Pumpkin Cake with Oatmeal Cookie Crust
When I was little I had three favorite recipes: Texas Sheet Cake, the Ultimate Chocolate Chip Cookie recipe on the back of the chocolate chip bag, and the Vanishing Oatmeal Cookie recipe on the back of the Quaker Oats canister.
The other day while devouring another variation on my favorite pumpkin cake (you guys do realize I just keep finding 750274 ways to make a similar pumpkin cake, right?), I had a stroke of genius. Those Vanishing Oatmeal Cookies would jive perfectly with a moist pumpkin cake. But how to combine the two?
Well, the first step was to royally screw it up: I tried dropping the cookie dough on top of the cake and it got too dark before the cake was done. For my second trial, however, I spread the cookie dough into the bottom of the pan as a crust and topped it with the cake batter.
Ta-da! Pumpkin cake with an oatmeal cookie crust. This is the perfect combination: two desserts that are amazing on their own, but definitely better together. Top the cake with big scoops of vanilla ice cream and maybe some caramel sauce for good measure. Enjoy!
One year ago: Pumpkin Pie Monkey Bread
Two years ago: Pumpkin Pie Carmelitas
Three years ago: Smoked Whitefish Salad Vols-au-Vent
Four years ago: Quick and Easy Sour Cream Apple Kuchen
Five years ago: Brown Butter Pumpkin Cake Cheesecake with Salted Caramel
Six years ago: Easy Sopapilla Pumpkin Cheesecake Bars
Seven years ago: Dobos Torte
- 3/4 cup (1 1/2 sticks) unsalted butter
- 2 teaspoons cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1/4 teaspoon allspice
- 1/4 cup vegetable oil
- 3/4 cup granulated sugar
- 1/4 cup firmly packed light brown sugar
- 1 cup pureed pumpkin
- 1 teaspoon vanilla extract
- 2 eggs
- 2 1/8 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup butter, softened
- 1/2 teaspoon ground cinnamon
- 6 tablespoons firmly packed light brown sugar
- 1/4 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla
- 3/4 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups quick oats
- ice cream (optional, for serving)
- caramel sauce (optional, for serving)
- Preheat the oven to 350 degrees F and grease a 10-inch cast iron skillet.
- Brown the butter for the cake: Heat the butter in a saucepan over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add spices (cinnamon, nutmeg, ginger, allspice) and continue to cook, stirring constantly, 15 seconds. Pour the butter into a large bowl and allow it to cool.
- Brown the butter for the cookies: Heat the butter in a saucepan over medium heat until melted, 1 to 2 minutes. Continue to cook, swirling pan constantly, until butter is light brown and has faint nutty aroma, 2 to 4 minutes. Add cinnamon and continue to cook, stirring constantly, 15 seconds. Pour the butter into a large bowl and allow it to cool.
- Continue the cookies: Add sugars and beat on high speed for 2-3 minutes or until creamy. Mix in the egg and vanilla extract. In a medium bowl, whisk together flour, baking soda, and salt. Add this dry mixture and oats to the wet ingredients and mix well. Spread into the bottom of the prepared skillet.
- Continue the cake: Once the butter has cooled, whisk in the vegetable oil, sugars, vanilla extract, eggs, and the pumpkin. In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Whisk these into your wet ingredients to combine. Pour the batter into the oatmeal cookie crust and smooth out the top. Bake for 35-40 minutes or until a toothpick inserted into the middle of the cake comes out with just a few moist crumbs. Allow the cake to cool completely. Top with ice cream and cinnamon or caramel sauce to serve.