Pumpkin Cookie Cake
This Pumpkin Cookie Cake combines the chewy texture of cookies with the ease of a cake. Warmly spiced, moist, and shareable, it’s the perfect autumn dessert for gatherings or cozy nights at home.
Equipment
- 9x13-inch Baking Pan
- Mixing Bowls
- Whisk
- Spatula
Ingredients
Base Ingredients
- 2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp nutmeg
- 1/4 tsp cloves
- 1/2 cup unsalted butter softened
- 1 cup brown sugar packed
- 2 eggs large
- 1 cup pumpkin puree
- 1 tsp vanilla extract
Optional Add-Ins
- 1 cup chocolate chips, nuts, or dried fruit optional
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch pan.
- In a bowl, whisk together flour, baking soda, salt, cinnamon, nutmeg, and cloves.
- In another bowl, beat butter and brown sugar until creamy. Add eggs, pumpkin puree, and vanilla; mix until smooth.
- Gradually stir dry ingredients into wet until just combined. Do not overmix.
- Fold in optional add-ins like chocolate chips or nuts. Spread batter evenly in pan.
- Bake 28–32 minutes, until a toothpick inserted in the center comes out with moist crumbs. Cool at least 20 minutes before slicing.
Notes
To make it gluten-free, substitute flour with a 1:1 gluten-free blend. For dairy-free, replace butter with coconut oil or margarine. Flax eggs work well for vegan adaptation.