If you’re craving a dessert that perfectly captures the cozy flavors of fall, this Pumpkin Cookie Cake Recipe is about to become your new go-to. Combining the soft, spiced goodness of a cookie with the size and shareability of a cake, it’s a delightful twist that brings together pumpkin puree, warm spices, and a creamy cinnamon frosting in one irresistible treat. Whether for a seasonal gathering or a sweet weeknight indulgence, this dessert brings joy in every moist, tender bite.
Ingredients You’ll Need
Gathering simple, pantry-friendly ingredients makes this Pumpkin Cookie Cake Recipe both accessible and satisfying. Each component plays an essential role, from the richness of butter to the aromatic blend of spices that defines its signature fall flavor.
- 1/2 cup unsalted butter, softened: Provides a buttery richness that keeps the cake tender and flavorful.
- 1/2 cup granulated sugar: Adds sweetness without overpowering the pumpkin’s natural earthiness.
- 1/2 cup brown sugar, packed: Brings a deep molasses note for complexity and moisture.
- 1 large egg: Acts as a binder to hold everything together with a light structure.
- 1 teaspoon vanilla extract: Enhances and rounds out the flavors beautifully.
- 1 cup pumpkin puree (not pumpkin pie filling): Infuses the cake with seasonal goodness and keeps the texture moist.
- 2 cups all-purpose flour: The backbone that gives this cake its structure and hearty crumb.
- 1 teaspoon baking soda: Helps the cake rise just enough to be soft but sturdy.
- 1/2 teaspoon salt: Balances sweetness and intensifies the spices.
- 1 teaspoon ground cinnamon: Delivers that classic pumpkin spice warmth.
- 1/2 teaspoon ground nutmeg: Adds a subtle, nutty depth.
- 1/4 teaspoon ground ginger: Introduces a slight zing for vibrancy.
- 1/4 teaspoon ground cloves: A powerful spice that brings aromatic intensity in small doses.
- 1 cup chocolate chips (optional): For a fun twist, adding melty pockets of chocolate throughout.
- 1/4 cup unsalted butter, softened (for frosting): Creates the creamy base for the luscious frosting.
- 2 cups powdered sugar: Sweetens and smooths the frosting to perfection.
- 2 tablespoons milk: Adjusts frosting consistency for easy spreading.
- 1/2 teaspoon vanilla extract (for frosting): Enhances the frosting’s flavor.
- A pinch of cinnamon (optional): Sprinkled into frosting for an extra hint of spice.
How to Make Pumpkin Cookie Cake Recipe
Step 1: Prepare Your Pan and Oven
Start by preheating your oven to 350°F (175°C). Lightly grease your 9-inch round or square cake pan and line it with parchment paper to ensure the cookie cake releases effortlessly after baking. This simple prepping step sets the stage for a flawless bake.
Step 2: Cream the Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture turns light, fluffy, and smooth. This process incorporates air that helps create the perfect texture for your Pumpkin Cookie Cake Recipe—soft, but not dense.
Step 3: Add the Wet Ingredients
Beat in the egg, followed by the vanilla extract and vibrant pumpkin puree. Mixing these now ensures the batter has a uniform color and flavor, infusing pumpkin’s moistness through every bite.
Step 4: Blend the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. These spices are what transform this from a simple cookie to a savor-worthy fall sensation. Gradually fold the dry ingredients into the wet mixture. Be gentle here and avoid overmixing to keep the texture tender.
Step 5: Stir in Chocolate Chips
If you love a surprise of melty chocolate pockets, fold in the chocolate chips now. They complement the spicy pumpkin flavor wonderfully and add a rich dimension to this Cookie Cake Recipe that feels extra special.
Step 6: Bake to Perfection
Spread the batter evenly into your prepared pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. The cookie cake should be golden on the edges yet soft and chewy in the middle.
Step 7: Cool Thoroughly
Once baked, allow the cookie cake to cool completely in the pan. Cooling is crucial because it sets the texture and makes it easier to frost without any melting or sliding.
Step 8: Prepare and Spread the Frosting
Beat together the softened butter, powdered sugar, milk, vanilla extract, and a pinch of cinnamon until creamy and smooth. Spread this heavenly cinnamon frosting generously over the cooled cake for a luscious finishing touch.
Step 9: Slice and Serve
Finally, slice your Pumpkin Cookie Cake Recipe into 12 generous pieces. The perfect size for satisfying your sweet tooth and sharing with friends and family.
How to Serve Pumpkin Cookie Cake Recipe
Garnishes
Enhance the warm charm of your Pumpkin Cookie Cake Recipe with simple garnishes. A light dusting of cinnamon or nutmeg on top of the frosting adds a hint of spice and makes it visually inviting. For a festive touch, try sprinkling chopped toasted pecans or walnuts—they bring a delightful crunch and earthy flavor.
Side Dishes
This cookie cake pairs beautifully with cozy sides. A scoop of vanilla bean ice cream adds creamy coolness that contrasts with the spiced cake, while a dollop of whipped cream keeps things light and fluffy. For a warm drink companion, a cup of chai tea or hot cider complements the pumpkin spices perfectly.
