Coffee Cake Cookies Recipe
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.
- 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
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
- Preparation: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- 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.
- 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.
- 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.
- 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.
- Shape and Bake: Scoop heaping tablespoons of the cookie dough onto the prepared baking sheets, spacing them apart to allow spreading during baking.
- 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
Find it online: https://liamjayne.com/coffee-cake-cookies-recipe/
