Chocolate Chip Pumpkin Cookie Cake

If you were to meld a cookie cake with pumpkin bread, this Chocolate Chip Pumpkin Cookie Cake would be the outcome! As I’m a chocolate lover coming from a family of chocolate lovers, it’s decadently heavy on the chocolate with a background of autumn flavor and spice.

I’m always on a mission to create a crowd-pleaser, and was absolutely delighted at our Thanksgiving table this year when even those who described themselves as “not dessert people” (and “not pumpkin people”) kept coming back for another piece!

The ingredients are very simple, and many of them you likely already have in your pantry. The baking process is also extremely easy. The instructions contain one unconventional step: To let the partially baked dessert cool before placing it back in the oven. This was how I achieved the perfect texture balance of soft on the inside while crisp and brown on the outside.

Notes:

-The White Whole Wheat Flour creates the perfect flavor profile for this chocolate-heavy treat! It adds just the right amount of heartiness and body that keeps it from being overly sugary.

-Be sure to grab a plain pumpkin purée with the pumpkin as the only ingredient! (I know how common it is to accidentally pick up a canned “pumpkin pie mix” by mistake.)

-Fresh out of the oven, the chocolate will be very melty. While I love melty chocolate, I highly recommend letting it completely cool before consuming so that it can solidify. Like many desserts, it reaches its “perfect consistency” by the following day! It is best baked with a little time buffer before serving. It’s worth the wait!

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Main Supplies Needed:

A 9 x 13 Baking Dish

1 Medium + 1 Large Bowl

A Hand Mixer

Servings: About 12 – 15

Ingredients:

2 Cups White Whole Wheat Flour
3/4 Teaspoon Ground Saigon Cinnamon
1/8 Teaspoon Allspice
1/8 Teaspoon Ground Cloves
1/8 Teaspoon Ground Nutmeg
1/8 Teaspoon Ground Ginger
1 Teaspoon Baking Soda
3/4 Teaspoon Sea Salt
2 Sticks Unsalted Butter (plus enough extra to grease the pan)
1 Cup Sugar
1 Egg
2 1/8 Teaspoons Vanilla Extract
1 Cup Pumpkin Purée
2 1/4 Cups Semi Sweet Chocolate Chips (plus 1/4 Cup extra for the topping)

Directions:

Preheat the oven to 350°

Grease a 9 x 13 baking dish with butter

In a medium bowl, combine the flour, cinnamon, allspice, cloves, nutmeg, ginger, baking soda, and sea salt with a fork, then set aside

In a second larger microwave-safe bowl, briefly microwave the butter until just soft, then beat in the sugar on a low setting until evenly combined and creamy. Add in the egg, vanilla extract, and pumpkin purée and blend again

Pour the bowl of the dry ingredients into the bowl of the wet ingredients and beat evenly until combined

Gently stir in the chocolate chips

Add the doughy batter into the prepared baking dish and smooth out the surface

Evenly sprinkle on the topping of extra chocolate chips

Bake on the middle rack of the oven for about 32 minutes, until the outer edges get slightly browned and firm

Remove it from the oven and let it cool down (for approximately 2 hours)

Add the baking dish back into the oven at the same temperature of 350° for an additional 36 minutes, or until the texture of the middle more closely resembles the texture of the edges, yet slightly squishier. The whole tray should now appear lightly browned

Let it cool completely for the chocolate to solidify

Enjoy!

[Leftovers can be stored directly in the baking dish with an airtight cover such as cling wrap, or in another airtight container of choice.]

Ingredient recommendations linked!