Soft Pumpkin Coconut Cookies Recipe

These pumpkin coconut cookies offer a delightful blend of flavors, combining the warmth of pumpkin with the tropical essence of coconut. They are soft and chewy, making them an ideal treat for fall gatherings or cozy evenings at home.

This recipe is simple and requires basic baking techniques, allowing you to enjoy delicious cookies in no time.

Cozy Fall Treats

As the leaves begin to change and the air turns crisp, the desire for warm, comforting treats grows stronger. Soft pumpkin coconut cookies are the perfect addition to your fall baking repertoire. Their delightful blend of pumpkin and coconut captures the essence of the season, making them a favorite for gatherings or quiet evenings at home.

The inviting aroma of these cookies baking fills the kitchen, creating a warm and cozy atmosphere. Imagine enjoying these treats alongside a steaming cup of tea, creating a perfect pairing for those chilly autumn days.

Ingredients That Shine

The key to these cookies lies in their simple yet flavorful ingredients. Pureed pumpkin brings moisture and a subtle sweetness, while shredded coconut adds a delightful texture and tropical flair. Together with warm spices like cinnamon and nutmeg, these components create a rich flavor profile that is both comforting and satisfying.

With just a handful of pantry staples, you can whip up a batch of these cookies in no time. The combination of granulated and brown sugars ensures a soft, chewy texture that will have everyone reaching for seconds.

Preparation Made Easy

Preparing these cookies is a straightforward process that even novice bakers can master. Start by creaming together the softened butter and sugars until light and fluffy. This step is crucial for achieving the right texture.

Next, mix in the pumpkin puree, egg, and vanilla extract, ensuring everything is well combined. In a separate bowl, whisk together the dry ingredients, then gradually incorporate them into the wet mixture. Finally, fold in the shredded coconut for that delightful finish.

Baking to Perfection

Once your dough is ready, it’s time to bake! Drop spoonfuls of the mixture onto a prepared baking sheet, leaving enough space between each cookie for them to spread. Bake until the edges are lightly golden, and your kitchen will be filled with an irresistible aroma.

After baking, allow the cookies to cool slightly on the baking sheet before transferring them to a wire rack. This step helps them maintain their soft texture while cooling completely.

Serving Suggestions

These soft pumpkin coconut cookies are delightful on their own, but they can also be enhanced with a few simple serving suggestions. Pair them with a warm cup of tea or coffee for a comforting afternoon snack. They also make a lovely addition to any fall dessert table.

Consider adding a sprinkle of extra shredded coconut on top before baking for an added visual appeal. A light dusting of powdered sugar can also elevate their presentation, making them perfect for sharing with friends and family.

Storing Your Cookies

To keep your cookies fresh, store them in an airtight container at room temperature. They can last for several days, maintaining their soft and chewy texture. If you want to enjoy them later, consider freezing the cookies. Just ensure they are well-wrapped to prevent freezer burn.

With these soft pumpkin coconut cookies, you’ll have a delightful treat that embodies the spirit of fall. Whether enjoyed alone or shared with loved ones, they are sure to bring warmth and joy to any occasion.

Easy Pumpkin Coconut Cookies

These cookies are made with pureed pumpkin, shredded coconut, and warm spices, resulting in a soft texture and rich flavor. The recipe takes about 30 minutes from start to finish and yields approximately 24 cookies.

Ingredients

• 1 cup pure pumpkin puree
• 1/2 cup shredded coconut
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1/2 cup unsalted butter, softened
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt

Instructions

1. Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Wet Ingredients: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the pumpkin puree, egg, and vanilla extract, mixing until well combined.
3. Combine Dry Ingredients: In another bowl, whisk together the flour, baking soda, cinnamon, nutmeg, and salt.
4. Combine Mixtures: Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the shredded coconut.
5. Scoop and Bake: Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 12-15 minutes or until the edges are lightly golden.
6. Cool: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Cook and Prep Times

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes

• Servings: 24 cookies
• Calories: 120kcal
• Fat: 5g
• Protein: 1g
• Carbohydrates: 18g