Description
This Pumpkin Cookie Cake is a deliciously moist and spiced dessert perfect for autumn or any time you crave a comforting treat. It combines the warm flavors of pumpkin and traditional fall spices with a soft cookie-like texture, topped with a creamy cinnamon vanilla frosting. Easy to make and perfect for sharing, this cake is a delightful twist on classic pumpkin desserts.
Ingredients
Scale
For the Pumpkin Cookie 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
- 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 and Prepare Pan: Preheat the oven to 350°F (175°C). Grease your 9-inch round or square cake pan and line it with parchment paper to ensure the cake doesn’t stick and comes out easily.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light in color and fluffy in texture. This creates a good base for the cake’s texture.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and pumpkin puree until fully combined, ensuring a smooth and consistent batter.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. This mixes the spices and leavening agent evenly throughout the dry components.
- Mix Wet and Dry: Gradually add the dry ingredients into the wet ingredients, mixing until just combined to avoid overworking the batter which can make the cake tough.
- Fold in Chocolate Chips (Optional): Gently fold in chocolate chips if using, distributing them evenly throughout the batter.
- Bake the Cake: Pour the batter evenly into the prepared pan and bake in the preheated oven for 25 to 30 minutes. Test for doneness by inserting a toothpick; it should come out clean when the cake is ready.
- Cool the Cake: Allow the cake to cool completely in the pan on a wire rack to prevent breaking when removing.
- Prepare the Frosting: Beat together softened butter, powdered sugar, milk, vanilla extract, and a pinch of cinnamon until creamy and smooth.
- Frost the Cake: Spread the frosting evenly over the cooled cake using a spatula or knife.
- Serve: Slice the finished pumpkin cookie cake into 12 servings and enjoy!
Notes
- Use pure pumpkin puree, not pumpkin pie filling, to avoid extra sugars and spices in the batter.
- Do not overmix the batter after adding dry ingredients to keep the cake tender.
- Chocolate chips add richness but can be omitted for a classic pumpkin spice flavor.
- The frosting can be adjusted in consistency with more milk if too thick or more powdered sugar if too thin.
- The cake can be stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
- For a dairy-free version, substitute butter with a plant-based alternative and use a non-dairy milk for frosting.
