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Pumpkin Coffee Cake Cookies


  • Author: Jennie Graham
  • 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

Scale
  • 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