Anabelle Mclean Ina Garten’s Pumpkin Cookies are soft, flavorful treats infused with warm spices and the earthy sweetness of pumpkin. Perfect for autumn gatherings, holiday parties, or cozy afternoons, these cookies are easy to make and can be customized with a cream cheese glaze or your favorite mix-ins.
What are Ina Garten Pumpkin Cookies?
Ina Garten’s Pumpkin Cookies are tender, cake-like cookies made with pumpkin puree, warm spices, and a touch of sweetness. These cookies are often topped with a cream cheese glaze or frosting, adding a creamy and tangy contrast to the spiced cookie base.
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Reasons to Try Ina Garten Pumpkin Cookies
- Seasonal flavor: Perfectly captures the essence of fall with pumpkin and spices.
- Soft and moist: Cake-like texture makes them irresistibly tender.
- Versatile: Add mix-ins like chocolate chips, nuts, or dried fruit for variety.
- Easy to make: Requires simple ingredients and minimal effort.
- Great for gatherings: A hit at parties, potlucks, or as homemade gifts.
Ingredients Needed to Make Ina Garten Pumpkin Cookies
For the cookies:
- All-purpose flour: 2 cups.
- Baking powder: 1 teaspoon.
- Baking soda: 1/2 teaspoon.
- Salt: 1/2 teaspoon.
- Ground cinnamon: 1 teaspoon.
- Ground nutmeg: 1/2 teaspoon.
- Unsalted butter: 1/2 cup (1 stick), softened.
- Granulated sugar: 1 cup.
- Brown sugar: 1/2 cup, packed.
- Pumpkin puree: 1 cup.
- Eggs: 1 large.
- Vanilla extract: 1 teaspoon.
For the optional glaze:
- Cream cheese: 4 ounces, softened.
- Powdered sugar: 1 cup.
- Vanilla extract: 1/2 teaspoon.
- Milk: 1–2 tablespoons, to thin the glaze.
Instructions to Prepare Ina Garten Pumpkin Cookies
Step 1: Preheat the oven
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Step 2: Mix the dry ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Step 3: Cream the butter and sugars
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
Step 4: Add wet ingredients
- Beat in the pumpkin puree, egg, and vanilla extract until well combined.
Step 5: Combine wet and dry ingredients
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Step 6: Scoop and bake
- Use a cookie scoop or spoon to drop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until the edges are lightly golden and the tops are set.
Step 7: Cool the cookies
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Step 8: Prepare the glaze (optional)
- In a small bowl, beat the cream cheese, powdered sugar, vanilla extract, and milk until smooth and spreadable. Drizzle or spread the glaze over the cooled cookies.
What Goes Well With Ina Garten Pumpkin Cookies
- Hot beverages: Pair with coffee, tea, or hot cocoa.
- Vanilla ice cream: Serve alongside for a delicious dessert.
- Cinnamon-spiced whipped cream: Adds a light, airy topping.
- Pumpkin spice latte: Complements the cookies’ seasonal flavor.
Key Tips for Making Ina Garten Pumpkin Cookies
- Use pure pumpkin puree: Avoid pumpkin pie filling, which has added sugar and spices.
- Don’t overbake: These cookies are best when soft and moist. Remove them as soon as the tops are set.
- Let the cookies cool before glazing: Ensure the glaze sets properly.
- Customize the spices: Adjust the cinnamon and nutmeg to your taste, or add a pinch of cloves for extra warmth.
- Store properly: Keep the cookies in an airtight container to maintain their softness.
Creative Variations of Ina Garten Pumpkin Cookies
- Chocolate chip pumpkin cookies: Fold in 1/2 cup of semisweet or dark chocolate chips.
- Nutty version: Add chopped walnuts or pecans for a crunchy texture.
- Spiced glaze: Mix a pinch of cinnamon or nutmeg into the cream cheese glaze.
- Maple-flavored: Replace the vanilla in the glaze with maple extract for a unique twist.
Storage Guidelines for Ina Garten Pumpkin Cookies
- Room temperature: Store in an airtight container for up to 3 days.
- Refrigeration: Extend freshness by refrigerating for up to 1 week.
- Freezing: Freeze unglazed cookies in a freezer-safe bag for up to 2 months. Thaw and glaze before serving.
FAQs
Can I use fresh pumpkin instead of canned pumpkin for pumpkin cookies?
Yes, fresh pumpkin can be used instead of canned pumpkin. Roast or steam the pumpkin, then puree it until smooth. Drain any excess liquid to ensure the proper consistency.
How do I keep pumpkin cookies soft?
To keep pumpkin cookies soft, store them in an airtight container with a slice of bread. The bread helps retain moisture, keeping the cookies tender.
Can pumpkin cookies be frozen?
Yes, pumpkin cookies freeze well. Freeze unglazed cookies in a single layer on a baking sheet, then transfer them to a freezer-safe bag. Glaze them after thawing for best results.
What can I use instead of cream cheese for the glaze?
If you don’t have cream cheese, you can make a simple glaze with powdered sugar, milk, and a splash of vanilla or maple extract. This provides a sweet and flavorful topping.
Wrapping Up
Ina Garten’s Pumpkin Cookies are a delicious way to celebrate the flavors of fall. With their soft texture, warm spices, and optional glaze, they’re sure to be a hit with family and friends.
More Ina Garten Recipes
- Ina Garten Pineapple Upside Down Cake
- Ina Garten Blueberry Lemon Scones
- Ina Garten White Cake
- Barefoot Contessa Veal Piccata
Ina Garten Pumpkin Cookies Recipe
Ina Garten’s Pumpkin Cookies are tender, cake-like cookies made with pumpkin puree, warm spices, and a touch of sweetness. These cookies are often topped with a cream cheese glaze or frosting, adding a creamy and tangy contrast to the spiced cookie base.
- Prep Time: 15
- Cook Time: 15
- Total Time: 30 minutes
- Yield: 8
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
For the cookies:
- All-purpose flour: 2 cups.
- Baking powder: 1 teaspoon.
- Baking soda: 1/2 teaspoon.
- Salt: 1/2 teaspoon.
- Ground cinnamon: 1 teaspoon.
- Ground nutmeg: 1/2 teaspoon.
- Unsalted butter: 1/2 cup (1 stick), softened.
- Granulated sugar: 1 cup.
- Brown sugar: 1/2 cup, packed.
- Pumpkin puree: 1 cup.
- Eggs: 1 large.
- Vanilla extract: 1 teaspoon.
For the optional glaze:
- Cream cheese: 4 ounces, softened.
- Powdered sugar: 1 cup.
- Vanilla extract: 1/2 teaspoon.
- Milk: 1–2 tablespoons, to thin the glaze.
Instructions
Step 1: Preheat the oven
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
Step 2: Mix the dry ingredients
- In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg. Set aside.
Step 3: Cream the butter and sugars
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
Step 4: Add wet ingredients
- Beat in the pumpkin puree, egg, and vanilla extract until well combined.
Step 5: Combine wet and dry ingredients
- Gradually add the dry ingredients to the wet mixture, mixing just until combined. Do not overmix.
Step 6: Scoop and bake
- Use a cookie scoop or spoon to drop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12–15 minutes, or until the edges are lightly golden and the tops are set.
Step 7: Cool the cookies
- Allow the cookies to cool on the baking sheets for 5 minutes, then transfer them to a wire rack to cool completely.
Step 8: Prepare the glaze (optional)
- In a small bowl, beat the cream cheese, powdered sugar, vanilla extract, and milk until smooth and spreadable. Drizzle or spread the glaze over the cooled cookies.
