Pumpkin Spice Frosted Cookie Cake

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Pumpkin Spice Frosting Cookie Cake | beyondfrosting.com

If I had to live off two cookies for the rest of my life, it would be Snickerdoodles and pumpkin spice pudding cookies. Okay, maybe definitely my Chai chocolate chip and the toasted coconut cashew as well, but who’s counting? I am head over heels in love with this Pumpkin Spice Frosted Cookie Cake.

Pumpkin Spice Frosting Cookie Cake | beyondfrosting.com

You guys had to know there were more pumpkin spice pudding recipes coming right? I bought a gazillion boxes as soon as I found it. I have only ever seen it at Walmart. Well I once made a Cookie and Cream Cookie Cake with a pudding mix, and it was absolutely glorious and soft and slightly undercooked. This pumpkin spice cookie cake it just the same.

Pumpkin Spice Frosting Cookie Cake | beyondfrosting.com

I am seriously trying to curb my eating habits, which means that I cut one slice of this cake for photos, take a couple taster bites and through the rest of the slice out. Then I cover the cake and pray I can resist it until I bring it to work on Monday and release it to my coworkers.

Pumpkin Spice Frosting Cookie Cake | beyondfrosting.com

The problem with this cookie cake is that it is TOO good to resist. I slowly widdled away at this cake sliver by sliver. So I thought I would be all smart and take it into the office on Sunday (when I went in for a few hours), that way I wouldn’t eat it Sunday night. That’s didn’t work out so well and dinner time rolled around, I was still at work and this giant cookie was literally staring me in the face. The point I am trying to get across is, that you NEED to make this.

Pumpkin Spice Frosting Cookie Cake | beyondfrosting.com

Like I mentioned about, I slightly under baked this, as it is my preference. The middle sinks just a little, but that’s ok because I filled it with a creamy vanilla frosting. I thought about using cream cheese frosting, which would be down right delicious as well.

Pumpkin Spice Frosting Cookie Cake | beyondfrosting.com

For a little added bonus pumpkin flavor, I used Nestle’s Toll House Pumpkin Spice Morsels in this recipe. They are only available at Target, so if you can’t find them, I would recommend using white chocolate chips. I made a little pumpkin spice ganache with some left over pumpkin spice morsels and drizzled it on top of the frosting. This is totally optional, but my cookie felt naked without it. It’s kind of impossible for a frosted cookie to be naked though right?

Pumpkin Spice Frosting Cookie Cake | beyondfrosting.com

I used a spring form pan to make this cookie cake so that I could easily remove the edges. I also like to line the bottom of my pan with parchment paper to help prevent the cookie from sticking to the bottom. I recommend you do the same. If you don’t have a spring form pan, you can use a regular 9” round pan.

Pumpkin Spice Frosting Cookie Cake | beyondfrosting.com

Every bit I took of this Pumpkin Spice Frosted Cookie Cake was a dream. It kind of reminded me of a carrot cake cookie. If you aren’t able to find the pumpkin spice pudding mix, try using vanilla pudding and adding a couple teaspoons of pumpkin pie spice and cinnamon. Happy fall y’all!

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Pumpkin Spice Frosted Cookie Cake

  • Prep Time: 22 minutes
  • Total Time: 22 minutes
  • Yield: 8-10 servings


A giant pumpkin spice pudding cookie with whipped vanilla buttercream


For the cookie

  • 3/4 C Granulated sugar
  • 1/4 C Brown sugar
  • 1/2 C Unsalted butter, at room temperature
  • 2 Large eggs
  • 1 tsp Pure vanilla extract
  • 2 ¼ C Flour
  • 1 pk Instant pumpkin spice pudding mix (3.4 oz)
  • 1 tsp baking soda
  • 1 tsp Cinnamon
  • 1/2 tsp Pumpkin Pie Spice (optional)
  • 1/2 tsp salt
  • 1 C Pumpkin Spice Morsels

For the frosting

  • 1/2 C (1 stick) Unsalted butter
  • 4 C Powdered sugar
  • 1 tsp Vanilla extract
  • 2 tbsp Milk or heavy cream

