Pumpkin Coffee Cake Cookies
Delightful cookies that combine the comforting richness of pumpkin with the warm spice of cinnamon, perfect for chilly afternoons.
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
Serve warm with a drizzle of icing or a sprinkle of powdered sugar. Store in an airtight container for up to 5 days or freeze for up to 3 months.