Directions for Cookie Cake:

1) Let’s start with the basics. Preheat the oven to 350 degrees F and prepare a 9″ round cake pan (set aside). It’s that simple!
2) In a small bowl, whisk together the flour, cream of tartar, and baking soda.
3) Add butter and sugar to the mixing bowl, mixing well.
4) Add the vanilla, egg, and milk to the mixture, ensuring everything is well blended. The dough should be soft and sticky.
5) Place the dough onto a large piece of parchment paper and wrap it. Refrigerate for 1 hour.
6) After the hour is up, remove the dough from the fridge and gently coat the cookie dough with the cinnamon sugar mixture.
7) Press dough evenly into the prepared cake pan, baking for 15 – 20 minutes or until the sides are slightly golden brown (you can lift the edge gently with a small spatula to check the color).
8) Remove from oven and cool completely.

Directions for Buttercream Frosting:

1) In a large mixing bowl, cream the butter, powdered sugar, and milk until fluffy.
2) Place a small amount of the buttercream icing in a small bowl. Add some green food coloring to make the pumpkin leaves.
4) Now, put a small amount of orange dye in the remaining frosting to make the rest of the cookie cake look like a pumpkin.
5) Add the orange buttercream to a piping bag fitted with decorating tip #12.
6) Pipe 9 little orange swirls for pumpkins around the edge of the cake and one in the center.
7) Place mini chocolate chips in the center of each pumpkin for stems.
8) Add the green buttercream to a piping bag fitted with decorating tip #352.
9) Position the tip so its points are vertical, and pipe tiny green leaves next to the stem of each pumpkin.
10) Slice cookie cake and serve. Store leftovers in an airtight container.