Description
These Pumpkin Coffee Cake Cookies combine the moist richness of pumpkin puree with the warm spices of cinnamon and nutmeg, delivering a perfect fall treat that’s soft, flavorful, and easy to make. Enhanced with a crumbly texture and optional nuts, these cookies are ideal for breakfast, snack time, or dessert.
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 bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt until fully combined and evenly distributed.
- Cream Butter and Sugars: In a separate bowl, use a mixer to cream the softened unsalted butter with both granulated and brown sugars until the mixture is light, fluffy, and smooth.
- Add Wet Ingredients: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, stir in the canned pumpkin puree and vanilla extract, mixing until uniform.
- Combine Mixtures: Gradually fold the dry ingredient mixture into the wet ingredients using a spatula, mixing just until no flour streaks remain. Avoid overmixing to keep the cookies tender.
- Shape and Bake: If desired, fold in the chopped pecans or walnuts. Scoop heaping tablespoons of dough onto the prepared baking sheets, leaving enough space between each for spreading.
- Bake and Cool: Bake the cookies in the preheated oven for 12-15 minutes or until the edges turn golden brown. Remove from oven and transfer the cookies to cooling racks to cool completely before serving.
Notes
- Using room temperature eggs helps the batter mix more evenly.
- Swapping pecans with walnuts or omitting nuts altogether works perfectly for a nut-free version.
- Make sure not to overbake to keep the cookies soft and moist inside.
- You can store the cookies in an airtight container for up to 5 days at room temperature.
- For extra flavor, consider adding a streusel topping before baking.
- Prep Time: 15 minutes
- Cook Time: 12-15 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: pumpkin coffee cake cookies, fall cookies, pumpkin recipe, spiced cookies, easy pumpkin cookies, breakfast cookies
