Pumpkin Cookie Cake
User Reviews
4.7
18 reviews
Excellent
Pumpkin Cookie Cake
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Pumpkin Lovers...you'll love this Pumpkin Cookie Cake with bursts of cinnamon inside and melt-in-your-mouth cinnamon buttercream on top.
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Ingredients
- 1/4 cup light brown sugar
- 1/4 cup white sugar
- 1/2 cup salted butter softened
- 1/2 cup solid-pack pumpkin puree
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1 teaspoon pumpkin pie spice powder
- 1/2 teaspoon baking soda
- 1 1/2 cups all-purpose flour
- 3/4 cup cinnamon chips
- 1/4 cup Chopped Pecans
Cinnamon Buttercream:
- 1/2 cup salted butter room temperature
- 1/2 teaspoon vanilla extract
- 1/2 tablespoon ground cinnamon
- 1 cup powdered sugar
- 1-2 tablespoons heavy cream
Instructions
- Preheat the oven to 350ºF. Spray a 9" round cake pan with baking spray. Line with parchment paper if desired so that you can pull out the cookie cake to get pretty slices.
- In a medium-size bowl, use a spoon or a hand mixer to combine the sugars and butter. Add in the pumpkin and mix well. 1/4 cup light brown sugar, 1/4 cup white sugar, 1/2 cup salted butter, 1/2 cup solid-pack pumpkin puree
- Add the salt, cinnamon, pumpkin pie spice and baking soda and mix until combined. Add the flour and mix just until combined. The batter will be thick. 1/4 teaspoon salt, 1/2 teaspoon ground cinnamon, 1 teaspoon pumpkin pie spice powder, 1/2 teaspoon baking soda, 1 1/2 cups all-purpose flour
- Lastly, fold in the cinnamon chips. 3/4 cup cinnamon chips
- Spread the pumpkin batter evenly on the bottom of the prepared pan. Sprinkle the chopped pecans on top of the batter and press down lightly with your hand so they stick in the batter. 1/4 cup chopped pecans
- Bake the cookie for 20-23 minutes, until it is cooked through.
- While the cookie pie is cooling, prepare the buttercream. In a small bowl, use an electric mixer to cream the butter for 2-3 minutes. It should get creamy and whitish in appearance. 1/2 cup salted butter
- Add in the vanilla, cinnamon and powdered sugar and mix well. Pour in 1-2 tablespoons of heavy cream and whip the frosting again, until the buttercream is the texture you would like it. 1/2 teaspoon vanilla extract, 1/2 tablespoon ground cinnamon, 1 cup powdered sugar, 1-2 tablespoons heavy cream
- Use a decorating bag with a large tip (Wilton 1M or 2D) to decorate the edges of the cake.
Notes
- Store at room temperature in an airtight container.
- Store at room temperature in an airtight container.
- The calories shown are based on the pie being cut into 8 pieces, with 1 serving being 1 slice of pie. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. *We are not dietitians and recommend you seek a nutritionist for exact nutritional information.*
Nutrition Information
Show Details
Calories
520kcal
(26%)
Carbohydrates
60g
(20%)
Protein
4g
(8%)
Fat
30g
(46%)
Saturated Fat
18g
(90%)
Polyunsaturated Fat
2g
Monounsaturated Fat
8g
Trans Fat
1g
Cholesterol
66mg
(22%)
Sodium
339mg
(14%)
Potassium
93mg
(3%)
Fiber
2g
(8%)
Sugar
39g
(78%)
Vitamin A
3162IU
(63%)
Vitamin C
1mg
(1%)
Calcium
51mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 520 kcal
% Daily Value*
| Calories | 520kcal | 26% |
| Carbohydrates | 60g | 20% |
| Protein | 4g | 8% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 66mg | 22% |
| Sodium | 339mg | 14% |
| Potassium | 93mg | 2% |
| Fiber | 2g | 8% |
| Sugar | 39g | 78% |
| Vitamin A | 3162IU | 63% |
| Vitamin C | 1mg | 1% |
| Calcium | 51mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.7
18 reviews
Excellent
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