Pumpkin Spice Cookie Cake

Two giant pumpkin spice cookies stacked on top of each other with white chocolate chips, pumpkin spice chips and cream cheese buttercream, yes please!

My birthday is coming up really soon (when I make this post) and I've been really into pumpkin spice everything this year so I decided to make my own birthday cake and I'm making it into a cookie cake. Also I can't find store bought pumpkin spice cakes or cookies that are worth the calories.

Growing up for my birthday my mom would always get my a cookie cake, I wish I still had some pictures of them from years ago, she got it for me because one I was a very picky eater growing up and two who doesn't love a giant cookie.

I've already made some tasty Pumpkin Spice recipe and if you love it as much as I do click on the underlined to go directly to them: Pumpkin Spice Cheesecake Pop Tarts, Pumpkin Spice Sugar Cookies, Pumpkin Spice Pound Cake, Slow Cooker Pumpkin Butter, Pumpkin Spice Syrup and Pumpkin Spice Extract. 

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Pumpkin Spice Cookie Cake

Time

Prep: 15 to 20 minutes
Chill Time: 1 to 2 hours
Baking: 25 minutes

Ingredients

Pumpkin Spice Cookie Cake

4 cups Unbleached All Purpose Flour

1 1/2 cups Pumpkin Puree, make sure not pumpkin pie filling

1 1/2 cups Dark Brown Sugar, packed

1 cup Unsalted Butter, room temperature

2 large eggs, room temperature

3/4 teaspoon Baking Soda

3/4 teaspoon Baking Powder

1 1/2 Tablespoons Ground Pumpkin Spice

1 Tablespoon Vanilla Extract

1 teaspoon Fine Sea Salt

1 package White Chocolate Chips, I used Ghirardelli 

1/2 cup Pumpkin Spice Morsels, optional

Cream Cheese Buttercream

1 package Cream Cheese, room temperature

1/2 cup (1 stick) Unsalted Butter, room temperature

6 cups Confectioners' Sugar, sifted

2 Vanilla Beans, scraped

Pinch of Salt

1. In a large bowl, cream together unsalted butter and sugar for 5 minutes or until light and fluffy. In a separate bowl, whisk together flour, baking soda, baking powder, sea salt and pumpkin spice.

2. Add pumpkin puree and vanilla extract to butter-sugar mixture and mix for 1 minute. 

3. On a lower setting, add a quarter of the flour mixture then one egg. Add another quarter of the flour then last egg. 

4. Toss white chocolate chips and pumpkin spice morsels to the last quarter of flour then add to the dough.

5. Place cookie dough in refrigerator for 30 minutes to 1 hour.

6. Preheat oven to 325 degrees. Cut parchment paper into a circle for the bottom of one of your 10 inch springform pans. Bake for 25 to 30 minutes, rotating halfway through baking.

7. While the cookie is baking whip up cream cheese buttercream, mix cream cheese, softened butter and vanilla bean until light and fluffy about 5 minutes. Set your mixer on low, add in confectioners' sugar at one cup at a time.

8. Let cookie cake cool in pan for 10 minutes then transfer to wired rack to cool completely.

9. Spoon on a layer of buttercream on the bottom cookie then pipe the rest of your buttercream on the border of the cookie cake.

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