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Ina Garten Pumpkin Cookies Recipe

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.

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.