Is it a cookie or a cake? It doesn’t really matter what you want to call it — this pumpkin spice cookie cake will satisfy your cravings for pumpkin flavor!
To make this cookie cake, you’ll bake five giant, soft and chewy pumpkin spice cookies. Then, you’ll slather the cream cheese whipped cream between the cookies, layering and stacking them high as a cake. Delicious, beautiful and completely irresistible. It’s fall, y’all.
Pumpkin spice cookie cake
- 4 cups flour
- 1½ teaspoons baking soda
- 1½ teaspoons salt
- 2½ teaspoons pumpkin pie spice
- ½ cup (1 stick) unsalted butter, at room temperature
- 1¼ cups light brown sugar
- 1 cup granulated sugar
- 2 eggs, plus 2 yolks, at room temperature
- 2 teaspoons vanilla extract
- 1 cup pumpkin puree
For the filling
- 8 ounces cream cheese, at room temperature
- 1 cup granulated sugar
- 1½ cups heavy whipping cream, cold
You’ll also need:
- Parchment paper
- At least 2 cookie sheets
- Wire racks for cooling
Baking the cookies
Preheat oven to 350 F. Cut five pieces of parchment paper, each big enough to line the bottom of a cookie sheet.
Using a round 8″ pan as a template, use a permanent marker to trace a circle in the middle of each sheet of parchment paper. This ensures all of the giant cookies are uniform in size.
In a medium bowl, whisk together the flour, baking soda, salt and pumpkin pie spice. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment, beat butter and both sugars for 2-3 minutes on medium high speed. Add eggs, yolks and vanilla. Continue to beat until smooth, another 2 minutes.
Add half of the flour mixture into the wet mixture and beat until the flour is incorporated. Scrape the sides and add the pumpkin puree and beat until the batter is even in color. Add the remaining flour and beat until incorporated, scraping the sides as necessary.
Divide the batter into 1-cup portions and place each portion on a parchment paper circle (make sure the side you drew on is face down).
Spread the batter on the parchment, evenly within the circle. I like to spread the batter about ¼” from the line because I want my giant cookies to be exactly 8″, and the cookies will spread about ¼” around while baking.
If you’re not as concerned with size, spread the batter right up to the line. Remember, it’ll spread while baking, but only by about ¼”.
Bake the cookies one or two at a time for 10-13 minutes. The edges should just be turning golden. There is no need to refrigerate the other cookies waiting to be baked. Let them sit at room temperature.
Place on wire racks to cool completely.
Making the filling
In the bowl of a stand mixer, beat sugar and cream cheese until smooth, about 2 minutes.
Scrape sides and add vanilla. Stir on low speed and stream heavy cream into the bowl. Stop and scrape the sides often during this stirring process. You want to blend the cream cheese and heavy cream slowly to avoid lumps.
Once the heavy cream and cream cheese have combined, turn the speed up to high and beat for about 2-3 minutes until medium peaks form.
Assembling the cookie cake
Top each cookie layer with a cup of filling. Spread filling just to the edge of each cookie and top with another giant cookie.