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closeup of a slice of pumpkin cookie cake topped with frosting and pumpkin ganache

Pumpkin Spice Frosted Cookie Cake

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  • Author: Julianne Dell
  • Prep Time: 22 minutes
  • Cook Time: 25 minutes
  • Total Time: 47 minutes
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: Oven
  • Cuisine: American


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.