Pillsbury Pumpkin Sugar Cookie Cake (Easy Fall Dessert Hack!)

This Pillsbury Pumpkin Sugar Cookie Cake takes those classic pumpkin-shaped sugar cookies and turns them into one giant cookie pie baked in a cake pan. Slice it like a pie, top with whipped cream, and you’ve got the easiest (and cutest!) fall dessert for Halloween or Thanksgiving.

Recipe Inspiration

If you’ve been on social media lately, you’ve probably seen those viral Pillsbury pumpkin cookies all over your feed {…or is it just me?!?} From cute little Halloween cookie cakes to big pumpkin sugar cookie pies. Dang, people are getting so creative with those ready-to-bake pumpkin sugar cookies! After feeling like I was being left out from not having baked my own, I couldn’t resist trying my own fun fall spin!

It is no secret that I love fall. I’ve shared this about 2 million times with you since beginning this ol’ blog in 2011…BUT…I also love easy! So using store-bought cookie dough was one step in the right direction!

I decided to give it a try myself and make a Pillsbury Pumpkin Sugar Cookie Cake—basically a cross between a cookie pie, cookie cake and a cookie pizza. Instead of baking the cookies individually, I pressed the pumpkin-shaped sugar cookie dough into a 9-inch round cake pan, baked it into one big cookie, and then sliced it like a pie. Topped with whipped cream, it’s the easiest (and cutest!) fall Pillsbury cookie dessert hack – perfect for Halloween parties or even as a quick Thanksgiving dessert pie.

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How I Made This Viral Pumpkin Sugar Cookie Cake (Step-by-Step)

This easy Pillsbury cookie cake comes together with just three items!

Preparing the Sugar Cookie Base for Pumpkin Cookie Cake

• Spray a 9-inch round cake pan with nonstick vegetable oil cooking spray
• Open a package of Pillsbury sugar cookie dough
• Place pieces of cookie dough evenly into the greased pan
• Press the dough down with your fingers to form an even sugar cookie base

Add the Pumpkin-Shaped Pillsbury Cookies

• Place the pumpkin-shaped Pillsbury cookies on top of the sugar cookie base
• Bake the cookie cake in the oven until the edges are golden and set
• Let the pumpkin sugar cookie cake cool completely in the pan
• Slice the baked cookie cake into wedges, just like a pie

Top with Whipped Cream

• Shake the can of whipped topping and hold it above the cookie cake slice
• Top the pumpkin sugar cookie cake slice with whipped cream and serve

Serve & Enjoy!

You guys, this pumpkin sugar cookie cake turned out so good! Not only was it delicious, but it was seriously the easiest dessert ever – exactly what a busy mom like me needs. I loved that I only had to grab three things at the store, no big shopping list or fancy ingredients required.

It came together in no time, was super inexpensive, and everyone went crazy over how tasty (and cute!) it was. I mean, doesn’t everyone love eating cute food? 

Baking Notes & Helpful Hints

• How do I know it’s done? The edges should be lightly golden and the center set (no shiny raw spots); start checking at 20 minutes.
• Can I make this a day ahead? Yes, you can bake this ahead of time. Let the cake cool completely before covering and storing at room temperature for up to 1 day. Do not add the whipped topping until right before serving.
• How should I store leftovers? Store cake slices in an airtight container at room temperature for up to 1–2 days without the whipped topping. Add fresh whipped topping only before serving.

More Easy Fall Dessert Ideas

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