This Snickerdoodle Cookie Cake recipe is a great dessert for a crowd but easier to make than an actual cake! With warm and inviting flavors of cinnamon and sugar, this giant cookie is perfect for satisfying your sweet tooth. Not only is it incredibly delicious, but it's also easy to make. It's sure to be a go-to treat for any occasion, from potlucks to fall-inspired parties in your own home.
Separate a small amount of buttercream and add green frosting for pumpkin leaves.
Dye the remaining buttercream orange for the pumpkins.
Add the orange buttercream to a piping bag fitted with decorating tip #12. Pipe 9 little orange swirls for pumpkins around the edge of the cake and one in the center.
Place mini chocolate chips in the center of each pumpkin for stems.
Add the green buttercream to a piping bag fitted with decorating tip #352. Position the tip so the points of the tip are vertical, and pipe tiny green leaves next to the stem of each pumpkin.
Notes
To serve: slice the cookie cake so that a pumpkin falls in the center of the piece and serve on a plate.Store leftovers in an airtight container.