A cozy start: what these Pumpkin Coffee Cake Cookies are like
These pumpkin coffee cake cookies are soft, warmly spiced cookies with a tender crumb and a light nut crunch. They taste like a small slice of coffee cake shaped into a cookie — great with a cup of coffee or tea. If you like quick fall baking that fills the house with cinnamon and nutmeg, you’ll enjoy making these.
Try them next to another coffee cake favorite for variety: pumpkin coffee cake.
Why you’ll want to bake these right away
They come together with simple pantry ingredients and bake in about 15 minutes. The pumpkin keeps the cookies moist, and the mix of brown and granulated sugar gives them a nice chew. They make a warm treat for mornings, snacks, or an easy dessert.
Step-by-step: how to make Pumpkin Coffee Cake Cookies
Follow the steps below in order. Read through once before you start so everything goes smoothly.
What you need
Ingredients :
- 1 cup pumpkin puree
- 1/2 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened
- 1 egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans
- Optional: powdered sugar for dusting
Directions to bake them
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, pumpkin puree, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined. Fold in nuts if using.
- Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden. Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
- Dust with powdered sugar if desired before serving.
Simple serving ideas for these cookies
Serve warm or at room temperature. They are great with coffee, a latte, or hot chocolate. For a quick treat, warm a cookie for 8-10 seconds in the microwave and pair it with milk. You can also plate them with fresh fruit for a light brunch.
For other cookie pairings and dessert ideas, see this caramel option: caramel cheesecake cookies.
How to keep them fresh
Store cooled cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze in a single layer on a baking sheet until firm, then transfer to a freezer bag for up to 2 months. Thaw at room temperature or warm briefly in the microwave.
Simple tips for the best cookies
- Use room-temperature butter and egg so the dough blends smoothly.
- Don’t overmix after you add the flour — stop when the dry bits disappear.
- Drop uniform tablespoonfuls for even baking.
- If you like a chewier cookie, bake closer to 12 minutes; for firmer edges, bake toward 15 minutes.
- Swap nuts or leave them out to suit taste.
If you want a different coffee cake experience, check this blueberry version: blueberry sour cream coffee cake.
Easy variation ideas
- Add a cinnamon-sugar topping: mix 1 tablespoon sugar with 1/2 teaspoon cinnamon and sprinkle before baking.
- Stir in 1/2 cup chocolate chips instead of nuts.
- Make mini cookies by using a teaspoon scoop and reduce bake time by a few minutes.
- For a crumb topping, mix 1/4 cup flour, 2 tablespoons brown sugar, 2 tablespoons butter, and 1/4 teaspoon cinnamon; sprinkle before baking.
Approximate nutrition per cookie
(Estimate; depends on size and exact ingredients)
- Calories: ~120–150
- Fat: 6–8 g
- Carbs: 16–20 g
- Protein: 2 g
- Fiber: <1 g
Family-friendly serving suggestions
- Pack a few in lunchboxes for school or work.
- Serve a small plate of cookies for after-school snacks.
- Offer warm cookies on a weekend brunch spread with fruit and yogurt.
- Make a cookie platter for holiday gatherings.
What to serve with these cookies
- Hot coffee, chai tea, or a pumpkin spice latte.
- A glass of cold milk or warm apple cider for kids.
- Soft cheeses or a small bowl of whipped cream for dipping.
Questions people often ask
Q: Can I use canned pumpkin puree?
A: Yes. Use plain pumpkin puree (not pumpkin pie filling).
Q: Can I make the dough ahead?
A: Yes. Refrigerate the dough for up to 24 hours. Let it sit a few minutes at room temperature before dropping and baking.
Q: Can I skip the nuts?
A: Absolutely. They are optional. You can add chocolate chips or dried fruit instead.
Q: How do I prevent them from spreading too much?
A: Make sure the butter is softened but not melted. Chill the dough briefly if needed.
Q: Can I use a different sweetener?
A: You can try coconut sugar or a sugar substitute, but the texture may change slightly.
Conclusion
If you want more pumpkin cookie ideas, see this take from Cake Babe: The Most Delicious Pumpkin Coffee Cake Cookies – Cake Babe. For another baker’s version with a crumb twist, try the recipe at Pumpkin Coffee Cake Cookies – In Bloom Bakery. You can also compare to a crumb cake-style cookie at Pumpkin Crumb Cake Cookies – Sally’s Baking.
Pumpkin Coffee Cake Cookies
Ingredients
Main Ingredients
- 1 cup pumpkin puree
- 1/2 cup brown sugar Packed
- 1/2 cup granulated sugar
- 1/2 cup butter, softened Use room temperature
- 1 large egg Room temperature
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped walnuts or pecans Optional
Optional Topping
- Powdered sugar for dusting Optional
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
- Beat in the egg, pumpkin puree, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined. Fold in nuts if using.
- Drop tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Baking
- Bake for 12-15 minutes, or until the edges are lightly golden.
- Allow to cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.
- Dust with powdered sugar if desired before serving.
