Pumpkin Chip Cookie Cake

Yield: 8 servings

• Prep Time: 15 minutes
• Bake Time: 30 – 35 minutes
• Chill Time: 30 minutes
• Total Time: 1 hour, 15 minutes

Ingredients:

For the cookie cake

• 1 cup Bake Believe^® Semisweet Baking Chips 
• ¾ cup coconut flour
• ¾ cup almond flour
• 1 ½ teaspoons pumpkin spice
• ¾ teaspoon baking soda
• ¾ cup pumpkin puree
• ½ cup monkfruit sweetener
• ¼ cup maple syrup
• ¼ cup salted butter, melted
• 1 egg
• 1 teaspoon vanilla extract

For the ganache

• ½ cup Bake Believe^® Semisweet Baking Chips 
• 1/3 cup heavy cream

Instructions:

1. Preheat oven to 350F. Line a 10-inch springform pan with parchment paper and grease the sides.
2. Whisk together coconut flour, almond flour, pumpkin spice and baking soda.
3. Beat together pumpkin puree, monkfruit sweetener, maple syrup and butter with an electric mixer medium speed for two minutes.
4. Add the egg and vanilla, continue mixing until combined. Gradually add the flour mixture and continue beating on low speed until combined. Beat in 1 cup of baking chips.
5. Transfer to a 10-inch springform pan. Bake for 30-35 minutes or until center is set. If top starts to brown too much, cover with aluminum foil. Remove from oven and let cool completely.
6. Prepare the ganache: Melt the baking chips and heavy cream in the microwave. Stir until fully incorporated. Transfer to the refrigerator for 20 to 30 minutes, stirring a few times while chilling. When the ganache is firm enough hold shape, transfer to a pastry bag fitted with a star tip.
7. Remove cookie cake from spring form pan and transfer to a serving plate. Pipe a ganache border around the edge. Refrigerate until ready to serve and enjoy!