Pumpkin Cookie Cake

A soft, spiced Pumpkin Cookie Cake that’s bursting with fall flavors and topped with a sweet, creamy frosting. This delightful treat is perfect for celebrations or simply enjoying a cozy moment.

Why You’ll Love This Recipe

It combines the comforting flavors of pumpkin and warm spices in a cake that’s as easy to make as cookies.

The optional chocolate chips and frosting add customizable layers of sweetness and texture.

Perfect for sharing with loved ones during the fall season or at any gathering.

Requires simple pantry ingredients and minimal prep time.

A crowd-pleaser for both pumpkin enthusiasts and dessert lovers.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1/2 cup unsalted butter, softened

1/2 cup granulated sugar

1 large egg

1/2 cup brown sugar, packed

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)

For the Frosting (optional):

1/4 cup unsalted butter, softened

2 cups powdered sugar

2 tablespoons milk

1/2 teaspoon vanilla extract

A pinch of cinnamon (optional)

Directions

Preheat the oven to 350°F (175°C) and prepare a 9-inch round or square cake pan by greasing and lining it with parchment paper.

In a large bowl, cream the butter, granulated sugar, and brown sugar until the mixture is light and fluffy.

Add the egg, vanilla extract, and pumpkin puree, mixing until well combined.

In a separate bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually incorporate the dry mixture into the wet ingredients, stirring until just combined. Avoid overmixing.

Fold in the chocolate chips, if desired.

Spread the batter evenly into the prepared pan and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean.

Let the cookie cake cool completely in the pan before transferring it to a serving plate.

For the frosting, beat the butter, powdered sugar, milk, vanilla extract, and cinnamon until smooth and creamy. Spread the frosting evenly over the cooled cookie cake.

Slice into 12 pieces and serve!

Servings and Timing

Servings: 12 slices

Prep Time: 15 minutes

Cooking Time: 30 minutes

Total Time: 45 minutes

Calories per serving: Approximately 320 kcal

Variations

Chocolate Lovers: Use white chocolate chips or a mix of dark and milk chocolate chips for extra indulgence.

Nutty Twist: Add 1/2 cup of chopped pecans or walnuts for a crunchy contrast.

Spice Adjustments: Increase or decrease the spices to match your taste preferences.

Gluten-Free Option: Substitute all-purpose flour with a 1:1 gluten-free flour blend.

Frosting-Free: Skip the frosting for a simpler treat, and enjoy it plain or with a dusting of powdered sugar.

Storage/Reheating

Storage: Keep the cookie cake in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week.

Freezing: Wrap individual slices in plastic wrap, place them in a freezer-safe bag, and freeze for up to 3 months. Thaw at room temperature before serving.

Reheating: Warm slices in the microwave for 10–15 seconds to revive their soft texture and enhance the spices.

Related Recipes:

• Kahlua Chocolate Cupcakes
• Pumpkin Cookies with Cream Cheese Frosting
• Pumpkin Cheesecake

FAQs

How do I prevent the cookie cake from becoming dry?

To ensure a moist cookie cake, avoid overbaking and use pumpkin puree (not pumpkin pie filling). Be careful not to overmix the batter.

Can I make this recipe without chocolate chips?

Yes, the chocolate chips are optional. You can skip them or replace them with nuts or dried fruit for a different flavor profile.

Can I use homemade pumpkin puree?

Absolutely! Just make sure it’s well-drained and smooth to avoid adding excess moisture to the batter.

How do I know when the cookie cake is done?

Insert a toothpick into the center of the cake. If it comes out clean or with a few moist crumbs, it’s ready.

What’s the best way to frost the cake?

Ensure the cookie cake is completely cool before applying the frosting to prevent it from melting.

Conclusion

This Pumpkin Cookie Cake is the ultimate fall dessert, combining the flavors of spiced pumpkin with the soft texture of a cookie in a cake form. Whether topped with creamy frosting or enjoyed plain, it’s a treat that’s sure to bring joy to any occasion. Try it once, and it’s bound to become a seasonal favorite in your kitchen.

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