Pumpkin Cookie Cake
A soft and flavorful spiced cookie cake. The perfect treat for a fall birthday!
Servings: 10 servings
Ingredients
COOKIE CAKE
- 1 and 1/2 cup all purpose flour be sure to measure properly
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon allspice
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter melted
- 6 Tablespoons pumpkin purée
- 1/2 cup granulated sugar
- 1/4 cup firmly packed brown sugar
- 1 teaspoon vanilla extract
FROSTING (CHOOSE ONE)
- 1/2 recipe vanilla buttercream
- 1/2 recipe whipped cream buttercream
- 1/2 recipe whipped white chocolate ganache buttercream
- 1/2 recipe maple cinnamon cream cheese buttercream
- 1/2 recipe cream cheese frosting
Instructions
- Preheat the oven to 350ºF. Spray a 9" springform pan (or pie plate) with nonstick spray. Set aside.
- In a large bowl, whisk together the flour, salt, cinnamon, nutmeg, cloves, allspice, salt, baking powder, and baking soda. Set aside.
- In a medium size bowl, whisk together the melted butter and pumpkin. Add both of the sugars and the vanilla extract and whisk again until smooth.
- Pour the wet ingredients into the dry ingredients and stir with a large spatula until everything is incorporated. Pour batter into prepared pan and bake for 22-24 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool completely before decorating.
- When you are ready to decorate the cookie cake, prepare the frosting of your choosing. Decorate while cookie cake is inside or outside of the outer ring of the springform pan. Store leftovers covered tightly in the refrigerator up to 5 days.
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Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
