Introduction
Pumpkin coffee cake cookies are a delightful twist on both the traditional coffee cake and the classic cookie. Imagine sinking your teeth into a soft, spiced cookie that combines the warmth of pumpkin with the rich flavors of cinnamon, nutmeg, and a touch of ginger. These cookies are not only bursting with flavor but also have a moist, cake-like texture, making them a perfect treat for fall. Whether you’re enjoying them with a morning cup of coffee or as an afternoon snack, these pumpkin coffee cake cookies are sure to impress.
What makes these cookies even better is their simplicity. With just a few ingredients and minimal effort, you can create a batch of these irresistible cookies that are perfect for sharing with friends and family. The combination of the soft dough, sweet pumpkin flavor, and crunchy streusel topping makes every bite a satisfying experience. So, gather your ingredients and get ready to enjoy a fall treat that will quickly become a family favorite.
Ingredients
To make these pumpkin coffee cake cookies, start with one cup of pure pumpkin puree.
| Ingredient | Quantity |
|---|
| Pure pumpkin puree | 1 cup (240g) |
| Granulated sugar | 1 cup (200g) |
| Unsalted butter (softened) | 1/2 cup (115g) |
| Egg | 1 large |
| Vanilla extract | 1 tsp |
| Sour cream | 1/4 cup (60g) |
| All-purpose flour | 2 1/4 cups (280g) |
| Baking soda | 1 tsp |
| Ground cinnamon | 1 tsp |
| Ground nutmeg | 1/2 tsp |
| Ground ginger | 1/4 tsp |
| Salt | Pinch |
| Streusel topping: |
| – All-purpose flour | 1/4 cup (30g) |
| – Sugar | 1/4 cup (50g) |
| – Unsalted butter (softened) | 2 tbsp (30g) |
| – Ground cinnamon | 1 tsp |
| Optional (for texture): |
| – Chopped walnuts/pecans | 1/4 cup (30g) (optional) |
Calorie Count Table (Per Cookie)
| Ingredient | Calories per Quantity |
|---|---|
| Pure pumpkin puree (1 cup) | 80 |
| Granulated sugar (1 cup) | 774 |
| Unsalted butter (1/2 cup) | 814 |
| Egg | 70 |
| Vanilla extract (1 tsp) | 12 |
| Sour cream (1/4 cup) | 60 |
| All-purpose flour (2 1/4 cups) | 1020 |
| Baking soda (1 tsp) | 0 |
| Ground cinnamon (1 tsp) | 6 |
| Ground nutmeg (1/2 tsp) | 3 |
| Ground ginger (1/4 tsp) | 2 |
| Salt (pinch) | 0 |
| Streusel topping: | |
| – All-purpose flour (1/4 cup) | 114 |
| – Sugar (1/4 cup) | 194 |
| – Unsalted butter (2 tbsp) | 204 |
| – Ground cinnamon (1 tsp) | 6 |
| Optional chopped walnuts/pecans (1/4 cup) | 200 |
Estimated Calories per Cookie (Makes ~24 cookies):
Approximately 150 calories per cookie.
The pumpkin adds not only moisture but also a lovely, earthy sweetness that shines through in every bite. You’ll also need one cup of granulated sugar to sweeten the dough, along with half a cup of softened unsalted butter to give the cookies a rich, tender texture. Three simple ingredients—one egg, one teaspoon of vanilla extract, and sour cream—will bind everything together and add a bit of creaminess to the dough.
For the dry ingredients, you’ll need two and a quarter cups of all-purpose flour, which will form the structure of the cookies, as well as one teaspoon of baking soda to help them rise. The warm spices are essential for the flavor, so be sure to include one teaspoon of ground cinnamon, half a teaspoon of ground nutmeg, and a pinch of ground ginger. A small amount of salt will help balance out the sweetness.
Finally, to top the cookies, you’ll need to make a streusel topping. This involves combining a quarter cup of flour, a quarter cup of sugar, two tablespoons of softened butter, and a teaspoon of cinnamon. This simple mixture, when sprinkled on top, adds a crunchy, sweet layer that perfectly complements the soft, spiced cookie base. If you like a bit of extra texture, consider adding chopped walnuts or pecans to the dough.
Step-by-Step Instructions
Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies come off easily after baking. In a small bowl, prepare the streusel topping by mixing together the flour, sugar, softened butter, and cinnamon. Use your fingers or a fork to combine these ingredients until they form a crumbly texture, then set the mixture aside.
