Pumpkin Cookie Cake Recipe
If you’re on the hunt for a delightfully cozy treat that delivers all the pumpkin spice magic of fall with the chewy joy of a cookie, you’re in for a delicious experience with this Pumpkin Cookie Cake. This dessert brings together the softness of cake, the warm flavors of spiced pumpkin, and just the right amount of sweetness, making it a major crowd-pleaser for any season—not just autumn! Whether you slice it thick for a celebration or sneak a sliver for a late-night snack, the keyphrase pumpkin cookie cake is bound to become your new favorite dessert.
Ingredients You’ll Need
One of the best things about this pumpkin cookie cake is just how approachable the ingredient list is—simple pantry staples work together to create an irresistibly rich flavor and a perfect soft-baked texture. Let’s break down why each one deserves a spot in your bowl.
- Canned Pumpkin Puree: The heart of the cake, lending moisture, color, and unmistakable pumpkin flavor.
- Granulated Sugar: Brings classic sweetness that keeps the crumb light and makes the spices pop.
- Brown Sugar, Packed: Adds depth and a subtle caramel note for a chewier bite.
- Unsalted Butter, Softened: Ensures a rich, tender cake with that bakery-style finish.
- Large Egg: Acts as a binder, giving structure to every slice without making it dense.
- Vanilla Extract: Complements the pumpkin and spices for a rounded, homey aroma.
- All-Purpose Flour: Provides the sturdy foundation and a soft, cake-like texture.
- Baking Soda: Helps the cookie cake rise for a light and fluffy result.
- Baking Powder: Teams up with baking soda to add just the right amount of lift.
- Salt: Balances sweetness and sharpens all the flavors.
- Ground Cinnamon: Essential for that warm, comforting pumpkin spice flavor.
- Ground Nutmeg: Gives a sweet, slightly nutty background note.
- Ground Ginger: Brings a gentle heat and a hint of earthiness.
- Ground Cloves: Packs a bold, spicy punch to deepen the flavor profile.
- Chocolate Chips (optional): For a melt-in-your-mouth chocolatey surprise in every bite!
How to Make Pumpkin Cookie Cake
Step 1: Prep Your Pan and Ingredients
Start by preheating your oven to 350°F (175°C). Generously grease and flour a 9-inch round cake pan—this step is crucial so your pumpkin cookie cake slides out easily and bakes up with that pretty golden crust. If you like to get ahead, measure out all your spices and ingredients ahead of time for a seamless baking experience!
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat together the softened unsalted butter, granulated sugar, and packed brown sugar until the mixture is noticeably lighter in color and fluffy in texture. This creamy base is the secret to a soft and chewy pumpkin cookie cake, so be patient and give it a good whisk.
Step 3: Add Pumpkin, Egg, and Vanilla
Blend in the canned pumpkin puree, one large egg, and a splash of vanilla extract. Mix until just combined—the pumpkin will add gorgeous color and moisture, making your batter look and smell like autumn already!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, cinnamon, nutmeg, ginger, and cloves. Whisking ensures no clumps and helps everything distribute evenly, so every slice of your pumpkin cookie cake is perfectly spiced.
Step 5: Mix Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Don’t overmix—you want to keep the batter tender! If you’re adding chocolate chips (highly recommended!), fold them in at this stage for extra pockets of gooey joy scattered throughout the cake.
Step 6: Bake and Cool
Pour the batter into your prepared cake pan and smooth out the top with a spatula. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. The hardest part? Letting your pumpkin cookie cake cool in the pan before slicing—anticipation makes that first bite even sweeter!
How to Serve Pumpkin Cookie Cake
Garnishes
Let your creativity shine! For a festive twist, top your pumpkin cookie cake with fluffy swirls of cream cheese frosting or a pretty dusting of powdered sugar. Want more crunch? Sprinkle with toasted pecans, a handful of chocolate chips, or even a drizzle of salted caramel sauce. Each choice transforms the cake into a bakery-worthy centerpiece.
