Soft spiced pumpkin coffee cake (Printable Version)

Soft, spiced pumpkin cookies with a hint of coffee cake for a cozy autumn treat.

# Ingredients Required:

→ Dry Ingredients

01 - 240 grams all-purpose flour
02 - 10 grams baking powder
03 - 2 grams ground cinnamon
04 - 1 gram ground nutmeg

→ Sugars

05 - 100 grams granulated sugar
06 - 110 grams brown sugar

→ Wet Ingredients

07 - 240 grams canned pumpkin puree
08 - 113 grams unsalted butter, softened
09 - 2 large eggs, room temperature
10 - 5 milliliters vanilla extract

→ Optional

11 - 60 grams chopped pecans or walnuts

# Guide to Cooking:

01 - Preheat the oven to 175°C and line two baking sheets with parchment paper.
02 - Whisk together the flour, baking powder, cinnamon, and nutmeg in a large bowl.
03 - Beat the softened butter with granulated and brown sugars until light and fluffy.
04 - Add eggs one at a time, mixing thoroughly after each addition, then stir in pumpkin puree and vanilla extract.
05 - Gently fold the dry ingredients into the wet mixture using a spatula until just blended.
06 - Drop heaping tablespoons of dough onto the prepared baking sheets, spacing to allow for spreading.
07 - Bake for 12 to 15 minutes until edges are golden brown; transfer to wire racks to cool completely.

# Extra Suggestions:

01 - For enhanced depth, brown the butter prior to creaming with sugars. Optionally, add cream cheese frosting for extra sweetness.
02 - Store cooled cookies in an airtight container at room temperature for up to three days.

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