If you’re searching for a cozy, crowd-pleasing treat with all the glory of pumpkin season packed into every bite, this Pumpkin Cookie Cake will instantly steal the spotlight on any dessert table. Imagine the rich, spiced flavors of your favorite pumpkin cookie, but in a thick, melt-in-your-mouth cake studded with melty chocolate chips. Whether you’re baking for a festive gathering or just craving something warm and sweet to enjoy with your afternoon coffee, this pumpkin cookie cake brings together the best of cookies and cake in one dreamy slice.
Ingredients You’ll Need
The beauty of this recipe is in its simplicity: these pantry staples and seasonal delights come together in the most magical way. Each ingredient adds a special dimension, from the warmth of spices to the gooey chocolate chips, ensuring every bite of your Pumpkin Cookie Cake is pure comfort.
- Unsalted butter (½ cup, softened): Creates that classic cookie richness and helps the cake turn out perfectly tender.
- Brown sugar (½ cup, packed): Adds deep, molasses-like sweetness and a hint of chewiness to the crumb.
- Granulated sugar (¼ cup): Balances the molasses notes with classic sweetness and helps with a golden finish.
- Large egg yolk: Just the yolk gives richness and that cookie texture without making the cake overly cakey.
- Canned pumpkin puree (⅓ cup): The hero ingredient, adding moisture, autumn color, and unmistakable pumpkin flavor.
- Vanilla extract (1 teaspoon): Rounds out the spices and deepens the overall flavor.
- All-purpose flour (1½ cups): The backbone of the batter, providing structure and softness.
- Baking soda (½ teaspoon): Helps the cake rise just enough to stay light yet satisfyingly thick.
- Salt (½ teaspoon): Brings all the flavors into balance and makes the sweetness pop.
- Ground cinnamon (1 teaspoon): Sparkles throughout the batter with warm, spicy notes.
- Pumpkin pie spice (½ teaspoon): Adds even more autumn flair—think hints of nutmeg, ginger, and clove.
- Chocolate chips or chunks (¾ cup, plus extra for topping): The irresistible melty pools that make every forkful a dream.
How to Make Pumpkin Cookie Cake
Step 1: Prep Your Pan and Preheat the Oven
Start off on the right foot by heating your oven to 350°F (175°C). Grab a 9-inch round cake pan and either grease it well or line it with parchment paper to guarantee your Pumpkin Cookie Cake will lift out perfectly. This simple prep sets you up for effortless release when it’s time to serve.
Step 2: Cream Butter and Sugars
In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar using an electric mixer or a sturdy spoon. You’ll want to beat until the mixture is light and fluffy—this step traps air, making your cookie cake soft and pleasant instead of dense.
Step 3: Add Wet Ingredients
Into the creamed mixture, beat in the egg yolk, canned pumpkin puree, and vanilla extract until everything is silky and well-combined. Don’t worry if it looks a bit curdled at first—the magic happens as you mix!
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, salt, ground cinnamon, and pumpkin pie spice. This helps distribute the baking soda and spices evenly so every bite of your Pumpkin Cookie Cake is packed with autumn flavor.
Step 5: Bring Everything Together and Fold in Chocolate
Gradually add the dry ingredients to the wet mixture, stirring gently—switch to a spatula or spoon at this point to avoid overmixing. The dough will be thick, just like cookie dough should be. Fold in the chocolate chips, reserving a few for sprinkling on top. This step ensures those chocolate pockets are sprinkled throughout the cake, not just sitting on the bottom.
Step 6: Spread and Sprinkle
Transfer the dough to your prepared pan. Spread it into an even layer, making sure to reach the edges. Scatter the reserved chocolate chips or chunks over the top—this makes every slice look bakery-worthy once baked.
Step 7: Bake to Perfection
Slide your pan into the oven and bake for 20 to 24 minutes. The edges should turn golden and a toothpick inserted into the center will come out with a few moist crumbs. For that ultra-soft cookie texture, resist the urge to overbake. Let it cool completely in the pan; this makes slicing clean and easy.
How to Serve Pumpkin Cookie Cake
Garnishes
The Pumpkin Cookie Cake is fantastic on its own, but it truly shines with a flourish of imaginative garnishes. Try drizzling melted chocolate over the top or swirling on a generous layer of cream cheese frosting. For a festive touch, scatter a few toasted pecans or sprinkle with cinnamon sugar just before serving. Even a dollop of whipped cream transforms each slice into a mini celebration.
