Description
A soft, spiced pumpkin cookie cake studded with chocolate chips and topped with a silky maple buttercream. This cozy dessert is perfect for fall gatherings or a comforting treat on a chilly evening.
Ingredients
Scale
- 1 ½ cups all-purpose flour (spooned and leveled)
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg (freshly grated if possible)
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- ¾ cup pumpkin puree (not pumpkin pie filling)
- 1 cup semi-sweet chocolate chips
- ½ cup unsalted butter, softened (for frosting)
- 2 cups powdered sugar, sifted
- 3 tablespoons pure maple syrup (Grade A dark amber preferred)
- 1–2 tablespoons heavy cream (or milk, if needed)
- Pinch of salt
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan and line the bottom with a circle of parchment paper.
- In a medium bowl, whisk together 1 ½ cups all-purpose flour, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ½ teaspoon salt. Set aside.
- In a large bowl, beat ½ cup softened unsalted butter with ¾ cup granulated sugar and ½ cup packed light brown sugar on medium speed for 3-4 minutes until light and fluffy.
- Beat in 1 large egg, followed by 1 teaspoon vanilla extract. Then add ¾ cup pumpkin puree and beat until just combined (mixture may look slightly curdled).
- Add the dry ingredients to the wet mixture in two additions, folding gently with a rubber spatula until just combined. Do not overmix.
- Gently fold in 1 cup semi-sweet chocolate chips, reserving about 2 tablespoons to sprinkle on top.
- Spoon the batter into the prepared pan and spread evenly. Sprinkle reserved chocolate chips on top.
- Bake for 22-25 minutes, until edges are golden brown and a toothpick inserted in the center comes out clean or with a few moist crumbs. Cool in pan for 10 minutes, then transfer to a wire rack to cool completely.
- While the cookie cake cools, make the maple buttercream: In a small saucepan, warm 3 tablespoons pure maple syrup over medium heat for 1-2 minutes until it starts to bubble. Remove from heat and let cool slightly.
- In a large bowl, beat ½ cup softened unsalted butter until creamy. Gradually add 2 cups sifted powdered sugar, beating on low speed. Add the warm maple syrup, a pinch of salt, and 1 tablespoon heavy cream. Beat on medium-high speed for 2-3 minutes until light and fluffy. Add more cream if too thick, or more powdered sugar if too thin.
- Once the cookie cake is completely cool, spread the maple buttercream over the top. Serve at room temperature.
Notes
For best results, use pure pumpkin puree (not pumpkin pie filling). If using homemade puree, drain excess liquid in a fine-mesh strainer for 30 minutes. Let the cookie cake cool completely before frosting to prevent the buttercream from melting. The flavors develop over time, so it tastes even better the next day.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10 of cak
- Calories: 410
- Sugar: 38
- Sodium: 280
- Fat: 22
- Saturated Fat: 13
- Carbohydrates: 54
- Fiber: 2
- Protein: 4
Keywords: pumpkin, chocolate chip, cookie cake, maple buttercream, fall dessert, easy, cozy