Dessert

Pumpkin Coffee Cake Cookies Recipe

BySarah Summers November 18, 2025November 18, 2025

Introduction

These Pumpkin Coffee Cake Cookies are a delightful fall treat that combines the warm spices of coffee cake with the soft, tender texture of a cookie. Perfect with your morning coffee or as an afternoon snack, they bring cozy autumn flavors to every bite.

A stack of three round cookies with a rough, crumbly texture sits on a simple white plate, each cookie topped with a glossy white drizzle arranged in diagonal lines. The cookies have a warm brown color with uneven surface details showing bits of oats or spices. To the right of the plate lie two cinnamon sticks, dark brown and textured. In the soft background, an out-of-focus orange pumpkin and some small orange berries add a cozy autumn feel. The scene is set on a white marbled surface, and warm natural light highlights the textures and colors. 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
1/2 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

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 granulated sugar and brown sugar until the mixture is light and fluffy.
Step 4: Beat in the eggs one at a time, mixing well after each addition. Stir in the pumpkin puree and vanilla extract until fully incorporated.
Step 5: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. Avoid overmixing to keep cookies tender.
Step 6: If using, fold in the chopped pecans or walnuts. Then, scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them apart to allow spreading.
Step 7: Bake for 12 to 15 minutes, or until the edges turn golden brown. Remove from oven and let cookies cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Tips & Variations

For extra spice, add 1/4 teaspoon ground cloves or ginger to the dry ingredients.
Swap walnuts for pecans or leave out nuts for a nut-free option.
Chilling the dough for 30 minutes before baking can help control spreading and yield thicker cookies.
Drizzle with a simple cream cheese glaze to add a sweet finish.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. To reheat, warm gently in the microwave for 10 to 15 seconds or let thaw at room temperature.

How to Serve

A stack of three thick cookies with a rough, cracked texture sits on a white plate with a cinnamon stick placed beside it. Each cookie is light brown with darker specks, and they are drizzled with a smooth white glaze that flows in thin lines across the top. In the background, there are orange pumpkins and bright orange berries, all set against a white marbled surface that adds a soft, clean look to the scene. The photo has a warm, cozy feel with soft lighting highlighting the details of the cookies. 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 puree?

Yes, but fresh pumpkin should be cooked and pureed until smooth before using. Make sure it’s not too watery to avoid affecting the cookie texture.

What makes these cookies soft instead of crunchy?

The combination of pumpkin puree and creamed butter with sugars keeps the cookies moist and tender, creating a soft, cake-like texture rather than a crisp cookie.