It’s autumn, which means that there are a series of holidays that force me to go digital-free for a couple of days this week and next. So I’ll be back on the scene soon, but in the meantime, I have this for you!
It’s a pumpkin cookie cake, yep. But it also has delightful pumpkin spice cream cheese frosting. It doesn’t get much better than this. Unless somebody happens to have a jet ski handy, because that’s on my bucket list.
Cookie cakes are so superior to plain old cookies. Think about it: no dough chilling time, nice big wedges to dig into, and frosting. Why do you think those cookie cakes at the grocery store always look so tempting?
Actually, everything at the grocery store looks tempting. You know that whole “don’t shop when you’re hungry” thing people tell you? Yeah, thanks. Why do people go to the grocery store? To get food. Because we ran out. So how in holy heck are we supposed to eat before we go? It’s a totally unreasonable expectation. Plus, I enjoy my drool time in the bakery section. Don’t take that away from me.
I’m sure a lot of advice out there is good, but it doesn’t translate practically. For instance, as a woman above 35, I’ve been told to drink a glass of water before all my meals to curb my hunger. But first of all, well, I’m hungry. I wanna eat now. And even if I think ahead and chug my water 30 minutes before a meal, I have to hit the bathroom by the time the meal rolls around. And I’m often teaching classes, so I can’t hydrate and then leave my kids to rush off to the loo. It just doesn’t work that way.
Another common piece of advice is to sleep eight hours every night. Yeah, right. Assuming I get to bed with eight hours of lead time, something will mess it up. One of my kids will wake me up, or my husband will accidentally roll over me (he’s a restless sleeper), or I’ll have to use the bathroom, or a crazy thunderstorm will hit. And then, I’m up. It’s impossible to go back to sleep, because then the mind race begins. If you’re a woman, you know what I’m talking about. The to-do list begins to build until it reaches a fever pitch, and then you’re there, in the dark, staring at the ceiling and counting the bazillions of things you have to do the next day. Eight hours of sleep, my a$$.
Any more wise nuggets out there that really don’t work? Let me know. We can make a whole list and make fun of all the stupid advice out there. Then we can print it out and burn it.
Too far, huh? Sometimes I cross that line. Ahem. Back to cookie cake.
One piece of advice that will never be bad? Eat dessert. Especially if it’s a pumpkin cookie cake blinged out in pumpkin spice cream cheese frosting.
I got the pumpkin spice cream cheese a month ago at the grocery store (Philadelphia makes it) when I was, of course, hungry. All I knew as I grabbed the tub of cream cheese was that it would come in pretty handy sooner or later. And here we are. If you love cream cheese frosting, you’re going to love the pumpkin spice kind even more.
The cookie cake itself is a perfect use for pumpkin cookie dough. You see, because of a high moisture content in the pumpkin, pumpkin cookies never work out if you add eggs. The dough gets too cakey. So yeah, you can eat the dough off your beaters, but more important, this recipe makes for a fantastically dense cookie cake experience. You’ll enjoy it, I promise. And white chocolate chips can never hurt, either, so in they go!
Believe me, I’m the last person to be giving advice, and I’m also not so good at taking it. But some pieces of advice are easier to swallow than others, especially if what you happen to be swallowing is a cookie cake. Trust me on that one!
- Preheat the oven to 350. Line a 9-inch round pan with parchment paper. Coat the bottom and sides of the pan with cooking spray. Set aside.
- In a bowl, mix the melted butter and the sugars until smooth. Add the vanilla and pumpkin, stirring until fully combined.
- In a separate bowl, combine the dry ingredients. Combine the pumpkin mixture with the dry ingredients and stir until a soft batter forms. Fold in the white chocolate chips.
- Press the dough into the pan evenly. Bake until golden at the edges and set in the middle, 25-30 minutes. Cool completely. Carefully invert the cookie cake onto a plate.
- Make the frosting. In the bowl of a stand mixer, beat the cream cheese, butter and vanilla until fluffy. Gradually beat in the powdered sugar until the frosting is smooth and spreadable.
- Prepare a piping bag with the tip of your choice. Fill the piping bag with frosting. Decorate the cake as desired.