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Pumpkin Coffee Cake Cookies

Deliciously soft and perfectly spiced, these Pumpkin Coffee Cake Cookies offer a heavenly texture combined with the warm flavors of fall.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Baked Goods
Calories: 120
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup pumpkin puree Make sure it's 100% pure pumpkin.
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
Optional Mix-ins
  • 1/2 cup chopped nuts Optional
  • 1/2 cup chocolate chips Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. In a large mixing bowl, cream together the softened butter, sugar, and brown sugar until light and fluffy.
  3. Beat in the egg, followed by the pumpkin puree and vanilla extract. Mix until well combined.
  4. In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  5. Gradually add the dry ingredients into the wet mixture and stir until just combined. Be careful not to overmix!
  6. Gently fold in the chopped nuts or chocolate chips if you're using them.
Baking
  1. Using a spoon or cookie scoop, drop generous spoonfuls of the dough onto the prepared baking sheets, about 2 inches apart.
  2. Bake in your preheated oven for 12-15 minutes, or until the edges are lightly golden and the center is set.
  3. Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.

Notes

For best results, store your leftovers in an airtight container in the refrigerator for up to a week. They can also be frozen for up to three months.