Monday, October 7

Pumpkin Snickerdoodle Cookie Cake with Caramel Bits

It's a cookie, it's a cake. It's a cookie snack cake! Pumpkin flavored cookie like cake with a crackly snickerdoodle topping filled with caramel pieces. 


 I have come to terms with the fact that I will never slice perfectly pretty squares of anything. My brownies and bars all taste wonderful, have the perfect textures.  But when it's time to dish them up I destroy them! I think I do things in a rush, I tend to "slop" my food onto a plate. With three kids at my heals at all times I just want to get the job done, and get it done quick so I can attend to them.

This cookie cake is the perfect example of my impatience. It would have sliced into clean squares if I used anything but a BUTTER KNIFE, and perhaps took my time to clean the knife with each slice. But no. Carrie has to slice through it as quick as possible and throw it on the photo board and take a quick picture for the blog. 


In the end, do you really care if my slices are perfectly square and my photo board is crumb free? Probably not. Yeah these photos kinda suck and were done in a rush but this cake is awesome and if you make it you will forgive me.


Pumpkin Snickerdoodle Cookie Cake with Caramel Bits

Ingredients:
3 1/2 cups all purpose flour
1 1/2 tsp baking powder
1/2 tsp salt
3/4 tsp pumpkin pie spice
1 cup room temperature butter
3/4 cups brown sugar
1/2 cup granulated sugar
1/4 cup maple syrup
3/4 cup pumpkin puree
1 egg
1 tbs vanilla extract
1 cup caramel bits (or cut up milk caramels)

For the topping:
1/2 cup granulated sugar
1/2 tsp pumpkin pie spice
 
Directions:

In the bowl of your electric mixer cream butter, brown sugar and granulated sugar together. Once light and fluffy mix in your maple syrup, egg  pumpkin puree and vanilla extract.

Mix in flour, baking powder and salt. Once combined fold in caramel bits.

Spread mixture into the bottom of a 9x13 greased baking dish.

In a small bowl mix the topping ingredients together. Sprinkle over the top of the batter.

Bake at 350 for  about 30 minutes or until a tooth pick is inserted in the center and comes out clean.


Photobucket

16 comments:

  1. I never cut perfect squares either - but I can tell that this cake recipe is a keeper. Yum!

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  2. You. Are kidding. Me. Cookie cake is one of my favorite things about, well, life, and pumpkin just made it that much better. Love, love, love!

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  3. Oo la la these are gorgeous and make me happy in all sorts of ways!

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  4. I have a hard time patiently cutting into anything as well--I try, really, I do, but sometimes you just need it and can't wait, haha. This looks so delicious!! You combined two of my favorite things, snickerdoodle cookies and pumpkin into one amazing cookie cake.

    Love it.

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  5. Yummmm! I definitely need to bake more and your blog totally inspires me to do so!

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  6. That picture is all that you need- it shows the perfect texture of the cake! And it looks and sounds delicious.

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  7. I seriously almost googled "how to cut perfectly square bars" because you know someone has done a post on it! I destroyed an entire pie last weekend to get ONE perfect slice. Life of a food blogger.
    I think these look perfect!

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  8. I am the same way when it comes to cutting up bars and cakes! As long as it tastes good, right? This cake looks mighty delicious, love the pumpkin/caramel combo!

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  9. Adoro a textura desse bolo :)
    Kiss, Susana
    Nota: Ver o passatempo a decorrer no meu blog:
    http://tertuliadasusy.blogspot.pt/2013/10/dia-um-na-cozinha-e-escolha-do.html

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  10. Oh gosh, this cookie cake looks intense!! This is packed with my favorite flavors :) I am in love!

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  11. OMG! My house smells SO GOOD. It's really hard to wait until it cools to taste it. I added a little nutmeg to the sugar on top to make it more snickerdoodly. I also replaced one cup of the flour with one cup of almond flour and it looks just great. Thank you.

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  12. OMG! The house smells awesome right now. I just made this and can hardly wait for it to cool to taste it. I added a little nutmeg to the sugar mix on top to make it more snickerdoodly, and replaced one cup of flour with one cup of almond flour. It turned out great. Thank you!

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  13. I always add a tsp. of cream of tartar to all snickerdoodle frecipes....it's what makes snickerdoodles...well...snickerdoodles!

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  14. Replies
    1. I have not tried freezing it yet. However, if you normally freeze your cakes and it works just fine, then so should this.

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