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To bake these tasty cookies, you need some key ingredients. Here’s what you will need: - 1 cup canned pumpkin puree - 1/2 cup unsalted butter, softened to room temperature - 1 cup packed brown sugar - 1/2 cup granulated sugar - 1 large egg - 1 teaspoon pure vanilla extract - 2 cups all-purpose flour - 1 teaspoon baking powder - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 2 teaspoons ground cinnamon - 1/2 teaspoon ground nutmeg - 1/2 teaspoon ground ginger - 1/2 cup chopped walnuts (optional) - 1/2 cup chocolate chips or butterscotch chips (optional) - 1/3 cup powdered sugar (for glaze) - 1 tablespoon milk (for glaze) These ingredients come together to create soft, flavorful cookies that remind you of fall. You can make your cookies even better by adding some fun extras. Here are some ideas: - Chopped walnuts for a crunchy texture - Chocolate chips or butterscotch chips for a sweet bite Feel free to mix and match these add-ins. They can change the taste and feel of your cookies! If you don’t have an ingredient, don’t worry! Here are some easy swaps: - Use margarine instead of butter if needed. - For a dairy-free option, choose a plant-based milk for the glaze. - If you want a gluten-free version, use a gluten-free flour blend. These substitutions help you make the cookies work for your needs. Just remember, they may change the taste a little. For the full recipe, check the detailed steps to create these delightful cookies. Start by preheating your oven to 350°F (175°C). This step is key for even baking. Next, line a baking sheet with parchment paper. This helps prevent sticking and makes cleanup easy. In a large bowl, mix together 1/2 cup of softened butter, 1 cup of brown sugar, and 1/2 cup of granulated sugar. Use an electric mixer or whisk. Beat until the mixture is light and fluffy. This should take about 3 to 5 minutes. Add in 1 cup of canned pumpkin puree, 1 large egg, and 1 teaspoon of pure vanilla extract. Mix well until the mixture is creamy. In another bowl, sift together 2 cups of all-purpose flour, 1 teaspoon of baking powder, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Also, add 2 teaspoons of ground cinnamon, 1/2 teaspoon of ground nutmeg, and 1/2 teaspoon of ground ginger. Sifting helps mix the dry ingredients well and removes lumps. Gradually mix the dry ingredients into the wet mixture. Stir until no dry flour is visible. If you want to add some flair, fold in 1/2 cup of chopped walnuts and 1/2 cup of chocolate or butterscotch chips. Using a spoon or cookie scoop, drop rounded tablespoons of dough onto your prepared baking sheet. Make sure to leave about 2 inches between each cookie. This space allows the cookies to spread while baking. Place the baking sheet in the oven and bake for 12 to 15 minutes. The cookies should look set and have slightly golden edges when they’re ready. Once baked, take the cookies out of the oven. Let them cool on the baking sheet for 5 minutes. After that, carefully transfer them to a wire rack. Allow them to cool completely so they firm up nicely. To make a simple glaze, whisk together 1/3 cup of powdered sugar and 1 tablespoon of milk in a small bowl. It should be smooth. Once the cookies are cool, drizzle this glaze over each one. This adds a sweet touch that makes them even better. For the full recipe, refer to the detailed instructions above. Enjoy your tasty pumpkin coffee cake cookies! To make your cookies soft and chewy, focus on a few key steps. First, use room temperature butter. This helps mix well with sugars. Second, do not overmix the dough. Mix just until you see no dry flour. Overmixing can lead to tough cookies. Finally, avoid baking too long. Cookies should look set but soft in the center. Gathering the right tools makes baking easier. Here’s what you need for these cookies: - Mixing bowls - Electric mixer or whisk - Measuring cups and spoons - Sifter (for dry ingredients) - Baking sheet - Parchment paper - Cookie scoop or spoon - Wire rack (for cooling) Even seasoned bakers can slip up. Here are some mistakes to watch for: - Using cold butter. It won't cream well with sugars. - Skipping the sifting step. This helps blend dry ingredients. - Overbaking cookies. They should cool on the sheet for a few minutes. - Forgetting to leave space on the baking sheet. Cookies need room to spread. These tips will help you create perfect Pumpkin Coffee Cake Cookies every time. For the full recipe, check out the details above! {{image_4}} You can easily add texture to your cookies by including nuts. Chopped walnuts or pecans work well. They add a nice crunch. Just mix the nuts in with the dough before baking. This will give each bite a delightful surprise. If you like, toast the nuts slightly for extra flavor. It makes a big difference! If you need a gluten-free version, swap out the all-purpose flour. Use a gluten-free flour blend instead. This blend usually has a mix of different flours. It helps keep the cookies soft. Make sure the blend contains some xanthan gum. This will help with texture. Follow the same steps in the recipe for a great result. You can boost the flavor with more spices or extracts. Add a little cardamom or allspice for warmth. A dash of orange or almond extract can brighten the taste. These small changes can turn a good cookie into an amazing one. Don't be afraid to experiment! Each twist can bring new joy to your baking. For more ideas, try looking at the Full Recipe for inspiration. To keep your cookies fresh, place them in an airtight container. Use parchment paper between layers to prevent sticking. Store them at room temperature for easy access. If you like, you can also refrigerate them, but this may change their texture. Freezing your cookies is a great way to save some for later. First, let the cookies cool completely. Then place them in a single layer on a baking sheet. Freeze until solid, about one hour. Afterward, transfer them to a freezer bag. Remove as much air as possible to prevent freezer burn. They can last up to three months in the freezer. When stored correctly, these cookies stay fresh for about a week at room temperature. If refrigerated, they can last up to ten days. Remember, the fresher they are, the better they taste! For the best flavor and texture, enjoy them within a few days of baking. For the full recipe, check out the earlier section. Yes, you can use fresh pumpkin. Just cook and puree it first. Fresh pumpkin adds great flavor. Make sure to drain any extra moisture. This keeps your cookies from getting too wet. You can use coconut oil or applesauce. Both options work well in cookies. Coconut oil adds a nice flavor. Applesauce makes the cookies moist and sweet. Look for golden edges and a set center. Cookies should not be shiny or wet. You can also do the toothpick test. Insert a toothpick in the center; it should come out clean. This means your cookies are done. For the best results, follow the baking time in the Full Recipe. Creating pumpkin coffee cake cookies is fun and easy. We covered essential and optional ingredients that make your cookies tasty. You learned step-by-step how to prepare, bake, cool, and glaze them. I shared tips for soft and chewy cookies, tools to use, and mistakes to avoid. You can try fun variations like adding nuts or spices. Storing and freezing cookies is simple, too. Remember, fresh cookies can brighten your day. Enjoy baking and sharing these treats with others!

