Pumpkin Chocolate Chip Cookie Cake
Total Time
55 minutes + 1 hour cooling
Prep Time
20 minutes
Cook Time
35 minutes
Rating
5 out of 5 stars
(1)
Ingredients
10 slices
- 2 1/4 cups (280g) all purpose flour *see notes for GF option
- 3/4 tsp baking soda
- 1/2 tsp salt
- 1 tsp cinnamon
- 1/2 tsp ginger
- 1/4 tsp nutmeg
- 1/8 tsp clove
- 3/4 cup (160g) unsalted butter, room temperature
- 1 cup (200g) C&H® Dark Brown Sugar, packed
- 1/4 cup (50g) C&H® Granulated Sugar
- 1 large egg yolk
- 1/2 cup (110g) pumpkin puree
- 2 tsp vanilla extract
- 1 1/4 cups semi sweet chocolate chips, divided
- 1/2 cup (110g) unsalted butter, room temp
- 1 1/2 cups (180g) C&H® Confectioners Sugar
- 1 tsp vanilla extract
- 1 tbsp milk or water
- 1 1/4 tsp cocoa powder, divided
- 1 drop orange gel food coloring
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Preparation
Step 1
Preheat the oven to 350F, coat a 9″ springform pan with nonstick spray, and line the bottom with parchment paper. TIP: Spray the pan, remove the ring, place a sheet of parchment paper on the bottom pan, and place the ring on top to seal it in place. No need to cut a perfect circle.
Step 2
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, ginger, nutmeg, and clove. Set aside.
Step 3
In a large bowl, using a hand or stand mixer with the paddle attachment, cream together the butter, C&H® Dark Brown Sugar, and C&H® Granulated Sugar until light and fluffy.
Step 4
Mix in the egg yolk, pumpkin puree, and vanilla.
Step 5
Once smooth, mix in half of the dry ingredients. Once it’s almost combined, mix in the rest. Stop when the dry ingredients are mostly mixed in with a few streaks of flour throughout.
Step 6
Pour in 1 cup of chocolate chips and fold to distribute the chocolate chips and mix in that last bit of flour.
Step 7
Spread into your prepared pan and sprinkle the extra 1/4 cup of chocolate chips on top. Lightly press them into the surface.
Step 8
Bake for 32-37 minutes, or until the center of the cookie cake has a tight jiggle when the pan is nudged.
Step 9
Allow the cookie cake to cool in the pan for about 20 minutes. Then remove the ring and place the cookie in the refrigerator for about 45 minutes to cool completely. If it’s too warm, the buttercream on top will melt so it’s important that it’s at least room temperature before moving on to the next step.
Step 10
Using a hand or stand mixer with the whisk attachment, whisk the butter until smooth.
Step 11
Mix in 1 cup of C&H® Confectioners Sugar, followed by the vanilla. Then, once smooth, mix in the remaining half cup of C&H® Confectioners Sugar.
Step 12
If it’s too thick, mix in 1 tablespoon of milk or water to help thin it out.
Step 13
Add 2 small pinches of cocoa powder to the buttercream and mix to combine. It shouldn’t color it at all, but this will give it a slightly warmer tone.
Step 14
Add one spoonful of the frosting to a small dish and 4 spoonfuls to another dish. Now you should have 3 bowls of buttercream (one small, one medium, and one large).
Step 15
To the small dish, add 1 tsp of cocoa powder and mix to combine. This will act as the stems of the pumpkins.
Step 16
To the medium dish, add a drop of orange gel food coloring and 1/4 tsp of cocoa powder. The cocoa powder helps mellow out the orange so it looks more natural, like the color of actual pumpkins.
Step 17
The large dish (the original buttercream mixture) is to remain white. Add the white buttercream to a piping bag fitted with a large french star tip. Add the orange to a bag fitted with a small french star tip. And finally, add the chocolate buttercream to a bag fitted with a small round tip.
Step 18
When the cookie cake is completely cooled, start by piping on the white buttercream in small dollops all around the rim of the cake. Fill in any gaps with the orange buttercream, and then add your chocolate stems on top of each pumpkin.
Step 19
Now slice and enjoy!
Step 20
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Chef's notes
GLUTEN FREE – Although I haven’t tested it, I believe this recipe would do well with gluten free flour. Swap the flour with a good quality gluten free baking flour – one with xanthan gum. I also suggest weighing the flour, rather than measuring by cups, to ensure accuracy.
