This pumpkin cookie cake will blow your mind! It has the texture of a cake but the flavor of a cookie and the combination of pumpkin and chocolate??? Delicious! Feel free to decorate with some homemade cream cheese frosting, add a scoop of ice cream or serve as is! Either way, this will be the perfect addition to your dessert line-up this pumpkin season.
Why this may be one of my favorite pumpkin recipes to date:
Listen, I love a good cookie but, but lots of things can go wrong with them. They can be hard to roll, they may spread in the oven, over-bake easily, the list goes on. This pumpkin cookie cake skips all the hassle of rolling dough balls since it’s practically one giant cookie, and is just overall really tough to mess up. It’s made in one bowl, full of fall flavor thanks to the mix of warm spices, and is the perfect combination of chewy texture and cake-like texture all in one. Automatic crowd pleaser!
The addition of spices makes all the difference in this cake:
In this case using just a little of each spice goes a long way! This pumpkin cookie cake is filled with fall AND pumpkin flavor, plus super tender thanks to the addition of canned pumpkin purée too!
Ingredients for the easiest pumpkin cookie recipe in cake form:
- Butter (softened)
- Brown sugar
- Granulated sugar
- Vanilla extract
- Pure pumpkin puree (NOT pumpkin pie filling)
- All-purpose flour
- Ground cinnamon
- Ground ginger
- Pumpkin pie spice
- Ground cloves
- Baking soda
- Chocolate chips (semi-sweet is my preference)
This is a super forgiving recipe!
One bowl, no sifting and no decorating, but most of all, NO FUSS! Really though- it’s hard to mess this recipe up. Start to finish, it can be done in less than 45 minutes and half of that time is just waiting for it to bake in the oven! What are you waiting for??? Grab those ingredients and get to baking!
How to make the best pumpkin cookie cake out there:
- In a large bowl, combine the wet ingredients.
- Sprinkle in the dry ingredients and mix to combine.
- Add chocolate chips and fold everything together once more.
- Grease your baking pan, pour in the batter and bake!
If you wanted to frost this like an actual cookie cake, you totally could!
Keep in mind though, the interior of this pumpkin cookie cake is much more tender and has a cakey texture compared to traditional cookie cakes. I would advise you to maybe just do a boarder of frosting around the edge of the pan rather than covering the entire surface.
How can I store the leftovers?
It’s as easy as removing the bars from the baking pan and setting them in an airtight container or wrapping them in foil. They can be left out at room temperature for up to 4 days.
I love the flavor combination of pumpkin and chocolate together and the chocolate chips really makes this recipe feel like a cookie cake, but if you’re not into the chocolate thing, you could try adding any dried fruits or nuts you like instead.
Sure! Most 9×13 pan recipes can be cut in half and baked in a 8×8 or 9×9 baking pan for the same, delicious results!
Pumpkin Cookie Cake
- (1) 9×13 baking pan
- 1 cup softened butter 2 sticks
- 1/2 cup brown sugar
- 3/4 cup granulated sugar
- 1 egg
- 2 tsp vanilla extract
- 1 cup pure pumpkin purée canned is fine!
- 2 cups all purpose flour
- 2 tsp ground cinnamon
- 3/4 tsp ground ginger
- 1 tsp pumpkin pie spice
- 1/2 tsp ground cloves
- 1 tsp baking soda
- 2 cups chocolate chips I like semi-sweet best!
- Preheat your oven to 350 degrees F.
- Start by creaming together the softened butter, brown sugar and granulated sugar until light and fluffy. You can use a stand mixer, hand mixer, or large mixing bowl and whisk for this.
- Add the egg, vanilla extract and pumpkin purée. Mix to combine.
- Sprinkle in the flour, all the spices and baking powder. Using a rubber spatula, fold everything together until there is no visible flour remaining.
- Pour the chocolate chips into the batter and mix one more time.
- Grease a 9×13 baking pan with butter or cooking spray, then pour in the batter.
- Using your spatula, spread out the batter in an even layer to fit the pan. You can tap the pan on the counter a few times to try to level everything and pop any air bubbles. At this point, feel free to add extra chocolate chips to the surface for a pretty top once baked.
- Bake for 30 to 35 minutes or until your kitchen smells like heaven and a toothpick inserted in the center comes out clean.
- EXPERT TIP: if you want to cut these into squares right out of the oven, use a plastic knife to get clean edges with little to no crumbs!
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