Coffee Cake Cookies Recipe

Introduction

These Coffee Cake Cookies combine the warm spices and moist texture of a classic pumpkin coffee cake with the convenience of a cookie. Soft, tender, and bursting with autumn flavors, they make a perfect treat for any cozy occasion.

Ingredients

• 2 cups all-purpose flour
• 1 cup canned pumpkin puree
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 2 large eggs (room temperature)
• 1/2 cup unsalted butter (softened)
• 1 tsp vanilla extract
• 1/2 cup chopped pecans or walnuts (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking.
2. Step 2: In a large bowl, whisk together the flour, baking powder, cinnamon, nutmeg, and a pinch of salt to combine the dry ingredients evenly.
3. Step 3: In a separate bowl, cream the softened butter with both granulated and brown sugars until the mixture becomes light and fluffy.
4. Step 4: Add the eggs one at a time to the butter and sugar mixture, mixing well after each addition. Stir in the pumpkin puree and vanilla extract until fully incorporated.
5. Step 5: Gradually fold the dry ingredients into the wet mixture with a spatula, mixing just until combined to avoid overworking the dough.
6. Step 6: If using, gently fold in the chopped pecans or walnuts. Then, scoop heaping tablespoons of dough onto the prepared baking sheets, spacing them apart to allow for spreading.
7. Step 7: Bake for 12-15 minutes, or until the edges turn golden brown. Allow the cookies to cool on baking racks before serving.

Tips & Variations

• For extra texture and flavor, try adding a cinnamon-sugar crumble topping before baking for a true coffee cake experience.
• Substitute walnuts with pecans or skip nuts altogether if you prefer a nut-free cookie.
• Make sure your butter is softened, not melted, for the best creaming results and tender cookies.
• You can add a handful of chocolate chips for a sweeter twist.

Storage

Store the cooled Coffee Cake Cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. To reheat, warm briefly in the microwave or a low oven to regain their soft texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, but fresh pumpkin should be cooked and pureed until smooth before use. Make sure to drain any excess moisture to avoid soggy cookies.

Can I make these cookies vegan?

To make this recipe vegan, substitute eggs with flax eggs (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) and use vegan butter or coconut oil instead of unsalted butter.

Coffee Cake Cookies Recipe

Print Recipe

★★★★★

4.9 from 116 reviews

These Coffee Cake Cookies combine the moist, spiced flavors of classic coffee cake with the convenience and portability of a cookie. Featuring pumpkin puree, warming cinnamon and nutmeg, and a touch of brown sugar, these soft cookies offer a delightful fall-inspired treat perfect for snack time or dessert.

• Author: liam
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 27-30 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp salt

Wet Ingredients

• 1 cup canned pumpkin puree
• 1/2 cup unsalted butter, softened
• 2 large eggs, room temperature
• 1 tsp vanilla extract

Sugars

• 1/2 cup granulated sugar
• 1/2 cup brown sugar

Optional Mix-ins

• 1/2 cup chopped pecans or walnuts (optional)

Instructions

1. Preparation: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking powder, ground cinnamon, ground nutmeg, and salt until well combined to evenly distribute the leavening and spices.
3. Cream Butter and Sugars: In a separate bowl, use a mixer to cream the softened unsalted butter with the granulated sugar and brown sugar until the mixture is fluffy and smooth, which creates a tender texture.
4. Add Wet Ingredients: Beat in the eggs one at a time to the creamed butter and sugars, mixing well after each addition to incorporate air. Then stir in the canned pumpkin puree and vanilla extract until fully mixed.
5. Combine Mixtures: Gradually fold the dry ingredients into the wet ingredients using a spatula. Stir until just combined to keep the cookies tender. If using, fold in the chopped pecans or walnuts at this stage.
6. Shape and Bake: Scoop heaping tablespoons of the cookie dough onto the prepared baking sheets, spacing them apart to allow spreading during baking.
7. Bake and Cool: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges are golden brown. Remove from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

Notes

• For best results, use room temperature eggs to ensure even mixing and better texture.
• Optionally add 1/2 cup chopped pecans or walnuts for added crunch and flavor.
• Do not overmix the dough once the dry ingredients are added to avoid tough cookies.
• Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: Coffee cake cookies, pumpkin cookies, fall cookies, spiced cookies, pumpkin puree dessert, cinnamon cookies, easy cookie recipe