Fall Themed Chocolate Chip Cookie Cake

---

I made this cookie cake for all the other fall lovers out there! When I think about fall, I think of sweaters, warm lattes with cinnamon, pumpkins, football games, sunflowers, and delicious buttery and flaky pie. This post will show you how to pipe these designs with step-by-step images as well as a video!

*This post may contain affiliate links. If purchased, it may result in a small commission for this site at no cost to you. Thank you supporting Midwest & Wonder*

What You Need to Get Started

To design this fall themed chocolate chip cookie cake, we need some tools.

• Couplers: a coupler allows you to switch piping tips without having to change out the pastry bag. This is a great way to save pastry bags and makes you life easier.
• Piping tips: Wilton #3 tip, Wilton #46 (basket weave tip), Wilton #104 (petal tip), Wilton #21 (open star), Wilton #1M (rosette tip), Wilton #16 (small open star), Wilton #70 (leaf tip), and Ateco #44 (flat tip). If you’re interested in piping with buttercream, these tips can be used for endless amounts of designs. Invest in good quality piping tips so they’ll last you forever!
• Piping bags
• Offset spatula
• Chocolate sprinkles
• Clear sanding sugar

Step #1 Buttercream Frosting Prep

Today were using a batch of my American buttercream. There’s something about American buttercream with a chocolate chip cookie cake that is so tasty!

To dye our buttercream, I use Americolor food gel. This is my favorite brand because is very vibrant and one drop goes a long way.

Color Your Icing

Dye the buttercream in order of the chart below. To dye, separate the buttercream into equal parts into bowls and mix in the dye with a rubber spatula. Always start with less food gel dye drops and add more until you get the desired color.

COLOR	GEL COLOR
White
Light Brown	1 tiny drop warm brown
Medium Brown	2 drops chocolate brown
Dark Brown	2-3 drops espresso
Yellow	Mix 1 tbsp of medium brown buttercream into white buttercream, then add 2-3 drops lemon yellow and mix together
Orange	Mix 1 tbsp of medium brown buttercream into white buttercream, then add 2 drops pumpkin and mix together
Green	2-3 drops cypress

Prepare Piping Bags

• Prepare 7 piping bags
• Add couplers to 5 piping bags
• In the 6th piping bag, add the Wilton #70 leaf tip and the green buttercream
• In the 7th piping bag, add the Wilton #1M rosette tip and the orange buttercream

Step #2 Bake The Cookie Cake

This large chocolate chip cookie cake was baked in a 13×2-inch round pan. I recommend following my big chewy chocolate chip cookie cake recipe and using this pan size so that you have lots of room for piping decorations.

Make the dough, spread it evenly into the prepared round pan and bake until golden brown. Let the cookie cake cool completely before decorating or the buttercream will melt!

Step #3 Cutting the Cookie Cake

Make sure your cookie cake is completely cooled down before cutting into it. It’s easier to cut the cookie before decorating so that you can see each section and how to evenly pipe decorations.

1. Use a sharp knife make clean cuts.
2. Eyeball the slices, use a ruler, or lay strips of parchment paper on top of the cookie as a guide

Check Out the Video!

Step #4 Pipe Fall Decorations With Buttercream

This fall themed cookie cake features 6 designs.

• Latte
• Pumpkins
• Pie
• Football
• Sunfloweres
• Sweater

Football

• Use dark brown buttercream
• Attach a #3 piping tip to the coupler.
• Pipe the outline of the football.
• Then, switch out the tip to the Ateco #44.
• Start on one end of the outline and squeeze the piping bag while moving the tip back and forth. Go slowly, and apply the same pressure until you filled the outline.

• Attach the #3 tip to the piping bag with white icing.
• Pipe the laces by first piping a curved line, then add small lines across.

Pie Slice

• Use light brown buttercream and the #3 tip to create a triangle outline.
• Switch the tip for the #44 tip and fill in the pie. This is similar to the football except it doesn’t have to be perfect because we’ll smooth it out. *If you want to make a pumpkin pie, fill the outline with orange icing*

• Use the offset spatula to smooth out the buttercream.
• Attach the #46 basketweave tip to the light brown icing bag and pipe diagonal lines one way. Then, pipe the lines the other direction so they criss-cross.

• Still using the light brown buttercream, switch out the tip for the #104 petal tip. Pipe the crust by using a small up and down motion to create a ruffled appearance.
• Sprinkle clear sanding sugar and pipe a “whipped cream dollop” using the #21 tip and white buttercream.

Pumpkins

• With the #1M tip and orange buttercream to pipe one curved line, then two straight middle lines and finish with another curved line. Continue the same shapes for smaller pumpkins.

• Use the open star tip #21 to pipe stems with medium brown buttercream.
• Use the leaf tip #70 to pipe green leaves.

Latte

• Start by piping a rectangle shape with white buttercream and the flat tip #44. Make the bottom of the cup slightly smaller than the top. This shape is a little awkward since the cookie slice is a triangle.
• Pipe the cup sleeve and lid using the the flat tip #44 and dark brown buttercream.

• Finish by outlining the lid and cupholder with the #3 tip and medium brown icing. If you’d like, write latte or a cute saying!

Cozy Sweater

• Outlining the sweater is a little tricky. You can free hand the outline using the #3 tip and medium brown buttercream. Or you can also draw a sweater on parchment paper, cut it out, and poke holes around the paper with a fork, piping directly over that outline.
• Use the medium brown buttercream and flat tip #44 and fill in the sweater. This doesn’t have to be perfect, but should be piped evenly.

• With the offset spatula, smooth the frosting. Then, switch to the #3 tip and outline the sweater by following the picture above on the left.
• Still using the #3 tip, make little hearts by piping two small diagonal lines next to each other, and finish the collar with an up and down motion.

Sunflowers

• To start the sunflowers, pipe two circles with the #3 tip. Then with yellow buttercream and leaf tip #70, pipe the outside petals. Add the inner petals by using the circles as a guide. Continue the same steps for the second flower.

• With dark brown buttercream, attach the #16 tip and pipe little stars in the center.
• Pipe leaves using the #70 leaf tip.

To finish, pipe a border using white buttercream and a #1M tip. Hold the piping bag straight up and down and pipe and lift straight up for a star shape. Add some chocolate sprinkles for a final touch.

How to Store Leftover Cookie Cake

• Cover the pan with tinfoil or cut and store pieces in an airtight tupperware.
• Store at room temperature for five days.
• You can keep the cookie in the fridge for a week.