Pumpkin Coffee Cake Cookies Recipe
If you adore all things pumpkin and crave that perfect cozy treat, these Pumpkin Coffee Cake Cookies will become your new obsession. Imagine a cookie that’s soft and tender like a coffee cake, infused with warm spices, rich pumpkin flavor, and a delightful crumbly texture that melts in your mouth. Each bite feels like a warm hug during chilly autumn afternoons or any time you want a comforting snack with your coffee or tea. Whether for breakfast on the go or an after-dinner indulgence, these cookies combine the best of both worlds in a unique and irresistible way.
Ingredients You’ll Need
The magic of Pumpkin Coffee Cake Cookies lies in using simple, familiar ingredients that come together beautifully. Each one adds something special—flour for structure, pumpkin puree for moisture and flavor, sugars for sweetness, and spices to create that iconic autumn aroma.
- 2 cups all-purpose flour: This forms the sturdy base of your cookie, giving it just the right chewiness without being dense.
- 1 cup canned pumpkin puree: Provides natural moisture and the classic pumpkin flavor that defines the cookie.
- 1/2 cup granulated sugar: Adds sweetness and helps create a slight crisp edge when baked.
- 1/2 cup brown sugar: Brings a subtle caramel note and extra moisture for a soft texture.
- 2 tsp baking powder: Ensures your cookies rise just enough for a tender crumb.
- 1 tsp ground cinnamon: Warms up the flavor profile with that comforting spice we all love.
- 1/2 tsp ground nutmeg: Adds depth and a hint of nuttiness that pairs wonderfully with pumpkin.
- 2 large eggs (room temperature): Bind everything together and help with the rich texture.
- 1/2 cup unsalted butter (softened): The key to richness and a melt-in-your-mouth feel.
- 1 tsp vanilla extract: Amplifies the sweetness and rounds out the flavors perfectly.
- 1/2 cup chopped pecans or walnuts (optional): For a delightful crunch and an earthy nuance that makes these cookies extra special.
How to Make Pumpkin Coffee Cake Cookies
Step 1: Preheat and Prepare Your Baking Sheets
Start by heating your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and make cleanup easy—this little prep step saves you time and stress later.
Step 2: Mix the Dry Ingredients
In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and a pinch of salt. Combining the dry ingredients first helps distribute the spices evenly, so every cookie has that perfect balance of flavor.
Step 3: Cream Butter and Sugars
In a separate bowl, beat the softened unsalted butter with both the granulated and brown sugars until the mixture is light and fluffy. This step is crucial—it incorporates air and creates a tender texture in your Pumpkin Coffee Cake Cookies.
Step 4: Add the Wet Ingredients
Now add the eggs to your creamed butter and sugar, one at a time, beating well after each addition. Then stir in the pumpkin puree and vanilla extract. This wet mixture is the heart of your dough, delivering moisture and rich flavor.
Step 5: Combine Wet and Dry Mixtures
Gently fold the dry ingredients into the wet mixture using a spatula. Take care to mix just until combined to keep your cookies tender and fluffy—over-mixing can make them tough.
Step 6: Shape and Bake Your Cookies
Drop heaping tablespoons of dough onto your prepared baking sheets, spacing them a few inches apart as they’ll spread slightly. If you choose, sprinkle chopped pecans or walnuts on top to add a satisfying crunch.
Step 7: Bake and Cool
Bake in the preheated oven for 12 to 15 minutes, or until the edges turn a lovely golden brown. Allow the cookies to cool on wire racks before diving in—this resting time lets them firm up perfectly without losing softness inside.
How to Serve Pumpkin Coffee Cake Cookies
Garnishes
A simple dusting of powdered sugar or a drizzle of warm caramel sauce adds a charming finishing touch to your Pumpkin Coffee Cake Cookies. For a cozy morning treat, top them with a spread of cream cheese frosting, which complements the pumpkin and spice beautifully.
Side Dishes
Pair these cookies with a hot cup of coffee, chai tea, or even a creamy latte for an indulgent break. If you’re serving them as part of a dessert spread, fresh whipped cream or a scoop of vanilla ice cream creates an irresistible contrast of textures.
