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Pumpkin Coffee Cake Cookies

Pumpkin Coffee Cake Cookies: Fall's Cozy Sweet Treat

These Pumpkin Coffee Cake Cookies are a soft, chewy treat that captures the essence of fall with pumpkin and warm spices.
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Prep Time 15 minutes
Cook Time 15 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 2 cups All-Purpose Flour Can use gluten-free flour with xanthan gum.
  • 1 cup Pumpkin Puree Replace with well-drained homemade puree if desired.
  • ½ cup Granulated Sugar Reduce slightly for less sweetness.
  • ½ cup Brown Sugar Best to stick with this for optimal flavor.
  • 2 Eggs Use room-temperature eggs for better mixing.
  • 1 teaspoon Baking Powder Ensure it’s fresh for the best outcomes.
  • 1 teaspoon Cinnamon Adjust according to taste.
  • ½ teaspoon Nutmeg Adjust according to taste.
  • ½ teaspoon Ginger Adjust according to taste.
  • ½ teaspoon Salt Do not omit, as it enhances overall flavors.
  • ½ cup Butter Ensure it's fully softened for smooth creaming.
For the Optional Toppings
  • 1 cup Crumb Topping A delightful addition.
  • ¼ cup Melted Peanut Butter For drizzle.

Equipment

  • Oven
  • mixing bowl
  • baking sheet
  • parchment paper
  • hand mixer or stand mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together ½ cup of butter, ½ cup of granulated sugar, and ½ cup of brown sugar until light and fluffy (about 3-4 minutes).
  3. Add 2 room-temperature eggs one at a time, mixing well after each addition, then stir in 1 cup of pumpkin puree until smooth.
  4. Whisk together 2 cups of flour, 1 teaspoon of baking powder, ½ teaspoon of salt, and spices in a separate bowl.
  5. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined.
  6. Drop balls of dough onto the prepared baking sheet, spaced about 2 inches apart.
  7. Bake for 12-15 minutes or until the edges are lightly golden and the centers are set but soft.
  8. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 120kcalCarbohydrates: 15gProtein: 1gFat: 6gSaturated Fat: 4gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 80mgSugar: 8gVitamin A: 300IUVitamin C: 1mgCalcium: 20mgIron: 0.5mg

Notes

Chilling the dough for at least 30 minutes before baking helps maintain shape. Measure flour carefully to avoid dense cookies.

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