Pumpkin Coffee Cake Cookies
Pumpkin Coffee Cake Cookies are the ultimate autumn treat, combining the rich flavors of pumpkin, warm spices, and a hint of sweetness in every bite. These cookies are soft, chewy, and perfect for cozy gatherings or as a delightful accompaniment to your morning coffee. With their inviting aroma and golden hue, they’re sure to be a hit with family and friends. Bake a batch today and enjoy the taste of fall year-round!
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Approximately 24 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup canned pumpkin puree
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (light or dark)
- 2 tsp baking powder
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 2 large eggs (room temperature)
- 1/2 cup unsalted butter (softened)
- 1 tsp vanilla extract
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt.
- In another bowl, cream softened butter with granulated and brown sugars until fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in pumpkin puree and vanilla extract until combined.
- Gradually fold dry ingredients into the wet mixture using a spatula.
- Scoop heaping tablespoons of dough onto prepared baking sheets, leaving space to spread.
- Bake for 12-15 minutes until golden brown around edges. Cool on racks before serving.
Nutrition
- Serving Size: 1 cookie (approximately 30g)
- Calories: 120
- Sugar: 8g
- Sodium: 50mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Chill the dough for at least 30 minutes prior to baking for optimal texture. For a lighter version, substitute pumpkin puree with applesauce. Experiment with spices like cardamom for unique flavor twists.