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
Scale
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
