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Delicious Pumpkin Cookie Cake for Cozy Fall Days

Pumpkin Cookie Cake
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This Pumpkin Cookie Cake is the perfect cozy fall dessert — soft, moist, and full of warm spices like cinnamon, nutmeg, and ginger. Topped with luscious cream cheese frosting, it’s a crowd-pleaser for any autumn gathering.

Ingredients

Scale
  • 2 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground ginger
  • 0.25 tsp salt
  • 1 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 1 cup canned pumpkin puree
  • 0.5 cup unsalted butter, softened
  • 2 large eggs
  • 1 tsp vanilla extract
  • 1 cup chopped nuts or chocolate chips (optional)
  • cream cheese frosting (store-bought or homemade)
  • ground cinnamon (optional, for garnish)

Instructions

  1. Preheat oven to 350°F (175°C). Grease and flour a 9×13-inch baking pan.
  2. In a bowl, whisk together flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt.
  3. In another bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
  4. Add pumpkin puree, eggs, and vanilla extract to the creamed mixture and mix until smooth.
  5. Gradually add dry ingredients to wet mixture and stir just until combined.
  6. Fold in nuts or chocolate chips if desired.
  7. Pour batter into the pan, smooth the top, and bake for 35–40 minutes or until a toothpick inserted comes out clean.
  8. Cool in pan for 15–20 minutes, then transfer to a wire rack to cool completely.
  9. Once cool, spread cream cheese frosting evenly over the top.
  10. Sprinkle with ground cinnamon for garnish, if desired.

Notes

    Nutrition

    Find it online: https://keepityummy.com/pumpkin-cookie-cake/

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