Creative Ways to Present
Thinking of gifting or impressing guests? Stack your cookies with parchment paper layers inside a decorative tin or box. Or create a charming dessert platter, surrounding the cookies with cinnamon sticks, star anise, and small pumpkins to highlight their seasonal appeal.
Make Ahead and Storage
Storing Leftovers
Your leftover Pumpkin Coffee Cake Cookies can be kept fresh for up to five days when stored in an airtight container at room temperature. Keeping them in a single layer separated by parchment paper prevents sticking and keeps their texture just right.
Freezing
You can freeze the baked cookies for up to three months. Place them in a freezer-safe bag or container with parchment paper between layers. When you’re ready to enjoy, simply thaw at room temperature and enjoy just like fresh-baked.
Reheating
For that freshly baked feel, warm your cookies in the oven at 300°F (150°C) for about 5 minutes. This revives their soft texture and enhances the cozy pumpkin aroma, perfect for a pick-me-up anytime.
FAQs
Can I use fresh pumpkin instead of canned puree?
Absolutely! Just cook and puree fresh pumpkin until smooth before measuring. Make sure it’s well-drained to prevent your cookie dough from becoming too wet.
Are these cookies gluten-free?
This recipe uses all-purpose flour, so it’s not gluten-free as is. However, you can try a 1-to-1 gluten-free baking flour blend to make them suitable for gluten-sensitive friends.
Can I substitute the nuts or leave them out?
Yes! Nuts add nice texture and flavor but feel free to omit them or swap for seeds like pumpkin or sunflower seeds if you prefer.
How do I make the cookies more cakey or more chewy?
For cakier cookies, try adding a bit more pumpkin or a touch more baking powder. To get chewier results, slightly increase the brown sugar and reduce the flour by a couple of tablespoons.
Are these cookies good for breakfast?
Definitely! Their soft texture combined with pumpkin and spices make them a nourishing and delicious breakfast option especially paired with your morning coffee or tea.
Final Thoughts
Once you try these Pumpkin Coffee Cake Cookies, you’ll want to have them on hand all season long. They’re easy to make, full of warm, inviting flavors, and perfect for sharing with friends or enjoying solo during a cozy moment. So grab your ingredients, bake a batch, and savor every crumb of this delightful treat!
Print
Pumpkin Coffee Cake Cookies Recipe
- Total Time: 27-30 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Pumpkin Coffee Cake Cookies combine the warm spices and moist texture of a classic pumpkin coffee cake into a deliciously soft cookie. Perfect for fall, they offer a delightful blend of cinnamon, nutmeg, and pumpkin puree with an optional crunch from nuts, making them an irresistible treat for seasonal gatherings or daily snacks.
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp salt
Wet Ingredients
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter (softened)
- 2 large eggs (room temperature)
- 1 tsp vanilla extract
Sugars
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
Optional Add-ins
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and facilitate easy cleanup.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt to evenly distribute all the spices and leavening agents.
- Cream Butter and Sugars: In a separate large bowl, use an electric mixer to beat the softened unsalted butter with both granulated and brown sugars until the mixture becomes fluffy and light in color, which helps create a tender cookie texture.
- Add Wet Ingredients: Incorporate the eggs one at a time into the butter-sugar mixture, beating well after each addition to ensure proper emulsification. Then, mix in the pumpkin puree and vanilla extract until fully combined.
- Combine Mixtures: Gradually fold the dry ingredients into the wet mixture with a spatula, gently mixing until just combined to avoid overworking the dough, which could make the cookies tough.
- Shape and Bake: Using a spoon or cookie scoop, drop heaping tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow the cookies to spread evenly while baking.
- Bake and Cool: Bake in the preheated oven for 12 to 15 minutes or until the edges turn golden brown. Remove from the oven and transfer the cookies to wire racks to cool completely before serving to ensure the best texture and flavor.
Notes
- For nut-free version, omit the chopped pecans or walnuts.
- Make sure eggs are at room temperature to help the batter mix smoothly.
- Use fresh pumpkin puree, not pumpkin pie filling, for best results.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 3 months. Thaw at room temperature before serving.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 12g
- Sodium: 110mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1.5g
- Protein: 2g
- Cholesterol: 35mg
Keywords: pumpkin cookies, coffee cake cookies, fall desserts, pumpkin spice, soft cookies, spiced cookies
