Pumpkin Spice Cookie Cake Recipe – Easy Chocolate Drizzle Dessert

Last Updated on 1 month by Neha Deshmukh

Pumpkin Spice Cookie Cake Recipe – Easy Chocolate Drizzle Dessert

Hey everyone! Fall is officially here, and you know what that means – pumpkin everything! I absolutely love this time of year, and this Pumpkin Spice Cookie Cake is my go-to dessert for cozy nights in or a simple treat to share. It’s seriously so easy to make, and the chocolate drizzle just takes it over the top. Trust me, you’ll want to bookmark this one!

Why You’ll Love This Recipe

This recipe is a winner for so many reasons. First off, it’s incredibly simple. We’re using pre-made pumpkin spice cookie dough, which is a total lifesaver. Plus, it’s a crowd-pleaser – who doesn’t love a giant cookie?! It’s perfect for potlucks, birthdays, or just a fun weekend baking project. And honestly, the combination of pumpkin spice, sweet frosting, and rich chocolate is just divine.

Ingredients

Here’s what you’ll need to whip up this delicious cookie cake:

• 1 packet (around 397g) NESTLÉ TOLL HOUSE Pumpkin Spice Refrigerated Cookie Dough
• ½ cup (120ml) Libby’s Pure Pumpkin puree
• 2 tablespoon (30ml) butter, softened
• ½ teaspoon (2.5ml) vanilla extract
• ½ teaspoon (2.5ml) cinnamon
• ¼ teaspoon (1.25ml) nutmeg
• 1 ½ cup (180g) powdered sugar
• ½ cup (85g) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels
• 2 tablespoon (30ml) heavy cream

Ingredient Notes

Let’s talk ingredients for a sec! A few little things can make all the difference.

• Pumpkin Puree – Choosing the Right Consistency: Make sure you’re using pure pumpkin puree, not pumpkin pie filling. Pie filling has added spices and sugar, which we don’t need here. You want a smooth, thick puree.
• Pumpkin Spice Cookie Dough – Brand Variations: I usually go for NESTLÉ TOLL HOUSE, but any good quality refrigerated pumpkin spice cookie dough will work. Just check the package size – you want around 397g.
• Chocolate Morsels – Dark vs. Milk Chocolate: I prefer semi-sweet chocolate for the drizzle because it balances the sweetness of the frosting. But feel free to use milk chocolate if you have a sweeter tooth! About 85g is perfect.

Step-By-Step Instructions

Alright, let’s get baking! It’s easier than you think.

1. First, preheat your oven to 350°F (175°C). Grease an 8-inch skillet or baking pan really well. This is important to prevent sticking!
2. Now, press the refrigerated cookie dough evenly into the prepared skillet. Don’t worry about making it perfect – rustic is charming!
3. Bake for 20-25 minutes, or until the edges are golden brown and the center is set. Keep an eye on it – ovens vary!
4. While the cookie cake is baking, let’s make the frosting. In a bowl, cream together the softened butter, pumpkin puree, vanilla extract, cinnamon, and nutmeg.
5. Gradually add the powdered sugar, mixing until smooth and fluffy. Add more sugar if you want a thicker frosting.
6. Once the cookie cake is baked, let it cool slightly before transferring it to a plate.
7. Now for the fun part! Pipe the frosting decoratively onto the cookie cake using a star-tipped piping bag. If you don’t have a piping bag, you can just spread it on with a knife – it’ll still taste amazing!
8. In a microwave-safe bowl, melt the chocolate morsels with the heavy cream in 30-second intervals, stirring until smooth.
9. Drizzle the melted chocolate over the frosted cookie cake.
10. Let the chocolate set slightly before slicing and serving. Enjoy!

Expert Tips

Here are a few things I’ve learned over the years:

• Don’t overbake the cookie cake! It’s better to be slightly underbaked than dry.
• Softening the butter for the frosting is key. It makes everything come together so much easier.
• If your chocolate seizes up in the microwave, add a tiny bit more heavy cream and stir.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use a vegan cookie dough, vegan butter, and plant-based heavy cream.
• Gluten-Free Adaptation: Look for a gluten-free pumpkin spice cookie dough.
• Spice Level Adjustment: Add a pinch of ground cloves or ginger to the frosting for an extra warm spice kick. My grandma always added a tiny bit of allspice!
• Fall/Thanksgiving Festival Adaptation: Sprinkle chopped pecans or walnuts on top of the frosting for a festive touch.

Serving Suggestions

This cookie cake is delicious on its own, but here are a few ideas to make it even more special:

• Serve with a scoop of vanilla ice cream.
• Pair it with a warm cup of chai tea.
• Add a dollop of whipped cream and a sprinkle of cinnamon.

Storage Instructions

Store leftover cookie cake in an airtight container at room temperature for up to 3 days. It’s best enjoyed fresh, but it will still be tasty!

FAQs

Let’s answer some common questions:

• Can I make this cookie cake ahead of time? You can bake the cookie cake a day ahead and store it tightly wrapped. Frost and drizzle with chocolate just before serving.
• What’s the best way to prevent the cookie from sticking to the pan? Grease the pan really well with butter or cooking spray. You can also line the bottom with parchment paper.
• Can I use a different type of chocolate for the drizzle? Absolutely! White chocolate, milk chocolate, or even dark chocolate would all be delicious.
• How can I adjust the sweetness of the frosting? Start with less powdered sugar and add more gradually, tasting as you go.
• Is it necessary to use a piping bag for the frosting? Nope! You can definitely just spread it on with a knife or spatula.