The Pumpkin Cookie Cake is what happens when chewy cookies and tender cakes join forces to bring extra autumn magic to your table. Every bite is a swirl of warming spices, velvety pumpkin, and gooey pockets of chocolate — truly the perfect crowd-pleasing treat for cozy gatherings or just a sweet moment to yourself. If you love the nostalgia of homemade cookies but want a dessert with a wow-factor presentation, this cake version is bound to become a new favorite.
Ingredients You’ll Need
There’s a beautiful simplicity to the ingredients here: each one plays a special role in making your Pumpkin Cookie Cake delightfully soft, deeply flavorful, and wonderfully aromatic. As you gather these pantry staples, notice how butter enriches, pumpkin adds moisture, and a perfect blend of spices creates those unmistakable fall vibes.
- Unsalted Butter, 1 cup (softened): The foundation of any great cookie cake; it guarantees a plush crumb and rich flavor.
- Light Brown Sugar, 1 cup (packed): Adds caramel-like notes and lends that classic cookie chewiness.
- Granulated Sugar, 1/2 cup: Balances sweetness and gives the edges a touch of crispness.
- Pumpkin Purée (not pumpkin pie filling), 1 cup: The star of the show — for moisture, color, and mild sweetness.
- Large Egg, 1: Binds everything together for a cohesive, sturdy-but-soft texture.
- Vanilla Extract, 2 teaspoons: Rounds out the flavors and adds a warm, inviting aroma.
- All-Purpose Flour, 2 1/2 cups: The structure; don’t pack it when measuring to keep the cake tender.
- Baking Soda, 1 teaspoon: Helps the cookie cake rise and stay fluffy.
- Baking Powder, 1 teaspoon: Another lift agent for extra soft texture.
- Ground Cinnamon, 2 teaspoons: A quintessential pumpkin spice that brings warmth and comfort.
- Ground Nutmeg, 1/2 teaspoon: Adds complexity and depth to the spice profile.
- Ground Cloves, 1/4 teaspoon: A potent little bit that takes the flavor up a notch.
- Salt, 1/2 teaspoon: Just enough to balance and highlight every other flavor.
- Semi-Sweet Chocolate Chips, 1 1/2 cups (plus extra for topping): Swirled throughout for gooey chocolate surprises in every bite.
How to Make Pumpkin Cookie Cake
Step 1: Prepare Your Pan
Preheat your oven to 350°F (175°C) and grab a 9-inch round cake pan. Give it a quick greasing with butter or nonstick spray, or line it neatly with parchment paper. This step ensures your Pumpkin Cookie Cake releases flawlessly with those pretty edges intact.
Step 2: Cream Butter and Sugars
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together until the mixture turns pale and fluffy. This aerates the batter and creates that melt-in-your-mouth texture unique to a perfect Pumpkin Cookie Cake.
Step 3: Add Pumpkin, Egg, and Vanilla
Stir in the pumpkin purée, large egg, and vanilla extract. Don’t worry if the mixture looks a bit separated — it all comes together in the next step. This combination is what keeps the cake so moist and gives it that beautiful autumn flavor.
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together your flour, baking soda, baking powder, cinnamon, nutmeg, cloves, and salt. Mixing the dry ingredients separately helps every bite get just the right balance of spice and makes sure your leaveners are spread evenly.
Step 5: Combine Wet and Dry Mixtures
Gently add the dry ingredients to the wet, mixing just until there are no streaks of flour left. Overmixing isn’t your friend here — it can make the finished cake tough. The batter will be thick, more cookie dough than cake batter.
Step 6: Fold in Chocolate Chips
Now, stir in those generous chocolate chips. Save a handful to sprinkle on top for a bakery-worthy finish. The semi-sweet chocolate melts into the pumpkin-spiced cake just perfectly.
Step 7: Bake
Scrape the batter into your prepped pan and spread it evenly. Bake for 25 to 30 minutes, or until the center looks set and a toothpick comes out mostly clean (a crumb or two is good!). Let your Pumpkin Cookie Cake cool in the pan so it firms up and is easy to slice.
How to Serve Pumpkin Cookie Cake
Garnishes
Give your Pumpkin Cookie Cake a playful finishing touch! Try a drizzle of melted chocolate, a crown of fluffy cream cheese frosting, or a scattering of extra chocolate chips. For a crunchy twist, chopped pecans or walnuts sprinkled on top add beautiful texture and a little nutty magic.
