Dessert

Pumpkin Coffee Cake Cookies Recipe

ByLily Cross November 18, 2025November 18, 2025

Introduction

These Pumpkin Coffee Cake Cookies combine the warm flavors of fall into a soft, moist cookie that’s perfect for any occasion. With a tender crumb and a hint of spice, they’re a delightful treat alongside your morning coffee or afternoon tea.

The image shows a stack of three round cookies on a white plate, each cookie has a rough, crumbly texture with a light brown color, and a white icing drizzle in a zigzag pattern on top. The cookies have a slightly cracked surface, showing a soft inside. Next to the stack, on the right side of the plate, are two cinnamon sticks that are dark brown and textured. In the background, there are blurred orange pumpkins and orange berries, creating a warm, cozy autumn feeling. The surface beneath the plate is a white marbled texture. 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
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 a pinch of salt to combine the dry ingredients.
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 evenly combined.
Step 5: Gradually fold the dry mixture into the wet ingredients using a spatula, mixing just until combined. If using, gently fold in the chopped nuts.
Step 6: Scoop heaping tablespoons of the dough onto the prepared baking sheets, spacing them apart to allow for spreading.
Step 7: Bake for 12 to 15 minutes or until the edges are golden brown. Remove from oven and let the cookies cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.

Tips & Variations

For extra texture, add a cinnamon-sugar crumble topping before baking.
Swap pecans or walnuts for chocolate chips to add a sweeter twist.
If you prefer a softer cookie, reduce baking time slightly and check for doneness early.
Make sure butter is softened, not melted, for the right creaming texture.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. To extend freshness, you can refrigerate them for up to a week or freeze for up to 3 months. Reheat frozen cookies briefly in a microwave or oven for a soft, just-baked feel.

How to Serve

A stack of three round cookies with a cracked surface, each topped with a white icing drizzle that forms a zigzag pattern. The cookies have a golden brown color with a slightly rough texture. They are placed on a white plate with a matte finish, set against a white marbled background. To the right of the cookies is a cinnamon stick, and in the background, there are out-of-focus orange berries and an orange pumpkin, adding warm autumn colors to the scene. 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 pumpkin puree?

Yes, but fresh pumpkin needs to be cooked and pureed first. Be sure it’s fully cooked and moisture content is similar to canned puree for best results.

Can I substitute the butter with oil?

You can replace butter with an equal amount of vegetable oil, but the cookies may be a bit denser and less fluffy. For best texture, butter is recommended.