Dessert

Pumpkin Coffee Cake Cookies Recipe

ByAndria Russo November 19, 2025November 19, 2025

Introduction

These Pumpkin Coffee Cake Cookies bring together the warm flavors of fall in a soft, tender bite. Perfect for pairing with your morning coffee or an afternoon snack, they combine pumpkin puree with cozy spices and a subtle nutty crunch.

A stack of three round cookies with a rough texture sits on a white plate, each cookie covered with a light drizzle of white icing that falls unevenly down the sides. The cookies have a golden-brown color with visible cracks on the surface, showing a soft inside. Beside the plate, two cinnamon sticks rest on a white marbled surface, with orange berries and a blurred pumpkin in the background giving a warm, autumn feel. 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.
Step 2: In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt.
Step 3: In a separate bowl, cream the softened butter with granulated and brown sugars until the mixture is light and fluffy.
Step 4: Add the eggs one at a time to the butter mixture, mixing well after each addition. Then stir in the pumpkin puree and vanilla extract until fully combined.
Step 5: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing just until combined. If using, fold in the chopped nuts at this stage.
Step 6: Drop heaping tablespoons of dough onto the prepared baking sheets, spacing them apart to allow for spreading.
Step 7: Bake in the preheated oven for 12-15 minutes, until the cookies are golden brown around the edges. Let them cool on wire racks before serving.

Tips & Variations

For a dairy-free version, substitute the butter with a plant-based spread.
Try adding a sprinkle of cinnamon sugar on top before baking for extra sweetness.
Mix in chocolate chips or dried cranberries for a different twist.
Ensure eggs are at room temperature to help the batter blend smoothly.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies for up to 2 months and thaw at room temperature before serving. Reheat briefly in a microwave or oven for a warm treat.

How to Serve

A stack of three thick, soft-looking cookies sits on a white plate, each cookie topped with uneven white glaze drizzles that glisten slightly. The cookies have a golden-brown color with a slightly crumbly texture visible around the edges. Next to the cookies on the right side, two cinnamon sticks are placed on the plate, adding a warm brown tone and rough texture contrast. In the background, out of focus, a white mug with some orange berries and an orange pumpkin adds a cozy autumn feel. The surface beneath the plate is a white marbled texture. 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, you can use fresh pumpkin puree, but be sure to cook and puree the pumpkin flesh until smooth and well-drained to avoid excess moisture in the dough.

How do I make these cookies vegan?

To make a vegan version, replace the eggs with flax eggs (1 tablespoon ground flaxseed mixed with 3 tablespoons water per egg) and use a vegan butter substitute.