Fall Cookie Cake
This Fall Cookie Cake is the perfect way to celebrate the season without stress. One giant, warm cookie decorated with autumn colors — fun for the kids, easy for you, and full of cozy flavor. A seasonal centerpiece and a nostalgic treat all in one.
Equipment
- Mixing Bowl
- Electric Mixer
- Spatula
- 12-inch Round Pan
- Parchment Paper
- Oven
- Wire Rack
Ingredients
Cookie Dough Base
- 1 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon or pumpkin spice mix
- 1 cup chocolate chips or festive fall candies
Optional Add-ins
- 1/2 cup pumpkin puree for extra moisture
- 1/2 cup chopped pecans or dried cranberries
Instructions
- Preheat oven to 350°F (175°C). Grease or line a 12-inch round pizza pan with parchment paper.
- Cream butter and sugars together until light and fluffy. Add eggs and vanilla and mix until combined.
- In a separate bowl, whisk together flour, baking soda, salt, and cinnamon (or pumpkin spice).
- Gradually add dry ingredients to the wet mixture. Fold in chocolate chips and optional mix-ins.
- Spread dough evenly into the prepared pan. Bake for 18–22 minutes until edges are golden and center is just set.
- Cool in pan for 10–15 minutes, then transfer to a wire rack to cool completely before decorating.
- Decorate with colored frosting, candy corn, sprinkles, or piped fall shapes like leaves and pumpkins.
Notes
Decorate with your kids for a fun fall activity! Avoid overbaking—the cookie firms as it cools. Store undecorated in an airtight container or freeze for later use. Great centerpiece for holiday tables.