Coffee Pumpkin Spice Cookie Cake
Ingredients
- 1 cup unsalted butter at room temperature
- 1 1/2 cups confectioners’ sugar
- 2 tablespoons pumpkin pie spice, plus more for garnish
- 2 teaspoons vanilla extract
- 1/2 teaspoon kosher salt
- 2 cups grams all-purpose flour
- 1 3/4 cups milliliters cold heavy whipping cream
- 1/2 cup canned pumpkin puree, not pie filling
- 1/2 cup prepared coffee, at room temperature
Description
— —
Serving Size
9 people
Preparation Time
20 minutes
Cooking Time
25 minutes
Cuisine(s)
American (Southern, Cajun, BBQ, Comfort), Holiday / Seasonal, Modern / Experimental
Food Allergies
Wheat / Gluten
Meal Type
Any meal
Instructions
- Heat the oven to 375 degrees.
- In a mixing bowl with paddle, add the butter, 1 cup confectioners’ sugar, pumpkin pie spice, 1 teaspoon vanilla extract and the salt.
- Beat on low speed until most of the sugar has been incorporated into the butter, then increase the speed to medium-high and beat until the ingredients are completely combined, stopping to scrape down the sides of the bowl and beater as needed.
- Add the flour, and beat on low, slowly increasing the speed until the flour is incorporated, scraping down the sides of the bowl as needed.
- Add 1/4 cup of the heavy cream and beat on medium-high until the mixture is smooth.
- Divide the mixture between two 9-inch cake pans and press mixture into the bottom and to the edges of each pan to create a flat layer.
- Bake for 20 to 25 minutes or until the shortbread is deep golden brown.
- Remove from the oven, and, using a fork, prick all over with a fork while the cookies are still soft.
- Allow to cool in the pans for at least 30 minutes, then run a butter knife along the edges of the pans to loosen the cookies. Carefully invert the cookies onto a wire rack to finish cooling.
- Wash and dry the bowl and set up the whisk attachment. Add the remaining 1 1/2 cups heavy cream, 1/2 cup confectioners’ sugar and 1 teaspoon vanilla extract to the bowl and beat on medium speed, slowly increasing the speed to medium-high and whisking until the cream is thick.
- Increase the speed to high and add the pumpkin purée 1 tablespoon at a time until the cream is stiff.
- Assemble the cake by placing one of the cookies on the serving tray and slowly spooning 1/4 cup of the coffee overtop.
- Once the coffee has soaked into the cookie, add half the whipped cream mixture on top, spreading it to the edges.
- Repeat with the remaining cookie, coffee and whipped cream.
- Sprinkle the top layer of whipped cream with more pumpkin spice, and cover the cake loosely with plastic wrap.
- Refrigerate the cake overnight (ideally a full 24 hours, so the cookies soften) and for up to 2 days before serving, for the best results.