Dessert

Pumpkin Coffee Cake Cookies Recipe

ByZoe Lane November 18, 2025November 18, 2025

Introduction

These Pumpkin Coffee Cake Cookies bring together the warm spices and moist texture of pumpkin coffee cake in a convenient cookie form. Perfect for fall mornings or an afternoon treat, they’re easy to make and deliciously comforting.

A stack of three thick cookies sits on a white plate, each cookie a warm brown color with a slightly rough, crumbly texture. The top cookie is drizzled with white icing in uneven lines, creating a contrast against the cookie's surface. Next to the plate are two cinnamon sticks lying flat. In the background, out of focus, are orange pumpkins and small orange berries, all placed on a white marbled surface. The lighting is soft, giving a cozy and inviting feel. 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
1/2 tsp salt
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 to prevent sticking.
Step 2: In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and salt until well combined.
Step 3: In another bowl, cream the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy.
Step 4: Add the eggs one at a time to the butter and sugar mixture, beating well after each addition. Stir in the pumpkin puree and vanilla extract until fully incorporated.
Step 5: Gradually fold the dry ingredients into the wet pumpkin mixture using a spatula, mixing just until combined. If using, fold in the chopped nuts.
Step 6: Scoop heaping tablespoons of the dough onto the prepared baking sheets, spacing them a couple of inches apart to allow spreading.
Step 7: Bake for 12 to 15 minutes, until the cookies are golden brown around the edges. Let them cool on the baking sheets for a few minutes before transferring to wire racks to cool completely.

Tips & Variations

For extra texture, add cinnamon sugar on top of each cookie before baking.
Swap the nuts for chocolate chips if you prefer a sweeter treat.
Make sure your pumpkin puree is plain and not spiced for best control over flavor.
Use room temperature eggs and butter to help the ingredients combine smoothly.

Storage

Store these cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a sealed container for up to 1 month. To reheat, warm gently in a microwave for 10-15 seconds or in a low oven until soft.

How to Serve

A stack of three round cookies with a cracked, rough texture sits on a white plate. Each cookie is golden-brown with a soft, crumbly look and is topped with a drizzle of smooth, white icing in thin lines. Next to the stack, two cinnamon sticks lay flat on the plate. The background shows out-of-focus orange berries and a large orange pumpkin, all set on a white marbled surface. The lighting highlights the cookies' texture and the shine on the icing. 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 puree?

Yes, but fresh pumpkin needs to be cooked and pureed first. Make sure it is well drained so the dough isn’t too wet.

Are these cookies gluten-free?

The recipe calls for all-purpose flour, so it’s not gluten-free. You can try a gluten-free flour blend, but results may vary, so adjustments might be needed.