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Pumpkin Cookie Cake Recipe

Pumpkin Cookie Cake Recipe
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4.9 from 25 reviews

Indulge in the warm flavors of fall with this delicious Pumpkin Cookie Cake. Soft and chewy, this dessert is perfect for any autumn gathering.

Ingredients

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Cookie Cake:

  • 1 cup unsalted butter, softened
  • 1 cup packed brown sugar
  • 1/2 cup granulated sugar
  • 3/4 cup canned pumpkin puree
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1 tablespoon pumpkin pie spice
  • 1/2 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1/2 cup chopped pecans or walnuts (optional)
  • cream cheese frosting or whipped cream for topping (optional)

Instructions

  1. Preheat the oven: Preheat the oven to 350°F and grease a 9-inch round cake pan or springform pan.
  2. Cream butter and sugars: In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add wet ingredients: Mix in the pumpkin puree, egg, and vanilla extract until fully combined.
  4. Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, pumpkin pie spice, and salt.
  5. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
  6. Add mix-ins: Fold in chocolate chips and nuts if using.
  7. Bake: Spread the cookie dough evenly into the prepared pan. Bake for 25–30 minutes or until the center is set and a toothpick inserted comes out clean.
  8. Cool and serve: Cool completely in the pan before adding frosting or whipped cream, if desired. Slice and serve.

Notes

  • This cookie cake stays soft and chewy thanks to the pumpkin.
  • Store leftovers covered at room temperature for up to 3 days.
  • You can also use white chocolate chips or toffee bits for variation.

Nutrition

Find it online: https://easy-tapas-recipes.com/pumpkin-cookie-cake-recipe/