Description
Deliciously spiced cookies that combine the rich flavors of pumpkin and coffee cake, perfect for autumn and gatherings.
Ingredients
Scale
- 1 cup pumpkin puree
- 2 cups all-purpose flour
- 1 cup brown sugar
- 1 large egg
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/2 teaspoon ginger
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 cup unsalted butter, softened
- 1/2 teaspoon salt
- Optional: Streusel topping (1/2 cup flour, 1/2 cup brown sugar, 1/4 cup butter)
Instructions
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, and salt.
- In another bowl, cream the softened butter and brown sugar until light and fluffy.
- Add the egg and pumpkin puree to the butter mixture, mixing until well combined.
- Gradually fold the dry ingredients into the wet mixture until combined.
- For the optional streusel topping, mix flour, brown sugar, and softened butter until crumbly.
- Scoop dough onto the prepared baking sheet and sprinkle with streusel, if using.
- Bake for 12-15 minutes until lightly golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
For a dairy-free version, substitute coconut oil or vegan butter. Chill the dough for better texture.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: pumpkin, coffee cake, cookies, autumn, dessert, baking