Cozy spiced pumpkin cookies

When the weather gets chilly, these pumpkin coffee cake cookies are my go-to cozy snack. They’re soft with just enough spice and a gentle hint of coffee cake that’s perfect when I want something sweet but not too much.

I whipped these up using leftover pumpkin puree from a soup and they soon became a weekend favorite to munch on with coffee.

Ingredients

• 1/2 cup chopped pecans or walnuts: optional for adding crunch and a nutty taste, fresh is best to avoid stale flavor
• 1 teaspoon vanilla extract: boosts all flavors, pure vanilla is ideal if you have it
• 1/2 cup unsalted butter: softened for nice creaminess, pick a good quality one for best results
• 2 large eggs: at room temp to mix better and add richness
• 1/2 teaspoon ground nutmeg: pairs with cinnamon for a subtle earthy touch, fresh ground gives best aroma
• 1 teaspoon ground cinnamon: gives that cozy warming spice, using fresh powder smells best
• 2 teaspoons baking powder: helps the cookies rise and stay fluffy
• 1/2 cup brown sugar: brings deep molasses flavor, choose light or dark to your taste
• 1/2 cup granulated sugar: adds sweetness but not too much, fine sugar blends easily
• 1 cup canned pumpkin puree: smooth and plain, no spices or sugar added, keeps things moist
• 2 cups all-purpose flour: sifted is best for tender cookies with good structure

Instructions

Heat the Oven and Prep Pans

Set your oven to 350°F (175°C). Line two baking sheets with parchment so cookies don’t stick and cleanup is easy. Make sure the racks are in the middle for even heat.

Mix Dry Stuff

In a large bowl, stir the flour, baking powder, cinnamon, and nutmeg. Check for lumps so dough stays smooth and spices spread out evenly.

Beat Butter and Sugars

In another bowl, mix softened butter with both sugars until fluffy and light. This part helps make the cookies tender and sweet just right.

Add Eggs, Pumpkin, and Vanilla

Beat eggs in one by one, stirring well each time so the batter stays smooth. Then fold in pumpkin puree and vanilla until everything looks mixed.

Fold Dry Into Wet

Slowly fold the flour mix into the wet ingredients with a spatula. Don’t overdo it or the cookies get tough. Just mix until you don’t see dry flour.

Drop Dough on Sheets

Scoop out dough by the generous tablespoon onto the pans, leaving space because cookies will spread out.

Bake and Cool Down

Pop them in the oven for 12-15 minutes until edges turn golden but middles stay soft. Take out and let cool on racks so they set up nicely.

The mix of cinnamon and nutmeg really turns pumpkin into a fall favorite. Once I took these cookies to a neighborhood get-together and they vanished before I could grab a second one—always a sign they’re good.

Keeping Them Fresh

Once cookies cool, keep them in an airtight container so they stay soft. You can separate layers with parchment to avoid sticking. They’ll last around three days on the counter but freezing works if you want to keep them longer.

Substitutes You Can Try

If canned pumpkin isn’t handy, pureed roasted butternut squash is a solid swap. Coconut sugar can replace brown sugar for a different but tasty flavor. And if you want dairy free, use coconut oil instead of butter.

Ways to Serve

These cookies shine with your morning coffee or chai tea. For a rich upgrade, spread some cream cheese frosting or nut butter on top—it’s delicious that way.

Fun Fall Twists

Toss in some dried cranberries or raisins for little sweet surprises. Swap pecans for toasted pumpkin seeds to keep things crunchy and seasonal. Try adding a teaspoon of ground ginger for an extra cozy spice.

Baking these soft pumpkin coffee cake cookies feels like bundling up in a warm blanket on a crisp day. Enjoy every bite!

Frequently Asked Cooking Questions

→ What spices bring out pumpkin best?

Cinnamon and nutmeg add warmth and boost the pumpkin’s natural sweetness just right.

→ Can I toss in nuts for crunch?

Definitely, chopped pecans or walnuts make a nice crunchy touch that works well with soft cookies.

→ How can I keep these cookies soft?

Mix butter and sugars really well until fluffy and don’t bake them too long to keep things tender.

→ Any tricks to deepen the flavor?

Try browning the butter first to get a nutty smell that makes the taste richer.

→ What’s the right oven heat for baking?

Set it at 350°F (175°C) and bake for about 12-15 minutes to get a golden outside while staying soft inside.