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Fall Harvest Pumpkin Spice Chocolate Chip Cookie Cake

A delightful cookie cake that combines pumpkin spice and chocolate chips, perfect for autumn gatherings and cozy nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 16 slices
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 230
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup pumpkin puree Fresh or canned, preferably without added sugars or spices.
  • 1 cup brown sugar Can be substituted with coconut sugar.
  • 1/2 cup granulated sugar Can be replaced with honey or maple syrup (reduce liquid slightly).
  • 1/2 cup butter, softened Use dairy-free butter for a vegan version.
  • 2 large eggs
  • 2 cups all-purpose flour Whole wheat flour can be used for a heartier texture.
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1 tsp pumpkin pie spice Can substitute with a mixture of cinnamon and nutmeg.
  • 1/2 tsp salt Enhances the flavors.
  • 1 cup chocolate chips Dark chocolate chips can be used for a richer taste.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and grease a 9x13 inch baking pan.
  2. In a mixing bowl, cream the softened butter with brown sugar and granulated sugar until smooth.
  3. Mix in the eggs one at a time, followed by the pumpkin puree, until well combined.
  4. In a separate bowl, whisk together flour, baking powder, baking soda, pumpkin pie spice, and salt.
  5. Gradually add the dry mixture to the wet mixture until just combined to avoid overmixing.
  6. Fold in the chocolate chips gently.
  7. Pour the batter into the prepared pan and spread evenly.
  8. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  9. Cool in the pan for a few minutes before transferring to a wire rack to cool completely.
  10. Once cool, slice into squares and serve.

Notes

Store in an airtight container in the fridge for up to 5 days. Can be frozen for up to 3 months. Reheat slices in the microwave for 20-30 seconds or in the oven at 350°F (175°C) for about 10 minutes.