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
Scale
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
