Kirbie's Cravings

Pumpkin Cookie Butter Mug Cake

photo of a Pumpkin Cookie Butter Mug Cake

This mug cake combines cookie butter spread, pumpkin and pumpkin pie spice. The inspiration came from Trader Joe’s new pumpkin pie spice cookie butter, which I am completely in love with.
close-up photo of a spoonful of Pumpkin Cookie Butter Mug Cake
I didn’t use any of the spread to make this mug cake because I’m planning on just eating the entire jar by the spoonful, so even if you don’t have a Trader Joe’s near you, you can still make this cake with another brand of cookie butter spread like Biscoff. I’m not sure whether to love or hate Trader Joe’s for the new obsession. But it did make me realize what a delicious combination pumpkin and cookie butter are. Pumpkin pie spice has many of the same spices in cookie butter, giving you a serious punch of Fall flavors with each spoonful.
photo of a jar of pumpkin pie spice cookie butterclose-up photo of a spoonful of pumpkin pie spice cookie butter
This mug cake isn’t quite as intense as the spread, but it is quite nice. And if you have some of the spread on hand, you can always add a dollop on top for frosting.
photo of a Pumpkin Cookie Butter Mug Cake
By the way, how cute is this mug? Here’s the back side. I own many mugs but usually they are mugs meant for holding liquids that I then use for cakes. But this mug is totally made for a cake right? The mug was a gift from the lovely Erin of Strawberry Mommycakes. Thanks again Erin! You can check out her shop of mugs and more here.
photo collage of Pumpkin Cookie Butter Mug Cake

Pumpkin Spice Cookie Butter Mug Cake

Servings: 1
Prep Time: 3 minutes
Cook Time: 2 minutes
Total Time: 5 minutes
Course: Dessert
Cuisine: American
This mug cake combines cookie butter spread, pumpkin and pumpkin pie spice. It's inspired by Trader Joe's new pumpkin pie spice cookie butter, which is one of my favorite sweet treats!


  • 4 tbsp cookie butter spread
  • 1 1/2 tbsp granulated sugar
  • 4 tbsp pumpkin puree
  • 1 large egg
  • 1 tsp baking powder
  • 1/2 tsp pumpkin pie spice (see note)


  • Combine all ingredients into an oversized microwave-safe mug and whisk until batter is completely smooth and no egg streaks remain. Make sure your mug is at least 12 oz, though 16 oz is preferred as the cake will rise significantly while cooking before sinking back down when it's finished.
  • Cook for approximately 2 minutes and 45 seconds or until cake is no longer wet or gooey. Cake will rise a lot while cooking and then will collapse back down when the microwave stops. Let cake cool a few minutes before eating. You can top with more cookie butter for frosting.


  • If you really love pumpkin pie spice add an extra 1/4 teaspoon of the spices to amp up the flavor.

The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.

Did you make this recipe?I'd love to see it! Mention @KirbieCravings and tag #kirbiecravings!

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Recipe Rating

8 comments on “Pumpkin Cookie Butter Mug Cake”

  1. Okay I feel more convinced to buy the pumpkin cookie butter just to try this recipe out. 🙂 It looks delicious!

  2. I had no idea they had a Pumpkin flavored cookie butter! That could be dangerous for me 🙂 This looks amazing and I’m so glad you like my mug!!

  3. OMG, that looks so good! I’ll be trying it soon! It seems I also NEED to get to a Trader Joe’s! 🙂

  4. I can’t wait to whip this up!  Is there really no flour in it?

    • nope! It’s similar to my flourless peanut butter mug cake. I was going for the same type of cake but I can’t call it flourless since cookie butter has cookie in it. haha. I’m working on a more traditional cake one too but it’s a little tricky getting a good texture