Halloween Pumpkin Cookie Cake: Easy & Amazing
A chewy and festive Halloween Pumpkin Cookie Cake, perfect for seasonal gatherings. This recipe is quick to make and offers a gluten-free option, making it a delightful treat for everyone.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 44 minutes
- Yield: 12 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- For the Cookie Cake:
- ½ cup Unsalted Butter, melted
- ¼ cup Granulated Sugar
- ½ cup Light Brown Sugar
- 1 Large Egg
- 1 ½ teaspoons Vanilla Extract
- ½ teaspoon Baking Soda
- ¼ teaspoon Baking Powder
- ¼ teaspoon Salt
- 1 ½ cups All-Purpose Flour (or gluten-free flour)
- 1 cup Semi-Sweet Chocolate Chips
- For the Orange Frosting:
- ½ cup Unsalted Butter, softened
- 1 ½ cups Powdered Sugar
- 1 ½ teaspoons Vanilla Extract
- 2–4 tablespoons Milk
- 10 drops Wilton Orange Food Coloring
- For Decoration:
- M&M’s or Chocolate Chips
Instructions
- Preheat your oven to 350°F (175°C). Melt the unsalted butter.
- In a mixing bowl, combine the melted unsalted butter with granulated sugar and light brown sugar. Mix until creamy.
- Add the large egg and vanilla extract to the sugar mixture. Mix until smooth.
- Sprinkle the baking soda, baking powder, and salt over the mixture. Stir gently. Gradually add the all-purpose flour, mixing until just combined.
- Fold in half of the semi-sweet chocolate chips into the dough.
- Grease an 11-inch cookie cake pan or line it with parchment paper. Press the dough evenly into the pan.
- Bake for 12-14 minutes, or until the edges are lightly golden and the center is still soft.
- Let the cookie cake cool in the pan on a wire rack for 10 minutes, then invert it onto the rack to cool completely.
- While the cake cools, prepare the orange frosting. Beat the softened unsalted butter until creamy. Gradually add powdered sugar, then vanilla extract and milk to adjust consistency. Add orange food coloring until a vibrant hue is achieved.
- Once the cake is completely cool, spread the orange frosting evenly over the top.
- Decorate the frosted cake with the reserved M&M’s or chocolate chips to create a pumpkin face.
Notes
- Ensure the cookie cake is completely cool before frosting to prevent the frosting from melting.
- For a gluten-free Halloween Pumpkin Cookie Cake, substitute all-purpose flour with a 1:1 gluten-free flour blend.
- You can add pumpkin pie spice or cinnamon to the batter for extra fall flavor.
- Store the unfrosted cookie cake in an airtight container at room temperature for up to 3 days. If frosted with cream cheese frosting, refrigerate.
- Freeze unfrosted cookie cake by wrapping tightly in plastic wrap and aluminum foil for up to 3 months. Thaw in the fridge overnight.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: N/A
- Sodium: N/A
- Fat: N/A
- Saturated Fat: N/A
- Unsaturated Fat: N/A
- Trans Fat: N/A
- Carbohydrates: N/A
- Fiber: N/A
- Protein: N/A
- Cholesterol: N/A
Find it online: https://sarecipe.com/halloween-pumpkin-cookie-cake/