Pumpkin Coffee Cake Cookies
Soft and warmly spiced cookies that taste like a small slice of coffee cake, perfect for pairing with coffee or tea.
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.
Notes
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.