Pumpkin Coffee Cake Cookies Recipe
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.
- 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
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
- Prepare Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, and ground nutmeg. Set this mixture aside.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
