Pumpkin Coffee Cake Cookies

$- 1 cup canned pumpkin puree - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 1/2 cup unsalted butter, softened - 1 large egg The main ingredients are key to making these cookies moist and tasty. Canned pumpkin puree gives the cookies their great pumpkin flavor. The brown sugar and granulated sugar add sweetness and help with texture. The butter makes the cookies rich and soft. Lastly, the egg binds everything together, making a smooth dough. - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon salt The dry ingredients create the structure of the cookies. All-purpose flour provides a good base. Baking soda and baking powder help the cookies rise, making them light. Cinnamon and nutmeg bring warm flavors that scream autumn. Salt balances the sweetness and enhances all the flavors. - 1 cup chopped walnuts - 1/2 cup cream cheese, softened (for frosting) - 1/4 cup powdered sugar (for frosting) - 1-2 tablespoons milk (for frosting) You can add chopped walnuts for a nice crunch. The cream cheese frosting gives a sweet, creamy touch. This frosting makes the cookies feel even more special. If you want a different feel, skip the frosting. Either way, these cookies are sure to please. For the full recipe, check out the instructions above. 1. Start by preheating your oven to 350°F (175°C). This step warms your oven for even baking. 2. Line your baking sheets with parchment paper. This helps the cookies not stick. 3. In a large bowl, mix together 1 cup of canned pumpkin puree, 1 cup of brown sugar, 1/2 cup of granulated sugar, and 1/2 cup of softened unsalted butter. Use a mixer to beat this until creamy and well-blended. 1. Next, add 1 large egg and 1 teaspoon of vanilla extract to your pumpkin mixture. Mix until it is fully combined. 2. In another bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. 1. Gradually mix the dry ingredients into the pumpkin mixture. Stir until just combined. If you want, fold in 1 cup of chopped walnuts for a nice crunch. 2. Drop tablespoon-sized portions of dough onto the prepared baking sheets. Leave about 2 inches between each cookie. 3. Bake in your preheated oven for 12 to 15 minutes. The edges should be lightly golden, and a toothpick should come out clean when inserted in the center. For the full recipe, check out the main recipe section. Enjoy your baking! To get the perfect cookie texture, focus on a few key points. First, mix your wet ingredients well until creamy. This airiness helps the cookies rise. Make sure not to overmix when you add the dry ingredients. Overmixing can lead to tough cookies. Cooling time is also vital. Let the cookies cool on the sheet for a few minutes before moving them. This helps them set and keeps them from breaking. Once they cool completely, add a layer of cream cheese frosting. It will stick better and taste even more delicious. If you need gluten-free options, swap the all-purpose flour with a gluten-free blend. Many blends work well in cookies. Just ensure it has xanthan gum to help with texture. For dairy-free alternatives, use vegan butter in place of regular butter. You can also use a dairy-free cream cheese for the frosting. These swaps keep the flavor intact while catering to different diets. Want to boost your cookies? Consider adding chocolate chips or dried fruit. Chocolate chips add a rich taste that pairs well with pumpkin. Dried fruit, like cranberries or raisins, brings a nice chewiness. These enhancements make each bite exciting and different. For the full recipe, check out the details above and enjoy baking these delightful treats! {{image_2}} You can easily switch up the flavors in pumpkin coffee cake cookies. One way is to add more spices. Try using cloves or ginger to boost the flavor. You can also adjust the amount of cinnamon or nutmeg for a twist. Another fun option is to mix in different nuts. Pecans add a rich taste and texture. They pair well with the pumpkin and spices. Walnuts are good too, but pecans can bring a unique crunch. While the cream cheese frosting is a classic, some alternatives exist. You might enjoy a simple glaze made from powdered sugar and milk. It has a light sweetness that works well. If you want something richer, consider a chocolate frosting. Just melt chocolate and mix it with butter and powdered sugar. This can give your cookies a decadent finish. How you serve these cookies can enhance the experience. They pair perfectly with coffee or tea. A warm drink makes the cookies feel cozy on a chilly day. You can also serve them with a scoop of vanilla ice cream. The warm cookies and cold ice cream create a delightful contrast. For a festive touch, add a sprinkle of cinnamon on top. This simple detail can make your presentation shine. Check out the Full Recipe to get started on this delicious treat! To keep your pumpkin coffee cake cookies fresh, store them in an airtight container. This will lock in moisture and flavor. I recommend using a glass or plastic container with a tight lid. You can also layer parchment paper between the cookies to prevent them from sticking. Freezing cookies is easy and a great way to save some for later. Place the cooled cookies in a single layer on a baking sheet. Freeze them for about an hour. Then, transfer them to a freezer-safe bag or container. Make sure to remove as much air as possible. When you're ready to enjoy them, thaw the cookies at room temperature. This keeps them soft and tasty. These cookies can last up to a week at room temperature. Store them in a cool, dry place away from sunlight. If they start to feel hard or dry, that is a sign they may be stale. You can also check for any off smells or changes in texture. Enjoy them while they are fresh for the best taste! What makes these cookies different from regular cookies? These cookies combine the flavors of pumpkin coffee cake and cookies. The pumpkin adds moisture, making them soft and chewy. The spices give a warm flavor, perfect for fall. Can I use pumpkin pie filling instead of pure pumpkin puree? You can use pumpkin pie filling, but it has extra spices and sugar. This may change the taste and texture. For the best results, use pure pumpkin puree. How do I know when the cookies are done? The cookies are done when the edges turn light golden brown. You can also use a toothpick. If it comes out clean, the cookies are ready. What happens if I overmix the cookie dough? Overmixing can make the cookies tough. Mix just until the ingredients combine. This keeps them soft and chewy. Can I add other spices to the recipe? Yes! You can add spices like ginger or cloves for extra flavor. Just remember to balance them so they don't overpower the pumpkin. How can I modify the recipe for a smaller batch? You can halve the recipe easily. Just use half of each ingredient. This makes about 12 cookies instead of 24. Check the baking time, as smaller batches may bake faster. For the full recipe, see above. You learned about making delicious pumpkin cookies from the blog post. We covered the key ingredients, step-by-step instructions, and useful tips. You now know how to store and freeze cookies, along with ways to customize them. Remember, these cookies are more than just a treat; they bring warmth to your home. Enjoy experimenting with flavors and sharing them with others. Happy baking!$

