Description
A soft, spiced pumpkin cookie cake bursting with fall flavors and topped with creamy frosting. Perfect for celebrations or cozy autumn moments, this dessert is easy to make and loved by all.
Ingredients
For the 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)
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)
Instructions
- Preheat the oven to 350°F (175°C). Grease and line a 9-inch round or square cake pan with parchment paper.
- In a large bowl, cream butter, granulated sugar, and brown sugar until light and fluffy.
- Add the egg, vanilla extract, and pumpkin puree, mixing until combined.
- In another bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. Gradually mix the dry ingredients into the wet ingredients until just combined. Avoid overmixing.
- Fold in chocolate chips, if using.
- Spread batter evenly in the prepared pan. Bake for 25–30 minutes or until a toothpick inserted in the center comes out clean.
- Cool completely in the pan before transferring to a plate.
- For frosting, beat butter, powdered sugar, milk, vanilla extract, and cinnamon until creamy. Spread over the cooled cake.
- Slice into 12 pieces and serve.
Notes
For a simpler treat, skip the frosting and dust the cake with powdered sugar.
Customize the recipe with nuts or white chocolate chips for added texture.
Store in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12 servings
- Calories: 320 kcal
