A delicious pumpkin cake filled with chocolate chip cookie dough.
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Cake cake cake! We are back with another cake! I’m sure it’s very possible that some of you are over pumpkin….It’s everywhere. We cannot escape it. We are also guilty of creating tons of pumpkin content (have you tried this pumpkin bread yet?). We too admittedly are getting a little sick of it. We are ready for Christmas content. HOWEVER, this cake is so fun and definitely worth it even if you are sick of all the fall themed desserts.
This cake idea came out of nowhere. And probably looks like it was devised by a 5 year old, but we wanted to do something different, and a little bit more fun than a plain old cake with frosting. If you’re a longtime follower of our baking journey you may have seen our Chocolate chip cookie dough cake. It was a big hit. So, why not add a cookie dough layer to a pumpkin cake?! There are no rules. 2020 has taught us that. So if you like pumpkin and you like cookie dough. Smoosh them together.
It honestly was an excellent idea because it was the rich, sweet, pumpkin-ey dessert we were craving. I’ll also just say that the cake layers are soooooo good and so stinkin’ (dare we say), moist.
I hate that we said that..I really do. But it truly is the only way to describe them.
This is one of the most delicious cakes we have ever made, so even if you just want some pumpkin layers with some plain vanilla buttercream, this is the recipe for you.
Happy baking!
- We used 6 inch cake pans for this recipe, and got 3 layers, but you could also use bigger pans and do 2 layers instead!
Pumpkin Cookie Dough Cake
Ingredients
- 1/2 cup granulated sugar
- 3/4 cup vegetable oil
- 2 eggs
- 1 1/2 cups flour
- 1 1/2 tsp baking soda
- 1 1/2 tsp cinnamon
- 1 1/2 tsp baking powder
- 1 1/2 cup pumpkin puree
Cookie dough
- 6 tbsp unsalted butter room temp
- 1/3 cup brown sugar
- 3 tbsp sugar
- 3 tbsp milk
- 1 cup flour
- 1 1/2 tsp vanilla
- 1/2 cup mini chocolate chips
buttercream
- 2 sticks unsalted butter room temp
- 4 cups powdered sugar
- 1 tbsp vanilla
- 2-3 tbsp milk
Instructions
- Preheat oven to 350 degrees F. For the cake layer beat together the sugar and oil until light and fluffy. Add in eggs 1 at a time
- Slowly add in flour, baking soda, baking powder and cinnamon
- Stir in the pumpkin
- Line 3 six inch cake pans with parchment paper and divide the batter between them.
- Bake for 30-35 minutes or until toothpick inserted comes out clean.
- Let cool 10 minutes before flipping onto a cooling rack
Cookie dough
- Using a stand mixer, beat together the butter and sugars
- Add milk and vanilla and mix until combined. Mix in flour and chocolate chips. Set aside.
buttercream
- Beat butter until light and fluffy. Add in vanilla. Slowly add in powdered sugar and continue to beat.
- Add in milk 1 tablespoon at a time until desired consistency is reached.
Assembly
- Once cake layers are cool level them so they are flat. Pipe a border of buttercream around the outside of the first layer. Fill in the hole with cookie dough. Its easiest to do this by taking some cookie dough and flattening it in your hand and then placing it into the hole until full. Top with more icing and continue to do the same thing with the remaining 2 layers.