Description
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.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 21g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
