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Pumpkin Spice Cookie Cake with Maple Frosting

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A thick, tender pumpkin spice cookie cake with a swirl of maple cream cheese frosting, inspired by a beloved bakery cookie. Perfect for fall gatherings and cozy nights in.

Ingredients

Scale
  • 1 ¾ cups (220g) all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2 teaspoons pumpkin pie spice
  • ½ teaspoon ground cinnamon
  • ½ cup (113g) unsalted butter, softened
  • ¾ cup (150g) granulated sugar
  • ¼ cup (50g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120g) pumpkin puree
  • 4 oz (113g) cream cheese, softened
  • ¼ cup (56g) unsalted butter, softened
  • 1 ½ cups (180g) powdered sugar
  • 2 tablespoons pure maple syrup
  • ½ teaspoon vanilla extract
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease your 9-inch springform pan and line the bottom with a circle of parchment paper.
  2. Whisk the dry ingredients together: flour, baking soda, salt, pumpkin pie spice, and cinnamon.
  3. Cream the butter and sugars together on medium speed for 2-3 minutes until light and fluffy.
  4. Beat in the egg and vanilla extract until combined, then add the pumpkin puree and mix on low speed until just incorporated.
  5. Gradually add the flour mixture to the wet ingredients, mixing on low speed or folding with a spatula until just combined.
  6. Transfer the dough to the prepared pan and spread it evenly. The dough will be thick and slightly sticky.
  7. Bake for 20-22 minutes until edges are lightly golden and center is set but still soft. A toothpick inserted in the center should come out with a few moist crumbs.
  8. Cool completely in the pan on a wire rack, about 45 minutes to an hour.
  9. Make the frosting while the cake cools: beat softened cream cheese and butter together until smooth, then gradually add powdered sugar, maple syrup, vanilla, and salt, beating until fluffy.
  10. Run a knife around the edge of the pan, release the springform, and transfer the cookie cake to a serving plate. Spread the frosting evenly over the top.

Notes

For a thicker cookie cake, chill the dough for 30 minutes before baking. Room temperature ingredients are crucial for proper creaming and smooth frosting. Let the cookie cake cool completely before frosting to avoid a melty mess.

Nutrition

Keywords: pumpkin spice, cookie cake, maple frosting, fall dessert, Thanksgiving, Halloween, cream cheese frosting

Find it online: https://coracooks.com/pumpkin-spice-cookie-cake-with-maple-frosting/