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- 1 cup canned pumpkin puree - 1 cup brown sugar, packed - 1/2 cup granulated 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 - 1/2 teaspoon salt - 1 cup walnuts, chopped (optional for added texture) - 1/2 cup cream cheese, softened (for frosting) - 1/4 cup powdered sugar (for frosting) - 1-2 tablespoons milk (for frosting, adjust for consistency) Using these ingredients, you create a delightful treat that combines the warmth of pumpkin with rich flavors. Canned pumpkin puree gives a smooth texture and deep flavor. Brown sugar adds moisture and a hint of caramel. Granulated sugar helps the cookies spread and brown nicely. Unsalted butter adds richness, while the egg binds everything together. The vanilla extract enhances the overall taste. All-purpose flour provides structure, while baking soda and baking powder help the cookies rise. Spices like cinnamon and nutmeg give that cozy fall flavor. If you want a little crunch, add walnuts. The cream cheese frosting adds a tangy sweetness that perfectly complements the cookies. For the full recipe, check the instructions above. Enjoy baking! Start by preheating your oven to 350°F (175°C). This temperature is perfect for baking soft cookies. While the oven heats, line two baking sheets with parchment paper. This helps with easy cleanup and keeps cookies from sticking. In a large bowl, mix 1 cup of pumpkin puree, 1 cup of packed brown sugar, 1/2 cup of granulated sugar, and 1/2 cup of softened unsalted butter. Use a hand mixer or stand mixer on medium speed. Beat until the mix is creamy and smooth. Next, add 1 large egg and 1 teaspoon of pure vanilla extract. Mix again until everything is well combined. This step is crucial for flavor! In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. Whisking helps spread the baking agents evenly. This ensures that your cookies will rise perfectly. Now, gently fold the dry mix into the wet pumpkin mix. Stir slowly with a spatula or mixer on low speed. Be careful not to over-mix; this can make the cookies tough. If you want a crunchy texture, you can add 1 cup of chopped walnuts at this stage. Scoop out portions of dough using a tablespoon. Drop them onto your prepared baking sheets, leaving about 2 inches of space between each. Bake for 12-15 minutes. The cookies are done when their edges turn lightly golden. You can use a toothpick to check; it should come out clean. While the cookies cool, prepare the cream cheese frosting. In a bowl, whisk together 1/2 cup of softened cream cheese, 1/4 cup of powdered sugar, and 1-2 tablespoons of milk. Adjust the milk amount to get a smooth, spreadable frosting. Once the cookies are cool, spread a thin layer of frosting on top. This adds a lovely touch to your pumpkin cookies. For the complete recipe, check the full recipe section. To get soft and chewy cookies, use room temperature butter. This helps the sugars mix well. Also, do not over-mix the dough once you add the flour. Mix just until combined. To avoid dry cookies, check your oven's temperature. Ovens can be off by a few degrees. If your cookies come out dry, you might bake them too long. Make sure to watch for the edges turning golden. Serve these cookies on a nice platter. You can sprinkle cinnamon on top for added flair. Whole walnuts also look great if you want extra garnish. Pair these treats with hot coffee or tea. The warmth of the drink complements the pumpkin flavors. Enjoying them together creates a cozy moment. Use a good quality baking sheet. A non-stick or parchment-lined sheet makes baking easier. It helps cookies bake evenly and come off smoothly. Check your oven's accuracy with an oven thermometer. This ensures your cookies bake at the right temperature. If your oven runs hot, adjust the time to prevent burning. For the full recipe, refer to the provided details. {{image_4}} You can easily twist the flavors of these cookies. Try adding chocolate chips for a sweet touch. They melt and create a rich, gooey surprise in every bite. If you want something different, caramel bits work great too. The warm caramel adds a delightful sweetness. Experimenting with spices can also change the game. Instead of just cinnamon and nutmeg, add ginger or allspice. These spices bring warmth and depth to the cookies. Just a little can make a big difference. If you want a healthier version, consider using whole wheat flour. It adds fiber and nutrients to your cookies. The taste is still great, and you get some added health benefits. You can also substitute sugars. Try using coconut sugar or honey for a natural sweetener. For butter, you can use applesauce. It keeps the cookies moist without the extra fat. For gluten-free options, use a gluten-free flour blend. Many blends work well without changing the texture. Just make sure to check the package for measurements. If you need a vegan alternative, there are easy swaps for the frosting. Use a dairy-free cream cheese or a simple frosting made with coconut cream. This way, everyone can enjoy these tasty treats. Check out the Full Recipe for more details and tips on making these cookies. To keep your pumpkin coffee cake cookies fresh, store them in an airtight container. This helps lock in moisture and flavor. I recommend using a plastic or glass container with a secure lid. You can place the cookies at room temperature. If you live in a warm area, consider the fridge to avoid melting frosting. To freeze these cookies, follow these steps: 1. Allow the cookies to cool completely. 2. Place them in a single layer on a baking sheet. 3. Freeze them for 1-2 hours until solid. 4. Transfer the cookies into a freezer bag or container. Remove as much air as possible. 5. Label with the date and store in the freezer. When you want to enjoy a cookie, take it out and thaw it at room temperature for about 30 minutes. This keeps the texture soft and delicious. These cookies stay fresh for about 5 days when stored properly. You will know they are bad if they become hard or dry. Also, check for any mold or off smells. If you notice these signs, it’s best to toss them out. Enjoy every bite of this delightful treat! For the full recipe, check out my detailed instructions. You can tell the cookies are done when their edges turn golden brown. The center may look soft, but that’s okay. The cookies will firm up as they cool. Always use the toothpick test for a final check. Insert a toothpick into the center of a cookie. If it comes out clean, your cookies are ready! Yes, you can make the dough ahead of time. Prepare the dough as directed, then chill it in the fridge. Wrap it well in plastic wrap or store it in an airtight container. This keeps the dough fresh for up to three days. When ready to bake, scoop the dough and place it on baking sheets. If you don’t have pumpkin puree, you can use applesauce or mashed bananas. Both will add moisture and sweetness. You may need to adjust spices to match the new flavor. For applesauce, keep the cinnamon. With bananas, try adding a bit more nutmeg for balance. This blog post detailed how to make delicious pumpkin cookies. We covered key ingredients, mixing steps, and baking techniques. I shared tips for perfect texture and fun variations, too. Remember, you can add your own twist by using different flavors. Store cookies properly to keep them fresh. With these steps, you'll bake amazing cookies that friends and family will love. Go ahead and enjoy the baking process!

