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Pumpkin Chocolate Chip Cookie Cake - pumpkin cookie cake - Pumpkin Cookie Cake: bake this soft, chewy dessert in under an hour. Bursting with fall spices and ch

Pumpkin Chocolate Chip Cookie Cake

Pumpkin Cookie Cake: bake this soft, chewy dessert in under an hour. Bursting with fall spices and chocolate, it's perfect for any autumn gathering.
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Cook Time 20 minutes
Total Time 20 minutes
Servings: 10
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 1/4 cups (280g) all purpose flour
  • 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
  • 1/2 cup (120g) pumpkin puree
  • 1 tsp vanilla extract
  • 1 1/2 cups (255g) chocolate chips

Method
 

  1. In a medium bowl, whisk together the all-purpose flour, baking soda, salt, cinnamon, ginger, nutmeg, and clove. Set aside.
  2. In a large bowl, using an electric mixer, cream together the softened unsalted butter, dark brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes. Scrape down the sides of the bowl as needed.
  3. Add the pumpkin puree and vanilla extract to the butter mixture and beat until just combined.
  4. Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
  5. Fold in the chocolate chips using a spatula until evenly distributed.
  6. Press the dough evenly into the prepared 9-inch round pan. Bake for 25-30 minutes, or until the edges are golden brown and a toothpick inserted into the center comes out with moist crumbs attached. The center may still look slightly soft.
  7. Let the cookie cake cool completely in the pan on a wire rack before slicing and serving. This allows it to set properly.

Notes

- For the chewiest pumpkin cookie cake, avoid overmixing the flour. Mix until just combined to prevent gluten from over-developing, which can lead to a tougher texture.
- If you find your cookie cake is too dry, ensure your pumpkin puree isn't overly watery. Some brands can be quite liquidy; if so, blot with a paper towel before adding.
- For storage, once completely cooled, wrap any leftover pumpkin cookie cake tightly in plastic wrap or store in an airtight container at room temperature for up to 3 days. It can also be frozen for up to 2 months.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.