Apparently I’m really into making things that look like candy corn. First I made this roasted veggie corn pizza thing, and then on Sunday I made this giant cookie cake for a post for Spoon and frosted it so when you cut it, it looks like a piece of candy corn. When I get into something, I go all out. Hence why I posted like 5 pumpkin recipes in a row.
Speaking of pumpkin, I went to Trader Joe’s this Saturday and got so excited and overwhelmed by all the new pumpkin products that I actually had to leave quickly without letting myself buy any otherwise I would have easily spent $50. I decided I had to go home and think about which to buy first so I don’t end up with nothing but pumpkin spice sugary things in my pantry. This recipe also has pumpkin. #cantgetenough The middle layer of the cookie is pumpkin. And the outside layer is banana. Get it? Orange/yellow. Just like a piece of candy corn.
Using pumpkin and banana also makes this cake a dairy free/vegan option as it replaces using butter + eggs that a cookie mix calls for. Yes I used another mix. When I write for Spoon my goal is to be appealing and realistic to a college student. And when I was in college (omg I feel old saying that), I rarely had a fully stocked pantry or the desire to buy many things at once, so using a mix would have appealed to me, even though I still prefer every-last-detail-from scratch. But this makes it fast, easy, and less to purchase/clean up. Go with it. You can also make this recipe by assembling and whisking all the dry ingredients of regular cookie dough. But a mix will work just fine. A lot of cookie and cake mixes are actually dairy free if you look at them. Just check the back of the package! Or use a fancy specific dairy free one like this.
So here is a recipe for cookie cake. It would be a hit for a Halloween party. Or, if you live alone and mostly hang out with your dogs cause all your friends are far away, you can be like me and have it all to yourself. I currently have about 80% left of it in my fridge from baking it earlier today. And a giant batch of chocolate bark for an upcoming post. #foodbloggerproblems. I’m okay with these problems, btw.
You can view the Spoon version right here, or you can simply look at the recipe below. Happy eating!
Candy Corn Cookie Cake
Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
1 bag chocolate chip cookie mix
½ cup canned pumpkin
1 large overripe banana
½ cup white chocolate chips, divided
1 ½ cup white frosting of your choice (vanilla, cream cheese, etc) —> I recommend making buttercream with 1 1/2 sticks butter or Earth balance non-dairy butter substitute + 4 cups powdered sugar + 2 teaspoons vanilla extract
1. Preheat oven to 350°F.
2. Divide cookie mix in half in two separate bowls.
3. Peel and mash banana. In one bowl, add mashed banana. In another bowl, add canned pumpkin. If desired, add yellow food coloring to banana portion, and orange to canned pumpkin portion.
4. Mix each bowl of cookie mix and pumpkin or banana until a dough forms.
5. Grease a pizza pan or 9 inch cake pan. First, make an outer ring with the banana cookie dough mix. Fill the center with the pumpkin cookie dough mix. Add half white chocolate chips to center to form a small circle.
6. Place in the oven and bake until the cookie is browned and fragrant and a toothpick releases upon insertion in the center, 15-25 minutes.
7. Allow to cool. Add remaining half white chocolate chips to center on top of the melted/baked white chocolate chips.
8. If frosting, dye half frosting yellow and half frosting orange by mixing food coloring or food dye into frosting. Frost with yellow frosting around the outer banana ring and orange frosting around the middle pumpkin ring.
9.Slice into triangles originating from the center and serve.