Pumpkin Cookie Cake

Why You’ll Love This Recipe

This Pumpkin Cookie Cake is everything you love about the flavors of fall in one irresistible dessert. The combination of pumpkin and warm spices like cinnamon and nutmeg gives it a cozy, seasonal flavor. It’s soft, dense, and slightly chewy, making it more like a cookie than a cake, but still with a light, fluffy texture. This dessert is perfect for holiday gatherings, fall celebrations, or just because you’re craving something sweet and comforting. Plus, it’s a one-pan recipe that’s easy to make and serves a crowd, so you won’t have to spend much time in the kitchen.

Ingredients

• 1 ½ cups all-purpose flour

• 1 teaspoon baking soda

• 1 ½ teaspoons ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon salt

• 1 cup canned pumpkin puree

• 1 cup granulated sugar

• ½ cup unsalted butter, softened

• 1 large egg

• 1 teaspoon vanilla extract

• ½ cup chocolate chips or chopped nuts (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.

2. In a medium-sized bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt. Set aside.

3. In a large bowl, beat together the pumpkin puree, sugar, and butter until smooth and well combined.

4. Add the egg and vanilla extract to the pumpkin mixture and continue mixing until fully incorporated.

5. Gradually add the dry ingredients to the wet mixture, stirring just until combined.

6. If you’re using chocolate chips or nuts, fold them into the batter.

7. Pour the batter into the prepared cake pan and spread it evenly.

8. Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.

9. Allow the pumpkin cookie cake to cool in the pan for about 10 minutes before transferring it to a wire rack to cool completely.

Servings and Timing

• Servings: 8-10

• Prep time: 10 minutes

• Cook time: 30-35 minutes

• Total time: 40-45 minutes

Variations

• Frosting: Top the cake with cream cheese frosting or a simple glaze for extra sweetness and richness.

• Add-ins: Try adding chopped pecans or walnuts for a little crunch. You can also mix in white chocolate chips or raisins for additional flavor.

• Spices: Experiment with spices like ginger or cloves for a more intense spiced flavor.

Storage/Reheating

• Storage: Store any leftovers in an airtight container at room temperature for up to 3 days. If you need to keep it longer, store it in the fridge for up to 1 week.

• Reheating: To reheat, microwave individual slices for 20-30 seconds or warm in the oven at 300°F (150°C) for 10-12 minutes.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, you can use fresh pumpkin puree, but make sure it’s pureed and not watery. You may need to drain excess moisture before using it in the recipe.

Can I make this recipe in advance?

Yes, you can bake the pumpkin cookie cake a day ahead. Just store it in an airtight container to keep it fresh.

Can I freeze this pumpkin cookie cake?

Yes, you can freeze it. Wrap the cake tightly in plastic wrap and store it in an airtight container or freezer bag for up to 2-3 months. Thaw in the fridge overnight before serving.

Can I make this recipe without eggs?

Yes, you can substitute the egg with a flax egg or chia egg. Simply mix 1 tablespoon of ground flaxseed or chia seeds with 3 tablespoons of water and let it sit for a few minutes until it forms a gel-like consistency.

Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour can be used, though it may result in a denser texture. You can also use a mix of whole wheat and all-purpose flour for a lighter texture.

How can I make the cake more moist?

Make sure you use enough pumpkin puree and butter in the recipe. You can also add a tablespoon of sour cream or Greek yogurt to the batter to increase the moisture.

Can I add frosting to this cake?

Yes, a cream cheese frosting or vanilla glaze would pair wonderfully with this cake. Simply spread the frosting over the top after the cake has cooled.

How long should I let the pumpkin cookie cake cool before serving?

Allow the cake to cool for at least 10 minutes in the pan, then transfer it to a wire rack to cool completely. This will ensure the cake holds its shape when cut.

Can I use a different type of sugar?

You can substitute granulated sugar with brown sugar for a deeper, molasses-like flavor. You can also use coconut sugar or maple syrup, but this may alter the texture slightly.

How do I know when the pumpkin cookie cake is done?

The cake is done when a toothpick inserted into the center comes out clean or with a few moist crumbs. Be careful not to overbake it to prevent it from becoming dry.

Conclusion

Pumpkin Cookie Cake is a comforting, delicious dessert that’s perfect for any fall occasion. With its soft, chewy texture and rich pumpkin spice flavor, it’s sure to be a hit with family and friends. Plus, it’s easy to make, and the possibilities for customization are endless. Whether you enjoy it plain, with frosting, or with your favorite add-ins, this cake is a must-try treat that will fill your home with cozy autumn aromas.

Pumpkin Cookie Cake

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This Pumpkin Cookie Cake is a soft, chewy dessert bursting with warm autumn spices like cinnamon, nutmeg, and clove, making it the perfect treat for fall. With the rich flavor of pumpkin and a gooey texture, it’s like a giant, fluffy cookie in cake form. Perfect for gatherings or cozy nights in, this easy-to-make cookie cake will quickly become a family favorite.

• Author: Emily
• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Total Time: 40-45 minutes
• Yield: 8-10 servings
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 1 ½ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¼ teaspoon ground ginger
• ¼ teaspoon ground cloves
• 1 cup canned pumpkin puree (not pumpkin pie filling)
• 1 cup packed brown sugar
• ½ cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup white chocolate chips (optional)
• ½ cup chopped pecans or walnuts (optional)

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Instructions

Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan or line it with parchment paper.

In a medium bowl, whisk together the flour, baking soda, salt, and spices (cinnamon, nutmeg, ginger, and cloves). Set aside.

In a large bowl, cream together the butter and brown sugar until light and fluffy. This should take about 3-4 minutes.

Add the egg and vanilla extract, mixing until fully incorporated. Stir in the pumpkin puree.

Gradually add the dry ingredients to the wet ingredients, stirring until just combined. If using, fold in the white chocolate chips and nuts.

Pour the batter into the prepared cake pan and smooth it into an even layer.

Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before serving.

Notes

• For a frosting option, you can top this cookie cake with a cream cheese frosting to add an extra layer of sweetness and richness.
• This recipe is highly customizable; feel free to add other mix-ins like raisins, dried cranberries, or even a handful of oats for extra texture.