Side Dishes
Pair your Pumpkin Cookie Cake with a cozy mug of spiced chai, a scoop of vanilla ice cream, or a warming cup of hot apple cider. These comforting companions play up the cake’s aromas and create a full fall dessert experience. For an elegant twist, serve with a fruit compote on the side—you’ll love how the tart fruit balances the cake’s sweetness.
Creative Ways to Present
There are endless ways to make this Pumpkin Cookie Cake the star of your dessert table! Try baking individual portions in mini springform pans for personalized treats at a party. For a birthday, decorate the top with piped frosting and a sprinkle of autumn-hued sprinkles. Or, slice it into wedges, stack them, and secure with a skewer for pumpkin cookie cake “pops” that kids (and kids-at-heart) will adore.
Make Ahead and Storage
Storing Leftovers
Leftover Pumpkin Cookie Cake keeps remarkably well at room temperature—simply store the slices in an airtight container, and they’ll stay soft and flavorful for up to three days. If your kitchen is particularly warm, move the container to the fridge to extend freshness.
Freezing
To keep your Pumpkin Cookie Cake even longer, freeze individual slices wrapped tightly in plastic wrap and place them in a freezer-safe bag or container. They’ll last up to three months. Thaw at room temperature or microwave briefly when you’re ready for a pumpkin pick-me-up.
Reheating
There’s nothing like a slightly warm slice of Pumpkin Cookie Cake! To reheat, simply zap a piece in the microwave for 10 to 15 seconds, or gently warm in a 300°F oven for a few minutes. This revives that just-baked magic and gets the chocolate chips all soft and melty.
FAQs
Can I make this recipe gluten-free?
Absolutely! You can swap the all-purpose flour for your favorite gluten-free baking blend—just make sure it’s a 1:1 substitute. The texture will stay incredibly soft, and the flavors won’t miss a beat.
Can I use homemade pumpkin puree instead of canned?
Yes! If you have homemade pumpkin puree on hand, just ensure it’s well-drained and smooth. Excess moisture can make the cake too soft, so strain it if needed before adding.
Can I add nuts or dried fruit to the batter?
Definitely. Chopped walnuts, pecans, or even dried cranberries are fantastic additions. Fold in up to ½ cup along with the chocolate chips for extra crunch and a dose of autumn flair.
Do I have to use a round pan?
Nope! While a 9-inch round pan is classic for a cookie cake look, this recipe bakes up beautifully in an 8-inch square pan as well—just keep an eye on the bake time and test for doneness.
Is this Pumpkin Cookie Cake suitable for kids?
Absolutely! Kids will love the soft, almost fudgy texture and the pockets of chocolate chips. Plus, it’s easy enough for them to help with mixing and decorating, making it a fantastic family baking project.
Final Thoughts
If you’re craving something sweet, seasonal, and downright fun to share, give this Pumpkin Cookie Cake a whirl. It’s the kind of dessert that draws everyone in, fills your kitchen with autumn aromas, and turns any gathering into something memorable. Don’t be surprised if it becomes an instant family favorite!
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Pumpkin Cookie Cake Recipe
- Total Time: 39 minutes
- Yield: 8 servings 1x
- Diet: Vegetarian
Description
Indulge in the rich flavors of fall with this Pumpkin Cookie Cake. Soft and moist, this cake is bursting with pumpkin spice and studded with chocolate chips for the perfect autumn treat.
Ingredients
Dry Ingredients:
- 1½ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 teaspoon ground cinnamon
- ½ teaspoon pumpkin pie spice
Wet Ingredients:
- ½ cup unsalted butter (softened)
- ½ cup brown sugar (packed)
- ¼ cup granulated sugar
- 1 large egg yolk
- ⅓ cup canned pumpkin puree
- 1 teaspoon vanilla extract
- ¾ cup chocolate chips or chunks (plus extra for topping)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and prepare a 9-inch round cake pan with parchment paper.
- Mix wet ingredients: Cream butter and sugars, then add egg yolk, pumpkin puree, and vanilla extract.
- Combine dry ingredients: In a separate bowl, mix flour, baking soda, salt, cinnamon, and pumpkin pie spice.
- Combine wet and dry: Gradually mix dry ingredients into wet mixture, then fold in chocolate chips.
- Bake: Spread dough in pan, top with extra chocolate chips, and bake for 20–24 minutes.
- Cool and serve: Let the cake cool in the pan before slicing and serving.
Notes
- Top with cream cheese frosting or melted chocolate for extra flavor.
- Store leftovers in an airtight container at room temperature for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 24 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 290
- Sugar: 20g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
