room temp)
- 1/2 to 1 Tablespoon water (, room temp)
- 1/4 tsp maple extract
- 1/8-3/4 teaspoon sea salt (, increase for a Salted Maple buttercream)
PUMPKIN COOKIE CAKE INSTRUCTIONS:
Preheat oven to 350 degrees F. Line the bottom of two 8-inch round cake pans with parchment paper rounds and grease the sides of the pans. To do this, trace around your cake pans on parchment paper and then cut out the circles. Spray parchment paper and sides of the pans with nonstick cooking spray. Do not skip the parchment paper or the cake will most likely stick to the bottom of the pans.
Mix together dry ingredients in a bowl: almond flour, coconut flour, tapioca flour, baking soda, pumpkin pie spice and salt. Set aside.
In a large mixing bowl, add the wet ingredients: palm shortening, pumpkin puree, maple sugar, maple syrup, eggs, vanilla extract, maple extract and apple cider vinegar. Mix until smooth. Next add the dry ingredients to the wet ingredients. Mix well until dough forms & then let the dough sit for 5 minutes.
Bake for 15-18 minutes.
PUMPKIN SPICE GLAZE INSTRUCTIONS:
Mix together powdered sugar, pumpkin purée, maple syrup, maple extract, pumpkin spice and salt until smooth.
SALTED MAPLE BUTTERCREAM INSTRUCTIONS:
Using a stand mixer, whip the butter on high until light and fluffy. Add powdered sugar, maple syrup, maple extract, and salt and beat for 2-3 minutes. Add in a water to thin the frosting out to your desired consistency.
SHOP INGREDIENTS:
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