For the ganache

  • 2 oz Pumpkin morsels
  • 1 tbsp Heavy whipping cream


  1. Preheat oven to 350° F. Line the bottom a spring form pan with parchment paper or grease a 9” round pan.
  2. Microwave butter for 10-15 seconds to soften. Combine butter and both sugars in your stand mixer and beat on medium speed until light and fluffy.
  3. Add egg and vanilla extract. Beat into butter and sugar until thoroughly mixed.
  4. In a medium sized bowl, combine flour, dry pudding mix, baking soda, salt, cinnamon and pumpkin pie spice. Stir to combine. Set aside.
  5. Slowly add dry ingredients into batter and beat on a low speed until dough starts to form. Add pumpkin spice (or white chocolate) morsels and mix to combine.
  6. Gently press dough into round pan.
  7. Bake at 350° for 20-25 minutes until top starts to turn brown in color. All cookie to cool completely.

For the frosting

  1. Cut butter into pieces. Using the paddle attachment, whip butter for 5-7 minutes, scraping down the bowl occasionally. Beat until butter look light in color.
  2. Add 2 C powdered sugar and mix on low speed until incorporated into butter.
  3. Add 1 tsp vanilla extract and mix to combine.
  4. Add additional 2 C powdered sugar along with the milk and beat on low speed until sugar is incorporated. Increase speed to medium-high and beat for 3 minutes until frosting is light and fluffy. Frost cooled cake.
  5. To make the ganache, combine pumpkin morsels and heavy cream in a microwave safe bowl. Microwave for 30-60 seconds until morsels are melted. Stir until smooth and drizzle over frosting.

 Recipes from my friends:

Pumpkin Cake Cheesecake from Sally’s Baking Addiction

Pumpkin Cookies with Cinnamon Glaze from Life Love and Sugar

Pumpkin Pastry Eclairs from Diethood

Other recipes you might like: 

Pumpkin Cream Pie Cookies

Pumpkin Spice Hi-Hat Cupcakes

Double Pumpkin Poke Cake

Gooey Pumpkin Pie Bars

Pumpkin Pie Lasagna

 Pumpkin Pie Roll

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25 Responses
  1. JC

    Can’t wait to make this—sounds wonderful. Would a 9×13 sheet cake pan make it too thin? Or maybe 8″ sq. glass dish? Don’t have springform and looks too large for 9″ pie.

    1. Beyond Frosting

      Hi JC! It would be thinner in a 9×13″ pan for sure. An 8″ or 9″ square dish would also work. In the 9″ springform pan, it is still very deep, so in an 8″ is probably going to be too small. Your edges would bake up a lot faster than the middle. I am sure you could try a push dish though! The frosting would likely come over the top!

  2. Lindsey @ American Heritage Cooking

    I wouldn’t be able to resist this cookie cake either!!! But I have been trying to do the same thing as you but my husband is my only co-worker so I take my treats down to the concierge! I have to be disciplined or I fall off the wagon. On that note…I need to make this cookie cake! So soft and irresistible! Pinned

    1. Beyond Frosting

      It’s an even bigger problem because my boyfriend and I work at the same company so I don’t even have two outlets to send my leftovers too.

  3. Lindsay @ Life, Love and Sugar

    I’m in love! You know I love a good cookie cake! This sounds amazing and the icing is the perfect finishing touch. I don’t blame you for not being able to stop eating it – I always have the same problem and this looks doubly tempting. 🙂

  4. Heather @ Shards of Lavender

    Oh, I am so excited because I just picked up two bags of the pumpkin spice chips at Target yesterday! They just looked to delicious to pass up… Loving the frosting and ganache on top!

  5. Kate @ Diethood

    Oh me goodness!! All the pumpkin spice things in one cake! That is brilliant!
    P.S. I ate all the pumpkin spice morsels the other day…my fingers would not get out of that bag.
    P.S.S. THANK YOU for the link love!! xo

  6. Gayle @ Pumpkin 'N Spice

    This cake looks amazing! I love pumpkin spice pudding and have stocked up on a bunch to do some baking with. Can’t wait to try this cookie cake out! So perfect for the fall!

  7. Mir

    As a HUGE cookie cake fan, I can well believe that this is irresistible! In fact, I can see it becoming all of my meals for several days. Love it!

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