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Pumpkin Coffee Cake Cookies

Delightful cookies that combine the cozy flavors of pumpkin and warm spices, perfect for fall gatherings.
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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
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1/2 cup butter (softened) Ensure butter is at room temperature.
  • 1 egg
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Can substitute with a gluten-free blend.
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
Mix-ins (Optional)
  • 1/2 cup chopped nuts Optional.
  • 1/2 cup chocolate chips Optional.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, mix the pumpkin puree, sugar, brown sugar, and softened butter. Beat in the egg and vanilla extract until smooth.
  3. In another bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
  4. Gradually add the dry ingredients to the wet mixture, gently mixing until just combined.
  5. If using, fold in the nuts or chocolate chips.
  6. Using a cookie scoop or tablespoon, drop dough onto a greased or parchment-lined baking sheet, spacing them about 2 inches apart.
  7. Bake for 12-15 minutes or until edges are lightly browned.
  8. Cool on the baking sheet for a few minutes before transferring to wire racks to cool completely.

Notes

Store in an airtight container at room temperature for up to a week, or freeze with parchment paper between layers for up to three months. To reheat, microwave for 10-15 seconds or thaw at room temperature.