This Flourless Chocolate Pumpkin Ginger Cake is fudgy, spiced, and naturally gluten-free. A cozy fall dessert made with wholesome ingredients.

Scale

¾ cup pumpkin purée

2 large eggs

¼ cup maple syrup or honey

¼ cup almond butter or tahini

⅓ cup unsweetened cocoa powder

1 tsp ground ginger

½ tsp cinnamon

¼ tsp nutmeg

½ tsp baking soda

Pinch of salt

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1. Preheat oven to 350°F and line an 8×8 baking pan with parchment paper.

2. Whisk pumpkin, eggs, maple syrup, and almond butter until smooth.

3. Stir in cocoa powder, ginger, cinnamon, nutmeg, baking soda, and salt until just combined.

4. Spread batter evenly into pan and bake 25–28 minutes until center is set.

5. Cool before slicing and serving.

For extra indulgence, fold in chocolate chips or top with whipped cream.

Store in the fridge for up to 6 days or freeze for 2 months.