Pin Soft, fluffy cookies combining the earthy notes of matcha with sweet pumpkin for a unique, muffin-like treat perfect for autumn snacking.
I first baked these for a fall get-together, and everyone was pleasantly surprised by the combo of pumpkin and matcha—they vanished fast.
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 Oven and Pans:
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Mix Dry Ingredients:
- In a medium bowl, combine flour, baking powder, baking soda, salt, matcha, cinnamon, and nutmeg.
- Beat Butter and Sugars:
- In a large bowl, beat softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add Egg and Vanilla:
- Mix in the egg and vanilla extract until well combined.
- Blend Pumpkin:
- Mix in pumpkin puree until smooth.
- Combine Mixtures:
- Gradually add dry ingredients to wet ingredients, stirring just until combined.
- Mix-Ins (Optional):
- Fold in white chocolate chips or chopped nuts if desired.
- Shape Dough:
- Drop dollops of dough (about 2 tbsp each) onto baking sheets, spacing 2 inches apart.
- Bake:
- Bake for 13–15 minutes, or until cookies are set and edges are lightly golden.
- Cool:
- Let cookies cool on baking sheet for 5 minutes, then transfer to wire rack to finish cooling.
Pin These cookies are a new favorite in our household. My kids especially love helping sprinkle matcha on each batch before baking—it turns snack time into a little adventure.
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), may contain traces of nuts if using mix-ins. Always check ingredient labels if allergies are a concern.
Nutritional Information
Per cookie: 120 calories, 5g fat, 18g carbohydrates, 2g protein
Pin Muffin drop cookies with matcha and pumpkin offer a surprising fall twist. They are best enjoyed fresh with a cup of tea or coffee.
Recipe FAQ
- → Can I substitute matcha with another ingredient?
Yes, you can omit matcha or replace it with more cinnamon or pumpkin spice for a different flavor profile.
- → Is canned pumpkin puree necessary, or can I use fresh?
Both work well. Fresh pumpkin should be cooked and mashed to a smooth puree before use for similar consistency.
- → What mix-ins pair best with these cookies?
White chocolate chips, dark chocolate, or chopped nuts add texture and sweetness. Customize to your preference.
- → How do I ensure cookies stay fluffy?
Do not overmix the dough after adding flour and avoid overbaking. Cool cookies on a rack for best texture.
- → Are these cookies suitable for vegetarians?
Yes, they use only vegetarian-friendly ingredients such as pumpkin, eggs, and butter.