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Best Easy Pumpkin Spice Halloween Cookie Cake Recipe

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This easy pumpkin spice Halloween cookie cake is a giant, glorified cookie masquerading as a celebration dessert. It’s quick to make, forgiving, and perfect for Halloween parties with its customizable spooky decorations.

Ingredients

Scale
  • 1 cup unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract (pure)
  • 1/2 cup pumpkin puree (not pumpkin pie filling)
  • 2 1/4 cups all-purpose flour (spoon and level)
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1 cup semi-sweet chocolate chips (optional)
  • For the Pumpkin Spice Blend (if making your own):
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground ginger
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon ground cloves
  • Pinch of allspice
  • For the Decorative Frosting (optional):
  • 1/2 cup unsalted butter, softened
  • 2 cups powdered sugar
  • 1–2 tablespoons milk (or heavy cream)
  • 1/2 teaspoon vanilla extract
  • Orange and black gel food coloring
  • Candy eyeballs or sprinkles for decorating

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 10-inch round cake pan or springform pan and line the bottom with a circle of parchment paper.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together on medium speed until light and fluffy, about 3-4 minutes. Scrape down the sides of the bowl halfway through.
  3. Beat in the egg and vanilla extract until fully combined, about 30 seconds. Then add the pumpkin puree and mix on low speed until just incorporated.
  4. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, pumpkin pie spice, and cinnamon.
  5. Gradually add the dry mixture to the wet mixture, mixing on low speed until just combined. Stop as soon as you don’t see any more streaks of flour.
  6. Use a rubber spatula to gently fold in the semi-sweet chocolate chips. Reserve a handful to press into the top of the batter after spreading.
  7. Spread the batter into the prepared pan. Use your spatula to spread it evenly to the edges. Press a few extra chocolate chips into the top surface.
  8. Bake for 25-30 minutes, until the edges are golden brown and the center looks set but still soft. A toothpick inserted into the center should come out with a few moist crumbs.
  9. Cool in the pan for 10 minutes. After 10 minutes, transfer the cookie cake to a wire rack to cool completely.
  10. Once completely cool, decorate as desired. If using frosting, make sure the cookie cake is 100% cool.

Notes

Don’t overmix the pumpkin puree to avoid a gummy texture. Check for doneness early as ovens vary. Let the cookie cake cool completely before frosting. Use a kitchen scale for accurate flour measurement. Room temperature ingredients are important for proper creaming.

Nutrition

Keywords: pumpkin spice, Halloween, cookie cake, fall dessert, easy recipe, pumpkin dessert, Halloween dessert, cookie cake recipe

Find it online: https://bakebeam.com/best-easy-pumpkin-spice-halloween-cookie-cake-recipe/