Creative Ways to Present
Looking to impress? Serve your Pumpkin Cookie Cake Recipe on a rustic wooden board with seasonal decorations like autumn leaves or small pumpkins. Layer slices on a dessert stand for a party or drizzle a little salted caramel sauce over individual servings for extra indulgence. You could also cut the cookie cake into bite-sized squares for a charming dessert platter.
Make Ahead and Storage
Storing Leftovers
Your Pumpkin Cookie Cake Recipe keeps wonderfully when stored properly. Wrap leftover slices tightly in plastic wrap or place them in an airtight container. Stored at room temperature, they stay fresh for about 2 days. For longer keeping, refrigeration extends their life to about 5 days without sacrificing moisture.
Freezing
If you want to prepare ahead or save some for later, this cookie cake freezes beautifully. Wrap the whole cake or individual slices securely in plastic wrap, then place them in a freezer-safe bag or container. Frozen, they can last up to 3 months. Thaw overnight in the refrigerator before serving.
Reheating
To bring back that just-baked warmth, gently reheat slices in the microwave for about 15 seconds or in a 300°F oven for 5 to 7 minutes. Be sure to avoid overheating to keep the cake moist and the frosting intact. Warmed pumpkin cookie cake is simply heavenly!
FAQs
Can I use canned pumpkin pie filling instead of pumpkin puree?
It’s best to use pure pumpkin puree for this Pumpkin Cookie Cake Recipe because pumpkin pie filling contains added sugars and spices that can alter the flavor balance and texture of your cake.
Is this recipe suitable for gluten-free diets?
To make this Pumpkin Cookie Cake Recipe gluten-free, substitute the all-purpose flour with a gluten-free baking blend. Make sure it contains xanthan gum for the best texture, and keep an eye on baking time as it may vary slightly.
Can I skip the chocolate chips?
Absolutely! The chocolate chips are optional and simply add a sweet surprise, but the cake itself is delicious with all the pumpkin spices shining through. Feel free to leave them out or replace them with nuts or dried fruit.
How thick should the batter be before baking?
The batter should be thick but spreadable, similar to a cookie dough consistency. This thickness ensures the cake holds its shape while remaining tender and moist after baking.
What’s the best way to get clean slices?
Use a sharp knife and slice the cake once it has completely cooled. For extra clean cuts, wipe the knife with a warm, damp cloth between each slice. This keeps the frosting smooth and edges neat.
Final Thoughts
There’s something truly comforting about a good pumpkin treat, and this Pumpkin Cookie Cake Recipe delivers just that with a playful twist. It’s easy to make, irresistibly tasty, and perfect for sharing warm moments with loved ones. Next time you want to bake something special, give this recipe a try—you might just find your new favorite fall dessert that everyone will be asking for again and again.
Print
Pumpkin Cookie Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Pumpkin Cookie Cake combines the moist, tender texture of a pumpkin-infused cookie with the thick, creamy delight of a vanilla cinnamon frosting. Perfectly spiced with cinnamon, nutmeg, ginger, and cloves, this cake is a festive treat ideal for fall gatherings. The optional chocolate chips add a luscious burst of chocolate that complements the warm spices and pumpkin flavor beautifully.
Ingredients
Cookie Cake
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup chocolate chips (optional)
Frosting
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- A pinch of cinnamon (optional)
Instructions
- Preheat and prepare the pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round or square cake pan with parchment paper to ensure easy removal later.
- Cream the butter and sugars: In a large bowl, use a mixer to cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which usually takes about 3-5 minutes.
- Add wet ingredients: Beat in the egg, vanilla extract, and pumpkin puree until the mixture is well combined and smooth.
- Mix dry ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, nutmeg, ginger, and cloves to evenly distribute the spices and leavening.
- Combine wet and dry: Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Avoid overmixing to keep the texture tender and soft.
- Fold in chocolate chips: If using, gently fold the chocolate chips into the batter to distribute them evenly without breaking them.
- Bake the cake: Spread the batter evenly in the prepared cake pan. Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean, indicating the cake is fully baked.
- Cool the cake: Allow the cake to cool completely in the pan on a wire rack before removing it. This step helps the cake set and prevents breakage during frostings.
- Prepare the frosting: In a medium bowl, beat together the softened butter, powdered sugar, milk, vanilla extract, and a pinch of cinnamon until the frosting is creamy and smooth.
- Frost the cake: Spread the frosting evenly over the top of the cooled cake using a spatula or knife.
- Serve: Slice the pumpkin cookie cake into 12 pieces and serve. Enjoy the moist, spiced treat with a creamy cinnamon vanilla frosting.
Notes
- Ensure the pumpkin puree is pure pumpkin, not pumpkin pie filling, to avoid extra sugars and spices.
- For a dairy-free version, substitute butter with vegan margarine and milk with any plant-based milk.
- The cake can be stored covered at room temperature for 2 days or refrigerated up to 5 days.
- Chocolate chips are optional but add a delicious chocolate contrast to the spices.
- For added texture, sprinkle chopped nuts like pecans or walnuts into the batter.
