Pumpkin Chocolate Chip Cookie Cake
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This Pumpkin Chocolate Chip Cookie Cake is simple and festive way to enjoy the flavors of fall! This easy cookie cake recipe is perfect for any party!
If you’re looking for more fall desserts, check out some of my other favorites like Double Chocolate Pumpkin Cookies, Pumpkin Spice S’More Bars, or Eggless Sourdough Pumpkin Pie.
Table of Contents
I love this easy cookie cake because it’s such a simple but festive way to celebrate fall. I’m not big on decorating because all desserts just end up getting eaten! But, this Pumpkin Chocolate Chip Cookie Cake is simple and quick to decorate and it’s perfect for beginner decorators.
This Pumpkin Chocolate Chip Cookie Cake is soft, chewy, and naturally eggless, thanks for the pumpkin! I love pumpkin because not only is it a superfood, but it’s also a great egg replacer! Even if you eat eggs, you won’t miss them in this easy cookie cake!
Why You’ll Love This Recipe
Soft and Chewy: This cookie cake is soft and chewy, just like your favorite fall cookie! Because this is naturally eggless, you don’t need to worry about underbaking if you like extra soft and gooey cookies!
Fall Vibes: This simple dessert has all the fall vibes! Pumpkin spice is the star of this soft and chewy cookie. And it’s decorated with adorable pumpkins!
Pumpkin + Chocolate: This cake is the best of both worlds — pumpkin and chocolate!
Easy Decoration: If you’re new to decorating, this is a great recipe to start with as it’s very easy and completely free form!
Ingredients
- Butter: I use Organic Valley.
- Brown Sugar: I use my Homemade Light Brown Sugar, but you can use store bought too.
- Vanilla Extract: My favorite is Simply Organic.
- Pumpkin: I love Farmer’s Market!
- All Purpose Flour: My favorite is Cairnspring Mills.
- Pumpkin Spice: I use my Homemade Pumpkin Pie Spice in this recipe.
- Baking Soda and Salt: Both are needed for cookies!
- Chocolate Chips: I love Equal Exchange, I love their semi sweet chocolate as there’s no soy! You could also use dark chocolate, milk chocolate, or even white chocolate if you prefer.
- Powdered Sugar: I used Wholesome here.
- Cocoa: I use a little bit of organic Dutch cocoa powder for the stems on the pumpkins.
- Plant Based Food Dyes: I use a few different plant based dyes in this cake. I use India Tree Nature’s Colors Orange, organic strawberry powder, and organic matcha powder.
Tools Needed
- Scale: Always use a digital food scale for the best results.
- Stand Mixer: I use my stand mixer, but you can also use a hand mixer if you prefer.
- 8-inch Cake Pan: I use an 8-inch round cake pan, my favorite is Kana. Use code MIMIBAKES for a discount.
- Parchment Paper: My favorite nontoxic parchment paper is from Kana. Use code MIMIBAKES for a discount.
- Piping Bags: You’ll need 5 different piping bags for the decorating.
- Decorating Tips: I use Ateco tips #846, #8, #6, #21, and #32.
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Step by Step Instructions
Step 1
Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper.
Step 2
To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and vanilla extract. Mix on low until combined and there’s no butter chunks.
Add in the pumpkin puree, flour, pumpkin spice, baking soda, and sea salt and mix together until a stiff dough forms. Add in the chocolate chips and mix to combine completely.
Transfer the dough to the prepared cake pan. Use your hand and press it out evenly.
Step 3
Bake for 30 to 35 minutes or until the middle looks set and the edges look dry. Allow to cool completely in the cake pan.
Step 4
To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined and then speed mixer up to high and mix to 2 to 3 minutes or until it’s light and fluffy.
Step 5
Transfer about half the white frosting to a piping bag with Ateco tip #846.
Divide the remaining frosting in 4 bowls, two of which have just a small amount, about 2 tablespoons maybe. Then, divide the remaining frosting in half.
In one of the small amount bowls, add a pinch of cocoa powder to one and stir in. Transfer the chocolate to a piping bag with Ateco tip #8 for the stems.
Add a pinch of matcha powder to the other bowl with just a small amount and stir in. Transfer the green to a piping bag with Ateco tip #6 for the vines.
In one of the bowls with more frosting, add a pinch of strawberry powder and stir it in. Add to a piping bag with Ateco tip #21.
For the remaining frosting, add a few drops of India Tree Nature’s Colors Orange dye into the last bowl. You can use a few drops for pastel or more for a darker orange. Transfer to a piping bag with Ateco tip #32.
