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Pumpkin Coffee Cake Cookies
Pumpkin coffee cake cookies combine the best of autumn flavors with the convenience of handheld treats. These delightful cookies capture the essence of traditional coffee cake while incorporating the nutritional benefits of pumpkin puree. Rich in vitamin A, fiber, and antioxidants, these cookies offer a healthier twist on classic desserts. Perfect for family gatherings, holiday parties, or cozy afternoon treats, they bring warmth and comfort to any occasion.
Why You'll Love This Recipe
- Nutritious pumpkin puree provides vitamin A, fiber, and potassium while keeping cookies moist and flavorful
- Budget-friendly recipe costs under $8 to make, serving multiple people with pantry staples
- Perfect for fall gatherings, holiday parties, and cozy family moments throughout the season
- Soft, cake-like texture with warm spices creates comfort food satisfaction in cookie form
- Easy 30-minute recipe requires no special techniques, making it perfect for beginner bakers
Why This Pumpkin Coffee Cake Cookies Recipe Works
This recipe succeeds because it balances moisture and structure perfectly. The pumpkin puree keeps cookies tender while providing natural sweetness and nutrients. The combination of brown and granulated sugars creates depth of flavor and ideal texture.
The spice blend of cinnamon and nutmeg enhances the pumpkin’s natural taste without overpowering it. Room temperature ingredients ensure proper mixing and even baking. The moderate oven temperature allows cookies to cook through while maintaining their soft, cake-like consistency.
What You’ll Need for Pumpkin Coffee Cake Cookies
Ingredients
| Ingredient | Quantity (Approx) | Purpose / Notes |
|---|---|---|
| All-purpose flour | 2 cups | Provides structure and base for cookies |
| Canned pumpkin puree | 1 cup | Adds moisture, flavor, and nutritional value |
| Granulated sugar | 1/2 cup | Sweetens and helps with browning |
| Brown sugar | 1/2 cup | Adds molasses flavor and moisture |
| Baking powder | 2 tsp | Creates lift and light texture |
| Ground cinnamon | 1 tsp | Provides warm spice flavor |
| Ground nutmeg | 1/2 tsp | Enhances autumn spice profile |
| Large eggs | 2 (room temperature) | Binds ingredients and adds richness |
| Unsalted butter | 1/2 cup (softened) | Provides flavor and tender texture |
| Vanilla extract | 1 tsp | Enhances overall flavor profile |
| Chopped pecans/walnuts | 1/2 cup (optional) | Adds crunch and nutty flavor |
Tools
| Tool | Purpose |
|---|---|
| Large mixing bowls | Separate wet and dry ingredients for proper mixing |
| Electric mixer | Creams butter and sugars to fluffy consistency |
| Whisk | Combines dry ingredients evenly |
| Rubber spatula | Gently folds ingredients without overmixing |
| Cookie scoop | Creates uniform cookie sizes for even baking |
| Baking sheets | Provides surface for baking cookies |
| Parchment paper | Prevents sticking and ensures easy removal |
| Cooling racks | Allows proper air circulation for cooling |
How to Make Pumpkin Coffee Cake Cookies
| Step | Instructions |
|---|---|
| Step 1: Preparation | Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper |
| Step 2: Mix Dry Ingredients | In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt |
| Step 3: Cream Butter and Sugars | In another bowl, cream softened butter with granulated and brown sugars until fluffy |
| Step 4: Add Wet Ingredients | Add eggs one at a time, mixing well after each addition. Stir in pumpkin puree and vanilla extract |
| Step 5: Combine Mixtures | Gradually fold dry ingredients into the wet mixture using a spatula until just combined |
| Step 6: Shape and Bake | Scoop heaping tablespoons of dough onto prepared baking sheets, leaving space to spread |
| Step 7: Bake and Cool | Bake for 12-15 minutes until golden brown around edges. Cool on racks before serving |
Chef's Helpful Tips
- Use room temperature ingredients for better mixing and smoother batter consistency
- Don’t overmix the dough after adding flour to prevent tough, dense cookies
- Chill dough for 30 minutes if it seems too soft for easier handling and shaping
- Test doneness by gently pressing cookie centers – they should spring back lightly
- Store cookies in airtight containers with parchment paper between layers to maintain freshness
Serving and Storage Tips for Pumpkin Coffee Cake Cookies
Serving Tips
These cookies pair beautifully with hot coffee, spiced tea, or warm apple cider. Serve them at room temperature for the best texture and flavor. For special occasions, dust with powdered sugar or drizzle with simple glaze.
Consider serving alongside other autumn treats like keto cloud cake for variety. They’re perfect for potluck dinners, bake sales, or afternoon tea parties.
