Pumpkin Cookie Butter Cake
October is here which means it’s officially pumpkin season aka our favorite time of year to bake! This pumpkin cookie butter cake combines all the cozy fall flavors: pumpkin puree, a hint of cinnamon, and a cookie butter swirl that melts right into the cake as it bakes. It’s topped with a layer of toasted meringue that’s light, fluffy, and so delicious.
Key Ingredients
- Pumpkin puree: Make sure it’s 100% pure pumpkin puree not pumpkin pie mix! We love using Libby’s, but other brands work great too.
- Pumpkin spice: This blend of cinnamon, nutmeg, ginger, and cloves brings that classic fall flavor. If you don’t have pumpkin spice, you can easily make your own with a mix of those four spices.
- Cinnamon: Even though pumpkin spice already has some, we like to add a little extra cinnamon to deepen the flavor.
- Cookie butter: We recommend Lotus Biscoff Cookie Butter spread. It’s added to the cake batter and swirled through before baking.
How to Make Meringue
- Set a heatproof bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk constantly until the mixture is hot (160°F) or until the sugar is fully dissolved.
- Transfer the mixture to your stand mixer fitted with the whisk attachment. Whip on high speed until the stiff and glossy. Add the vanilla.
Tips
- If you don’t have a stand mixer, you can still make it but it will take a bit longer! Use a hand mixer or keep whisking by hand for about 8–10 minutes. The key is to whip enough air into the meringue so it holds firm peaks.
- We recommend using a kitchen blow torch but if you don’t have one, you can place the cake under the broiler for 30–60 seconds, watching closely so it doesn’t burn.
More Pumpkin Recipes You’ll Love:
- Pumpkin Sugar Cookie Sandwiches
- Marbled Pumpkin Chocolate Cheesecake Tart
- Pumpkin Coffee Cake Muffins
- Pumpkin Creme Brulee
Pumpkin Cookie Butter Cake
October is here which means it's officially pumpkin season aka our favorite time of year to bake! This pumpkin cookie butter cake combines all the cozy fall flavors: pumpkin puree, a hint of cinnamon, and a cookie butter swirl that melts right into the cake as it bakes. It’s topped with a layer of toasted meringue that's light, fluffy, and so delicious.
Ingredients
For the cake
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 2 tsp vanilla extract
- 1 cup pumpkin puree
- 1/2 cup vegetable oil
- 1/4 cup whole milk
- 4 tbsp melted cookie butter split
- 1 1/4 cups all purpose flour
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 1 1/2 tsp pumpkin spice
- 1 tsp ground cinnamon
- 1/2 tsp salt
For the meringue
- 3 egg whites
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
Instructions
- Preheat your oven to 350℉. Grease and line an 8 inch cake pan.
- In a bowl, whisk together the granulated sugar, brown sugar, eggs, vanilla, pumpkin puree, vegetable oil, milk, and 2 tbsp cookie butter until combined.
- Add the flour, baking soda, baking powder, pumpkin spice, cinnamon, and salt. Mix until combined.
- Pour the batter into the greased cake pan and swirl in the remaining 2 tbsp cookie butter. Bake for 30 to 35 minutes.
- To make the meringue: Set a heatproof bowl over a pot of simmering water, making sure the bottom of the bowl doesn’t touch the water. Whisk constantly until the mixture is hot (160°F) or until the sugar is fully dissolved. Transfer the mixture to your stand mixer fitted with the whisk attachment. Whip on high speed until the stiff and glossy. Add the vanilla.
- Once the cake has completely cooled, spread the meringue on top and torch it lightly until golden brown.
Notes
How to store: Store the cake at room temperature for up to 1 day and in refrigerated for up to 3 days. For longer storage, freeze the cake layers up to 2 months and add the meringue before serving.
Tried this recipe?Let us know how it was!
