Ingredients with Measurements:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 1 cup pumpkin puree
- 1/2 cup chopped walnuts
Special equipment needed:
- 9-inch springform pan
- Parchment paper
Step-by-step instructions:
1. Preheat the oven to 350°F.
2. In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add in the eggs and vanilla extract, and beat until well combined.
4. In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
6. Stir in the pumpkin puree and chopped walnuts.
7. Line the bottom of a 9-inch springform pan with parchment paper.
8. Pour the batter into the prepared pan and smooth out the top with a spatula.
9. Bake for 40-45 minutes, or until a toothpick inserted into the center comes out clean.
10. Allow the cake to cool in the pan for 10 minutes before removing the sides of the pan.
11. Transfer the cake to a wire rack to cool completely.
Time:
Preparation time: 20 minutes
Cooking time: 40-45 minutes
Temperature:
350°F
Serving size:
8-10 servings
Nutritional information:
Calories: 450
Fat: 22g
Carbohydrates: 60g
Protein: 5g
Substitutions for ingredients:
- You can use pecans or almonds instead of walnuts.
- You can use pumpkin pie spice instead of cinnamon, ginger, and nutmeg.
Variations:
- Add a cream cheese frosting on top for a more decadent dessert.
- Add chocolate chips to the batter for a chocolate twist.
- Make mini pumpkin pie cookie cakes by using a muffin tin instead of a springform pan.
Tips and tricks:
- Make sure the butter is softened before creaming it with the sugars.
- Do not overmix the batter, as this can result in a tough cake.
- Use a toothpick to check if the cake is done. If it comes out clean, the cake is ready.
- Allow the cake to cool completely before slicing it.
Storage instructions:
Store the pumpkin pie cookie cake in an airtight container at room temperature for up to 3 days.
Reheating instructions:
To reheat the cake, place it in a 350°F oven for 5-10 minutes.
Presentation ideas:
Serve the pumpkin pie cookie cake on a cake stand or platter. Dust with powdered sugar or drizzle with caramel sauce for an extra touch.
Garnishes:
Garnish with whipped cream, chopped nuts, or a sprinkle of cinnamon.
Pairings:
Serve with a cup of hot coffee or tea.
Suggested side dishes:
Serve with a side of vanilla ice cream or a fruit salad.
Troubleshooting advice:
- If the cake is too dry, try adding a tablespoon of milk to the batter.
- If the cake is too moist, try baking it for a few more minutes.
Food safety advice:
Make sure to use fresh ingredients and wash your hands before handling food.
Food history:
Pumpkin pie is a traditional dessert in American cuisine, especially during the fall and winter months.
Flavor profiles:
The pumpkin pie cookie cake has a warm and spicy flavor, with hints of cinnamon, ginger, and nutmeg.
Serving suggestions:
Serve the pumpkin pie cookie cake as a dessert after a hearty meal.
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