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Pumpkin Coffee Cake Cookies

Delightful cookies that combine the cozy flavors of pumpkin spice with a soft, cake-like texture, perfect for fall gatherings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the Cookie Dough
  • 1 cup pumpkin puree
  • 1.5 cups all-purpose flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp ground cinnamon
  • 0.5 tsp ground nutmeg
  • 0.5 tsp ground ginger
  • 0.5 tsp salt
  • 0.5 cup brown sugar
  • 0.5 cup granulated sugar
  • 0.5 cup melted butter
  • 1 large egg
  • 1 tsp vanilla extract
  • Powdered sugar for topping Optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt. Set aside.
  3. In another bowl, blend melted butter, brown sugar, granulated sugar, pumpkin puree, egg, and vanilla until smooth.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Do not over-mix to ensure soft cookies.
  5. Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, leaving space between each cookie.
Baking
  1. Bake in the preheated oven for about 15-20 minutes or until edges are golden brown. The center may appear soft, but it will firm up as it cools.
  2. Allow to cool on a wire rack before enjoying. For a special treat, drizzle with powdered sugar glaze.

Notes

To keep your Pumpkin Coffee Cake Cookies fresh, place them in an airtight container at room temperature for up to a week. They can be frozen for about 3 months; wrap each cookie individually in plastic wrap and store them in a freezer-safe bag. To reheat, pop them in the microwave for about 10-15 seconds.