Pumpkin Coffee Cake Cookies Recipe

Introduction

These Pumpkin Coffee Cake Cookies bring together the tender, spiced flavors of pumpkin and warm cinnamon in a soft, cakey cookie form. Perfect for fall afternoons or a cozy treat any time of year, they’re easy to make and full of seasonal charm.

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

1. Step 1: In a medium bowl, whisk together the flour, baking powder, cinnamon, and nutmeg. Set this dry mixture aside.
2. Step 2: In a large bowl, cream the softened butter with both sugars until light and fluffy. Beat in the eggs one at a time, then mix in the vanilla extract and pumpkin puree until just combined.
3. Step 3: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Fold in the chopped nuts if using.
4. Step 4: Cover the dough with plastic wrap and chill in the refrigerator for at least 1 hour. This helps develop flavor and prevents the cookies from spreading too much while baking.
5. Step 5: Preheat the oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats. Scoop rounded balls of dough about 1.5 to 2 tablespoons each onto the sheets, spacing them about 2 inches apart.
6. Step 6: Bake one sheet at a time for 10-12 minutes, until the cookie edges are lightly golden and the centers look set but still soft.
7. Step 7: Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely before serving.

Tips & Variations

• For extra warmth, add a pinch of ground cloves or ginger to the dry ingredients.
• Use daylight maple syrup instead of some sugar to add natural sweetness and a hint of maple flavor.
• Swap walnuts for pecans or leave out nuts entirely for a nut-free version.
• Chilling the dough longer will improve flavor and texture, so if possible, chill overnight.
• For a mocha twist, add a teaspoon of instant coffee granules to the wet ingredients.

Storage

Store the cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the baked cookies in a sealed container or freezer bag for up to 3 months. To reheat, thaw at room temperature and warm briefly in the microwave for 10–15 seconds if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but you’ll need to cook and puree the fresh pumpkin first to remove excess moisture. Use the same amount by weight as canned pumpkin for best results.

Why do I need to chill the dough before baking?

Chilling the dough firms it up, which helps prevent the cookies from spreading too much during baking. It also allows the flavors to meld, giving a richer taste.

Pumpkin Coffee Cake Cookies Recipe

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4.5 from 389 reviews

These Pumpkin Coffee Cake Cookies combine the warm spices of cinnamon and nutmeg with the rich moisture of canned pumpkin puree. Perfect for fall, these soft and flavorful cookies offer a delightful twist on traditional coffee cake, incorporating optional crunchy nuts for added texture. Chilled dough ensures minimal spreading for a perfect shape and a tender crumb.

• Author: Luna
• Prep Time: 20 minutes
• Cook Time: 10-12 minutes per batch
• Total Time: 1 hour 35 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg

Wet Ingredients

• 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
• 1 cup canned pumpkin puree

Optional

• 1/2 cup chopped pecans or walnuts

Instructions

1. Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg. Set this mixture aside.
2. Cream Wet Ingredients: In a large mixing bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy. Beat in the eggs one at a time, then add vanilla extract and canned pumpkin puree, mixing until just combined.
3. Combine Mixtures: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. If using, fold in the chopped pecans or walnuts gently.
4. Chill Dough: Cover the bowl with plastic wrap and refrigerate the dough for at least 1 hour. This chilling step is essential for developing flavor and prevents the cookies from spreading too much while baking.
5. Preheat Oven & Scoop Dough: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. Scoop rounded balls of dough, about 1.5 to 2 tablespoons each, and place them spaced about 2 inches apart on prepared sheets.
6. Bake Cookies: Place one sheet at a time into the oven and bake for 10-12 minutes, or until the edges turn lightly golden and the centers appear set but still soft.
7. Cool Cookies: Remove the baking sheet from the oven carefully. Let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy these cozy pumpkin treats!

Notes

• For best results, use room temperature eggs to ensure even mixing.
• Chilling the dough is important to control cookie spread and to enhance flavor.
• Optional nuts add nice texture but can be omitted for a nut-free version.
• Store cookies in an airtight container at room temperature for up to 5 days.
• These cookies can be frozen for up to 3 months; thaw at room temperature before serving.

Keywords: pumpkin cookies, pumpkin coffee cake, fall cookies, soft pumpkin cookies, cinnamon nutmeg cookies