Get Ready for a Sweet Fall Treat!
Imagine walking into your kitchen and being greeted by the sweet, spiced aroma of Pumpkin Coffee Cake Cookies baking in the oven. These delightful treats mix the comforting richness of pumpkin with the cozy warmth of cinnamon, creating cookies that feel like a hug in dessert form. What makes this recipe even better? It’s quick, easy, and perfect for all those chilly afternoons when you just want something sweet to cozy up with and share.
Why Make This Recipe
Why should you whip up these Pumpkin Coffee Cake Cookies? Here are a few sweet reasons that’ll have you scurrying to your kitchen:
- Super Simple: If you can mix, drop, and bake, you can make these cookies. Seriously, it’s that easy!
- Family-Friendly: Guaranteed approval from kids and adults alike — and no one will complain about vegetables when they’re this tasty! 😋
- One-Bowl Wonder: Minimal cleanup means more time enjoying your cookies and less time washing dishes. Win-win!
Ingredients
You don’t need fancy stuff — just these basics!
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/2 cup chopped pecans or walnuts (optional)
- 1/2 cup chocolate chips (optional)
Directions
Time to get baking! Here’s how to make these delicious cookies step by step:
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine pumpkin puree, sugar, brown sugar, oil, eggs, and vanilla extract. Mix until well blended.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined. Fold in nuts and chocolate chips if using.
- Drop spoonfuls of the dough onto the prepared baking sheet.
- Bake for 10-12 minutes or until the edges are golden.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
How to Make Pumpkin Coffee Cake Cookies (Overview)
So, here’s the scoop:
- Start by mixing those lovely wet ingredients until they’re nice and creamy.
- Combine your dry ingredients separately, so everything blends perfectly without lumps.
- Bring it all together, and don’t forget to be generous with those optional chocolate chips and nuts for a little extra crunch! 🍫
- Scoop the dough onto a baking sheet and bake until golden, all while you rhythmically dance to the sweet smell wafting from your oven. Pro tip: Give the cookies a minute to cool before diving in; they’re a little soft right out of the oven!
How to Serve Pumpkin Coffee Cake Cookies
Once your cookies are lovely and cool, it’s time for the fun part! Serve them warm with a drizzle of icing or a sprinkle of powdered sugar for a perfect touch. Pair them with a steaming cup of coffee or cocoa, and enjoy that glorious contrast of textures – soft, chewy cookies with rich, aromatic flavor. 🍂 How about setting up a cozy autumn snack bar with a few toppings? Yes, please!
How to Store Pumpkin Coffee Cake Cookies
These cookies will keep well for about 5 days in an airtight container at room temperature. Want to soak up some extra time? Freeze them for up to 3 months! Just layer them in an airtight bag, and when you’re ready for a treat, let them thaw at room temperature or pop them in the microwave for a quick warm-up.
Tips to Make Pumpkin Coffee Cake Cookies
Here are a few insider tips to elevate your cookie game:
- Don’t overmix the dough; gentle folding preserves that tender texture.
- If you like a spicier cookie, add a pinch more cinnamon or nutmeg.
- Swap out half of the sugar for a healthier alternative like applesauce for a different twist! 🍏
- Experiment with toppings — why not a sprinkle of coarse sea salt for a sweet-salty combo?
Variation
Feeling adventurous? Here are a few fun twists:
- Vegan Version: Replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg) and use a plant-based milk.
- Gluten-Free: Substitute the all-purpose flour with a gluten-free baking blend.
- Spice Things Up: Add some ginger or clove for a bolder flavor profile!
FAQs
Can I make these cookies ahead of time?
Absolutely! You can prepare the dough and store it in the fridge for up to 24 hours before baking.What can I substitute for pumpkin puree?
You can use sweet potato puree or even applesauce, but it’ll change the flavor a bit!How do I freeze these cookies?
To freeze, place cookies in a single layer on a baking sheet, freeze until solid, then transfer them to a zip-top bag. This prevents them from sticking together!
📌 Pin this recipe for your next cozy dinner night!
Pumpkin Coffee Cake Cookies
Ingredients
Wet Ingredients
- 1 cup pumpkin puree
- 1 cup sugar
- 1/2 cup brown sugar
- 1/2 cup vegetable oil
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
Optional Add-Ins
- 1/2 cup chopped pecans or walnuts optional
- 1/2 cup chocolate chips optional
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, combine pumpkin puree, sugar, brown sugar, oil, eggs, and vanilla extract. Mix until well blended.
- In another bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until just combined.
- Fold in nuts and chocolate chips if using.
- Drop spoonfuls of the dough onto the prepared baking sheet.
Baking
- Bake for 10-12 minutes or until the edges are golden.
- Let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
Printable Recipe Card
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