Soft spiced pumpkin coffee cake

These pumpkin coffee cake cookies are my favorite cozy treat when the air turns crisp. Soft with just the right amount of spice and a subtle coffee cake vibe they hit the spot anytime I want something sweet but not overpowering.

I first made this recipe when I had leftover pumpkin puree from a soup and it quickly became a weekend tradition for a comforting snack with coffee.

Ingredients

• 2 cups all-purpose flour: for structure choose a well-sifted brand to keep cookies tender
• 1 cup canned pumpkin puree: adds moisture and natural sweetness look for a smooth puree with no added spices or sugar
• 1/2 cup granulated sugar: balances spice without making cookies overly sweet opt for fine granulated sugar for easy mixing
• 1/2 cup brown sugar: deepens flavor with molasses notes pick light or dark brown sugar depending on your preferred richness
• 2 teaspoons baking powder: gives the cookies a gentle rise to stay soft and fluffy
• 1 teaspoon ground cinnamon: adds that classic warming spice pick fresh cinnamon powder for best aroma
• 1/2 teaspoon ground nutmeg: complements cinnamon adding a subtle earthy note grind fresh if possible for best flavor
• 2 large eggs: at room temperature help bind everything and add richness
• 1/2 cup unsalted butter: softened for creaminess and tenderness choose high-quality butter for the best texture
• 1 teaspoon vanilla extract: enriches all the flavors opt for pure vanilla if you can find it
• 1/2 cup chopped pecans or walnuts: optional for crunch and nutty flavor select fresh nuts with no rancid smell

Instructions

Build The Oven Temperature and Prep:

Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line two baking sheets with parchment paper to prevent sticking and make cleanup quick. Make sure your oven racks are centered for even baking.

Combine Dry Ingredients:

In a large mixing bowl whisk together the flour baking powder cinnamon and nutmeg. This gives the cookies an even spice distribution and helps with their rise. Double check for any clumps in the flour for smooth dough.

Cream Butter and Sugars:

In a separate bowl beat the softened butter with granulated and brown sugars until the mixture is light and fluffy. This step is important for a tender crumb and the right amount of sweetness.

Incorporate Eggs Pumpkin and Vanilla:

Add eggs one at a time mixing well after each addition to keep the batter smooth and emulsified. Stir in the pumpkin puree and vanilla extract until fully combined making sure the batter looks uniform.

Mix Dry Into Wet:

Gradually fold the dry ingredients into the wet mixture using a spatula. Be careful not to overmix which can make the cookies tough. Fold until just combined so the dough stays soft and fluffy.

Scoop Dough on Baking Sheets:

Use a heaping tablespoon to place the dough onto the prepared pans spacing them well since they will spread. This step controls cookie size and ensures they bake evenly.

Bake and Cool:

Bake for 12 to 15 minutes until the edges look golden but the centers remain soft. Remove the sheets from the oven and let cookies cool on racks before serving to set their shape.

I love the way the cinnamon and nutmeg transform simple pumpkin into an irresistible fall treat. Once I brought these cookies to a neighborhood potluck and they disappeared before I could get a second one which is always a good sign.

Storage Tips

Keep cooled cookies in an airtight container to maintain softness. You can layer them with parchment paper to prevent sticking. They stay fresh for about three days at room temperature but you can freeze leftovers for longer storage.

Ingredient Swaps

If you do not have canned pumpkin try homemade pureed roasted butternut squash which works similarly. Brown sugar can be replaced with coconut sugar for a different but tasty depth and butter can be swapped with coconut oil for a dairy free version.

Serving Ideas

These cookies are fantastic with a morning coffee or a cup of chai tea. For an indulgent touch spread a little cream cheese frosting or even a smear of nut butter on top for added richness.

Seasonal Twists

Add a handful of dried cranberries or raisins to the dough for festive bursts of sweetness. Swapping pecans for toasted pumpkin seeds adds a nice crunch and keeps the fall vibe. Try mixing in a teaspoon of ground ginger for extra warming spice.

Enjoy baking these soft pumpkin coffee cake cookies feels like wrapping yourself in a cozy blanket on a chilly day.

Frequently Asked Recipe Questions

→ What spices enhance the pumpkin flavor?

Cinnamon and nutmeg bring warmth and depth, perfectly complementing the pumpkin's natural sweetness.

→ Can nuts be added for extra texture?

Yes, chopped pecans or walnuts add a crunchy contrast that pairs well with the soft cookie base.

→ How do I ensure the cookies stay soft?

Creaming the butter with sugars until fluffy and avoiding overbaking helps maintain a tender crumb.

→ Is there a way to intensify the flavor?

Browning the butter before mixing releases a nutty aroma that enhances overall richness.

→ What oven temperature is best for baking these treats?

Baking at 350°F (175°C) for 12-15 minutes yields a golden exterior with a soft interior.