Author: Cookie Madness
Prep time: 10 mins
Cook time: 32 mins
Total time: 42 mins
Large cookie cake with a pumpkin cookie base.
- 1 stick (4 ounces) unsalted butter or margarine*
- 3/4 cup lightly packed dark brown sugar
- 1/2 scant cup canned pumpkin puree
- 1 large egg
- 1 teaspoon vanilla
- 1/2 teaspoon pumpkin pie spice
- 1/4 tsp baking soda
- 3/8 tsp salt or 1/4 tsp if using salted butter or margarine*
- 1cup plus 3 tablespoon all-purpose flour
- 1/2 cup toasted and chopped pecans or walnuts
- 1 cup white chips or butterscotch chips
- 1/2 cup unsalted butter, softened
- 3 3/4 cup confectioners' sugar
- 2 teaspoons vanilla
- 2-4 tablespoons whole milk or more as needed
- Pinch of salt (or as needed)
- Preheat oven to 300° F. Line 2 9 inch round metal cake pans with nonstick foil.
- In the bowl of a stand mixer fitted with a paddle, beat the butter and brown sugar until creamy. Beat in the pumpkin, egg and vanilla, beating only until mixed.
- Scrape sides of bowl and beat in the pumpkin pie spice, salt and baking soda, scraping sides of bowl as needed.
- By hand or with lowest speed of mixer, gradually stir in the flour.
- Stir in white chips and nuts.
- Divide the sticky dough in half and put half in the center of each pan. Using a rubber scraper, pat it into an 8 or 8 1/2 inch circle so that you have about 1/2 inch of space between the dough and the edge of the pan -- it should spread.
- Bake on center rack for 35 to 40 minutes or until cookies appear set.
- Set on a cooling rack and let cool completely before frosting. When ready to frost, lift from pan by grasping foil.
- To make the frosting, beat the butter in a large mixing bowl until creamy. Gradually add the confectioners' sugar, then beat in the vanilla. Add milk 1 tablespoon at a time, beating until frosting is creamy and smooth. Add salt. Put it in a decorator's bag fitted with the tip of your choice and pipe around the edges.
**If using margarine or regular salted butter, decrease salt to 1/4 teaspoon
Also, I didn't test these with shortening, but I have a feeling that 1/2 cup (3.4 ounce weight) would result in an even better textured cookie cake.
Recipe by Cookie Madness at http://www.cookiemadness.net/2012/09/pumpkin-cookie-cake-or-cookie-pizza/