Thanksgiving is a time for family gatherings and delicious desserts, and this Thanksgiving Cookie Cake is the perfect addition to your holiday table. Combining the rich flavors of butter, chocolate, and spices, this recipe is guaranteed to become a family favorite. Ready to bake something that will delight both young and old? Dive into this culinary adventure with me!
When I was young, my grandmother would gather the entire family around her table each Thanksgiving, and this cookie cake was always the star of the dessert lineup. I remember the excitement of watching her mix the ingredients with care and delight. The aroma filled the house, bringing everyone together in anticipation. Passing on this recipe has been a cherished tradition in our family for generations, and now I’m thrilled to share it with you.
Why You’ll Love This Recipe
- Easy to make: With simple steps, even a novice baker can create this masterpiece.
- Perfectly festive: This cake’s rich flavors and textures are ideal for holiday celebrations.
- Customizable: Easily adjusted for different dietary preferences and flavor profiles.
- Family favorite: Brings everyone to the table with its delicious aroma and taste.
Ingredients Notes
This cookie cake calls for pantry staples like flour, sugar, and butter, making it easily accessible. You can substitute almond flour for a gluten-free option without compromising texture. For the sweetest taste, use high-quality chocolate chips, and consider opting for organic pumpkin puree for a richer flavor. Don’t forget the warming spices like cinnamon and nutmeg—they are crucial for that heartwarming holiday flavor!
Recipe Steps
Step 1
Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan, using butter or a non-stick spray to ensure the cake releases easily once baked.
Step 2
In a large bowl, cream together the butter and sugar until light and fluffy. This will take about 3-4 minutes with an electric mixer. Add in the eggs one at a time, mixing well after each addition.
Step 3
Stir in the vanilla extract and pumpkin puree, mixing until fully combined. In another bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
Step 4
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be cautious not to overmix. Fold in the chocolate chips evenly throughout the batter.
Step 5
Spread the batter evenly into the prepared pan. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool in the pan for 10 minutes before transferring to a wire rack to cool completely.
Storage Options
For best results, store any leftover cookie cake in an airtight container at room temperature for up to three days. If you’d like to keep it longer, you can freeze it. Wrap the cake tightly in plastic wrap and foil, then store in the freezer for up to three months. To reheat, allow it to thaw overnight in the refrigerator and warm gently in the oven.
Variations & Substitutions
To accommodate dietary needs, consider using coconut sugar or honey as a natural sweetener. A nutty twist can be achieved with the addition of chopped pecans or walnuts. For a bit of spice, add some ground ginger or a dash of cloves to the dry ingredients. You can even swap the chocolate chips for White Chocolate or butterscotch chips for a different flavor profile.
Serving Suggestions
This cookie cake is perfect for holiday gatherings but also makes an excellent treat for potlucks or casual family dinners. Serve warm with a scoop of vanilla Ice Cream or a dollop of whipped cream for the ultimate indulgence. Pair with a cup of hot cocoa or spiced apple cider to enhance the cozy, festive vibes.
Frequently Asked Questions
Can I make this recipe ahead of time? Yes, you can prepare the batter the day before and store it in the refrigerator. Just be sure to bring it to room temperature before baking to ensure even cooking.
Can this recipe be made vegan? Absolutely! Use plant-based butter and replace the eggs with flax eggs (1 tablespoon flaxseed meal mixed with 2.5 tablespoons water per egg). Be sure to use vegan chocolate chips as well.
What if I don’t have a round cake pan? No worries! You can use a rectangular or square pan instead. Just keep in mind that the baking time may vary slightly, so start checking for doneness a few minutes earlier.
I hope this recipe adds joy and sweetness to your holiday traditions. Happy baking, and enjoy every delicious bite!
Thanksgiving Cookie Cake
Ingredients
Main Ingredients
- 1.5 cups all-purpose flour
- 0.5 teaspoons baking soda
- 0.25 teaspoons salt
- 0.75 cups unsalted butter softened
- 0.5 cups granulated sugar
- 0.75 cups brown sugar packed
- 1 teaspoons vanilla extract
- 1 large egg
- 1 cups chocolate chips
- 0.5 cups chopped pecans
Instructions
Preparation Steps
- Preheat your oven to 350°F (175°C). Grease a 9-inch round cake pan.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In a large bowl, beat butter, granulated sugar, brown sugar, and vanilla extract until creamy. Add the egg and beat well.
- Gradually beat in the flour mixture. Stir in chocolate chips and pecans.
- Spread the dough into the prepared cake pan evenly.
- Bake for 20-25 minutes or until golden brown. Cool in pan on a wire rack.
