If you want a fall-inspired treat that’s part cookie, part cake, and completely irresistible, meet the Pumpkin Cookie Cake! This showstopper dessert combines the chewy charm of your favorite cookie with the soft crumb of a cake, all infused with cozy pumpkin spice and melty chocolate chips. Perfect for any autumn gathering or sweet craving, Pumpkin Cookie Cake is as easy to make as it is to devour.

Pumpkin Cookie Cake Recipe - Recipe Image

Ingredients You’ll Need

The beauty of this recipe is how each ingredient pulls its weight to create the dreamy flavor and texture of Pumpkin Cookie Cake. From the velvety pumpkin puree to a sprinkle of warm spices, every element counts.

Unsalted Butter: Adds rich flavor and keeps the crumb lusciously soft.
Granulated Sugar: Gives classic sweetness and helps create a tender texture.
Brown Sugar: Lends a subtle caramel depth that pairs beautifully with pumpkin.
Egg Yolk: Enriches the dough while keeping the cake uniquely chewy.
Canned Pumpkin Puree: The secret weapon for moistness, color, and seasonal charm.
Vanilla Extract: Rounds out the spices and enhances all the flavors.
All-Purpose Flour: Forms the structure without weighing the cake down.
Baking Soda & Baking Powder: The dynamic duo that lifts the cake for a soft interior.
Salt: Brightens and balances every sweet and spicy note.
Ground Cinnamon, Nutmeg, and Cloves: The spice blend that makes every bite taste like autumn.
Semi-Sweet or White Chocolate Chips: Melty pockets of goodness in every slice; choose your favorite or try both!
Cream Cheese Frosting or Whipped Cream (Optional): The perfect finishing touch for anyone who loves a little extra decadence.

How to Make Pumpkin Cookie Cake

Step 1: Prep the Pan and Oven

Start by preheating your oven to 350°F, letting the kitchen fill with anticipation for what’s to come. Lightly grease a 9-inch round cake pan or line it with parchment paper for easy removal. This step helps your Pumpkin Cookie Cake come out perfectly formed and ensures you don’t lose a crumb.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Beat them together until the mixture looks light and fluffy—which creates the signature chewy bite of the cookie cake. Don’t rush: a well-creamed base is key to the end texture!

Step 3: Mix in the Pumpkin and Flavors

Add the egg yolk, pumpkin puree, and vanilla extract to your butter-sugar mixture. Blend until it’s smooth and evenly mixed. The pumpkin not only brings moisture and flavor but gives the whole cake that glorious golden hue.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, nutmeg, and cloves. This blend of leavener and spices ensures you get just enough lift, as well as those perfectly balanced autumn flavors in every bite of Pumpkin Cookie Cake.

Step 5: Bring Wet and Dry Together

Gradually add the dry ingredients to your wet mixture, stirring gently until just combined. Take care not to overmix, or you could lose that lovely, soft texture that sets this dessert apart.

Step 6: Fold in the Chocolate Chips

Pour in the chocolate chips—semi-sweet, white, or a mix if you’re feeling whimsical. Gently fold them in so each slice will have a bit of chocolatey magic.

Step 7: Spread, Smooth, and Bake

Spread the dough evenly into your prepared cake pan, smoothing the top with a spatula. Bake for 22 to 26 minutes, or until the edges are golden and a toothpick comes out clean from the center. The aroma alone will have everyone peeking into the oven!

Step 8: Cool and Finish

Let the Pumpkin Cookie Cake cool completely in the pan before adding your chosen topping: cream cheese frosting or a dollop of whipped cream. Slice up generous wedges and enjoy—this is where cookie meets cake in the most delicious way possible.

How to Serve Pumpkin Cookie Cake

Garnishes

Add a dreamy swirl of cream cheese frosting or a cloud of whipped cream to each slice for that bakery-quality touch. For a pop of color, sprinkle on some festive fall sprinkles, a dusting of cinnamon, or even a drizzle of caramel sauce. These finishing touches take Pumpkin Cookie Cake from delicious to show-stopping.

