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Kid-Approved Pumpkin Spice Cookie Cake: Easy Fall Dessert Recipe

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This soft, chewy, almost fudgy pumpkin spice cookie cake is a quick and easy fall dessert that even pumpkin skeptics love. Made with simple ingredients and no frosting required, it’s perfect for weeknight treats or holiday gatherings.

Ingredients

Scale
  • 2 cups (240g) all-purpose flour
  • 2 teaspoons pumpkin pie spice
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ½ cup (1 stick, 113g) unsalted butter, softened to room temperature
  • ¾ cup (150g) granulated sugar
  • ¾ cup (150g) packed light brown sugar
  • 1 large egg, at room temperature
  • 1 teaspoon vanilla extract
  • ¾ cup (180g) pumpkin puree (not pumpkin pie filling)
  • ½ cup (90g) white chocolate chips (optional)
  • ¼ cup (30g) chopped pecans or walnuts (optional)
  • Extra pumpkin spice for sprinkling (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Position the rack in the center. Cut a circle of parchment paper to fit the bottom of a 9-inch round cake pan. Lightly grease the sides of the pan with butter or non-stick spray.
  2. In a medium bowl, whisk together the dry ingredients: 2 cups all-purpose flour, 2 teaspoons pumpkin pie spice, 1 teaspoon baking soda, and ½ teaspoon salt. Whisk until evenly combined. Set aside.
  3. In a large mixing bowl, cream the butter and sugars together. Using a hand mixer or stand mixer with the paddle attachment, beat ½ cup softened butter with ¾ cup granulated sugar and ¾ cup packed light brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl halfway through.
  4. Add the egg, vanilla, and pumpkin puree. Crack the egg into the butter-sugar mixture, add 1 teaspoon vanilla, and ¾ cup pumpkin puree. Beat on medium speed until well combined and smooth. Scrape the bowl again.
  5. Gradually add the dry ingredients to the wet ingredients in two or three additions, mixing on low speed after each addition just until the flour disappears. Do not overmix. If adding white chocolate chips or nuts, fold them in now with a spatula.
  6. Spread the batter into the prepared pan. The batter will be thick. Use a spatula to spread it evenly to the edges. Wet the spatula slightly if the batter is sticking.
  7. Bake for 22-28 minutes. Start checking at 22 minutes. The edges should be golden brown and set, and the center should look slightly puffed and just barely set. A toothpick inserted into the center should come out with a few moist crumbs.
  8. Cool in the pan for 10 minutes. Place the pan on a cooling rack. After 10 minutes, run a knife around the edge to loosen it, then carefully lift the cookie cake out using the parchment paper. Transfer to the cooling rack to cool completely before slicing.

Notes

For best results, use room temperature ingredients. Do not overmix once flour is added. The center should be slightly underdone when removed from the oven. Let cool completely before slicing. This cookie cake tastes even better the next day. Store in an airtight container at room temperature for up to 3 days. Freezes well for up to 3 months.

Nutrition

Keywords: pumpkin spice cookie cake, easy fall dessert, kid-approved pumpkin dessert, pumpkin cookie cake recipe, no-frosting pumpkin dessert

Find it online: https://gleamgulp.com/kid-approved-pumpkin-spice-cookie-cake-easy-fall-dessert-recipe/