Pumpkin Coffee Cake Cookies Recipe

Introduction

These Pumpkin Coffee Cake Cookies blend the warm spices of autumn with a soft, tender texture that’s perfect for cozying up with a cup of coffee. Bursting with pumpkin flavor and a hint of cinnamon and nutmeg, they make a delightful fall treat that’s easy to bake and share.

Ingredients

• 2 cups all-purpose flour
• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 2 large eggs (room temperature)
• 1/2 cup unsalted butter (softened)
• 1 tsp vanilla extract
• 1/2 cup chopped pecans or walnuts (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until well combined.
3. Step 3: In another bowl, cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy.
4. Step 4: Add the eggs one at a time to the butter mixture, beating well after each addition. Then stir in the pumpkin puree and vanilla extract until smooth.
5. Step 5: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. If using, fold in the chopped nuts now.
6. Step 6: Scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them to allow for spreading.
7. Step 7: Bake for 12 to 15 minutes, or until the edges are golden brown. Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

• Use room temperature ingredients for smoother batter and better mixing.
• Do not overmix after adding flour to keep the cookies tender and soft.
• If the dough feels too soft to handle, chill it in the refrigerator for 30 minutes to make shaping easier.
• Swap walnuts for pecans or leave nuts out altogether if preferred.
• Add a drizzle of cream cheese glaze for extra indulgence.

Storage

Store cooled cookies in an airtight container with parchment paper between layers to prevent sticking. They keep well at room temperature for up to 5 days. For longer storage, freeze them in a sealed container for up to 3 months. To reheat, warm gently in the microwave for 10-15 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but make sure to cook and puree the fresh pumpkin until smooth and drain any excess moisture to achieve the right consistency.

How do I make these cookies dairy-free?

Replace the unsalted butter with a dairy-free margarine or coconut oil, and use a plant-based egg substitute if needed.

Pumpkin Coffee Cake Cookies Recipe

Print Recipe

★★★★★

4.9 from 567 reviews

Delight in these soft and moist Pumpkin Coffee Cake Cookies, bursting with warm autumn spices and rich pumpkin puree. Perfectly spiced with cinnamon and nutmeg, these cookies are an ideal treat for fall gatherings or cozy afternoons with coffee.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 2 cups all-purpose flour
• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/2 tsp salt
• 2 large eggs (room temperature)
• 1/2 cup unsalted butter (softened)
• 1 tsp vanilla extract
• 1/2 cup chopped pecans or walnuts (optional)

Instructions

1. Preparation: Preheat your oven to 350°F (175°C) and prepare two baking sheets by lining them with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt to evenly distribute the leavening and spices.
3. Cream Butter and Sugars: In a separate bowl, use a mixer or whisk to cream the softened unsalted butter together with the granulated and brown sugars until the mixture is light, fluffy, and smooth.
4. Add Wet Ingredients: Incorporate the eggs one at a time into the creamed butter and sugar, beating well after each addition. Then stir in the pumpkin puree and vanilla extract until fully combined.
5. Combine Mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing gently until just combined, avoiding overmixing to keep the cookies tender.
6. Shape and Bake: Use a heaping tablespoon to scoop the cookie dough onto the prepared baking sheets, spacing them adequately to allow for spreading during baking.
7. Bake and Cool: Bake the cookies in the preheated oven for 12 to 15 minutes or until the edges turn golden brown. Remove from oven and transfer cookies to cooling racks. Allow them to cool completely before serving for best texture.

Notes

• Use room temperature ingredients for better mixing and a smoother batter consistency.
• Do not overmix the dough after adding flour to prevent tough, dense cookies.
• If the dough feels too soft and sticky, chill it in the refrigerator for 30 minutes before shaping to make handling easier.
• Store cookies in airtight containers with parchment paper between layers to maintain freshness and prevent sticking.

Keywords: pumpkin coffee cake cookies, fall cookies, pumpkin spice, autumn baking, soft cookies, pumpkin dessert