Name: Harvest Chocolate Chip Cookie Cake Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: American
Ingredients: 1 stick butter, melted; 1/4 cup granulated sugar; 2/3 cup light brown sugar; 1 large egg; 2 teaspoons pure vanilla extract; 1/2 teaspoon baking soda; 1 1/2 cups all-purpose flour; 1/8 teaspoon salt; 2 1/4 cups chocolate chips (milk or semi-sweet, or a combination), divided; 1 teaspoon shortening (Crisco); Candy corn, traditional or various colors, for decoration

If you’ve been searching for a festive, crowd-pleasing dessert that feels like a warm hug in every slice, then you’re going to love this Harvest Chocolate Chip Cookie Cake Recipe. I absolutely love how this cookie cake balances rich chocolate, buttery dough, and a playful hint of autumn with candy corn—it’s the ultimate showstopper for fall gatherings and celebrations. Stick around, because I’m about to share all my tips to help you nail it perfectly the first time.

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Why You’ll Love This Recipe

Perfect for Fall Entertaining: The addition of candy corn gives it that seasonal, festive flair that’s impossible to resist this time of year.
Easy to Make but Impressively Delicious: You don’t need complicated techniques to create a dessert that looks and tastes homemade and indulgent.
Great Crowd-Pleaser: The soft, gooey interior with melty chocolate chips will have everyone asking for seconds—trust me, it’s a hit every time in my family.
Customizable: You can easily swap out chocolate types or candy toppings to suit your personal style or dietary needs.

A round cookie base with a golden-brown texture and visible chocolate chips forms the bottom layer, topped with a smooth layer of dark chocolate spread evenly across the surface. Candy corn pieces arranged in a circular pattern decorate the chocolate layer, each piece showing distinct yellow, orange, and white stripes. One slice is partly pulled out from the cookie, showing the thickness of both the cookie and chocolate. The cookie rests on white parchment paper over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

Every ingredient here works together to create the rich, tender texture and irresistible flavor of this Harvest Chocolate Chip Cookie Cake Recipe. Be sure to use fresh baking soda and good-quality chocolate chips for the best results!

Butter: Melted butter adds deep richness and helps give this cookie cake that tender crumb.
Granulated sugar: For a touch of sweetness and a bit of crispness along the edges.
Light brown sugar: Adds moisture and gives a subtle caramel flavor—essential for that classic cookie taste.
Large egg: Binds everything together and adds structure.
Pure vanilla extract: For that warm, comforting aroma that fills your kitchen when baking.
Baking soda: Helps the cookie cake rise just enough without becoming cakey.
All-purpose flour: The base of the dough—make sure it’s properly measured (spoon and level) for the right texture.
Salt: Just a pinch to balance the sweetness.
Chocolate chips: I like mixing milk and semi-sweet chips to get that perfect blend of sweet and slightly bitter chocolate.
Shortening (Crisco): Used to melt with chocolate chips for a smooth, shiny top layer.
Candy corn: This is your festive autumn touch—go traditional or mix colors depending on your vibe!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love that this Harvest Chocolate Chip Cookie Cake Recipe is super flexible, so feel free to swap things out based on what you have or what you’re craving. You can make it your own!

Nutty Upgrade: I’ve added chopped pecans or walnuts for a delightful crunch that pairs beautifully with the soft cookie base.
Dairy-Free Version: Substitute dairy-free butter and use dairy-free chocolate chips to make this allergen-friendly without sacrificing flavor.
Spiced Autumn Twist: Add a teaspoon of cinnamon and a pinch of nutmeg to the dough for an extra cozy fall vibe.
Chocolate Overload: Try mixing mini chocolate chips and chunks of your favorite chocolate bar for texture variety.

How to Make Harvest Chocolate Chip Cookie Cake Recipe

Step 1: Prep Your Pan and Mix the Sugars

Start by lining a 9-inch round cake pan with foil and spraying it with cooking spray—this makes cleanup a breeze and helps lift the cookie cake out easily. Pour the melted butter into your mixer bowl while it’s still warm. Adding the sugars right away and mixing on low helps everything melt and combine beautifully. I like to let this mixture cool a bit before going on to keep the egg from cooking when you add it.

Step 2: Add the Egg, Vanilla, and Dry Ingredients

Turn your mixer back on low and add the egg, mixing until fully incorporated. Then pour in the vanilla extract for that classic cookie aroma. Next, sprinkle in the baking soda, salt, and flour gradually—don’t rush here, you want everything to get mixed just right without overdoing it. Finally, fold in 1 1/4 cups of chocolate chips by hand with a spatula to keep that gooey texture intact.

