Pumpkin Spice Cookie Dump Cake is the ultimate autumn comfort dessert: effortless to make, with layers of creamy spiced pumpkin, crisp buttery topping, and pockets of spiced cookie flavor. It’s perfect for potlucks, family gatherings, or any occasion when you crave fall flavors.
Ingredients
- Pumpkin Layer
- 29 oz canned pumpkin purée (not pumpkin pie filling)
- 1 cup brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt
- 3 large eggs
- 1 (12 oz) can evaporated milk
- Topping Layer
- 1 box (15.25–18.25 oz) spice cake mix (or substitute yellow cake mix if preferred)
- 7–8 oz spiced cookie mix or 1 cup crushed spiced cookies (like gingersnaps, Biscoff, or homemade)
- 1 cup unsalted butter, melted
- 1 cup chopped pecans or walnuts (optional)
- ½ cup toffee bits or mini chocolate chips (optional)
- To Serve
- Whipped cream or vanilla ice cream
Instructions
- Prep the Pan
- Preheat your oven to 350°F (175°C). Grease a deep 9×13-inch glass or ceramic baking dish.
- Pumpkin Filling
- In a large bowl, whisk together the pumpkin, brown sugar, pumpkin pie spice, cinnamon, nutmeg, salt, eggs, and evaporated milk until smooth and well combined.
- Layering
- Pour the pumpkin mixture into the baking dish and spread evenly.
- Sprinkle the dry cake mix across the entire surface. Next, scatter the crushed spiced cookies or cookie mix over the cake mix for extra crunch and flavor.
- Topping
- Drizzle melted butter evenly across the dry topping. If using nuts, chocolate, or toffee bits, sprinkle them over the top.
- Bake
- Bake for 50–60 minutes, or until the center is set, the edges are golden brown, and the top is crisp. Start checking at 45 minutes using a toothpick inserted in the center—it should come out mostly clean.
- Allow the cake to cool for at least 30 minutes. The filling will firm up as it cools.
- Serve
- Slice into squares and serve warm, at room temperature, or chilled. Top each serving with whipped cream or a scoop of vanilla ice cream.
Pro Tips & Variations
- Make Ahead: Prepare the cake up to 24 hours ahead and refrigerate unbaked. Bake as directed when ready.
- Vegan Version: Use a plant-based cake mix, non-dairy evaporated milk, and egg replacer.
- Nut-Free: Omit nuts entirely or use seeds for crunch.
- Crust Variation: For a firmer base, add a layer of crushed graham crackers or Ritz crackers before the pumpkin mixture.
- Mix-Ins: Add a handful of mini chocolate chips or toffee bits to the topping for extra decadence.
Storage & Freezing
- Store covered at room temperature for 2 days, or in the refrigerator for up to 5 days.
- Freeze leftovers in airtight containers for up to 3 months. Thaw in the fridge before warming gently in the oven.
Frequently Asked Questions
- Can I use fresh pumpkin?
- Yes. Make sure it’s cooked and pureed smooth; drain excess liquid before using.
- What cookie works best for the topping?
- Spiced cookies like gingersnaps, Biscoff, or any homemade spice cookie bring a wonderful flavor and crunchy texture.
- Can I make this gluten-free?
- Substitute a gluten-free cake mix and gluten-free spiced cookies.
Serving Ideas
- Top with whipped cream and a sprinkle of cinnamon.
- Serve with vanilla, caramel, or pumpkin ice cream.
- Drizzle with caramel sauce or crushed candied ginger.
- Perfect for a dessert buffet or as a sweet brunch treat.
You’ll Also Love These Recipes (Internal Links)
- Pumpkin Coffee Cake
- Pumpkin Bars
- Libby’s Pumpkin Bread
- Pumpkin Spice Recipe
- Calabaza en Tacha Recipe
- Ritz Cracker Chicken Casserole
For more baking inspiration, check out:
- Blender Banana Bread
- Greek Yogurt & Peanut Butter Nutrition
- Matcha Tea Recipe
- Homemade Puffed Quinoa
- Low Sodium Classic Chicken Noodle Soup Recipe
Pumpkin Spice Cookie Dump Cake
The ultimate autumn comfort dessert with layers of creamy spiced pumpkin and a crisp buttery topping, perfect for any fall occasion.
Ingredients
Pumpkin Layer
- 29 oz canned pumpkin purée (not pumpkin pie filling)
- 1 cup brown sugar, packed
- 2 teaspoons pumpkin pie spice
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- 1 teaspoon salt
- 3 large eggs
- 1 can evaporated milk (12 oz)
Topping Layer
- 1 box spice cake mix (15.25–18.25 oz) or substitute yellow cake mix if preferred
- 7–8 oz spiced cookie mix or 1 cup crushed spiced cookies (like gingersnaps or Biscoff)
- 1 cup unsalted butter, melted
- 1 cup chopped pecans or walnuts optional
- ½ cup toffee bits or mini chocolate chips optional
To Serve
- to taste whipped cream or vanilla ice cream
Instructions
Prep the Pan
- Preheat your oven to 350°F (175°C). Grease a deep 9x13-inch glass or ceramic baking dish.
Pumpkin Filling
- In a large bowl, whisk together the pumpkin, brown sugar, pumpkin pie spice, cinnamon, nutmeg, salt, eggs, and evaporated milk until smooth and well combined.
Layering
- Pour the pumpkin mixture into the baking dish and spread evenly.
- Sprinkle the dry cake mix across the entire surface. Next, scatter the crushed spiced cookies or cookie mix over the cake mix for extra crunch and flavor.
Topping
- Drizzle melted butter evenly across the dry topping. If using nuts, chocolate, or toffee bits, sprinkle them over the top.
Bake
- Bake for 50–60 minutes, or until the center is set, the edges are golden brown, and the top is crisp. Start checking at 45 minutes using a toothpick inserted in the center—it should come out mostly clean.
- Allow the cake to cool for at least 30 minutes. The filling will firm up as it cools.
Serve
- Slice into squares and serve warm, at room temperature, or chilled. Top each serving with whipped cream or a scoop of vanilla ice cream.
Notes
Make ahead by preparing the cake up to 24 hours ahead and refrigerating unbaked. Vegan version can be made with plant-based replacements. Store covered at room temperature for 2 days, refrigerated for up to 5 days, or freeze leftovers for up to 3 months.
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