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Pumpkin Cookie Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4 from 65 reviews
  • Author: Kimberly
  • 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

  1. 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.
  2. 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.
  3. Add wet ingredients: Beat in the egg, vanilla extract, and pumpkin puree until the mixture is well combined and smooth.
  4. 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.
  5. 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.
  6. Fold in chocolate chips: If using, gently fold the chocolate chips into the batter to distribute them evenly without breaking them.
  7. 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.
  8. 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.
  9. 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.
  10. Frost the cake: Spread the frosting evenly over the top of the cooled cake using a spatula or knife.
  11. 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.

Find it online: https://slsrecipes.com/pumpkin-cookie-cake-recipe/