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–+ servings
Fall Cookie Cake

Irresistible Fall Cookie Cake That Will Wow Your Guests

This Fall Cookie Cake combines chewy cookie goodness with buttery frosting for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 17 minutes
Cooling Time 15 minutes
Total Time 1 hour 2 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Cake
  • 1 cup Unsalted Butter Can be replaced with margarine for a dairy-free option
  • ¾ cup Light Brown Sugar Substitute with brown sugar or coconut sugar
  • ½ cup Granulated Sugar White sugar can replace it if necessary
  • 1 large Egg Flaxseed meal or chia seed mixture can replace for a vegan option
  • 1 tablespoon Pure Vanilla Extract Use vanilla bean paste for a richer flavor
  • 2 cups All-Purpose Flour Gluten-free flour blend can be used
  • 1 tablespoon Cornstarch Can be omitted if necessary
  • 1 teaspoon Baking Soda Baking powder may be used as a substitute
  • ½ teaspoon Salt Can be omitted in some cases
  • 1 cup Mini Semi-Sweet Chocolate Chips Use dark or milk chocolate chips as a variation
For the Vanilla Buttercream Frosting
  • ½ cup Unsalted Butter Can use organic or dairy-free butter
  • 2 cups Powdered Sugar Optional to use less sugar for a less sweet frosting
  • 2 tablespoons Heavy Cream Can substitute with milk or dairy-free cream
  • Gel Food Coloring Optional for uncolored frosting

Equipment

  • 11-inch springform pan
  • mixing bowl
  • Stand mixer or hand mixer
  • spatula
  • Piping Bag

Method
 

Step-by-Step Instructions for Fall Cookie Cake
  1. Preheat your oven to 350°F (175°C) and line an 11-inch springform pan with parchment paper.
  2. Soften 1 cup of unsalted butter and cream with ¾ cup light brown sugar and ½ cup granulated sugar until fluffy.
  3. Mix in 1 large egg and 1 tablespoon of vanilla extract until fully incorporated.
  4. In a separate bowl, whisk together 2 cups flour, 1 tablespoon cornstarch, 1 teaspoon baking soda, and ½ teaspoon salt; add to wet ingredients.
  5. Fold in 1 cup of mini chocolate chips until evenly distributed.
  6. Transfer dough to the prepared pan and press evenly.
  7. Bake for 15-17 minutes until golden brown edges form.
  8. Make the frosting by beating ½ cup of butter, then adding 2 cups of powdered sugar, 2 tablespoons of heavy cream, and a pinch of salt until smooth.
  9. Once cooled, decorate with frosting and M&M toppings as desired.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 50gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 10mgIron: 1mg

Notes

Ensure to use room temperature ingredients for fluffiness. Avoid overmixing for a chewy texture. Cool completely before frosting.

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