Pumpkin Cookie Cake Recipe

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If you are looking for a deliciously soft, warmly spiced dessert that perfectly captures the cozy flavors of the season, this Pumpkin Cookie Cake Recipe will quickly become your new favorite. Combining the tender crumb of a cake with the comforting spices and sweet richness of pumpkin cookies, it’s everything you want in an autumn treat, all in one glorious pan. The luscious frosting on top makes every bite melt in your mouth, making it irresistible whether for a family gathering or an everyday indulgence.

Ingredients You’ll Need

Gathering these simple yet carefully chosen ingredients is the first step toward creating your very own Pumpkin Cookie Cake Recipe. Each plays a crucial role in balancing flavor, texture, and that beautiful seasonal color that pumpkin so wonderfully provides.

• 1/2 cup unsalted butter, softened: Adds richness and ensures a tender crumb.
• 1/2 cup granulated sugar: Provides a clean, sweet base that balances the spices.
• 1/2 cup brown sugar, packed: Brings moisture and a subtle caramel note.
• 1 large egg: Binds the ingredients and contributes to structure.
• 1 teaspoon vanilla extract: Enhances the warm, sweet flavors.
• 1 cup pumpkin puree (not pumpkin pie filling): The star ingredient, delivering natural sweetness and moisture.
• 2 cups all-purpose flour: Provides structure and the perfect chewy texture.
• 1 teaspoon baking soda: Helps the cake rise and stay fluffy.
• 1/2 teaspoon salt: Balances sweetness and brings out the spices.
• 1 teaspoon ground cinnamon: Classic fall spice that warms every bite.
• 1/2 teaspoon ground nutmeg: Adds depth and a hint of nuttiness.
• 1/4 teaspoon ground ginger: Introduces a subtle zing and complexity.
• 1/4 teaspoon ground cloves: Complements the other spices with its aromatic touch.
• 1 cup chocolate chips (optional): For a melty, chocolatey surprise in every forkful.
• 1/4 cup unsalted butter, softened (for frosting): The base for a silky cream cheese-like frosting.
• 2 cups powdered sugar: Sweetens the frosting and helps achieve the perfect texture.
• 2 tablespoons milk: Adds smoothness and helps with spreading the frosting.
• 1/2 teaspoon vanilla extract (for frosting): Gives the frosting a lovely aromatic finish.
• A pinch of cinnamon (optional for frosting): Enhances the spice profile on top.

How to Make Pumpkin Cookie Cake Recipe

Step 1: Prepare Your Pan and Ingredients

Preheat your oven to 350°F (175°C). Grease and line a 9-inch round or square cake pan with parchment paper to ensure the cake comes out easily and keeps its shape perfectly. This simple setup step sets the stage for baking success.

Step 2: Cream Butter and Sugars

In a large bowl, beat together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This creaming process aerates the batter, helping the pumpkin cookie cake develop a tender texture and a beautifully golden crust.

Step 3: Add Wet Ingredients

Into your fluffy sugar and butter base, add the egg, vanilla extract, and pumpkin puree. Mix just until combined, making sure the pumpkin is evenly distributed so every bite has its signature moistness and depth of flavor.

Step 4: Combine Dry Spices and Flour

Whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves in a separate bowl. Gradually fold this dry spice mixture into the wet ingredients to create a harmonious batter that’s bursting with aroma and warmth.

Step 5: Add Chocolate Chips (Optional)

If you’re feeling indulgent, fold in the chocolate chips now. They add a delightful melty texture and a hint of sweetness that pairs beautifully with the pumpkin spices.

Step 6: Bake the Cake

Spread the batter evenly into your prepared pan and bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean. This step ensures the cookie cake is fully set but still soft and tender in the middle.

Step 7: Cool Completely

Allow the cake to cool fully in the pan before moving it to a serving plate. Cooling is key to ensuring the frosting spreads smoothly and the cake slices neatly.

Step 8: Prepare and Spread Frosting

Beat together the softened butter, powdered sugar, milk, vanilla extract, and a pinch of cinnamon until the frosting is creamy and spreadable. Then, slather it generously over the cooled pumpkin cookie cake to complete your masterpiece.

Step 9: Slice and Serve

Cut the cake into 12 generous slices and prepare to enjoy the comforting flavors of this Pumpkin Cookie Cake Recipe with family and friends. It’s perfect warm or at room temperature.

How to Serve Pumpkin Cookie Cake Recipe

Garnishes

To elevate your serving presentation, consider sprinkling a bit of extra cinnamon or a dusting of powdered sugar atop the frosted cake. Toasted pecans or chopped walnuts add lovely crunch and an earthy contrast to the soft cake. Fresh cranberries or a drizzle of caramel sauce can also make each slice feel extra special.

Side Dishes

This Pumpkin Cookie Cake is delicious enough on its own, but pairing it with a scoop of vanilla ice cream or a dollop of whipped cream can turn it into a decadent treat. For a lighter contrast, serve alongside a fresh fruit salad with citrus notes or spiced apples to compliment the warm flavors.

Creative Ways to Present

Want to impress guests? Use a skillet instead of a cake pan for a rustic presentation, or bake the batter in mini cake pans for adorable individual desserts. Layer your Pumpkin Cookie Cake Recipe with cream cheese frosting or even a layer of spiced cream between two thinner cakes for a layered dessert that wows visually and flavor-wise.

Make Ahead and Storage

Storing Leftovers

Wrap any leftover pumpkin cookie cake tightly with plastic wrap or store it in an airtight container. It keeps well at room temperature for up to two days, but refrigeration will extend freshness to about five days without drying out the cake.

Freezing

You can freeze the cake either frosted or unfrosted. Wrap tightly in plastic wrap and then in aluminum foil for best protection. It should keep well for up to three months. Thaw overnight in the fridge and allow to come to room temperature before serving for the best texture.

Reheating

When ready to enjoy leftovers, warm individual slices in the microwave for 15 to 20 seconds or briefly in a low-heat oven to revive that freshly baked softness. If the frosting has chilled hard, this gentle warming will make it nice and creamy again.

FAQs

Can I use canned pumpkin pie filling instead of pumpkin puree?

It’s best to use pure pumpkin puree, not pie filling, because pie filling contains added sugars and spices that can throw off the recipe’s balance. Pure pumpkin puree gives you control over sweetness and flavor.

What is the texture like in this Pumpkin Cookie Cake Recipe?

This recipe produces a moist, soft cake with the slightly chewy, spiced character of a cookie base. It’s tender but holds together well, perfect for slicing and serving.

Can I omit the chocolate chips?

Absolutely! Chocolate chips are optional and can be left out if you prefer a more traditional spice-forward pumpkin cookie cake. The cake is delicious either way.

How spicy is this pumpkin cookie cake?

The blend of cinnamon, nutmeg, ginger, and cloves provides warm autumnal spices without being overpowering. If you love strong spice flavors, you can always adjust the amounts slightly to suit your taste.

Is this recipe suitable for freezing and future baking?

Yes! The batter can be baked and frozen, or the finished cake can be frozen. Just make sure to wrap it well to protect flavor and moisture, and thaw slowly for the best texture.

Final Thoughts

This Pumpkin Cookie Cake Recipe truly captures the warm, comforting essence of fall in every bite, making it a delightful addition to your baking repertoire. I encourage you to give this recipe a try—it’s a crowd-pleaser that feels homemade but special enough for company. Once you taste it, I’m sure it will hold a permanent spot in your seasonal favorites.

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