Save to Pinterest Soft, fluffy cookies combining the earthy notes of matcha with sweet pumpkin for a unique, muffin-like treat perfect for autumn snacking.
I created these drop cookies for my kids who love anything pumpkin, and the hint of matcha quickly made them a household favorite during chilly autumn weekends.
Ingredients
- All-purpose flour: 2 cups (250 g)
- Baking powder: 1 ½ tsp
- Baking soda: ½ tsp
- Fine sea salt: ½ tsp
- Matcha green tea powder: 1 tbsp
- Ground cinnamon: 1 tsp
- Ground nutmeg: ¼ tsp
- Canned pumpkin puree: 1 cup (210 g)
- Unsalted butter, softened: ½ cup (115 g)
- Granulated sugar: ¾ cup (150 g)
- Light brown sugar, packed: ¼ cup (55 g)
- Large egg: 1
- Pure vanilla extract: 1 tsp
- Optional mix-ins (white chocolate chips or chopped nuts): ½ cup (85 g)
Instructions
- Prep:
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Mix Dry:
- Whisk flour, baking powder, baking soda, salt, matcha, cinnamon, and nutmeg in a bowl.
- Cream Butter & Sugar:
- Beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Egg & Vanilla:
- Mix in egg and vanilla extract until combined.
- Blend Pumpkin:
- Mix in pumpkin puree until smooth.
- Combine:
- Gradually add dry ingredients to wet mixture, stirring just until combined.
- Mix-Ins:
- Fold in white chocolate chips or nuts, if using.
- Shape:
- Drop dough (about 2 tbsp each) onto baking sheets, spacing 2 inches apart.
- Bake:
- Bake 13–15 minutes, until set and lightly golden on edges.
- Cool:
- Cool on baking sheet 5 minutes, then transfer to wire rack to cool completely.
Save to Pinterest My children love helping drop the dough onto the baking sheets then eagerly wait by the oven, reminding me it's time for pumpkin matcha cookie season.
Required Tools
Mixing bowls, electric mixer or whisk, measuring cups and spoons, cookie scoop or tablespoon, baking sheets, parchment paper, wire rack.
Allergen Information
Contains wheat (gluten), eggs, milk (butter), and may contain traces of nuts if using mix-ins. Always check ingredient labels for hidden allergens.
Nutritional Information (per serving)
Calories: 120, Total Fat: 5 g, Carbohydrates: 18 g, Protein: 2 g
Save to Pinterest Enjoy these matcha pumpkin cookies fresh for the perfect autumn treat, and remember they taste just as good with coffee or tea.
Answers to Recipe Questions
- → How do I keep the cookies soft?
Store in an airtight container at room temperature and avoid overbaking for the perfect soft texture.
- → Can I use fresh pumpkin instead of puree?
Yes, just ensure it is well-cooked and drained for a smooth, consistent dough.
- → Are there alternative mix-ins?
Enjoy with chopped nuts, dark or white chocolate chips, or omit for a simpler version.
- → Is matcha flavor strong in these cookies?
Matcha offers an earthy undertone balanced by pumpkin and spices, so the flavor remains subtle and pleasant.
- → Can I make a dairy-free version?
Swap butter for a dairy-free alternative and check all ingredient labels to suit your dietary needs.
- → What is the best way to freeze the cookies?
Place cooled cookies in a single layer in a container, freeze, then enjoy within a month for best texture.