Description of this recipe
These Pumpkin Coffee Cake Cookies are the perfect blend of two beloved desserts. Imagine the soft, moist texture of a coffee cake combined with the comforting flavors of pumpkin spice, all in a convenient cookie form. Each bite delivers a delightful mix of sweet, spiced cookie and a buttery, crumbly streusel topping that melts in your mouth. These cookies are not only incredibly delicious but also easy to make, making them a wonderful treat for any occasion, from cozy autumn afternoons to festive holiday gatherings.
Why you will love this recipe
There are countless reasons to fall in love with these Pumpkin Coffee Cake Cookies. First and foremost, they capture the essence of fall in every bite, with the warm, inviting flavors of pumpkin, cinnamon, nutmeg, and ginger. The combination of these spices creates a symphony of aromas and tastes that evoke feelings of comfort and nostalgia. The addition of a rich, buttery streusel topping adds a delightful textural contrast, making each cookie an irresistible treat.
Moreover, this recipe is incredibly versatile. It’s perfect for making ahead, as the cookies stay soft and moist for days. They’re also a crowd-pleaser, ideal for sharing with friends and family, bringing to potlucks, or gifting during the holiday season. The recipe is easy to follow, even for beginner bakers, and requires minimal special equipment.
Finally, these cookies are a unique and creative twist on traditional pumpkin desserts. They offer a refreshing alternative to pumpkin pie or pumpkin bread, providing a delightful surprise for those who appreciate a little innovation in their baking.
Ingredients:
For the Cookies:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- ½ cup packed light brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 cup pure pumpkin puree (not pumpkin pie filling)
- 2 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- ¼ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ¼ teaspoon salt
For the Streusel Topping:
- ½ cup all-purpose flour
- ½ cup packed light brown sugar
- 1 teaspoon ground cinnamon
- ¼ cup (½ stick) unsalted butter, melted
Preparation:
Step 1: Preheat your oven to 350°F (175°C). Prepare your baking sheet by lining it with parchment paper. This prevents the cookies from sticking and makes cleanup a breeze. Parchment paper also helps the cookies bake evenly, ensuring a perfect golden-brown bottom.
Step 2: In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar. Using an electric mixer (either a stand mixer or a handheld mixer), beat the ingredients together on medium speed until the mixture is light and fluffy. This step is crucial for creating cookies with a tender, melt-in-your-mouth texture. Creaming the butter and sugar incorporates air into the mixture, which helps the cookies rise properly in the oven.
Step 3: Add the egg and vanilla extract to the creamed mixture. Beat until well combined. The egg adds moisture and richness to the cookies, while the vanilla extract enhances the overall flavor profile. Make sure the egg is fully incorporated before moving on to the next step.
Step 4: Mix in the pumpkin puree until smooth. Ensure you’re using pure pumpkin puree, not pumpkin pie filling, as the latter contains added spices and sweeteners that can alter the recipe’s intended flavor and texture. The pumpkin puree adds moisture and a distinct pumpkin flavor that is quintessential to these cookies.
Step 5: In a separate bowl, whisk together the all-purpose flour, baking soda, baking powder, ground cinnamon, ground nutmeg, ground ginger, ground cloves, and salt. Whisking the dry ingredients ensures they are evenly distributed, preventing any clumps of flour or baking soda that can affect the cookies’ texture and flavor.
Step 6: Gradually add the dry ingredients to the pumpkin mixture, stirring until just combined. Be careful not to overmix the dough, as this can result in tough cookies. Mix until the dry ingredients are just incorporated, leaving a few streaks of flour is perfectly acceptable.
Step 7: In a small bowl, prepare the streusel topping by mixing the all-purpose flour, light brown sugar, and ground cinnamon. Stir in the melted butter until the mixture is crumbly. The streusel topping adds a delightful textural contrast to the soft cookies. Ensure the butter is evenly distributed throughout the mixture to create a uniform crumbly texture.
Step 8: Drop tablespoons of the cookie dough onto the prepared baking sheet, about 2 inches apart. Use a cookie scoop or two spoons to portion out the dough. This helps ensure the cookies are uniform in size and bake evenly.
Step 9: Sprinkle about 1 tablespoon of the streusel topping over each cookie dough mound. Gently press the streusel topping into the dough to help it adhere during baking. The streusel topping not only adds flavor but also creates a visually appealing presentation.
Step 10: Bake in the preheated oven for 12-15 minutes or until the edges are slightly golden. Keep a close eye on the cookies to prevent them from overbaking. The cookies are done when the edges are set and the tops are lightly golden.
Step 11: Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Allowing the cookies to cool slightly on the baking sheet helps them firm up and prevents them from breaking when transferring them to the wire rack.
COOKING Rating:
Easy
Serving Suggestions:
- Serve warm with a glass of milk or a cup of coffee.
- Enjoy as a midday snack or a comforting dessert.
- Perfect for potlucks, holiday gatherings, or gifting.
- Serve alongside vanilla ice cream or whipped cream for an extra-indulgent treat.
Tips:
- Use room temperature butter for easier creaming.
- Avoid overmixing the dough to prevent tough cookies.
- Ensure the oven is preheated for even baking.
- Store the cookies in an airtight container at room temperature to maintain their soft texture.
- For a richer flavor, try using brown butter in the streusel topping.
Prep Time:
20 minutes
Cook Time:
12-15 minutes
Total Time:
32-35 minutes
Nutritional Information:
(Approximate values per cookie)
Calories:
220 kcal
Protein:
2g
Sodium:
80mg
Conclusion
These Pumpkin Coffee Cake Cookies are a delightful fusion of flavors and textures that capture the essence of fall. With their soft, spiced cookie base and crumbly streusel topping, they offer a unique and satisfying treat that is perfect for any occasion. Whether you’re enjoying them with a warm beverage on a chilly day or sharing them with loved ones during the holidays, these cookies are sure to bring joy and comfort to all who indulge. So, gather your ingredients, preheat your oven, and prepare to experience the magic of these irresistible Pumpkin Coffee Cake Cookies.
Questions and Answers:
Q1: Can I use pumpkin pie filling instead of pumpkin puree?
A1: It’s best to use pure pumpkin puree, not pumpkin pie filling. Pumpkin pie filling contains added spices and sweeteners that can alter the recipe’s intended flavor and texture. Using pure pumpkin puree will ensure the cookies have the perfect balance of sweetness and spice.
Q2: How do I store these cookies to keep them soft?
A2: To keep the cookies soft, store them in an airtight container at room temperature. This will help prevent them from drying out. You can also add a slice of bread to the container, as the bread will absorb excess moisture and keep the cookies soft.
Q3: Can I freeze these cookies?
A3: Yes, these cookies can be frozen for longer storage. Allow the cookies to cool completely, then wrap them individually in plastic wrap or place them in a freezer-safe container. They can be stored in the freezer for up to 2-3 months. When ready to eat, thaw the cookies at room temperature.
Q4: Can I make these cookies gluten-free?
A4: Yes, you can make these cookies gluten-free by substituting the all-purpose flour with a gluten-free all-purpose flour blend. Make sure to choose a blend that contains xanthan gum, as this will help bind the ingredients together and create a similar texture to traditional cookies.
Q5: What can I substitute for the spices if I don’t have all of them?
A5: If you don’t have all the individual spices, you can use pumpkin pie spice as a substitute. Pumpkin pie spice is a blend of cinnamon, nutmeg, ginger, and cloves, and it will provide a similar flavor profile to the individual spices in this recipe. Use about 1 ½ teaspoons of pumpkin pie spice in place of the cinnamon, nutmeg, ginger, and cloves.
