This recipe brings the best of both worlds—a thick, chewy cookie texture with the festivity and presentation of a cake. It’s easy to make in one pan, bakes quickly, and is packed with pumpkin spice flavor. You can frost it, decorate it, or serve it as-is for a more rustic dessert. Great for fall holidays, bake sales, or just a cozy night in.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
All-purpose flour
Baking soda
Baking powder
Ground cinnamon
Ground nutmeg
Ground ginger
Salt
Unsalted butter (softened)
Brown sugar
Granulated sugar
Pumpkin purée (not pumpkin pie filling)
Egg
Vanilla extract
Chocolate chips or white chocolate chips (optional)
Frosting or icing (optional, for topping)
Directions
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together flour, baking soda, baking powder, salt, and spices.
In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
Mix in the pumpkin purée, egg, and vanilla extract until combined.
Gradually add the dry ingredients to the wet ingredients, stirring until just incorporated.
Fold in chocolate chips if using.
Spread the dough evenly into the prepared cake pan.
Bake for 20–25 minutes, or until the edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the cookie cake cool completely in the pan before removing.
Frost or decorate as desired before slicing and serving.
Servings and timing
This Pumpkin Cookie Cake serves 8 to 10 people. Prep time is about 15 minutes, and bake time is 20–25 minutes, for a total time of approximately 40 minutes.
Variations
Add chopped pecans or walnuts for a bit of crunch.
Use white chocolate or butterscotch chips for a sweeter twist.
Top with cream cheese frosting for a classic pumpkin pairing.
Make it gluten-free with a 1:1 gluten-free flour blend.
Decorate with fall-themed sprinkles or candies for festive flair.
Serve warm with a scoop of vanilla ice cream for a cozy dessert.
Storage/Reheating
Store the cookie cake in an airtight container at room temperature for up to 3 days, or refrigerate for up to 5 days. To reheat, microwave individual slices for 10–15 seconds. You can also freeze it—wrap tightly and store for up to 2 months. Thaw at room temperature before serving.
FAQs
Can I use pumpkin pie filling instead of pumpkin purée?
No, use pure pumpkin purée to control the sweetness and spice levels.
Does this taste more like a cookie or cake?
It has the texture of a thick, chewy cookie with a soft center—denser than cake but softer than a typical cookie.
Can I make this in a different pan?
Yes, you can use an 8×8-inch square pan or shape it free-form on a baking sheet. Adjust the baking time slightly.
How do I keep the cookie cake soft?
Avoid overbaking, and store it in an airtight container to retain moisture.
What frosting goes best with it?
Cream cheese frosting, vanilla buttercream, or even a maple glaze work wonderfully.
Can I make this ahead of time?
Yes, it’s great made a day ahead. Store it covered until ready to serve.
Can I double the recipe?
Yes, double the ingredients and bake in a 9×13-inch pan. Increase baking time by a few minutes.
Is this recipe dairy-free?
Use dairy-free butter and chocolate chips to make it dairy-free.
What kind of pumpkin should I use?
Canned pumpkin purée is ideal for consistency, but homemade purée also works if well-drained.
Can I add frosting decorations?
Absolutely! You can pipe decorations or write messages to customize it for birthdays or holidays.
Conclusion
Pumpkin Cookie Cake is a festive, flavorful dessert that’s as fun to make as it is to eat. With its chewy texture, warm spices, and optional toppings, it’s a versatile treat perfect for fall gatherings or any time you’re craving pumpkin goodness. Simple, satisfying, and easily customizable, this recipe is sure to become a seasonal favorite.
Pumpkin Cookie Cake is a soft, chewy, spiced dessert that combines the flavors of fall with the texture of a cookie and the presentation of a cake. Perfect for seasonal gatherings or cozy nights in.
Ingredients
1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp baking powder
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp ground ginger
1/4 tsp salt
1/2 cup unsalted butter, softened
1/2 cup brown sugar
1/4 cup granulated sugar
1/2 cup pumpkin purée (not pumpkin pie filling)
1 large egg
1 tsp vanilla extract
3/4 cup chocolate chips or white chocolate chips (optional)
Frosting or icing (optional, for topping)
Instructions
Preheat oven to 350°F (175°C). Grease a 9-inch round cake pan or line it with parchment paper.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and ginger.
In a large bowl, cream the butter, brown sugar, and granulated sugar until light and fluffy.
Add the pumpkin purée, egg, and vanilla extract, mixing until well combined.
Gradually stir in the dry ingredients until just incorporated.
Fold in chocolate chips if using.
Spread the dough evenly into the prepared cake pan.
Bake for 20–25 minutes, or until the edges are set and a toothpick inserted in the center comes out clean or with a few moist crumbs.
Let the cookie cake cool completely in the pan before removing.
Frost or decorate as desired before slicing and serving.
Notes
Add chopped pecans or walnuts for extra crunch.Use butterscotch or white chocolate chips for variety.Top with cream cheese frosting for a classic pairing.Use a gluten-free 1:1 flour blend to make it gluten-free.Decorate with fall-themed sprinkles for a festive touch.Serve warm with ice cream for extra coziness.