Pumpkin Coffee Cake Cookies

Get ready to delight your taste buds with these irresistible Pumpkin Coffee Cake Cookies! Perfectly spiced with cinnamon, nutmeg, and ginger, these soft cookies are easy to make and ideal for any fall gathering. With optional chocolate chips or walnuts, you can customize them for your family’s preferences. Click through to explore the full recipe and bring the warmth of autumn to your kitchen today!
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Ingredients
  

1 cup canned pumpkin puree

1/2 cup unsalted butter, softened to room temperature

1 cup packed brown sugar

1/2 cup granulated sugar

1 large egg

1 teaspoon pure vanilla extract

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/2 cup chopped walnuts (optional)

1/2 cup chocolate chips or butterscotch chips (optional)

1/3 cup powdered sugar (for glaze)

1 tablespoon milk (for glaze)

Instructions
 

Begin by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

    In a large mixing bowl, combine the softened butter with the brown sugar and granulated sugar. Beat them together using an electric mixer or a whisk until the mixture is light and fluffy, which should take about 3-5 minutes.

      Add the pumpkin puree, egg, and vanilla extract to the bowl. Mix well until all the wet ingredients are fully combined and creamy in texture.

        In a separate bowl, sift together the all-purpose flour, baking powder, baking soda, salt, ground cinnamon, ground nutmeg, and ground ginger. This step helps to evenly distribute the dry ingredients and remove any lumps.

          Gradually incorporate the dry flour mixture into the wet ingredients. Stir with a spatula or wooden spoon until the batter is fully blended and no dry flour remains visible.

            If you choose to enhance your cookies, gently fold in the chopped walnuts and your choice of chocolate or butterscotch chips, mixing until evenly distributed throughout the dough.

              Using a spoon or a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheet, making sure to leave some space (about 2 inches) between each cookie to allow for spreading.

                Place the baking sheet in the preheated oven and bake for 12-15 minutes. The cookies should look set and have slightly golden edges when done.

                  Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes. Then, transfer them to a wire rack to cool completely and firm up.

                    For the finishing touch, prepare the glaze by whisking together the powdered sugar and milk in a small bowl until smooth. After the cookies have cooled, drizzle the glaze over each cookie for a sweet touch.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: Approximately 24 cookies

                        - Presentation Tips: Display the cookies on a decorative platter, and add a sprinkle of cinnamon or a few chopped walnuts on top for an appealing look. Pairing these delightful cookies with a steaming cup of coffee or tea creates the perfect cozy experience!