Dessert

Pumpkin Coffee Cake Cookies Recipe

BySarah Summers November 19, 2025November 19, 2025

Introduction

These Pumpkin Coffee Cake Cookies combine the warm spices and moist texture of a classic coffee cake into a convenient, hand-held treat. Perfect for fall mornings or an afternoon snack, they offer a delightful pumpkin flavor with a tender crumb and a hint of cinnamon and nutmeg.

A stack of three soft cookies with a golden-brown color sits on a white plate, each cookie showing a slightly cracked texture that reveals a moist inside. The cookies are drizzled with thick white icing in uneven lines across the top, adding a shiny contrast to the rough cookie surface. To the right of the stack, two cinnamon sticks lay on the plate, displaying a rich brown color and a rough texture. In the background, a blurry pumpkin with a warm orange tone and a bunch of orange berries add a cozy fall feeling. The entire scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
1/4 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

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

Tips & Variations

For extra flavor and texture, add a cinnamon sugar sprinkle or streusel topping before baking.
Substitute walnuts for pecans, or omit nuts altogether for a nut-free option.
Ensure the pumpkin puree is well-drained if especially watery to maintain cookie texture.
Use room temperature eggs and butter to help ingredients blend smoothly.

Storage

Store cooled Pumpkin Coffee Cake Cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 1 month. Reheat briefly in a microwave or enjoy thawed at room temperature.

How to Serve

A stack of three thick, soft cookies with a crinkled surface and light brown color sits on a small white plate. The cookies are drizzled with white icing that flows unevenly over the top and edges, adding a glossy texture. To the right of the plate, two cinnamon sticks lie parallel on a white marbled surface. In the blurred background, an orange pumpkin and a bunch of small orange berries add warm, autumn colors to the scene. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but be sure to roast and puree the fresh pumpkin, removing excess moisture to match the consistency of canned pumpkin for best results.

Can these cookies be made gluten-free?

Absolutely. Substitute the all-purpose flour with a gluten-free flour blend suitable for baking, ensuring it contains xanthan gum or a similar binder for texture.