Thanksgiving Cookie Cake
This soft, chewy Thanksgiving Cookie Cake is a festive alternative to pie—easy to bake, big enough for everyone to share, and fun to decorate with frosting and sprinkles. A new holiday tradition in the making!
Equipment
- 9-inch Springform Pan or Cake Pan
- Mixing Bowls
- Electric Mixer
- Spatula
Ingredients
Essential Ingredients
- 1 cup unsalted butter softened (2 sticks)
- 1 cup brown sugar packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tbsp vanilla extract
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 2 cups semi-sweet chocolate chips
Optional Add-Ins
- 1 tsp cinnamon for fall flavor
- 1/2 cup pecans or walnuts chopped
- 1/2 cup dried cranberries
Instructions
- Preheat oven to 350°F (175°C). Grease and line a 9-inch pan with parchment paper.
- Cream butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in eggs one at a time, then stir in vanilla extract.
- Whisk flour, baking soda, and salt. Gradually add to wet mixture, mixing just until combined.
- Fold in chocolate chips and any optional add-ins.
- Spread dough evenly in pan. Bake 25–30 minutes until golden with a soft center.
- Cool 15 minutes before decorating with frosting, candies, or sprinkles.
Notes
For a festive touch, decorate with frosting letters or seasonal sprinkles. Kids love helping with this step!