Description
This Pumpkin Cookie Cake is a moist and flavorful fall treat that combines the warm spices of cinnamon, nutmeg, ginger, and cloves with the rich taste of pumpkin puree. Baked to perfection in a 9-inch pan and topped with a creamy cinnamon-spiced frosting, it makes for a delightful dessert or snack, perfect for the autumn season or any time you craving a cozy sweet.
Ingredients
Scale
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)
Frosting
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- A pinch of ground cinnamon (optional)
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round or square cake pan with parchment paper to ensure easy removal of the cake after baking.
- Cream Butter and Sugars: In a large bowl, using a mixer, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This step helps incorporate air to make the cake tender.
- Add Wet Ingredients: Mix in the egg, vanilla extract, and pumpkin puree until everything is combined evenly, creating a smooth batter base with the rich pumpkin flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together all-purpose flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves. These spices provide the cake’s signature warm taste.
- Mix Dry Ingredients into Wet: Gradually add the dry mixture into the wet ingredients, mixing gently just until combined. Avoid overmixing to keep the cake tender and moist.
- Fold in Chocolate Chips (Optional): If desired, gently fold in chocolate chips to add bursts of chocolate flavor and contrast to the spiced pumpkin batter.
- Bake the Cake: Spread the batter evenly in the prepared pan. Bake in the preheated oven for 25–30 minutes, or until a toothpick inserted near the center comes out clean, indicating the cake is fully baked.
- Cool the Cake: Allow the cake to cool completely in the pan to set the structure before removing it and applying frosting.
- Prepare the Frosting: Beat together the softened butter, powdered sugar, milk, vanilla extract, and optional cinnamon until the mixture is creamy and smooth.
- Frost the Cake: Spread the frosting evenly over the cooled cake, covering the top for a luscious finish.
- Serve: Slice the cake into 12 pieces and enjoy this delicious, seasonal treat with family and friends.
Notes
- Use pure pumpkin puree, not pumpkin pie filling, for best flavor and texture.
- Optional chocolate chips add a nice contrast but can be omitted for a purely spiced pumpkin flavor.
- Make sure not to overmix the batter after adding flour to avoid a dense cake.
- Let the cake cool completely before frosting to prevent the frosting from melting.
- The frosting can be adjusted for thickness by adding more milk or powdered sugar as needed.
- Store leftovers covered at room temperature for up to 2 days or refrigerate for up to a week.
