Get ready to fall in love with the ultimate autumn treat – Pumpkin Coffee Cake Cookies!
These delectable morsels combine the cozy flavors of pumpkin spice with the irresistible crumb topping of a classic coffee cake.
Whether you’re baking for family, friends, or just treating yourself, these cookies are sure to become a fall favorite.
What Are Pumpkin Coffee Cake Cookies?
Pumpkin coffee cake cookies are the delightful lovechild of two beloved treats: pumpkin cookies and coffee cake.
This unique hybrid brings together the best of both worlds – the soft, spiced goodness of pumpkin cookies and the irresistible streusel topping of coffee cake.
These cookies are characterized by their:
- Soft, tender texture
- Rich pumpkin flavor
- Warm autumn spices
- Crumbly streusel topping
Perfect for fall and winter, these cookies capture the essence of cozy sweater weather in every bite.
They’re ideal for everything from Halloween parties to Thanksgiving gatherings, or simply as a special treat to enjoy with your favorite hot beverage on a chilly afternoon.
Tips for Perfect Pumpkin Coffee Cake Cookies
- Don’t overbake! These cookies should be soft and tender. They’re done when the edges are just starting to turn golden.
- For extra flavor, try toasting your spices in a dry pan before adding them to the dough.
- Store cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week.
- To freeze, place cooled cookies in a single layer on a baking sheet and freeze until solid. Then transfer to a freezer bag and store for up to 3 months.
- Try adding 1/2 cup of chocolate chips or chopped nuts to the dough for extra texture and flavor.
- If your cookies are spreading too much, chill the dough for 30 minutes before baking.
Serving Suggestions and Pairings
These pumpkin coffee cake cookies are delicious on their own, but why stop there? Here are some serving ideas to take your cookie game to the next level:
- Pair with a steaming mug of spiced chai latte for the ultimate autumn indulgence.
- Create a fall-themed dessert platter with these cookies, mini pumpkin pies, and caramel apples.
- Sandwich vanilla ice cream between two cookies for a seasonal ice cream sandwich.
- Package in cute fall-themed bags or boxes for a thoughtful homemade gift.
Health Benefits of Pumpkin in Baking
While these cookies are certainly a treat, the pumpkin in them does offer some nutritional benefits:
- Pumpkin is rich in vitamins A and C, which support immune function and eye health.
- It’s a good source of fiber, promoting digestive health.
- Pumpkin contains antioxidants that may reduce the risk of chronic diseases.
For a healthier version, you can try:
- Substituting half the all-purpose flour with whole wheat flour
- Reducing the sugar by 1/4 cup
- Using coconut oil instead of butter for a dairy-free option
Remember, moderation is key – but it’s nice to know your indulgence comes with a side of nutrients!
There you have it, folks – the ultimate guide to creating pumpkin coffee cake cookies that’ll make you the star of any autumn gathering!
These treats are more than just a trend; they’re a delicious way to celebrate the cozy flavors of the season.
Recipe FAQ’s
Can I use canned pumpkin pie filling instead of pure pumpkin puree?
It’s best to stick with pure pumpkin puree. Pumpkin pie filling is already sweetened and spiced, which can throw off the flavors in this recipe.
Can I freeze the cookie dough?
Absolutely! Scoop the dough onto a baking sheet, freeze until solid, then transfer to a freezer bag. You can bake them straight from frozen, just add a couple of minutes to the baking time.
How do I know when the cookies are done baking?
The edges should be lightly golden, and the center should be set but still soft. They will continue to firm up as they cool.
Pumpkin Coffee Cake Cookies
Ingredients
For the cookie base:
- 2 ¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1 tsp ground cinnamon
- ½ tsp ground ginger
- ¼ tsp ground nutmeg
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 1 tsp vanilla extract
For the streusel topping:
- ½ cup all-purpose flour
- ⅓ cup brown sugar
- ¼ cup unsalted butter cold and cubed
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and spices for the cookie base.
- In a large bowl, cream together the softened butter and sugars until light and fluffy.
- Beat in the pumpkin puree, egg, and vanilla extract until well combined.
- Gradually mix in the dry ingredients until just combined. Don’t overmix!
- For the streusel topping, mix the flour, brown sugar, and cinnamon in a small bowl. Cut in the cold butter using a pastry cutter or your fingers until crumbly.
- Scoop the cookie dough onto the prepared baking sheets, about 2 tablespoons per cookie.
- Sprinkle each cookie generously with the streusel topping.
- Bake for 12-15 minutes, or until the edges are lightly golden and the center is set.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.