Side Dishes

This treat is rich and hearty, so pair it with something simple like a mug of hot coffee, chai, or a glass of cold milk. For a real autumn vibe, serve it after a cozy dinner of hearty soup or roasted vegetables—Pumpkin Cookie Cake is an ideal finale for any fall meal.

Creative Ways to Present

Present whole on a cake stand with a ring of mini pumpkins and cinnamon sticks for a festive centerpiece. For parties, cut the cookie cake into bite-sized bars and arrange them on a platter with tiny forks or skewers. Or, stack two cookie cakes with a layer of cream cheese frosting in between for an impressive, layer-cake effect—the ultimate Pumpkin Cookie Cake upgrade!

Make Ahead and Storage

Storing Leftovers

If you’re lucky enough to have leftovers, simply cover the Pumpkin Cookie Cake tightly with plastic wrap or store in an airtight container. It’ll stay soft and chewy at room temperature for up to 3 days. Bonus: the flavors get cozier as they meld together!

Freezing

Want to stash some Pumpkin Cookie Cake for later? You can freeze slices for up to 2 months. Wrap individual pieces tightly in plastic wrap and place them in a freezer-safe bag. Thaw overnight at room temperature when you’re ready for a taste of fall, any time of year.

Reheating

To revive that just-baked magic, pop a slice into the microwave for about 10 seconds. It’ll emerge with melty chocolate and a soft, cake-like crumb—almost like it’s fresh from the oven. Top with cold whipped cream for a dreamy hot-and-cold experience!

FAQs

Can I use fresh pumpkin instead of canned?

Absolutely! Just be sure to cook and thoroughly drain your fresh pumpkin to match the thick consistency of puree. Too much liquid will make the cookie cake dense and gummy, so you want it just as thick as canned.

What kind of chocolate chips work best in Pumpkin Cookie Cake?

Semi-sweet chocolate chips are classic, but white chocolate chips shine against the spices and pumpkin. You can even try butterscotch chips for a tasty twist. Or mix and match for extra fun.

How do I know when it’s fully baked?

The edges should be golden and start to pull away from the sides of the pan, while a toothpick inserted into the center comes out mostly clean (a few moist crumbs are fine). Avoid overbaking to keep the center chewy and soft.

Can I double this recipe for a crowd?

Yes! Simply double the ingredients and divide between two 9-inch round pans. Baking time should stay about the same, but always check for doneness with a toothpick. Everyone will want seconds, so making extra is never a bad idea.

Is Pumpkin Cookie Cake gluten-free?

The base recipe uses all-purpose flour, but you can swap in your favorite 1-to-1 gluten-free baking blend for similar results. Just make sure your blend includes xanthan gum for texture, and enjoy!

Final Thoughts

If you’re searching for the ultimate cozy treat to ring in autumn, look no further than Pumpkin Cookie Cake. It’s fun to make, a blast to decorate, and guaranteed to disappear fast—so gather your friends, whip up a batch, and savor every last spicy, chocolate-studded bite!

Pumpkin Cookie Cake Recipe

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4.5 from 19 reviews

Author: admin
Total Time: 40 minutes
Yield: 8–10 slices 1x
Diet: Vegetarian

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Description

Indulge in the cozy flavors of fall with this delectable Pumpkin Cookie Cake. Soft, chewy, and packed with pumpkin spice, this dessert is perfect for autumn gatherings.

Ingredients

Scale

Cookie Cake:

1/2 cup unsalted butter (softened)
1/2 cup granulated sugar
1/2 cup brown sugar (packed)
1 large egg yolk
1/2 cup canned pumpkin puree
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/4 teaspoon ground cloves
3/4 cup semi-sweet or white chocolate chips

Optional Topping:

Cream cheese frosting or whipped cream

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Instructions

Preheat the oven: Preheat the oven to 350°F and prepare a 9-inch round cake pan.
Mix wet ingredients: Cream butter and sugars, then add egg yolk, pumpkin, and vanilla.
Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, salt, and spices.
Combine wet and dry: Gradually mix dry ingredients into wet mixture, then fold in chocolate chips.
Bake: Spread dough in pan and bake for 22–26 minutes until golden and set.
Cool and serve: Let cool, top with frosting or whipped cream, and slice to serve.