Side Dishes
This cozy dessert pairs beautifully with a scoop of vanilla ice cream, a dollop of whipped cream, or a warm mug of spiced chai or coffee. For fall gatherings, serve alongside sliced fresh apples or a fruit salad to keep things balanced and bright.
Creative Ways to Present
Get playful by slicing your pumpkin cookie cake into wedges and serving them like pizza. You can also cut it into bite-sized cubes for a dessert platter or layer slices between sheets of parchment paper for a rustic, homemade look when gifting. No matter your presentation choice, the cake always draws rave reviews!
Make Ahead and Storage
Storing Leftovers
Pumpkin cookie cake keeps like a dream! Store any leftovers in an airtight container at room temperature for up to three days. The flavors will deepen and the crumb stays moist—making for fantastic next-day treats.
Freezing
To freeze, let the cake cool completely, then wrap individual slices or the whole cake tightly in plastic wrap followed by foil. Store in the freezer for up to two months. When you’re ready, thaw overnight in the fridge or on the counter for a quick pumpkin pick-me-up.
Reheating
For that fresh-baked warmth, reheat slices of pumpkin cookie cake in the microwave for 10–15 seconds. If you’re feeling indulgent, pop them in a low oven until just warmed through—this makes the chocolate chips extra melty and irresistible!
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely, just be sure to steam and puree your pumpkin until perfectly smooth, and drain off excess liquid. Canned puree gives you consistency and convenience, while fresh pumpkin can add an earthy depth that’s hard to beat.
Do I have to add the chocolate chips?
Not at all! They’re completely optional, so feel free to leave them out or swap in white chocolate, butterscotch, or even toasted walnuts for a fun twist on the classic pumpkin cookie cake.
What’s the best way to keep the cake from sticking to the pan?
Generously greasing and flouring your pan is key—or line the bottom with parchment paper for extra assurance. This way, your cake turns out cleanly and looks bakery-perfect every time.
Is it possible to make this recipe gluten-free?
Yes! Substitute the all-purpose flour with your favorite 1:1 gluten-free baking blend. Keep an eye on texture, and you’ll serve up a pumpkin cookie cake that everyone can enjoy.
How can I make the cake extra festive for holidays?
For a holiday touch, pipe borders of cream cheese frosting around the edge, top with chopped candied pecans or festive sprinkles, or even use a cookie cutter to make pumpkin-shaped slices. It will make your pumpkin cookie cake the star of any celebration!
Final Thoughts
From its inviting aroma to that very first soft, spiced bite, this Pumpkin Cookie Cake feels like the flavors of fall wrapped up in a cozy dessert. Whether you’re baking for friends, family, or just yourself, I can’t recommend giving this recipe a try enough. Happy baking and be prepared for lots of requests for the recipe!
Print
Pumpkin Cookie Cake Recipe
- Total Time: 50 minutes
- Yield: 8 to 10 servings 1x
- Diet: Vegetarian
Description
Indulge in the warm flavors of fall with this delicious Pumpkin Cookie Cake. Perfect for autumn gatherings or a cozy night in, this cake combines the rich taste of pumpkin with a hint of spices and chocolate chips for a delightful treat.
Ingredients
For the Pumpkin Cookie Cake:
- 1 cup canned pumpkin puree
- 1 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 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)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and grease/flour a 9-inch round cake pan.
- Mix wet ingredients: In a large bowl, cream butter and sugars. Add pumpkin, egg, vanilla, and mix well.
- Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, and spices.
- Combine wet and dry: Gradually add dry ingredients to wet, mix until just combined. Fold in chocolate chips.
- Bake: Spread batter in pan, bake for 30-35 minutes until a toothpick comes out clean.
- Cool and serve: Allow to cool before slicing and serving.
Notes
- For a festive touch, top with cream cheese frosting or a dusting of powdered sugar.
- Store in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 280
- Sugar: 22g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 35mg
