Description
This Pumpkin Cookie Cake is a delightful fall-inspired treat combining the moistness of pumpkin with warm spices and optional chocolate chips. Baked to perfection and topped with a creamy cinnamon-infused buttercream frosting, it makes for a cozy dessert perfect for gatherings or seasonal celebrations.
Ingredients
Scale
For the Cake:
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup pumpkin puree (not pumpkin pie filling)
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1 cup chocolate chips (optional)
For the Frosting:
- 1/4 cup unsalted butter, softened
- 2 cups powdered sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- A pinch of cinnamon (optional)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch round or square cake pan with parchment paper to prevent sticking and ensure easy removal.
- Cream Butter and Sugars: In a large bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy, this usually takes about 2-3 minutes using an electric mixer.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and pumpkin puree until everything is well combined and smooth.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, nutmeg, ginger, and cloves to evenly distribute the spices.
- Mix Wet and Dry: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined. Be careful not to overmix to maintain a tender cake texture.
- Fold in Chocolate Chips: If using, fold in the chocolate chips evenly through the batter to add bursts of chocolate in every bite.
- Bake: Spread the batter evenly into the prepared cake pan. Bake in the preheated oven for 25 to 30 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Allow the cake to cool completely in the pan on a wire rack before attempting to frost to prevent the frosting from melting.
- Prepare Frosting: Beat the softened butter, powdered sugar, milk, vanilla extract, and a pinch of cinnamon in a bowl until the frosting is creamy and smooth.
- Frost the Cake: Spread the cinnamon frosting evenly over the cooled pumpkin cake.
- Serve: Slice the cake into 12 equal pieces and serve with your favorite warm beverage or dessert accompaniment.
Notes
- If you prefer a dairy-free version, substitute the butter and milk in the frosting with plant-based alternatives.
- Make sure to use pumpkin puree and not pumpkin pie filling for the best flavor and texture.
- You can omit the chocolate chips if you want a purely spiced pumpkin flavor.
- For a deeper spice flavor, increase the cinnamon to 1 1/2 teaspoons.
- Store leftover cake covered in the refrigerator for up to 4 days.
- Let the cake cool completely before frosting to avoid melting or slipping of the icing.