Side Dishes
If you’re serving this at a fall gathering, pair each slice with a scoop of vanilla or cinnamon ice cream. A cup of hot apple cider, chai tea, or strong coffee will turn this treat into a full-on autumn experience you’ll want to share with friends and family.
Creative Ways to Present
Cut the cake into wedges like pizza slices, or use a cookie cutter for festive shapes. You can even bake Pumpkin Cookie Cake in mini pans for individual treats! Stack thin slices with layers of whipped cream for a fun, no-fuss trifle or dessert “bar.”
Make Ahead and Storage
Storing Leftovers
Your Pumpkin Cookie Cake stays soft and dreamy for 2–3 days when covered tightly at room temperature. A cake dome, airtight container, or even a simple wrap of plastic works wonders to lock in freshness and keep the edges tender.
Freezing
To freeze, wrap individual slices or the whole uncut cake in plastic wrap and then foil. Store flat in your freezer for up to two months. Thaw overnight in the fridge or let slices sit on the counter for about an hour before indulging.
Reheating
If you like your cookie cake a little warm and gooey, pop slices in the microwave for 10–15 seconds. This reawakens the chocolate chips and makes the pumpkin flavor even more pronounced. Warmed up and topped with a scoop of ice cream? Pure bliss!
FAQs
Can I use fresh pumpkin instead of canned purée?
Absolutely! Just be sure to cook and purée the fresh pumpkin until completely smooth and drain off any excess liquid to avoid soggy results. Fresh purée gives a subtle sweetness and works beautifully in this Pumpkin Cookie Cake.
Can I make Pumpkin Cookie Cake gluten-free?
Yes! Replace the all-purpose flour with your favorite 1:1 gluten-free baking flour blend. Check that your baking powder and other baking ingredients are gluten-free, and the results will be just as delicious and comforting.
What other mix-ins work besides chocolate chips?
Lots of options! Try white chocolate chips, butterscotch morsels, cinnamon chips, or any chopped toasted nuts you love. Dried cranberries or raisins can also add a fun chewy twist.
Can I double this recipe for a party?
Go for it! Double the ingredients and bake in a 9×13-inch pan. Keep an eye on the bake time — start checking after 25 minutes and use the toothpick test to ensure the center is set.
Why does my Pumpkin Cookie Cake seem underdone in the center?
Because of the pumpkin’s moisture, the center may stay slightly soft even after baking, which is perfectly normal. If your toothpick comes out with moist crumbs (not wet batter), your cake is ready. Letting it cool completely firms it up for perfect slicing.
Final Thoughts
Whether you need a stunning treat for a cozy dinner or just want something extra special with your coffee, Pumpkin Cookie Cake delivers every time. I can’t wait for you to bake, share, and fall in love with it — your kitchen will smell amazing and everyone will ask for seconds!
Print
Pumpkin Cookie Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the cozy flavors of fall with this Pumpkin Cookie Cake. Soft and moist, this cake combines the warmth of pumpkin with rich chocolate chips in every bite. Perfect for autumn gatherings or a special treat any time of the year!
Ingredients
For the Pumpkin Cookie Cake:
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 1 cup pumpkin purée (not pumpkin pie filling)
- 1 large egg
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/2 teaspoon salt
- 1 1/2 cups semi-sweet chocolate chips (plus extra for topping if desired)
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and prepare a 9-inch round cake pan.
- Mix wet ingredients: Cream butter and sugars, then add pumpkin, egg, and vanilla.
- Combine dry ingredients: Whisk flour, leaveners, spices, and salt in a separate bowl.
- Combine wet and dry: Gradually mix dry ingredients into wet, then fold in chocolate chips.
- Bake: Spread dough in pan and bake for 25–30 minutes until set.
- Cool and serve: Let cool in pan before slicing or decorating.
Notes
- Top with cream cheese frosting or melted chocolate for extra flair.
- Try adding chopped pecans or walnuts for added texture.
- If using a larger pan, adjust bake time accordingly.
Nutrition
- Serving Size: 1 slice
- Calories: 340
- Sugar: 25g
- Sodium: 180mg
- Fat: 16g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 40mg
