Save 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, my kitchen overflowed with the inviting scent of pumpkin and green tea. It was such a fun twist to classic cookies—the matcha added an earthy depth everyone loved.
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:
- Preheat 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.
- Mix Wet Ingredients:
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add Egg and Vanilla:
- Mix in egg and vanilla extract until well combined.
- Add Pumpkin:
- Mix in pumpkin puree until smooth.
- Combine:
- Gradually add dry ingredients to wet mixture, stirring just until combined.
- Fold Mix-Ins:
- Fold in white chocolate chips or nuts if desired.
- Drop Dough:
- Drop dollops of dough (about 2 tbsp each) onto prepared baking sheets, spacing them 2 inches apart.
- Bake:
- Bake for 13–15 minutes, until set and lightly golden on edges.
- Cool:
- Cool on baking sheet for 5 minutes, then transfer to wire rack to cool completely.
Save Whenever I make these, my family gathers around as soon as they smell them baking. We always enjoy the first batch together with hot tea on a chilly afternoon.
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 Enjoy these cookies fresh out of the oven or let the flavors deepen overnight. They make the perfect autumn treat with a warm cup of tea.
Kitchen Guide
- → Can I substitute the matcha powder?
You may replace matcha with extra cinnamon or omit it, but the unique earthy flavor will be missing.
- → How do I know when the cookies are done?
Look for set, lightly golden edges. They should be soft in the center and hold their shape when pressed.
- → What mix-ins work best?
White chocolate chips complement the pumpkin and matcha, while chopped nuts add texture and richness.
- → How should these cookies be stored?
Keep them in an airtight container at room temperature for up to three days to preserve flavor and texture.
- → Are these cookies suitable for vegetarians?
Yes, the ingredients are vegetarian-friendly. Check mix-in packaging for additional allergens if needed.