Pin this Soft, fluffy cookies combining the earthy notes of matcha with sweet pumpkin for a unique, muffin-like treat perfect for autumn snacking.
The first time I baked these matcha pumpkin muffin drop cookies, everyone was intrigued by the combination. After one bite, even the most skeptical family members became instant fans, and now these cookies are a fall staple in our home.
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
- White chocolate chips or chopped nuts (optional): ½ cup (85 g)
Instructions
- Prep Baking Sheets:
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, whisk together flour, baking powder, baking soda, salt, matcha, cinnamon, and nutmeg.
- Cream Butter & Sugars:
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Egg & Vanilla:
- Add the egg and vanilla extract, and mix until well combined.
- Add Pumpkin:
- Mix in the pumpkin puree until smooth.
- Combine Wet & Dry:
- Gradually add the dry ingredients to the wet mixture, stirring just until combined.
- Fold in Mix-Ins:
- Fold in white chocolate chips or chopped nuts if using.
- Drop Dough:
- Using a cookie scoop or tablespoon, drop dollops of dough (about 2 tbsp each) onto prepared baking sheets, spacing them 2 inches apart.
- Bake:
- Bake for 13–15 minutes, or until the cookies are set and lightly golden on the edges.
- Cool:
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Pin this These always spark conversation at family gatherings, and my kids love adding their favorite mix-ins before baking together each autumn.
Required Tools
Mixing bowls, electric mixer or whisk, measuring cups and spoons, cookie scoop or tablespoon, baking sheets, parchment paper, and wire rack are all necessary for easy preparation.
Allergen Information
Contains wheat (gluten), eggs, milk (butter), and may contain traces of nuts. Always check labels if you have sensitivities.
Nutritional Information
Per cookie serving: 120 calories, 5 g total fat, 18 g carbohydrates, 2 g protein.
Pin this Share these cookies warm for the best flavor and texture or enjoy them the next day as a delightful autumn snack.
Frequently Asked Recipe Questions
- → Can I substitute matcha powder?
Yes, you can use green tea powder or omit it for a classic pumpkin flavor, though matcha enhances earthiness.
- → What's the best way to achieve a muffin-like texture?
Carefully fold wet and dry ingredients together and avoid overmixing to keep cookies soft and fluffy.
- → Are these cookies suitable for nut allergies?
Avoid the optional nut mix-ins and double-check labels to ensure the base ingredients are nut-free.
- → Can I use fresh pumpkin instead of canned puree?
Absolutely—just ensure the fresh pumpkin is thoroughly cooked, mashed, and drained of excess moisture.
- → How should these cookies be stored?
Keep cookies in an airtight container at room temperature for up to 3 days to maintain their soft texture.
- → Can I freeze the dough for later?
Yes, portion the dough onto a tray to freeze, then store in freezer bags for quick baking anytime.