Pumpkin Cookie Cake

If you love easy pumpkin recipes, you’ll want to make this pumpkin cookie cake, bursting with pockets of cinnamon. It’s thick and soft with dollops of cinnamon buttercream.

The blend of pumpkin and spices brings out the essence of the fall season, and our Pumpkin Cookie Cake is the perfect way to celebrate. It combines the soft, chewy texture of a cookie with the beauty of a simple cake. It’s the new way of serving a frosted pumpkin cookie!

With its rich pumpkin flavor, sweet cinnamon chips, and crunchy pecans, this dessert is a family-friendly masterpiece. Whether you’re looking for a treat to impress at a fall potluck or just craving a cozy night in, this recipe will deliver a slice of comfort with every bite.

What is a cookie cake?

A cookie cake is simply cookie dough baked in a round cake pan. When I was in high school, this was my dream dessert because I always wanted to bake cookies (AKA eat cookie dough) but was too lazy to scoop cookies.

Boom. A cookie cake was born.

Ingredients

Notes about the ingredients:

• Make homemade cinnamon chips which will take your homemade baked goods to bakery style level. You could also use store bought cinnamon chips if you don’t have time to make homemade.
• Use pumpkin purée, not pumpkin pie filling. The only ingredient should be pumpkin.
• The salted butter should be soft, at room temperature.

How to Make Pumpkin Cookie Cake

• In a medium-size bowl, use a hand mixer to mix together the sugars and butter. Add in the pumpkin and mix well.
• Add the salt, cinnamon, pumpkin pie spice and baking soda. Mix well.
• Then add the flour and mix until combined. The batter will be thick.
• Lastly, fold in the cinnamon chips.

Spray a 9″ round baking pan with nonstick spray. Spread the pumpkin batter evenly on the bottom of the pan. Sprinkle the chopped pecans on top of the batter and press down lightly.

Then bake the cookie for 20-23 minutes at 350º Fahrenheit, until it is cooked through.

Decorate with Cinnamon Buttercream

• In a small bowl, use an electric hand mixer to cream the butter for 2-3 minutes. It should get creamy and whitish in appearance.
• Add in the vanilla, cinnamon and powdered sugar and mix again.
• Pour in 1-2 tablespoons of heavy cream and mix until the buttercream is the texture you would like it.

Piped the buttercream around the outer edge of the top of the cake using a decorating bag and Wilton 1M tip.

Pumpkin Cookie Cake

4.67 from 6 votes

Pumpkin Lovers…you'll love this Pumpkin Cookie Cake with bursts of cinnamon inside and melt-in-your-mouth cinnamon buttercream on top. 

Servings 8

Prep Time 15 minutes minutes

Cook Time 23 minutes minutes

Total Time 38 minutes minutes

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Ingredients

 

US Customary – Metric

• 1/4 cup brown sugar 50 grams
• 1/4 cup white sugar 50 grams
• 1/2 cup salted butter softened, 4 ounces
• 1/2 cup solid-pack pumpkin puree 119 grams
• 1/4 teaspoon salt 1 gram
• 1/2 teaspoon ground cinnamon 1 gram
• 1 teaspoon pumpkin pie spice powder 2 grams
• 1/2 teaspoon baking soda 3 grams
• 1 1/2 cups all-purpose flour 195 grams
• 3/4 cup cinnamon chips 124 grams
• 1/4 cup chopped pecans 31 grams

Cinnamon Buttercream:

• 1/2 cup salted butter room temperature, 4 ounces
• 1/2 teaspoon vanilla extract 2 grams
• 1/2 tablespoon ground cinnamon 3 grams
• 1 cup powdered sugar 130 grams
• 1-2 tablespoons heavy cream

Instructions

 

• Preheat the oven to 350ºF. Spray a 9" round cake pan with baking spray. Line with parchment paper if desired so that you can pull out the cookie cake to get pretty slices.
• In a medium-size bowl, use a spoon or a hand mixer to combine the sugars and butter. Add in the pumpkin and mix well.
• Add the salt, cinnamon, pumpkin pie spice and baking soda and mix until combined. Add the flour and mix just until combined. The batter will be thick.
• Lastly, fold in the cinnamon chips.
• Spread the pumpkin batter evenly on the bottom of the prepared pan. Sprinkle the chopped pecans on top of the batter and press down lightly with your hand so they stick in the batter.
• Bake the cookie for 20-23 minutes, until it is cooked through.
• While the cookie pie is cooling, prepare the buttercream. In a small bowl, use an electric mixer to cream the butter for 2-3 minutes. It should get creamy and whitish in appearance.
• Add in the vanilla, cinnamon and powdered sugar and mix well. Pour in 1-2 tablespoons of heavy cream and whip the frosting again, until the buttercream is the texture you would like it.
• Use a decorating bag with a large tip (Wilton 1M or 2D) to decorate the edges of the cake.

Notes

Store at room temperature in an airtight container.

The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. *We are not dietitians and recommend you seek a nutritionist for exact nutritional information.*

Nutrition

Calories: 520kcal | Carbohydrates: 60g | Protein: 4g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 66mg | Sodium: 339mg | Potassium: 93mg | Fiber: 2g | Sugar: 39g | Vitamin A: 3162IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 2mg

Author Julie Clark

Course Dessert

Cuisine American

Calories 520

Keyword cookie pie, easy pumpkin recipes, pumpkin cookies, pumpkin pie

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