Move over Birthday Cake, there's a new cake in town, and this Pumpkin Cookie Cake is here to stay! A soft, pumpkin cookie dotted with melty chocolate chips with the perfect amount of cinnamon buttercream to top it off! This is going to be my new birthday cake!
What is a Pumpkin Cookie Cake
If a pumpkin cookie and a cake had a baby it would be this delicious Pumpkin Cookie Cake. This cake is made pretty similarly to my pumpkin cookie recipe but made in a cake pan! The end result is a crispy crust with a soft and chewy center!
I top mine with cinnamon buttercream to further the cake feel! I love adding the cinnamon buttercream because it highlights the cinnamon in the cookie and creates a beautiful flavor combination!
Cinnamon Buttercream
While this cookie cake is delicious all by itself, we all know that cake needs frosting!
This is a super easy buttercream made up of room temperature butter, powdered sugar, heavy cream, cinnamon, vanilla extract, and a pinch of salt to balance out the sweetness.
In order to get a really fluffy buttercream, I whip my buttercream for 10 minutes! I know this seems like a long time, but it creates a super light and airy buttercream!
To make this frosting a little bit more, I used different types of piping tips to get a range of shapes and sizes.
If you don't have a lot of piping tips, you can just use what you have!
Tips and Tricks
To make sure this cake comes out of the pan, make sure you spray the sides of the pan with a nonstick spray as well lining the bottom with parchment paper! This helps ensure that the cake comes out with no sticking! I like to spray the pan all over, then add in the parchment paper; spraying first helps the parchment paper stay still while you're adding in the cookie dough.
Make sure the cake is completely cool before you frost it so the frosting doesn't start to melt!
If you don't feel like making this in a cake form, you can always just bake them off in cookie dough balls! This recipe works either way!
Ingredient List
- Butter
- Brown Sugar
- Sugar
- Egg Yolk
- Pumpkin
- Flour
- Baking Soda
- Vanilla Extract
- Pumpkin Pie Spice
- Nutmeg
- Cinnamon
- Semi-sweet Chocolate Chips
- Powdered Sugar
- Heavy Cream
- Salt
This Pumpkin Cookie Cake is a delicious mixture of cookie and cake in the best way! A large, chewy pumpkin cookie with a crunchy crust dotted with chocolate chips and topped with a cinnamon buttercream.
Cheers!
-Holly Michelle
P.S. Need more pumpkin recipes this fall?? Try out these Pumpkin Spice Latte Cookies!
Pumpkin Cookie Cake
Equipment
- Nonstick Spray
Ingredients
- 1 stick Butter room temperature
- ¾ cup Brown Sugar
- ¼ cup Sugar
- 1 Egg Yolk
- ⅓ cup Pumpkin
- 1 ¾ cups Flour
- ½ teaspoon Baking Soda
- 1 teaspoon Vanilla Extract
- 1 teaspoon Pumpkin Pie Spice
- ⅛ teaspoon Nutmeg
- ½ teaspoon Cinnamon
- ¼ teaspoon Salt
- 1 cup Semi-sweet Chocolate Chips
Cinnamon Vanilla Frosting:
- 1 stick Butter room temperature
- 1 ½ cups Powdered Sugar
- 1 teaspoon Vanilla Extract
- ½ teaspoon Cinnamon
- 2 tablespoons Heavy Cream
- ⅛ teaspoon Salt
Instructions
- Preheat oven to 350 degrees.
- Add butter to a bowl and mix together with sugar, brown sugar, and egg yolk.1 stick Butter, ¾ cup Brown Sugar, ¼ cup Sugar, 1 Egg Yolk
- Add in pumpkin puree and vanilla extract. Mix to combine.⅓ cup Pumpkin, 1 teaspoon Vanilla Extract
- Once all the wet ingredients are mixed together, add in flour, baking soda, pumpkin pie spice, nutmeg, cinnamon, and salt.1 ¾ cups Flour, ½ teaspoon Baking Soda, 1 teaspoon Pumpkin Pie Spice, ⅛ teaspoon Nutmeg, ½ teaspoon Cinnamon, ¼ teaspoon Salt
- After the dry ingredients are mainly mixed together, add in most of the chocolate chips.1 cup Semi-sweet Chocolate Chips
- Line a 9-inch cake pan with parchment paper and spray the edges with nonstick cooking spray.
- Add the cookie dough to the bottom of the pan and add remaining chocolate chips to the top.
- Bake for about 22-25 minutes. The top will be golden brown and a toothpick inserted should come out clean!
- While the cookie cools, make the frosting.
- Add butter to a bowl and whip together with powdered sugar, heavy cream, vanilla extract, cinnamon, and salt.1 stick Butter, 1 ½ cups Powdered Sugar, 1 teaspoon Vanilla Extract, ½ teaspoon Cinnamon, 2 tablespoons Heavy Cream, ⅛ teaspoon Salt
- After the mixture is light and fluffy, about 5 minutes, add to a piping bag.
- Pipe little dollops around the edges of the cookie cake.
- Serve and enjoy!
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