Step 6
Starting with the white frosting, pipe a straight line of buttercream on the cookie cake wherever you want your first pumpkin to be. This is the middle of the pumpkin. Then, pipe a slightly curved line on each side of the first line to create the round shape of the pumpkin. These lines should be similar to writing a “C” or the curved part of the “D” as far as shape goes. Continue to do this a few times, anywhere you want a pumpkin on the cake. I made 3 pumpkins on my cake, but you could do more or less or bigger ones or smaller ones.
Step 7
Next, use the brown and piping a stem onto the pumpkins.
Step 8
Add little squiggly lines of green for the vines.
Step 9
Fill in with rosettes of pink for the flowers by piping a spiral. Last, add dollops of orange for baby pumpkins. And top those with a dollop of the brown for a stem. This can be totally free form so have fun with it!
Baker’s Tips
- Make sure your butter is soft, for both the cookie cake and the frosting.
- If you only have a 9-inch cake pan, you can use that too. The cookie cake just won’t be as thick. You can also make this in an 8-inch square cake pan too.
- The decorating is totally optional. Feel free to just spread frosting on top of the cookie cake any way you like!
- Be sure to store leftovers in an airtight container. You can also store this in a cake dome!
FAQ’s
Yes, just add 1/4 teaspoon of salt per stick.
Yes, just replace the butter with your favorite vegan butter or vegetable shortening.
Yes, feel free to use any decorating colors you like!
Yes, but be sure to store it in a cake dome so it stays soft. You could also make the cookie cake ahead of time, cover the pan tightly with plastic wrap, and decorate it the following day.
Craving More?
Pumpkin Chocolate Chip Cookie Cake
Equipment
Ingredients
Dough
- 113 grams salted butter (softened)
- 170 grams light brown sugar
- 1 teaspoon vanilla extract
- 113 grams pumpkin puree
- 255 grams all purpose flour
- 1 teaspoon pumpkin spice
- ½ teaspoon baking soda
- ½ teaspoon fine sea salt
- 198 grams semi sweet chocolate chips
Frosting
- 113 grams salted butter (softened)
- 212 grams powdered sugar (sifted)
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- Matcha powder
- Dutch cocoa powder
- Freeze dried strawberry powder
- India Tree Nature’s Colors Orange Dye
Instructions
- Preheat the oven to 350°F. Line an 8-inch cake pan with parchment paper.
- To make the dough: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, brown sugar, and vanilla extract. Mix on low until combined and there’s no butter chunks.
- Add in the pumpkin puree, flour, pumpkin spice, baking soda, and sea salt and mix together until a stiff dough forms. Add in the chocolate chips and mix to combine completely.
- Transfer the dough to the prepared cake pan. Use your hand and press it out evenly.
- Bake for 30 to 35 minutes or until the middle looks set and the edges look dry. Allow to cool completely in the cake pan.
- To make the frosting: In the bowl of a stand mixer fitted with the paddle attachment, add the butter, powdered sugar, and vanilla extract. Mix on low until combined and then speed mixer up to high and mix to 2 to 3 minutes or until it’s light and fluffy.
- Transfer about half the white frosting to a piping bag with Ateco tip #846.
- Divide the remaining frosting in 4 bowls, two of which have just a small amount, about 2 tablespoons maybe. Then, divide the remaining frosting in half.
- In one of the small amount bowls, add a pinch of cocoa powder to one and stir in. Transfer the chocolate to a piping bag with Ateco tip #8 for the stems.
- Add a pinch of matcha powder to the other bowl with just a small amount and stir in. Transfer the green to a piping bag with Ateco tip #6 for the vines.
- In one of the bowls with more frosting, add a pinch of strawberry powder and stir it in. Add to a piping bag with Ateco tip #21.
- For the remaining frosting, add a few drops of India Tree Nature’s Colors Orange dye into the last bowl. You can use a few drops for pastel or more for a darker orange. Transfer to a piping bag with Ateco tip #32.
- Starting with the white frosting, pipe a straight line of buttercream on the cookie cake wherever you want your first pumpkin to be. This is the middle of the pumpkin. Then, pipe a slightly curved line on each side of the first line to create the round shape of the pumpkin. These lines should be similar to writing a “C” or the curved part of the “D” as far as shape goes. Continue to do this a few times, anywhere you want a pumpkin on the cake. I made 3 pumpkins on my cake, but you could do more or less or bigger ones or smaller ones.
- Next, use the brown and piping a stem onto the pumpkins.
- Add little squiggly lines of green for the vines.
- Fill in with rosettes of pink for the flowers by piping a spiral. Last, add dollops of orange for baby pumpkins. And top those with a dollop of the brown for a stem. This can be totally free form so have fun with it!
- Store in an airtight container for up to 3 days.
Video
Notes
Nutrition
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