Once on a bad day, I neglected my cookie ratios. I was going for extra moisture, so I doubled up my wet ingredients in the cookie mixture. They collapsed and spread all through the baking tray, I was left with a sheet-cookie cake. A delectable, flavourful cake with a shortbread texture. This would have been the best cookie had I baked it in a mould. This is why giant cookies are the best, they are baked in moulds meaning we can maximize moisture and texture without necessarily worrying about shape like this pumpkin chocolate chip cookie cake. It is soft and chewy in the middle, with crisp, shortbread edges, warm, chocolatey and spicy all in one!
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Although optional, sprinkle pumpkin seeds and chocolate chips on the cookie batter prior to baking. You can also easily play with the texture. For a complete soft cookie- a cookie cake bake it only for a few minutes( 10 minutes minus this recipe). For crispy edges and soft interiors then leave it in the oven a bit longer( as in this recipe). For an almost completely crispy cookie leave it in the oven for a few more minutes(an extra 10 minutes from this recipe’s baking time).
How to make pumpkin chocolate chip cookie cake
- Preheat the oven to 180C. Then, completely grease the baking pan with butter and set it aside.
- In a medium-sized bowl mix flour, baking powder, baking soda, and spices then set it aside.
- In a separate bowl, mix sugars, with melted and cooled butter. Add egg and mix just until combined.
- Afterwards, add pumpkin puree and mix.
- Add dry ingredients to the wet ingredient mixture. Switch to a spatula and mix in a folding motion just until combined. ( do not overmix after adding in the flour) Stir in chocolate chips until thoroughly distributed in the butter.
- Pour the mixture into the prepared baking and bake for 30-35minutes until browned around the edges. Remove from the oven, set it aside to cool for 5-10 minutes then carefully overturn on a cookie rack. Let it cool completely before serving.
Equipment
GIANT CHOCOLATE CHIP PUMPKIN COOKIE
Course: Dessert, fall recipesDifficulty: Easy8
servings10
minutes35
minutesIngredients
200 gm butter
200 gm pumpkin puree
200 gm flour
80 gm brown sugar
50 gm granulated sugar
1 egg
1 tsp baking powder
1/4 tsp baking soda
1 tsp pumpkin spice
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
100 gm chocolate chips( optional)
1/4 tsp salt
- Equipment
Directions
- Preheat oven to 180 C . Grease baking pan 8 inch with room temperature butter or coat with nonstick spray, then set it aside.
- In a medium-sized bowl mix flour, baking powder, baking soda, salt and spices until combined. Set it aside.
- In a separate bowl with a whisk, mix sugars with melted and cooled butter for 1-2 minutes until thick and fluffy then add in the egg and mix to combine.
- Add the pumpkin puree to the mixture and mix completely.
- Afterwards, add the dry ingredients to the wet ingredients. Switch to a spatula and mix in a folding motion just until combined do not overmix after adding in the flour. Stir in the chocolate chips until equally distributed throughout the cookie batter.
- Bake for 30-35 minutes until golden brown around the edges.
- Remove from the oven and set it aside to cool 5-for 10 minutes. Then turn it on a cookie cooling rack to cool completely.
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