Next, in a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This will take a few minutes, so don’t rush it. Once the butter and sugar are well combined, add in the pumpkin puree, egg, and vanilla extract. Mix everything together until smooth, making sure the pumpkin is fully incorporated into the dough.
In a separate bowl, whisk together the flour, baking soda, cinnamon, nutmeg, ginger, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until everything is combined. Be careful not to overmix the dough, as this can make the cookies tough. Once the dough comes together, gently fold in the sour cream until the batter is smooth and creamy.
Now it’s time to form your cookies. Use a tablespoon or a cookie scoop to drop rounded balls of dough onto the prepared baking sheet. Leave about two inches between each cookie to allow for spreading as they bake. Once all the dough is scooped onto the sheet, generously sprinkle the streusel topping over each cookie, making sure to add a little extra on the larger cookies for a nice crunch.
Bake the cookies for 12-14 minutes, or until they are golden around the edges and set in the center. A toothpick inserted into the middle of a cookie should come out clean when they’re done. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. This will help them firm up and hold their shape.
Tips for the Perfect Cookie
To get the best results with your pumpkin coffee cake cookies, make sure to start with softened butter. This helps create a smooth dough and ensures your cookies will have a soft, tender texture. Also, be sure to use pure pumpkin puree, not pumpkin pie filling, as the latter contains added spices and sugar that can affect the flavor and consistency of your cookies.
Don’t skip the sour cream—it’s key to making these cookies moist and rich without being overly greasy. If you don’t have sour cream, you can substitute with plain yogurt for a similar effect. When mixing the dough, be gentle. Over-mixing can cause the cookies to become dense, so once the dry ingredients are added, mix just until combined.
For the streusel topping, feel free to adjust the amount of cinnamon or sugar to suit your taste. If you prefer a nutty streusel, adding some chopped pecans or walnuts to the topping can add both flavor and texture.
Health Benefits of Pumpkin in Baked Goods
Pumpkin is not only delicious, but it also offers a range of health benefits that make these cookies a somewhat healthier indulgence. Pumpkin is rich in vitamins, particularly vitamin A, which is crucial for eye health and immune function. It’s also packed with antioxidants, which help protect your body from oxidative stress and inflammation.
In addition, pumpkin is a good source of fiber, which supports digestive health and helps you feel fuller for longer. This makes pumpkin an excellent addition to baked goods, as it adds moisture and richness without the need for excessive butter or oil. By incorporating pumpkin into these coffee cake cookies, you’re getting a nutritional boost while still enjoying a sweet treat.
Variations and Additions to the Recipe
If you’re looking to experiment with your pumpkin coffee cake cookies, there are several variations you can try. For a bit of crunch, consider adding chopped walnuts, pecans, or even a sprinkle of oats to the dough. If you enjoy a little extra sweetness, chocolate chips or white chocolate chunks can make a decadent addition to the dough.
For a spicier twist, you can add ground cloves, allspice, or even a dash of cayenne pepper for a subtle kick. The beauty of this recipe is its versatility—you can tailor it to your taste preferences by adjusting the spices or adding extra ingredients like dried cranberries or raisins.
If you prefer a lighter version of these cookies, try substituting part of the sugar with honey or maple syrup, or use whole wheat flour to add a bit more fiber. These changes will slightly alter the texture, but the cookies will still be delicious and satisfying.
Serving Suggestions and Pairings
These pumpkin coffee cake cookies are perfect on their own, but they also pair wonderfully with a variety of beverages. For a cozy morning, enjoy them with a hot cup of coffee or a pumpkin spice latte to complement their flavors. If you prefer tea, try pairing them with a spiced chai or a classic black tea.
For an indulgent treat, serve these cookies with a dollop of whipped cream or a scoop of vanilla ice cream. The creamy toppings add a lovely contrast to the spiced cookies, making for a delicious dessert. You can also serve them at gatherings alongside other fall treats like apple cider or a hearty autumn soup.
Conclusion
Pumpkin coffee cake cookies are a delightful blend of flavors that capture the essence of fall in every bite. The combination of pumpkin, warm spices, and a crumbly streusel topping makes these cookies a must-try for any autumn occasion. They are easy to make, incredibly flavorful, and offer a healthier alternative to more traditional treats.
Whether you’re baking them for a family gathering, a cozy afternoon at home, or just to enjoy with your morning coffee, these pumpkin coffee cake cookies will become a favorite in your baking repertoire. So, grab your ingredients and start baking—these cookies are sure to bring a little warmth and sweetness to your fall season. Enjoy!