Recipes
This Pumpkin Cookie Cake with Caramel Buttercream is the ultimate fall dessert that combines the soft, spiced warmth of a pumpkin cookie with the rich, creamy indulgence of caramel buttercream frosting. Whether you’re a pumpkin spice enthusiast or simply love a good cookie cake, this recipe is a must-try. It’s the perfect way to celebrate the flavors of fall and indulge in a truly delicious treat.
Step 1
Preheat your oven to 350 degrees. Spray a 9-inch springform pan with non-stick spray and set aside.
Step 2
In the bowl of your stand mixer, blend together softened butter & sugars until light & fluffy. Add in the vanilla bean paste, pumpkin & egg yolk, mix until combined. Add in the baking soda, salt & flour slowly - mix until all flour is combined. Stir in the white chocolate chips.
Step 3
Press into your prepared pan and dot top with a few extra white chocolate chips. Bake for 29-32 minutes or until the top of the cake is a light golden brown & a toothpick inserted comes out clean.
Step 4
Cool cake in the pan then place in fridge for about an hour or until the cake is cold enough to pipe buttercream on. When cake is cold, transfer to a serving plate. Make buttercream while cake is cooling.
Step 1
In the bowl of your stand mixer, whip together the softened butter, vanilla & caramel until combined. Add in salt & powdered sugar slowly & whip until light & fluffy.
Step 2
You can frost the cake as is, or you can pipe the buttercream over the cake. Add a few festival sprinkles for a pretty finished look. Enjoy!
This recipe was created by
Lizzie
Lizzie from Sweet Things by Lizzie has loved baking for as long as she can remember. One of her first memories as a child was at the age of 5, watching her Father walk across the lawn carrying an Easy Bake Oven in his arms, and Lizzie started jumping up and down with joy.
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