Step 3: Chill and Bake the Cookie Cake

Press the dough evenly into your prepared pan, then pop it into the fridge for 1-2 hours. This chilling step is a game-changer—it helps prevent the cookie cake from spreading too thin and creates a lovely, chewy texture. When chilled, bake at 350°F for about 20 minutes. The edges will be golden brown and the center might still jiggle a little—that’s exactly what you want!

Step 4: Add the Chocolate Topping and Candy Corn

Once cooled completely, melt the remaining 1 cup of chocolate chips with the shortening in the microwave (start with 45 seconds, stir, then heat in 15-second bursts to avoid burning). Spread this glossy chocolate over the cookie cake, then get creative arranging candy corn on top in your favorite pattern. Chill again until the chocolate topping is set—this adds a festive, professional finish!

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Pro Tips for Making Harvest Chocolate Chip Cookie Cake Recipe

Chill Before Baking: This step perfects your texture and prevents spreading, so don’t skip the fridge time.
Don’t Overmix Flour: Mix just until combined to keep the cookie cake tender and soft instead of tough.
Melting Chocolate Slowly: Use short microwave bursts when melting chocolate with shortening to avoid scorched chocolate and a dull finish.
Watch the Bake Time: Cookie cake continues to cook as it cools; pulling it out when the center jiggles prevents overbaking.

How to Serve Harvest Chocolate Chip Cookie Cake Recipe

A slice of cookie cake is shown with three clear layers: the base is a thick, light brown cookie dough with visible chocolate chips, the middle layer is a smooth, rich dark chocolate spread covering the entire cookie base, and the top layer has candy corn pieces placed in a fan shape, each candy having three colors—yellow, orange, and white. The slice is on a white marbled surface, with more candy corns scattered softly blurred in the background. The edge of the cookie is slightly browned and textured, showing a crunchy crust. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually stick with classic candy corn here because it adds that nostalgic autumn look and just enough chewiness to contrast the melty chocolate. But sprinkles, chopped nuts, or even a drizzle of caramel can work wonders if you want to dress it up differently.

Side Dishes

This cookie cake is indulgent enough to stand on its own, but I like pairing it with vanilla ice cream or a dollop of whipped cream to balance the sweetness. Fresh apple slices or a warm cup of spiced cider also complement it perfectly for a cozy fall treat.

Creative Ways to Present

For holiday parties, I’ve arranged the candy corn in a leaf or pumpkin pattern on top, which always gets oohs and aahs. Wrapping the baked cookie cake in decorative parchment and tying with twine makes it a thoughtful homemade gift, too!

Make Ahead and Storage

Storing Leftovers

Once completely cooled and topped, I store leftovers in an airtight container in the fridge. It keeps wonderfully for about 4-5 days, though it’s often eaten well before that in my house!

Freezing

If you want to make this ahead for a party, you can freeze the baked cookie (without the topping) for up to 3 months. Just wrap it tightly in plastic wrap and foil. Thaw in the fridge overnight, then add the chocolate topping and candy corn the day of serving.

Reheating

Warm leftover slices in the microwave for 10-15 seconds to get that fresh-baked softness back. Avoid reheating topped slices if possible, as the candy corn can melt or get sticky.

FAQs

Can I use dark chocolate chips instead of milk or semi-sweet?

Absolutely! Dark chocolate chips add a richer, more intense flavor that pairs beautifully with the buttery dough. Just keep in mind it may make the cookie cake slightly less sweet, so you might want to adjust the sugar if you prefer very sweet desserts.
Why do I need to chill the dough before baking?

Chilling the dough firms it up, which prevents the cookie cake from spreading too thin in the oven. It also helps develop deeper flavors and improves the overall texture, making it chewy and tender instead of flat and crispy.
Can I make this cookie cake gluten-free?

Yes! Replace the all-purpose flour with a gluten-free flour blend designed for baking. I suggest blends that include xanthan gum for structure. The texture might be slightly different but still delicious.
How can I decorate the cookie cake differently for other holidays?

Swap out candy corn for themed sprinkles, colored chocolate melts, or edible glitter. For Christmas, try red and green candies; for birthdays, vibrant sprinkles and edible flowers work great. The chocolate topping acts like a blank canvas!

Final Thoughts

This Harvest Chocolate Chip Cookie Cake Recipe is more than just a dessert—it’s become a part of my fall tradition and a guaranteed way to bring a smile to anyone’s face. It’s simple enough that you won’t feel stressed, but special enough that people remember it. So, grab your mixing bowl and let’s make some cozy magic happen—you won’t regret giving this a whirl in your kitchen!