Ina Garten Pumpkin Cookies Recipe
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.
- 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
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
- 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.
- Mix dry ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, salt, cinnamon, and nutmeg until evenly combined.
- 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.
- 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.
- Combine dry and wet mixtures: Gradually add the dry ingredients into the wet mixture, stirring just until combined. Avoid overmixing to keep cookies tender.
- Scoop dough onto sheets: Use a cookie scoop or tablespoon to place dollops of dough evenly spaced on the prepared baking sheets.
- 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.
- 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.
- 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.
- 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
Find it online: https://biteandenjoy.com/ina-garten-pumpkin-cookies-recipe/
