Description

These Pumpkin Coffee Cake Cookies combine the warm flavors of pumpkin and classic coffee cake spices into soft, tender cookies perfect for fall gatherings or cozy afternoons. With a moist texture imparted by pumpkin puree and a hint of cinnamon and nutmeg, these cookies offer a delightful treat that pairs perfectly with your favorite cup of coffee or tea.

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
2 large eggs (room temperature)
1/2 cup unsalted butter (softened)
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

Instructions

Preparation: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and make cleanup easier.
Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt to ensure even distribution of spices and leavening agents.
Cream Butter and Sugars: In a separate bowl, use an electric mixer or hand mixer to cream the softened unsalted butter with both granulated and brown sugars until the mixture is fluffy and pale, about 3-4 minutes.
Add Wet Ingredients: Add eggs one at a time to the creamed butter and sugar, mixing well after each addition to fully incorporate. Then stir in the pumpkin puree and vanilla extract until combined.
Combine Mixtures: Gradually fold the dry ingredient mixture into the wet ingredients using a spatula, mixing gently until just combined to avoid overworking the dough. If using, fold in the chopped pecans or walnuts at this stage.
Shape and Bake: Using a spoon or cookie scoop, drop heaping tablespoons of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading during baking.
Bake and Cool: Bake the cookies in the preheated oven for 12-15 minutes or until they turn golden brown around the edges. Remove the sheets from the oven and allow the cookies to cool on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.

Notes

Ensure eggs are at room temperature for better emulsion and texture.
You can substitute nuts with chocolate chips or raisins for a different twist.
Do not overmix the dough to keep cookies tender and soft.
Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

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