Pumpkin White Chocolate Cake with Oatmeal Cookie Crust

27 Dec

I’m so far behind in posting I’m starting to forget what recipe went with what picture. This one I remembered! I ended up doubling the recipe for a 9×13 pan so as not to waste a bunch of the oatmeal cookie mix. Pumpkin, white chocolate all yummy!


Pumpkin White Chocolate Cake with Oatmeal Cookie Crust
adapted from culinaryconcoctionsbypeabody

For the cake:
1 2/3 cup all-purpose flour
1 cup sugar
1 tsp. ground cinnamon
1/2 tsp. ground ginger
1 tsp. baking soda
1/4 tsp. baking powder
1/4 tsp. salt
2 eggs
1 cup pumpkin puree
4 oz. unsalted butter, melted
6 oz. white chocolate chips
For the Top:
1 cup Oatmeal Cookie Mix (I used Betty Crocker)
¼ cup unsalted butter, melted

Preheat oven to 350F.
Spray a 9×9-inch pan with baking spray.
In a large bowl, mix the flour, sugar, spices, baking soda, baking powder and salt.
In another bowl, mix together the eggs, pumpkin, and unsalted butter.
Add in the white chocolate chips.
Combine the wet and dry ingredients and mix until the dry ingredients are moistened. Do not over mix.
Scoop batter into the prepared pan.
Sprinkle oatmeal cookie mix evenly on top. Then pour ¼ cup melted butter over the top of the cookie mix.
Bake for about 30-35 minutes or until puffed and springy to the touch. Cool then remove from pan.
Cut into squares.


One Response to “Pumpkin White Chocolate Cake with Oatmeal Cookie Crust”

  1. Liz December 28, 2013 at 11:01 am #

    Nice recipe. Thank you. Happy New Year to you and your family.

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