Description

Indulge in the warm, spiced flavors of fall with these delightful Pumpkin Coffee Cake Cookies. Soft and chewy, these cookies are a perfect blend of pumpkin and coffee, creating a cozy aroma that fills your kitchen. Ideal for any occasion, they pair wonderfully with your favorite beverage and are sure to be a hit at gatherings or as an afternoon treat.

Ingredients

Scale

1 cup canned pumpkin puree
2 cups all-purpose flour
1 tsp baking soda
1 tsp ground cinnamon
1/2 cup granulated sugar
1/2 cup brown sugar (light)
2 large eggs
1/2 cup unsalted butter (softened)
1 tsp coffee or espresso powder
Pinch of salt

Instructions

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda, cinnamon, and salt. Set aside.
In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the pumpkin puree and eggs one at a time.
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in coffee or espresso powder.
Drop tablespoons of dough onto prepared baking sheets about two inches apart. Bake for 12-15 minutes until edges are golden.

Nutrition

Serving Size: 1 serving
Calories: 120
Sugar: 7g
Sodium: 75mg
Fat: 5g
Saturated Fat: 3g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 18g
Fiber: 0g
Protein: 2g
Cholesterol: 30mg

Keywords: - To achieve thicker cookies, chill the dough for about an hour before baking. - Feel free to add chopped nuts or chocolate chips for extra texture and flavor.