Store cookies in airtight containers at room temperature for up to one week. For longer storage, freeze cookies for up to three months. Layer between parchment paper to prevent sticking and maintain their soft texture.
Mistakes to Avoid while making Pumpkin Coffee Cake Cookies
Overmixing the dough creates tough, dense cookies instead of tender ones. Mix just until ingredients combine. Using cold ingredients prevents proper creaming and results in uneven texture.
Don’t skip the parchment paper – cookies may stick and break when removing. Overbaking creates dry, crumbly cookies rather than soft, cake-like ones. Watch for golden edges as your doneness indicator.
Avoid using pumpkin pie filling instead of pure pumpkin puree, as it contains added spices and sweeteners that alter the recipe balance. Measure ingredients accurately for consistent results every time.
You Must Know
- Pure pumpkin puree differs from pumpkin pie filling – always check labels to avoid recipe disasters
- Cookies continue cooking on hot pans after removal, so transfer to cooling racks promptly
- Dough consistency should be soft but not sticky – adjust with small amounts of flour if needed
- These cookies freeze beautifully for up to three months when properly wrapped and stored
Suggestions for Pumpkin Coffee Cake Cookies
Enhance these cookies with cream cheese glaze or cinnamon sugar coating. Add mini chocolate chips or dried cranberries for extra flavor dimensions. Try substituting half the all-purpose flour with whole wheat flour for added nutrition.
Create variations by adding orange zest, maple extract, or cardamom. For inspiration, check out this pumpkin skillet coffee cake or this pumpkin spice crumb cake.
Pair with savory dishes like ultimate chicken casserole for balanced meals. The cookies complement rich, savory flavors beautifully and provide a satisfying sweet ending to hearty dinners.
FAQs:
Yes, you can use fresh pumpkin puree. Roast pumpkin until tender, then puree until smooth. Make sure to drain excess moisture to match canned pumpkin consistency.
Look for golden brown edges and centers that spring back lightly when touched. They should appear set but still soft. Overbaking creates dry, crumbly cookies.
Absolutely! Wrap dough tightly and refrigerate for up to 2 days or freeze for up to 3 months. Thaw frozen dough in refrigerator before baking.
Store in airtight containers at room temperature for up to one week. Layer between parchment paper to prevent sticking and maintain their soft, cake-like texture.
Yes, substitute with equal amounts of neutral oil like vegetable or canola oil. The texture will be slightly different but still delicious and moist.
Conclusion
Pumpkin coffee cake cookies offer the perfect combination of nutrition, flavor, and convenience. With their soft texture, warm spices, and budget-friendly ingredients, they’re ideal for any autumn gathering or cozy moment at home.
This simple recipe delivers consistent results while providing the health benefits of pumpkin and the comfort of homemade treats. Whether you’re baking for family or friends, these cookies bring warmth and satisfaction to every bite. Try them with your favorite hot beverage and enjoy the flavors of fall in every delicious cookie.
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📖 Recipe Card
Pumpkin Coffee Cake Cookies
- Total Time: 30 minutes
- Yield: 8 to make, serving 1x
Description
Soft and flavorful pumpkin coffee cake cookies that combine the warm spices of fall with the tender texture of coffee cake in a delightful cookie form.
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/walnuts (optional)
Instructions
- Step 1: Preparation – Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper
- Step 2: Mix Dry Ingredients – In a large bowl, whisk together flour, baking powder, cinnamon, nutmeg, and salt
- Step 3: Cream Butter and Sugars – In another bowl, cream softened butter with granulated and brown sugars until fluffy
- Step 4: Add Wet Ingredients – Add eggs one at a time, mixing well after each addition. Stir in pumpkin puree and vanilla extract
- Step 5: Combine Mixtures – Gradually fold dry ingredients into the wet mixture using a spatula until just combined
- Step 6: Shape and Bake – Scoop heaping tablespoons of dough onto prepared baking sheets, leaving space to spread
- Step 7: Bake and Cool – Bake for 12-15 minutes until golden brown around edges. Cool on racks before serving
Notes
- Use room temperature ingredients for better mixing and smoother batter consistency
- Don’t overmix the dough after adding flour to prevent tough, dense cookies
- Chill dough for 30 minutes if it seems too soft for easier handling and shaping
- Store cookies in airtight containers with parchment paper between layers to maintain freshness
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 145 calories
- Sugar: 8g
- Sodium: 85mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 25mg
Keywords: pumpkin coffee cake cookies, fall cookies, pumpkin spice, autumn baking, soft cookies, pumpkin dessert