Indulge in the flavors of fall with these delicious Pumpkin Coffee Cake Cookies! Combining the warmth of pumpkin and spices with a creamy frosting, these cookies are a perfect treat for any occasion. Easy to make and so satisfying, they’re sure to become a favorite. Ready to bake? Click through to discover the full recipe and impress your friends and family with your baking skills!

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Ingredients

1 cup canned pumpkin puree

1 cup brown sugar, packed

1/2 cup granulated sugar

1/2 cup unsalted butter, softened

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon salt

1 cup chopped walnuts (optional)

1/2 cup cream cheese, softened (for frosting)

1/4 cup powdered sugar (for frosting)

1-2 tablespoons milk (for frosting)

Instructions

Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.

In a large mixing bowl, combine the pumpkin puree, brown sugar, granulated sugar, and softened butter. Using a hand mixer or stand mixer, beat until the mixture is creamy and well-blended.

Add the egg and vanilla extract to the mixture and mix until fully combined.

In another bowl, whisk together the flour, baking soda, baking powder, ground cinnamon, ground nutmeg, and salt.

Gradually add the dry ingredients to the pumpkin mixture, mixing until just combined. If desired, fold in the chopped walnuts for an extra crunch.

Drop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and a toothpick inserted in the center comes out clean.

While the cookies cool, prepare the cream cheese frosting by whisking together the softened cream cheese, powdered sugar, and enough milk to reach a smooth and spreadable consistency.

Once the cookies are completely cooled, spread a thin layer of cream cheese frosting on top of each cookie.

Prep Time: 15 min | Total Time: 30 min | Servings: 24 cookies