Summer is my favourite season because of the hot sunny days and beautiful evenings in the backyard (and because my love is on vacation all summer), but fall is my favourite time of year for local farm fresh produce. I love the abundance of greens, root vegetables and all the varieties of winter squash. I could eat roasted butternut squash fries every single day, but pumpkin is the squash that helps to satisfy my sweet tooth.
Pumpkin Spice Latte is on regular rotation with afternoon tea, occasionally accompanied by Pumpkin Chocolate Chip Cookies. For a taste of pumpkin pie Pumpkin Pie Tarts fit the bill, and now I’m adding Pumpkin Pecan Chocolate Chip Sheet Cake to the list of options. Nuts, chocolate and pumpkin, the trifecta for flavours in this fall inspired cake that is dairy-free gluten-free, grain-free, refined-sugar free, and paleo-friendly.
As soon as pumpkins were available way back in early September, I stopped by a local roadside stand and bought a couple of pie pumpkins so I could make puree and create a new pumpkin recipe. This Pumpkin Pecan Chocolate Chip Sheet Cake was the result of that September afternoon adventure. I shared some of the cake with, and got the nod of approval from, my neighbours, and then I just didn’t get around to sharing the recipe. The thought of it came to me at times, but I didn’t do anything with the thought. I made it a second time and shared with other neighbours and got the thumbs up once again. So, here I am finally getting around to posting it so you can make it too.
Pie pumpkins are still plentiful at the markets, so grab a few now while they’re available and roast and puree some pumpkin. I’ve included the instructions for how to make pumpkin puree in the Pumpkin Chocolate Chip Cookies post. Make some extra for the freezer so you can make more pumpkin goodies during the winter. You could use canned pumpkin for this recipe. Just be sure it is pure pumpkin and not pumpkin pie filling with a lot of additives.
The pumpkin taste in this cake is quite subtle but the moistness it adds is amazing. I’ve only used cinnamon in my cake, but if you like pumpkin pie spice then by all means use it instead of cinnamon. You could make some cashew cream icing for this cake, but we love it with just a dollop of yogurt or coconut cream.
Pumpkin Pecan Chocolate Chip Sheet Cake
- 4 eggs
- 2 cups pumpkin puree
- ¾ cup coconut sugar
- ¼ cup coconut oil or ghee soft but not melted
- 1 ½ cups almond flour
- ½ cup arrowroot flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon salt
- ½ cup coconut flakes optional
- 1 cup chopped pecans
- ½ cup mini chocolate chips
- Preheat oven to 350°. Grease a 10x15” baking pan with coconut oil or ghee.
- Using an electric mixer, beat eggs in a large bowl. Add coconut sugar and coconut oil and beat until combined.
- In a separate bowl, combine almond flour, arrowroot flour, baking powder, baking soda, cinnamon and salt (and optional coconut flakes).
- Add dry ingredients to wet ingredients and stir until combined.
- Stir in pecans and chocolate chips.
- Pour batter into greased pan and spread out evenly. Bake 30 minutes, or until toothpick instead comes out clean.
- Cool on wire rack.