Description
These Pumpkin Coffee Cake Cookies combine the warm flavors of pumpkin, cinnamon, and nutmeg with the tender crumb of a coffee cake in a convenient cookie form. Soft and moist with a subtle sweetness and optional crunchy pecans or walnuts, they make a perfect fall treat ideal for breakfast or snack time.
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
- 1/2 cup chopped pecans or walnuts
Instructions
- Preparation: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt. This ensures the spices and leavening are evenly distributed.
- Cream Butter and Sugars: In another mixing bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy. This step helps create a tender texture in the cookies.
- Add Wet Ingredients: Add the eggs one at a time into the creamed butter and sugar mixture, mixing thoroughly after each addition. Then stir in the pumpkin puree and vanilla extract until fully combined.
- Combine Mixtures: Gradually fold the dry ingredient mixture into the wet ingredients using a spatula. Mix gently until just combined to avoid overworking the batter and keeping the cookies tender. If using, fold in the chopped pecans or walnuts now.
- Shape and Bake: Using a tablespoon or cookie scoop, drop heaping spoonfuls of the dough onto the prepared baking sheets. Leave enough space between cookies to allow for spreading during baking.
- Bake and Cool: Bake the cookies in the preheated oven for 12-15 minutes, or until the edges turn golden brown. Remove from oven and allow the cookies to cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.
Notes
- For a nut-free version, omit pecans or walnuts.
- Ensure your pumpkin puree is pure pumpkin, not pumpkin pie filling, for the best flavor.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
- Room temperature eggs help the batter mix more evenly.
- You can add a simple glaze or a sprinkle of cinnamon sugar on top after baking for extra sweetness.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin cookies, coffee cake cookies, fall recipes, pumpkin dessert, easy pumpkin cookies, cinnamon cookies, nutmeg cookies, pumpkin snacks
