Ina Garten Pumpkin Cookies Recipe

Introduction

These Ina Garten Pumpkin Cookies are soft, flavorful, and perfect for fall or any time you crave a cozy treat. With warm spices and a tender crumb, they bring the sweetness of pumpkin to your cookie jar. Optionally topped with a creamy glaze, they’re simple to make and delicious to share.

Ingredients

• 2 cups flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ cup butter
• 1 cup sugar
• ½ cup brown sugar
• 1 cup pumpkin puree
• 1 egg
• 1 tsp vanilla

For the optional glaze:

• 4 oz cream cheese
• 1 cup powdered sugar
• ½ tsp vanilla
• 1–2 tbsp milk

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Step 3: In a large bowl, cream the butter with the sugar and brown sugar until light and fluffy.
4. Step 4: Beat in the pumpkin puree, egg, and vanilla extract until well combined.
5. Step 5: Gradually add the dry ingredient mixture to the wet ingredients, stirring just until combined. Avoid overmixing.
6. Step 6: Scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.
7. Step 7: Bake for 12 to 15 minutes, or until the edges are set and the cookies are slightly puffed. Let them cool on the baking sheets for a few minutes before transferring to a wire rack to cool completely.
8. Step 8: Optional: To make the glaze, beat the cream cheese until smooth. Add powdered sugar, vanilla, and enough milk to reach a spreadable consistency. Once cookies are cool, spread the glaze over the top.

Tips & Variations

• For extra flavor, try adding ½ cup chopped pecans or walnuts to the dough.
• Swap pumpkin pie spice for cinnamon and nutmeg if you prefer a pre-made spice blend.
• Make these cookies gluten-free by substituting the flour with a 1-to-1 gluten-free baking blend.
• If you prefer a cakier texture, use cake flour instead of all-purpose flour.

Storage

Store cooled cookies in an airtight container at room temperature for up to 4 days. If glazed, keep them refrigerated and allow them to come to room temperature before serving. These cookies also freeze well: wrap individually and freeze for up to 2 months. Thaw overnight in the fridge or for a few hours at room temperature.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin for the puree?

Yes, canned pumpkin puree works perfectly and saves time. Just make sure it’s pure pumpkin and not pumpkin pie filling, which contains added spices and sugar.

Do I have to frost the cookies with glaze?

No, the glaze is optional. The cookies are delicious on their own, but the cream cheese glaze adds a rich, sweet contrast that many enjoy.

Ina Garten Pumpkin Cookies Recipe

Print Recipe

★★★★★

4.8 from 141 reviews

Ina Garten’s Pumpkin Cookies are soft, moist, and bursting with warm spices, perfect for a cozy fall treat. These spiced cookies combine pumpkin puree with cinnamon and nutmeg for a delightful autumn flavor. An optional cream cheese glaze adds a luscious finishing touch.

• Author: Elena
• Prep Time: 15 minutes
• Cook Time: 12-15 minutes
• Total Time: 30 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert / Snack
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookies:

• 2 cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 cup pumpkin puree
• 1 large egg
• 1 tsp vanilla extract

Glaze (optional):

• 4 oz cream cheese, softened
• 1 cup powdered sugar
• ½ tsp vanilla extract
• 1–2 tbsp milk

Instructions

1. Preheat and prepare baking sheets: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
3. Cream butter and sugars: In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light, fluffy, and fully combined.
4. Add wet ingredients: Beat in the pumpkin puree, egg, and vanilla extract into the creamed butter and sugar mixture until smooth and uniform in texture.
5. Combine dry and wet mixtures: Gradually add the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing to keep cookies tender.
6. Scoop dough onto sheets: Use a cookie scoop or tablespoon to place dollops of dough evenly spaced on the prepared baking sheets.
7. Bake the cookies: Bake the cookies in the preheated oven for 12 to 15 minutes, or until the edges are set and just beginning to brown.
8. Cool the cookies: Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
9. Prepare glaze (optional): In a small bowl, beat together the softened cream cheese, powdered sugar, vanilla extract, and milk (add milk gradually to reach desired consistency). Drizzle or spread the glaze over completely cooled cookies.
10. Serve and enjoy: Allow the glaze to set slightly before serving. Enjoy these pumpkin cookies with a warm beverage or as a festive fall treat.

Notes

• Ensure the butter and cream cheese are softened to room temperature for easy mixing.
• Do not overmix the cookie dough to prevent tough cookies.
• You can customize the glaze thickness by adjusting the milk quantity.
• Store cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to a week.
• For a dairy-free option, omit the glaze or use a dairy-free cream cheese alternative.

Keywords: Ina Garten, pumpkin cookies, pumpkin spice, fall dessert, cream cheese glaze, soft cookies, easy cookie recipe