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To make tasty pumpkin coffee cake cookies, you need a few key items. Here’s the list: - 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup unsalted butter, softened - 1 large egg - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1/2 cup chopped pecans (optional) - 1/2 cup chocolate chips (optional) - 1/4 cup powdered sugar (for dusting) These ingredients create a rich, moist cookie with pumpkin flavor. You will love how easy they come together. Want to boost the taste of your cookies? Consider adding mix-ins. Here are some great options: - Chopped pecans add a nice crunch and nutty flavor. - Chocolate chips bring sweetness and a fun texture. - Raisins or dried cranberries add a chewy bite and tartness. Feel free to mix and match, or use what you have at home. Each option can change the cookie’s flavor in a delightful way. If you need to change any ingredients, I have some great swaps for you. Here are a few ideas: - Use applesauce instead of butter for a lighter cookie. - Swap granulated sugar for coconut sugar for a different taste. - Use gluten-free flour if you want to make these cookies gluten-free. These substitutions keep the cookies delicious while catering to your needs. Enjoy experimenting with flavors and textures! Start by gathering all your tools and ingredients. You need: - 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/2 cup packed brown sugar - 1/2 cup unsalted butter, softened - 1 large egg - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon ground cinnamon - 1/2 teaspoon ground nutmeg - 1/4 teaspoon ground ginger - 1/2 teaspoon salt - 1/2 cup chopped pecans (optional) - 1/2 cup chocolate chips (optional) - 1/4 cup powdered sugar (for dusting) Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This prevents sticking and makes cleanup easier. In a large bowl, mix the softened butter, granulated sugar, and brown sugar. Use a hand mixer or a whisk to blend them. Aim for a light and fluffy texture, which takes about 2-3 minutes. Next, add the pumpkin puree, egg, and vanilla extract. Stir well until everything is smooth and mixed together. In another bowl, whisk together the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. This ensures even flavor throughout your cookies. Gradually add the dry mix to the wet mix. Stir gently until combined, but don’t overmix. This keeps your cookies soft and tender. If you want, fold in the chopped pecans and chocolate chips for extra flavor. Scoop tablespoons of dough onto the prepared baking sheet. Space them out, as they will spread while baking. Place the baking sheet in the oven and bake for 12-15 minutes. You’ll know they are ready when the edges are lightly golden. After baking, let the cookies cool on the sheet for about 5 minutes. Then, move them to a wire rack to cool completely. Once cool, dust them lightly with powdered sugar for a sweet touch. This is where the cookies get their charm! For the Full Recipe, refer to the earlier section. Enjoy your delicious pumpkin coffee cake cookies! To make your cookies soft and chewy, follow these steps: - Use room-temperature butter. This helps create a fluffy texture. - Don’t overmix the dough. Stir just until combined to keep cookies tender. - Chill the dough for at least 30 minutes. This slows spreading during baking. - Bake until edges are golden but centers are soft. This gives the right texture. Here are common mistakes that can ruin your cookies: - Using cold butter. Cold butter makes cookies spread too much. - Overbaking. Check cookies a minute early to avoid dryness. - Not measuring flour correctly. Too much flour makes cookies dense. - Ignoring the cooling time. Let cookies rest to firm up before serving. Adding spices can really boost the flavor of your cookies: - Increase cinnamon for warmth. It pairs well with pumpkin. - Add a pinch of nutmeg for a nutty taste. - Try a bit of ginger for a zesty kick. - You can also mix in cloves for a deeper flavor profile. For the full recipe, check the details about making these delightful cookies. Enjoy baking! {{image_4}} You can easily make these cookies gluten-free. Just swap the all-purpose flour for a gluten-free blend. Look for a mix that includes xanthan gum. This gum helps mimic the texture of regular flour. Follow the same steps in the recipe. Your cookies will still be soft and tasty! Want to make these cookies vegan? Replace the egg with a flax egg. To make a flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes. For the butter, use a vegan butter substitute. These changes will keep the cookies moist and delicious. You can switch up the flavor by using different nuts or chips. Try walnuts or almonds instead of pecans. You can also use white chocolate chips or butterscotch chips. Each option brings a new twist to the cookies. Feel free to mix and match to create your favorite flavor combination. For the full recipe, check out the details above! To keep your pumpkin coffee cake cookies fresh, store them in an airtight container. This helps retain moisture and flavor. Place parchment paper between layers to avoid sticking. Keep the container at room temperature for up to one week. This way, you can enjoy a soft cookie every time. If you want to save some cookies for later, freezing works great. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze until solid, about one hour. After that, transfer the cookies to a freezer-safe bag or container. They can last up to three months. Remember to label the container with the date. If your cookies go stale, don’t worry! You can easily bring them back to life. Preheat your oven to 300°F (150°C). Place the cookies on a baking sheet. Bake for about 5 to 10 minutes. This will warm them and restore some moisture. Enjoy your revived cookies with a warm cup of coffee! You can tell when the cookies are done by looking at their edges. They should be lightly golden. If the tops look set and no longer shiny, they are ready. Use a toothpick to test the center; it should come out clean or with just a few crumbs. Yes, you can make the dough ahead of time. After mixing the dough, wrap it in plastic wrap. Store it in the fridge for up to two days. When you are ready to bake, scoop the dough onto a baking sheet and bake as directed. These cookies pair nicely with coffee or tea. A warm chai latte works great too. For a fun twist, try them with a pumpkin spice latte. The flavors will match perfectly. These cookies stay fresh for about five days when stored in an airtight container. Keep them at room temperature for best taste. If you want them to last longer, consider freezing them. The Full Recipe includes ingredients like pumpkin puree, sugars, flour, and spices. For the complete list, check the ingredients section. Happy baking! In this post, we explored how to make Pumpkin Coffee Cake Cookies. We looked at key ingredients, tips for baking, and storage methods. You learned about substitutions and ways to enhance flavor. We also covered gluten-free and vegan options, giving you plenty of choices. Remember, the right mix-ins and spices can transform these cookies. Enjoy the baking process, avoid common mistakes, and share your cookies with friends. With practice, you'll bake soft, chewy cookies that everyone loves. Now, it’s time to gather your ingredients and start baking!

