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
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2 cups all purpose flour
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2 tsp ground cinnamon
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1 1/2 tsp baking powder
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1 1/2 tsp baking soda
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1 tsp salt
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1/4 tsp nutmeg
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4 large eggs, lightly beaten
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1 (15-oz. can) pumpkin
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2/3 cup granulated sugar
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2/3 cup packed brown sugar
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1/3 cup vegetable oil
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1 (16-oz. package) of purchased chocolate chip cookie dough
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1/2 cup salted butter, softened
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2 cups powdered sugar, divided
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3 tbsp heavy cream, divided
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1/2 tsp vanilla
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Pinch of salt
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1/4 cup unsweetened cocoa powder
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Purchased mini chocolate chip cookies, optional
Directions
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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.
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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.
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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.
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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.
