Pumpkin Cookie Cake Recipe

If you’re looking for the ultimate treat that captures the cozy essence of fall and the pure joy of a classic dessert mashup, Pumpkin Cookie Cake is your new obsession. Imagine a plush, chewy, chocolate-studded cookie in cake form, deliciously spiced and ready to steal the spotlight at any gathering. Whether you’re serving it at a harvest celebration or for a weeknight family treat, this dessert comes together easily and never fails to draw applause. One slice, and you’ll want to make Pumpkin Cookie Cake a year-round staple!

this Recipe

Ingredients You’ll Need

The beauty of this Pumpkin Cookie Cake lies in its simple, pantry-friendly ingredients. Each one has a purpose, from building depth of flavor to achieving that perfect soft & chewy texture. Here’s why you’ll want everything on this list!

• Unsalted Butter: Use softened butter for a rich, melt-in-your-mouth base that holds all the flavors together.
• Brown Sugar: Adds a caramel-like sweetness and helps keep the cookie cake moist and chewy.
• Granulated Sugar: Gives just the right amount of crunch and balances out the brown sugar.
• Canned Pumpkin Puree: The star of the show! Brings moisture, color, and pure pumpkin flavor.
• Large Egg: Binds the dough together and contributes to a tender crumb.
• Vanilla Extract: Rounds out the flavors and adds a hint of warmth.
• All-Purpose Flour: The structure-builder that keeps everything together without being dense.
• Baking Soda: Lifts the cookie cake for a perfectly soft interior.
• Baking Powder: Gives extra rise, ensuring a tall, sliceable cake.
• Pumpkin Pie Spice: Infuses every bite with the cozy flavors of cinnamon, nutmeg, and cloves.
• Salt: Trust me—just a bit makes the sweet flavors pop!
• Semi-Sweet Chocolate Chips: For melty bites of chocolate goodness in every slice.
• Chopped Pecans or Walnuts (optional): Adds a delightful crunch and a nutty richness if you love a bit of texture.
• Cream Cheese Frosting or Whipped Cream (optional): For that dreamy finishing touch if you’re feeling extra indulgent.

How to Make Pumpkin Cookie Cake

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F—it’s essential for that perfect bake. Grab a 9-inch round cake pan or springform pan and give it a generous greasing with butter or nonstick spray. This means easy release and no sticking disasters!

Step 2: Cream the Butter and Sugars

In a large bowl, blend together your softened butter, brown sugar, and granulated sugar. Cream until the mixture looks pale and ultra fluffy. This step sets up the chewy texture and makes your Pumpkin Cookie Cake irresistibly tender.

Step 3: Add the Pumpkin, Egg, and Vanilla

Mix in the pumpkin puree, crack in your egg, and pour in vanilla extract. Stir until the wet ingredients are fully combined. The batter will instantly take on a gorgeous orange hue, and your kitchen will start smelling like autumn magic.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together all-purpose flour, baking soda, baking powder, pumpkin pie spice, and salt. This ensures even distribution and prevents little pockets of baking powder (you know what I mean!).

Step 5: Bring Wet and Dry Together

Gradually add your dry ingredients to the wet mixture, stirring just until everything comes together. Be careful not to over-mix—gentle folding keeps your cookie cake soft and cakey, not tough.

Step 6: Stir In the Delights

Fold in chocolate chips, and if you’re feeling nuts (literally!), add pecans or walnuts for extra crunch. You want everything evenly scattered, so every slice feels decadent.

Step 7: Spread, Bake, and Test

Scrape the cookie dough into your prepared pan, smoothing the top with a spatula. Bake for 25 to 30 minutes, or until the center is set and a toothpick inserted comes out clean. Every oven is a little different, so start checking at the 25-minute mark!

Step 8: Cool and Finish

Let the Pumpkin Cookie Cake cool completely in the pan—patience pays off for easy slicing and perfect texture. If you want to go all out, top with cream cheese frosting or fluffy whipped cream before cutting into wedges.

How to Serve Pumpkin Cookie Cake

Garnishes

Sprinkle extra chocolate chips or a handful of toasted nuts over the top before serving for crunch and added color. A light swirl of cream cheese frosting or a dusting of cinnamon takes your Pumpkin Cookie Cake from great to unforgettable. For a more playful touch, drizzle some caramel or add a pinch of flaky salt—delightful!

Side Dishes

Pair your Pumpkin Cookie Cake with a scoop of vanilla ice cream, a mug of chai tea, or even a dollop of Greek yogurt for a fabulous flavor contrast. If you’re going for a dessert buffet, offer sliced apples, cinnamon poached pears, or fresh berries alongside.

Creative Ways to Present

Turn this cake into a birthday cookie by piping a fun message with colorful frosting. Slice and stack the wedges onto a tiered cake plate for a party, or cut into bars for grab-and-go treats at a bake sale. Serve tiny cubes in parfait glasses, layered with whipped cream and extra chocolate chips, for an elegant dessert twist.

Make Ahead and Storage

Storing Leftovers

Pumpkin Cookie Cake keeps beautifully at room temperature. Simply cover the pan tightly with foil or plastic wrap, or transfer slices to an airtight container. It stays soft and delicious for up to 3 days—if it lasts that long!

Freezing

Want to get ahead? Slice the cooled cake and freeze individual pieces, wrapped in plastic and tucked into a zip-top bag. Thaw at room temperature or in the fridge overnight. This dessert is a lifesaver for sudden sweet cravings or unexpected guests!

Reheating

To revive that fresh-from-the-oven flavor, microwave a slice for 10 to 15 seconds. If you froze your Pumpkin Cookie Cake, let it come to room temp first, then warm gently before topping with whipped cream or frosting.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Absolutely—just make sure your homemade pumpkin puree is thick and not watery. Drain excess liquid, and measure out 3/4 cup for a moist, flavorful result.

What can I use instead of chocolate chips?

Swapping in white chocolate chips, toffee bits, cinnamon chips, or even butterscotch chips is a fun way to put a personal spin on your Pumpkin Cookie Cake.

Is this recipe suitable for gluten-free diets?

Yes! Substitute a 1:1 gluten-free all-purpose flour blend and keep an eye on bake time. Gluten-free versions may need a minute or two longer—just do the trusty toothpick test.

Can I double the recipe for a crowd?

Definitely. Double and use a 9×13 inch baking pan, adding a few extra minutes to the bake time. The result is a party-sized Pumpkin Cookie Cake ready for sharing!

How do I know when the cake is done?

You’ll know it’s ready when the top looks golden and set, and a toothpick inserted into the center comes out mostly clean or with just a few moist crumbs. Avoid overbaking for the perfect soft, chewy bite.

Final Thoughts

If you love pumpkin treats, chocolate chip cookies, and easy wow-factor desserts, you simply need to try this Pumpkin Cookie Cake. It’s become a staple in my kitchen—and soon, it’ll be your go-to sweet for any season. Whip it up, slice big, and get ready to fall in love!

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