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A slice of dairy free pumpkin cookie cake on a small plate.

Dairy Free Pumpkin Cookie Cake

This dairy free pumpkin cookie cake is delicious fall dessert! Easy to make and great to share with family and friends.
Course Dessert
Cuisine American
Keyword dairy free pumpkin cookie cake
Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings 10 servings
Calories 521 kcal
Author Dairy Free for Baby

Ingredients

For the cookie cake:

  • 1 ½ cups all-purpose flour
  • 1 tsp pumpkin pie spice
  • ½ tsp baking soda
  • ¼ tsp baking powder
  • ¼ tsp salt
  • ½ cup dairy-free butter, softened (i.e. 1 Country Crock plant butter stick)
  • ⅔ cup brown sugar, packed
  • ¼ cup granulated sugar
  • ½ cup canned pumpkin puree
  • 1 large egg yolk
  • 1 tsp vanilla extract
  • ¾ cup dairy-free chocolate chips

For the frosting (optional; can skip or use store-bought instead):

  • ½ cup dairy-free butter, softened
  • 2 ½ cups powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 1-3 tablespoons extra creamy oat milk

Instructions

  1. Preheat the oven to 350 degrees F. Line the bottom of a 9-inch round cake pan with parchment paper, then grease the pan.
  2. In a mixing bowl, combine the flour, pumpkin pie spice, baking soda, baking powder, and salt.
  3. In another large mixing bowl, combine the dairy-free butter, brown sugar, granulated sugar, pumpkin puree, egg yolk, and vanilla extract.
  4. Add the dry ingredients to the wet ingredients and stir until combined. Fold in the chocolate chips.
  5. Pour the mixture into the cake pan. Spread the mixture around with a spoon to evenly distribute it into the pan.
  6. Bake at 350 degrees F for 20-25 minutes, or until a toothpick pulls out mostly clean from the center. Let cool in the pan for 10 minutes, then flip onto a serving dish to finish cooling.
  7. When cool, make the frosting (if using): In a large bowl, combine the softened dairy-free butter, powdered sugar, cinnamon, vanilla, and 1 tablespoon of oat milk. Beat using the whisk attachment on a stand mixer or hand mixer, starting on low then increasing speed to high, until light and fluffy. Add additional oat milk if needed to reach the right consistency.
  8. Pipe frosting along the edges of the cookie cake. Cut slices and enjoy!

Recipe Notes

Nutrition analysis (approximate per serving with frosting): 521 calories, 26 g fat, 12 g saturated fat, 320 mg sodium, 75 g carbohydrate, 3.5 g fiber, 55 g sugar, 4 g protein, Vitamin D: 1%, Calcium: 4%, Iron: 28%, Potassium: 5%

Nutrition analysis (approximate per serving without frosting): 321 calories, 17 g fat, 8 g saturated fat, 230 mg sodium, 45 g carbohydrate, 3.5 g fiber, 26 g sugar, 4 g protein, Vitamin D: 0%, Calcium: 3%, Iron: 28%, Potassium: 5%