Pumpkin Coffee Cake Cookies

Indulge in the delicious flavors of fall with these Pumpkin Coffee Cake Cookies! Made with creamy pumpkin puree, warm spices, and topped with a smooth cream cheese frosting, these cookies are perfect for any occasion. With a simple preparation and baking time, you'll enjoy a delightful treat that pairs wonderfully with your favorite beverage. Click to explore the full recipe and enjoy a taste of autumn in every bite!
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Ingredients
  

1 cup canned pumpkin puree

1 cup brown sugar, packed

1/2 cup granulated 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

1/2 teaspoon salt

1 cup walnuts, chopped (optional for added texture)

1/2 cup cream cheese, softened (for frosting)

1/4 cup powdered sugar (for frosting)

1-2 tablespoons milk (for frosting, adjust for consistency)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper for easy cleanup and to prevent sticking.

    In a large mixing bowl, combine 1 cup of pumpkin puree, 1 cup of packed brown sugar, 1/2 cup of granulated sugar, and 1/2 cup of softened unsalted butter. Using a hand mixer or stand mixer, beat the ingredients together on medium speed until the mixture becomes creamy and all components are well integrated.

      Next, add 1 large egg and 1 teaspoon of pure vanilla extract to the pumpkin mixture. Mix again on medium speed until everything is fully incorporated and the batter is smooth.

        In a separate bowl, whisk together 2 cups of all-purpose flour, 1 teaspoon of baking soda, 1 teaspoon of baking powder, 1 teaspoon of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of salt. This ensures that the baking agents are evenly distributed throughout the cookies.

          Gradually introduce the dry ingredient mixture into the wet pumpkin mixture. Stir gently using a spatula or mixer at low speed until everything is combined. If you enjoy a bit of crunch, fold in 1 cup of chopped walnuts at this stage.

            Using a tablespoon, scoop out portions of dough and drop them onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading during baking.

              Place the baking sheets in the oven and bake for 12-15 minutes. The cookies are done when their edges are lightly golden and a toothpick inserted into the center comes out clean.

                While the cookies cool on a wire rack, prepare the cream cheese frosting. In a mixing bowl, whisk together 1/2 cup of softened cream cheese, 1/4 cup of powdered sugar, and enough milk (1-2 tablespoons) to achieve a smooth, spreadable consistency.

                  Once the cookies have completely cooled, take a knife or spatula and spread a thin layer of cream cheese frosting on top of each cookie, allowing the frosting to compliment the warm flavors of the pumpkin.

                    Prep Time: 15 min | Total Time: 30 min | Servings: 24 cookies

                      - Presentation Tips: Serve these delightful cookies on a rustic wooden platter, and garnish with a sprinkle of cinnamon or a few whole walnuts for an added touch of elegance. Optionally, pair them with a cup of hot coffee or tea for a cozy afternoon treat!