Cookie Dough Pumpkin Cake Packs Two Favorites into One Pan

2024-09-16
Cookie Dough Pumpkin Cake Packs Two Favorites into One Pan
Prep Time:
25 mins
Bake Time:
30 mins
Cool Time:
3 hrs
Total Time:
3 hrs 55 mins
Servings:
20 pieces

The combination of pumpkin and spice gets a lot of love come fall, but we've got a new favorite duo: Pumpkin cake and chocolate chip cookie dough. This big-batch dessert is the perfect combination of fall pumpkin flavor and rich cookie dough. A homemade chocolate frosting is the perfect topper. All that's missing is a glass of milk!

Ingredients

  • 2 cups all purpose flour

  • 2 tsp ground cinnamon

  • 1 1/2 tsp baking powder

  • 1 1/2 tsp baking soda

  • 1 tsp salt

  • 1/4 tsp nutmeg

  • 4 large eggs, lightly beaten

  • 1 (15-oz. can) pumpkin

  • 2/3 cup granulated sugar

  • 2/3 cup packed brown sugar

  • 1/3 cup vegetable oil

  • 1 (16-oz. package) of purchased chocolate chip cookie dough

  • 1/2 cup salted butter, softened

  • 2 cups powdered sugar, divided

  • 3 tbsp heavy cream, divided

  • 1/2 tsp vanilla

  • Pinch of salt

  • 1/4 cup unsweetened cocoa powder

  • Purchased mini chocolate chip cookies, optional

Directions

  1. Preheat oven to 350°F. Grease a 13 ×9-inch baking pan. In a medium bowl stir together first six ingredients (through nutmeg). In a large bowl combine remaining five ingredients (through vegetable oil); whisk until smooth. Add flour mixture to pumpkin mixture, one-third at a time, stirring after each addition just until combined.

  2. Spread batter into prepared pan. Break cookie dough into 3/4-inch chunks. Arrange cookie dough chunks evenly over batter. Gently poke the pieces halfway down into batter. Bake until a toothpick comes out clean, 30 to 40 minutes. Cool cake completely in pan on a wire rack.

  3. Meanwhile, for frosting, in a large bowl beat butter with a mixer on medium until creamy, 1 to 2 minutes. Beat in 1/2 cup of the powdered sugar. Add 2 Tbsp. of the cream, the vanilla, and salt; beat on low until combined. Gradually beat in remaining 11/2 cups powdered sugar and the cocoa just until combined. Beat on medium, scraping bowl occasionally, until fluffy, 5 minutes. Add remaining 1 Tbsp. cream; beat on high 1 minute more. 

  4. Spread frosting over cooled cake. If you like, top each piece with a mini chocolate chip cookie.

    Test Kitchen Tip: For a more refined look, pipe the frosting onto the cake using a pastry bag fitted with a large star tip.

Nutrition Facts (per serving)

344 Calories
15g Fat
49g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 20
Calories 343.8
% Daily Value *
Total Fat 15.1g 19%
Saturated Fat 6g 30%
Cholesterol 53.5mg 18%
Sodium 380.4mg 17%
Total Carbohydrate 49.2g 18%
Dietary Fiber 1.3g 4%
Total Sugars 32.6g
Protein 3.9g 8%
Vitamin D 0.2mcg 1%
Vitamin C 1mg 1%
Calcium 45mg 3%
Iron 1.8mg 10%
Potassium 130.4mg 3%
Fatty acids, total trans 0.9g
Vitamin D 9.6IU
Alanine 0.2g
Arginine 0.2g
Ash 1.6g
Aspartic acid 0.3g
Caffeine 2mg
Carotene, alpha 577.3mcg
Choline, total 33.6mg
Copper, Cu 0.1mg
Cystine 0.1g
Energy 1438.7kJ
Fluoride, F 0.3mcg
Folate, total 42.8mcg
Glutamic acid 0.9g
Glycine 0.1g
Histidine 0.1g
Isoleucine 0.2g
Leucine 0.3g
Lysine 0.2g
Methionine 0.1g
Magnesium, Mg 12.4mg
Manganese, Mn 0.2mg
Niacin 1.3mg
Phosphorus, P 66mg
Pantothenic acid 0.3mg
Phenylalanine 0.2g
Phytosterols 9.1mg
Proline 0.3g
Retinol 63.2mcg
Selenium, Se 8.8mcg
Serine 0.2g
Starch 0.1g
Theobromine 16.3mg
Threonine 0.1g
Vitamin E (alpha-tocopherol) 0.8mg
Tryptophan 0.1g
Tyrosine 0.1g
Valine 0.2g
Vitamin A, IU 1456.1IU
Vitamin A, RAE 126.2mcg
Vitamin B-12 0.1mcg
Vitamin B-6 0mg
Vitamin K (phylloquinone) 7.9mcg
Water 34.2g
Zinc, Zn 0.4mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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