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
Scale
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
