Description

These Pumpkin Coffee Cake Cookies combine the warm flavors of fall with a soft, moist texture reminiscent of a coffee cake. Infused with cinnamon and nutmeg and enriched with pumpkin puree, these cookies offer a seasonal twist perfect for breakfast or snack time. Optional chopped nuts add a delightful crunch, making them a comforting and delicious treat anytime.

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

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 prevent sticking and ensure even baking.
Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt until well combined to evenly distribute the leavening and spices.
Cream Butter and Sugars: In a separate bowl, use a hand mixer or stand mixer to cream the softened unsalted butter with both the granulated sugar and brown sugar until the mixture is light, fluffy, and pale in color, which usually takes about 2-3 minutes.
Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the canned pumpkin puree and vanilla extract until smooth and uniform.
Combine Mixtures: Gradually fold the dry ingredients into the wet ingredients with a spatula or wooden spoon, gently mixing just until combined to avoid overworking the dough. If using, fold in the chopped pecans or walnuts at this stage.
Shape and Bake: Using a cookie scoop or heaping tablespoon, drop dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
Bake and Cool: Bake in the preheated oven for 12-15 minutes, until the cookies are golden brown around the edges but still soft in the center. Remove the baking sheets from the oven and transfer the cookies to wire racks to cool completely before serving.

Notes

For a nuttier flavor and texture, use toasted pecans or walnuts.
Make sure butter and eggs are at room temperature for easier mixing and better texture.
Store cookies in an airtight container at room temperature for up to 4 days or freeze for longer storage.
You can substitute all-purpose flour with gluten-free flour blend if needed, but texture may vary slightly.
Do not overmix the dough to keep the cookies tender and soft.

Prep Time: 15 minutes
Cook Time: 12-15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Pumpkin cookies, coffee cake cookies, fall cookies, pumpkin puree dessert, cinnamon nutmeg cookies