Pumpkin Coffee Cake Cookies

Indulge in the cozy flavors of fall with these irresistible Pumpkin Spice Coffee Cake Cookies! Perfectly soft and loaded with pumpkin puree, spices, and optional chocolate chips or pecans, these cookies are a must-bake this season. In just 30 minutes, you can create a delightful treat that pairs perfectly with your favorite beverage. Click through for the full recipe and elevate your cookie game today!
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Ingredients
  

1 cup pumpkin puree

1/2 cup granulated sugar

1/2 cup packed brown sugar

1/2 cup unsalted butter, softened to room temperature

1 large egg

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/2 teaspoon salt

1/2 cup chopped pecans (optional)

1/2 cup chocolate chips (optional)

1/4 cup powdered sugar (for dusting)

Instructions
 

Begin by preheating your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper.

    In a large mixing bowl, combine the softened butter, granulated sugar, and brown sugar. Using a hand mixer or a whisk, cream the mixture together until it becomes light and fluffy, which should take about 2-3 minutes.

      Once creamy, add the pumpkin puree, egg, and vanilla extract to the bowl. Mix well until all ingredients are thoroughly combined and smooth.

        In a separate medium-sized bowl, whisk together the all-purpose flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt until evenly blended.

          Gradually incorporate the dry ingredients into the wet mixture, stirring gently until just combined. Be careful not to overmix, as this can affect the texture of your cookies.

            If you’re feeling adventurous, fold in the chopped pecans and chocolate chips to add delightful flavors and textures to your cookies.

              Using a tablespoon or a cookie scoop, portion out the dough onto the prepared baking sheet, ensuring there’s enough space between each cookie to allow for spreading during baking.

                Place the baking sheet in your preheated oven and bake for 12-15 minutes, or until the edges of the cookies appear lightly golden.

                  Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for about 5 minutes. Afterward, transfer them to a wire rack to cool completely.

                    Once the cookies have cooled down, dust them lightly with powdered sugar to add a touch of sweetness and an elegant finishing touch.

                      Prep Time: 15 minutes | Total Time: 30-35 minutes | Servings: About 24 cookies

                        - Presentation Tips: For a charming display, arrange the cookies on a rustic wooden platter. Pair them with a steaming cup of coffee or your favorite tea for a delightful afternoon treat that's sure to impress!