Make this easy dessert for your next fall party!
This big-batch dessert is the perfect combination of fall pumpkin flavor and rich cookie dough.
Ahomemade chocolate frostingis the perfect topper.
Credit:Rachel Marek
All that’s missing is a glass of milk!
can)pumpkin
2/3cupgranulated sugar
2/3cup packedbrown sugar
1/3cupvegetable oil
1(16-oz.
Grease a 13 9-inch baking pan.
Credit:Rachel Marek
In a medium bowl stir together first six ingredients (through nutmeg).
In a large bowl combine remaining five ingredients (through vegetable oil); whisk until smooth.
Add flour mixture to pumpkin mixture, one-third at a time, stirring after each addition just until combined.
Credit:Rachel Marek
Spread batter into prepared pan.
Break cookie dough into 3/4-inch chunks.
Arrange cookie dough chunks evenly over batter.
Credit:Rachel Marek
Gently poke the pieces halfway down into batter.
Bake until a toothpick comes out clean, 30 to 40 minutes.
Cool cake completely in pan on a wire rack.
Beat in 1/2 cup of the powdered sugar.
of the cream, the vanilla, and salt; beat on low until combined.
Gradually beat in remaining 11/2 cups powdered sugar and the cocoa just until combined.
Beat on medium, scraping bowl occasionally, until fluffy, 5 minutes.
Add remaining 1 Tbsp.
cream; beat on high 1 minute more.
Spread frosting over cooled cake.
If you like, top each piece with a mini chocolate chip cookie.
2,000 calories a day is used for general nutrition advice.
