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.