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To make these pumpkin coffee cake cookies, gather these must-have items: - 1 cup canned pumpkin puree - 1/2 cup unsalted butter, softened - 1 cup brown sugar - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 2 teaspoons ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger These ingredients work together to create soft, moist cookies with a lovely fall flavor. You can enhance your cookies by adding these optional ingredients: - 1/2 cup chopped walnuts - 1/2 cup chocolate chips or butterscotch chips These add-ins bring extra texture and flavor to your cookies. You can mix and match based on what you enjoy! - Canned pumpkin puree: This ingredient gives your cookies a rich pumpkin taste. Make sure to use plain pumpkin, not pumpkin pie filling. - Unsalted butter: Using unsalted butter allows you to control the salt in your recipe. - Spices: The mix of cinnamon, nutmeg, and ginger gives the cookies their signature warmth. Adjust the amounts to suit your taste. Follow the Full Recipe for step-by-step guidance to create these delightful treats! Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper. In a large bowl, cream together 1/2 cup softened butter, 1 cup brown sugar, and 1/2 cup granulated sugar. Mix until it looks light and fluffy. Next, add 1 cup canned pumpkin puree, 1 large egg, and 1 teaspoon vanilla extract. Stir until everything is well combined. In another bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon salt, 2 teaspoons ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon ground ginger. Gradually add this dry mix to the wet ingredients. Stir until fully combined. If you want extra crunch, fold in 1/2 cup chopped walnuts or chocolate chips. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheet. Make sure to leave space between each cookie. Bake in the preheated oven for 12 to 15 minutes. Look for lightly golden edges and set centers. Once baked, let the cookies cool on the sheet for about 5 minutes. After that, transfer them to a wire rack to cool completely. While the cookies cool, prepare the glaze. In a small bowl, mix 1/3 cup powdered sugar with 1 tablespoon milk until smooth. Once the cookies are cool, drizzle the glaze over them. This final touch adds a sweet finish and makes these cookies even more delightful. For the full recipe, refer to the earlier section. To get soft and chewy cookies, use room-temperature butter. Cream it well with sugars until fluffy. This step adds air, making your cookies rise nicely. When mixing in the pumpkin, don’t overmix the dough. Just combine until you no longer see dry flour. For a tender bite, avoid adding too much flour. Measure carefully and scoop gently. One big mistake is not preheating your oven. Always make sure it's hot before baking. Another error is not using parchment paper. This helps cookies bake evenly and prevents sticking. Don’t crowd your baking sheet with cookies. Give them space to spread out. Lastly, keep an eye on your baking time. Overbaking will lead to dry cookies. Serve these cookies warm with a drizzle of glaze on top. Add a sprinkle of cinnamon for extra flavor. A nice touch is to pair them with a hot cup of coffee or tea. They also shine at fall gatherings. Place them on a colorful platter to catch the eye. For a fun twist, try adding a scoop of vanilla ice cream on the side. These cookies are perfect for sharing, so don't hesitate to invite friends over! {{image_2}} You can easily make gluten-free pumpkin coffee cake cookies. Replace all-purpose flour with a gluten-free blend. Make sure it has xanthan gum for better texture. This swap keeps your cookies soft and tasty. You won’t miss the gluten! For vegan pumpkin coffee cake cookies, switch the egg for a flax egg. To make a flax egg, mix one tablespoon of flaxseed meal with three tablespoons of water. Let it sit for five minutes to thicken. Use vegan butter instead of regular butter. These changes keep the cookies light and fluffy without eggs or dairy. Want to change up the flavor? Add more spices! Try a dash of cardamom or allspice. You can also use almond extract instead of vanilla for a nutty twist. For an extra kick, add a pinch of cayenne pepper. This gives your cookies a warm, spicy note. The options are endless, so feel free to get creative! For the complete recipe, check out the Full Recipe section. To keep your pumpkin coffee cake cookies fresh, store them in an airtight container. Line the container with parchment paper to absorb moisture. This helps maintain the soft texture. Place a piece of bread in the container to keep the cookies moist. Store at room temperature for the best results. You can freeze these cookies for later enjoyment. First, let them cool completely. Then, arrange them in a single layer on a baking sheet. Freeze them for about one hour. Once frozen, transfer the cookies to a freezer-safe bag. Be sure to label the bag with the date. They can last up to three months in the freezer. These cookies stay fresh for about one week at room temperature. If you store them in the fridge, they can last up to two weeks. The flavors blend and get better with time. However, for the best taste, enjoy them within a week. For the full recipe, check back in case you need to make more! Yes, you can use fresh pumpkin in this recipe. You just need to cook and puree it first. Make sure to remove extra moisture. Canned pumpkin is easier and saves time, but fresh gives great flavor. To keep your cookies soft, do not overbake them. Take them out when the edges turn golden. Let them cool on the baking sheet for a few minutes before moving them. The cookies will continue to set as they cool. If you don’t like walnuts, you can use pecans or almonds. You can also skip them if you prefer plain cookies. For a crunch, consider using pumpkin seeds or even oats. Your cookies are done when the edges look lightly golden. The centers might look slightly underbaked, but they will firm up as they cool. You can also check with a toothpick; it should come out clean or with a few crumbs. For the full recipe, refer to the Pumpkin Coffee Cake Cookies section. This post covered everything you need for pumpkin coffee cake cookies. We went through the basic and optional ingredients, so you can customize your treats. The step-by-step instructions guide you from mixing to glazing. I shared tips to get the right texture and avoid common mistakes. Variations let you enjoy gluten-free or vegan options. Proper storage ensures your cookies stay fresh. Remember, baking can be fun and creative. Enjoy every bite of your cookies!

Pumpkin Coffee Cake Cookies

Discover the delightful taste of Pumpkin Coffee Cake Cookies that perfectly combine fall flavors into each bite! With ingredients like creamy pumpkin puree, warm spices, and optional chocolate chips, these cookies are simple to make and ideal for any occasion. Get your baking apron on and click through for an easy step-by-step recipe to impress your family and friends with these delicious treats. Don't miss out on this perfect autumn dessert!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup unsalted butter, softened

1 cup brown sugar

1/2 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 cup chopped walnuts (optional)

1/2 cup chocolate chips or butterscotch chips (optional)

1/3 cup powdered sugar (for glaze)

1 tablespoon milk (for glaze)

Instructions
 

Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add the pumpkin puree, egg, and vanilla extract to the bowl and mix until combined.

        In a separate bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and ginger.

          Gradually add the dry ingredients to the wet ingredients, stirring until fully incorporated.

            If desired, fold in the chopped walnuts and chocolate or butterscotch chips for extra texture and flavor.

              Using a spoon or cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, leaving some space between each cookie.

                Bake in the preheated oven for 12-15 minutes, or until the edges are lightly golden and the cookies are set.

                  Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                    For the glaze, mix the powdered sugar and milk until smooth. Drizzle over the cooled cookies as a finishing touch.

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

                        - Presentation Tips: Arrange the cookies on a decorative platter and garnish with a sprinkle of cinnamon or a few extra chopped nuts for an inviting fall touch. Serve with a hot cup of coffee or tea for an ideal pairing!