Pumpkin Cake with Oatmeal Cookie CrustPumpkin Cake with Oatmeal Cookie Crust

Pumpkin Cake with Oatmeal Cookie Crust

5 from 1 reviews
Pumpkin Cake with Oatmeal Cookie Crust
 
Prep time
Cook time
Total time
 
I loved Quaker's Vanishing Oatmeal Cookies recipe as a kid, and I couldn't stop thinking about how delicious those cookies would be with this perfectly spiced fall pumpkin cake. Turns out it's a match made in heaven!
Author:
Serves: 8
Ingredients
Cake Ingredients:
  • 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
Oatmeal Cookie Ingredients:
  • 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)
Instructions
  1. Preheat the oven to 350 degrees F and grease a 10-inch cast iron skillet.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

 

2 Comments on Pumpkin Cake with Oatmeal Cookie Crust

  1. Jane S
    October 17, 2017 at 3:50 pm (1 month ago)

    This looks SO delicious, Julie! The perfect fall treat. Can’t wait to try it! Do you think it would work in an 8×8 pan if a cast iron skillet is not available? Thanks!

    Reply
    • Julie Ruble
      October 17, 2017 at 3:53 pm (1 month ago)

      Thanks Jane! Yes definitely! Just check it early and often for doneness since the cake might be slightly thinner or thicker in a different pan.

      Reply

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