Description
Delight in the comforting flavors of fall with these Pumpkin Coffee Cake Cookies. Soft and moist with a perfect blend of warm spices, pumpkin puree, and a hint of vanilla, these cookies offer a delicious twist on a classic coffee cake, perfect for breakfast or an afternoon treat.
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
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
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 ensure the cookies bake evenly and don’t stick.
- Mix Dry Ingredients: In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt to evenly distribute the spices and leavening agents.
- Cream Butter and Sugars: In a separate bowl, beat the softened butter with the granulated and brown sugars until the mixture becomes fluffy and light, which helps create a tender cookie texture.
- Add Wet Ingredients: Incorporate the eggs one at a time into the creamed butter mixture, mixing well after each addition. Then, stir in the pumpkin puree and vanilla extract until fully combined.
- Combine Mixtures: Gradually fold the dry ingredients into the wet mixture using a spatula, mixing gently until just combined to avoid overmixing and tough cookies. If using, fold in chopped pecans or walnuts now.
- Shape and Bake: Using a tablespoon or cookie scoop, place heaping tablespoons of dough onto the prepared baking sheets, spacing them adequately to allow for spreading during baking.
- Bake and Cool: Bake the cookies for 12 to 15 minutes, or until they turn golden brown around the edges. Remove from the 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
- Make sure your eggs are at room temperature to ensure smooth incorporation and better texture.
- Parchment paper prevents sticking and makes cleanup easier.
- For a nuttier flavor, feel free to toast the nuts lightly before adding.
- Store cookies in an airtight container to keep them fresh up to 5 days.
- These cookies can be frozen after cooling for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Bake
- Method: Baking
- Cuisine: American
Keywords: pumpkin, coffee cake, cookies, fall dessert, pumpkin spice, easy cookie recipe, seasonal baking
