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To make these tasty cookies, you will need the following items: - 1 cup pumpkin puree - 1/2 cup granulated sugar - 1/2 cup brown sugar, packed - 1/2 cup unsalted butter, softened - 1 egg - 1 teaspoon vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking soda - 1 teaspoon baking powder - 1 teaspoon cinnamon - 1/2 teaspoon nutmeg - 1/4 teaspoon ginger - 1/2 teaspoon salt - 1/2 cup chopped pecans (optional) - 1/2 cup chocolate chips (optional) - 1/4 cup powdered sugar (for dusting) You can get creative with your cookies! Here are some fun ideas: - Add chopped apples or dried cranberries for a fruity twist. - Try walnuts instead of pecans for a different crunch. - Mix in white chocolate chips for a sweet surprise. If you have dietary needs, you can still enjoy these cookies. Here are some swaps: - Use coconut oil in place of butter for a dairy-free option. - Swap out the egg for a flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water). - Choose gluten-free flour if you need a gluten-free option. These ingredients set the stage for delicious pumpkin coffee cake cookies. Dive into the full recipe to create your own batch! Start by preheating your oven to 350°F (175°C). This step warms the oven for even baking. Next, line a baking sheet with parchment paper. This helps the cookies not stick. In a large bowl, mix the softened butter, granulated sugar, and brown sugar. Cream these together until they are light and fluffy. Then, add the pumpkin puree, egg, and vanilla extract. Mix until everything blends well. In another bowl, whisk the flour, baking soda, baking powder, cinnamon, nutmeg, ginger, and salt. Gradually add this dry mix to the wet mix. Stir gently, but do not overmix. If you want, fold in the chopped pecans and chocolate chips for added flavor. Once the dough is ready, scoop tablespoon-sized amounts onto your prepared baking sheet. Make sure to leave space between each cookie. This space allows them to spread while baking. Bake the cookies in your preheated oven for about 12-15 minutes. Look for lightly golden edges to know they are done. To get the best texture, avoid overmixing the dough. This keeps the cookies soft and chewy. If you want even more flavor, consider adding spices like allspice or cloves. For a sweeter finish, dust the cooled cookies with powdered sugar. This adds a nice touch and makes them look lovely. Enjoy your cookies fresh with a hot cup of coffee or tea! For a complete guide, check the Full Recipe. When making pumpkin coffee cake cookies, mixing is key. Start by creaming the butter with both sugars. This step gives your cookies a light texture. Mix until it looks fluffy. Next, add the pumpkin, egg, and vanilla. Stir gently until combined. For the dry mix, whisk the flour, baking soda, and spices in a separate bowl. Add dry ingredients to the wet mixture slowly. This helps avoid overmixing, which can make cookies tough. For the right cookie texture, you want a thick, soft dough. If your dough seems too wet, add a little more flour. If it’s too dry, a splash of milk can help. Using a cookie scoop keeps the sizes even. This means they bake evenly too. Leave enough space between the cookies on the tray. They spread as they bake. Keep an eye on them; the edges should look golden while the centers stay soft. Enjoy these cookies warm, dusted with powdered sugar. They pair great with a hot cup of coffee or tea. For a fun twist, try serving them with cream cheese frosting. You can also add a scoop of vanilla ice cream for a tasty dessert. Arrange your cookies on a rustic platter for a cozy look. This makes them perfect for gatherings or afternoon treats. For the full recipe, check out the detailed instructions above. {{image_2}} You can easily make these cookies gluten-free. Substitute all-purpose flour with a gluten-free blend. Make sure to choose a blend that works well for baking. This will help keep the texture light and fluffy. Follow the same recipe steps, and enjoy the tasty results! To make a vegan version, you can swap the egg. Use 1/4 cup of applesauce or a flax egg. For the flax egg, mix one tablespoon of ground flaxseed with three tablespoons of water. Let it sit for five minutes to thicken. Replace the butter with coconut oil or a plant-based butter. Your vegan cookies will be just as delicious! You can add fun flavors to your cookies! Try mixing in chopped nuts, like walnuts or pecans. Chocolate chips add sweetness and richness. If you love spices, add more cinnamon or a pinch of cloves. Dried fruits, like cranberries or raisins, can give a nice chew. Just remember to keep the total mix-ins to about one cup to maintain the dough’s balance. For the full recipe, you can refer back to the details provided. Enjoy exploring these variations! To keep your pumpkin coffee cake cookies fresh, store them in an airtight container. This helps maintain their soft texture. Place a piece of parchment paper between layers to avoid sticking. Keep the container at room temperature for the best results. If you want to save some cookies for later, freezing works well. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer the cookies to a freezer bag. Remove as much air as possible before sealing. They can last up to three months in the freezer. Pumpkin coffee cake cookies can last about one week when stored properly. You can enjoy them for a few days after baking. Just keep them in an airtight container at room temperature. If they become a bit dry, try warming them slightly in the microwave. This will help bring back some moisture and flavor. For the complete recipe, check out the Full Recipe section. People often ask about pumpkin coffee cake cookies. They want to know how to make them great. These cookies are soft, sweet, and full of fall flavor. They mix the rich taste of pumpkin with warm spices. You can enjoy them with a cup of coffee or tea. To keep your cookies moist, use fresh pumpkin puree. Make sure to measure it correctly. This adds moisture and flavor. Another tip is to avoid overbaking. Check the cookies a few minutes early. They should be soft in the center. Letting them cool on the baking sheet helps, too. This keeps them from drying out. Yes, you can use fresh pumpkin. Make sure to cook and mash it well. This gives you a smoother texture. Fresh pumpkin has a slightly different taste, but it works fine. Just ensure there’s no excess water in the pumpkin. Drain it if needed. This keeps your cookies from becoming too wet. You can find the full recipe [here](#). You now have all the details to make delicious pumpkin coffee cake cookies. We covered ingredients, baking steps, and helpful tips. You learned how to adapt for diet needs and storage options. Don't forget the fun variations, like gluten-free and vegan recipes. Take these basics and get creative in your kitchen. Enjoy baking and sharing these tasty treats with friends and family!

Pumpkin Coffee Cake Cookies

Indulge in the warm, cozy flavors of fall with these irresistible Pumpkin Spice Coffee Cake Cookies! Made with pumpkin puree, brown sugar, and a blend of aromatic spices, these cookies are perfect for any dessert table or coffee break. Easy to make and packed with flavor, they're sure to impress your friends and family. Click through to discover the full recipe and brighten your baking with these delightful cookies!
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Ingredients
  

1 cup pumpkin puree

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup unsalted butter, softened

1 egg

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1/4 teaspoon 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
 

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

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

      Add in the pumpkin puree, egg, and vanilla extract. Mix until well combined.

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

          Gradually add the dry ingredients to the wet mixture, stirring until just combined. Avoid overmixing.

            If desired, fold in the chopped pecans and chocolate chips for extra flavor and texture.

              Scoop tablespoon-sized amounts of the dough onto the prepared baking sheet, leaving space between each cookie to allow for spreading.

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

                  Remove from the oven and let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.

                    Once the cookies have cooled, dust them lightly with powdered sugar for a touch of sweetness and decoration.

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

                        - Presentation Tips: Arrange the cookies on a rustic wooden platter and serve with a steaming cup of coffee or tea for a delightful afternoon treat.