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Wholesome Pumpkin Spice Cookie Cake with Easy Maple Frosting

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A soft, chewy pumpkin spice cookie cake topped with a creamy maple frosting. This wholesome dessert uses whole wheat pastry flour and real maple syrup for a cozy fall treat that’s perfect for gatherings.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 3/4 cup light brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 large egg, room temperature
  • 1/2 cup pure pumpkin puree
  • 1 teaspoon vanilla extract
  • 1 1/2 cups whole wheat pastry flour
  • 2 teaspoons pumpkin pie spice
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 4 ounces cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 3 tablespoons pure maple syrup
  • 1 cup powdered sugar, sifted
  • Pinch of salt
  • Pepitas (pumpkin seeds) for topping (optional)
  • Cinnamon for dusting (optional)
  • Flaky sea salt for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9-inch pie plate with parchment paper, leaving some overhang on the sides. Lightly grease the parchment with butter or cooking spray.
  2. In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes on medium speed.
  3. Beat in the egg, pumpkin puree, and vanilla extract until well combined. The mixture may look slightly curdled; this is normal.
  4. In a separate bowl, whisk together the whole wheat pastry flour, pumpkin pie spice, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed or stirring with a spatula until just combined. Do not overmix.
  6. Transfer the dough to the prepared pie plate. Use a spatula or your fingers to press it evenly into the pan, making sure the top is level.
  7. Bake for 18-22 minutes, until the edges are golden brown and set, and the center looks slightly underdone and puffy. A toothpick inserted in the center should come out with a few moist crumbs.
  8. Let the cookie cake cool in the pan for 10 minutes, then use the parchment overhang to lift it onto a wire rack. Cool completely before frosting (about 45 minutes to 1 hour).
  9. While the cookie cake cools, make the frosting: Beat the softened cream cheese and butter together until smooth and creamy. Add the maple syrup and beat until combined. Gradually add the powdered sugar, beating on low speed to avoid a sugar cloud. Add the pinch of salt and beat for another minute until light and fluffy.
  10. Once the cookie cake is completely cool, spread the maple frosting evenly over the top. Sprinkle with pepitas, a dusting of cinnamon, or flaky sea salt if desired. Slice into wedges and serve.

Notes

Don’t overbake; the center should look slightly underdone when you pull it out. Room temperature ingredients matter for proper creaming. Use 100% pure pumpkin puree, not pumpkin pie filling. For best results, let the cookie cake cool completely before frosting. The cookie cake tastes even better the next day as flavors meld.

Nutrition

Keywords: pumpkin spice cookie cake, maple frosting, fall dessert, pumpkin dessert, cookie cake, whole wheat pastry flour, easy recipe

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