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

Scale

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