Ina Garten Pumpkin Cookies Recipe

This Ina Garten Pumpkin Cookies Recipe is a soft and spiced fall treat, which includes pumpkin puree and warm cinnamon. It’s a classic, foolproof recipe, ready in just 25 minutes.

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Ina Garten Pumpkin Cookies Recipe Ingredients

For the cookies:

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

For the optional glaze:

• 4 ounces cream cheese, softened
• 1 cup powdered sugar
• ½ teaspoon vanilla extract
• 1–2 tablespoons milk (to thin the glaze)

How To Make Ina Garten Pumpkin Cookies Recipe

1. Preheat the oven: Set oven to 350°F (175°C). Line baking sheets with parchment or silicone mats.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, and nutmeg.
3. Cream butter and sugars: In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
4. Add pumpkin and egg: Beat in the pumpkin puree, egg, and vanilla extract until fully combined.
5. Combine mixtures: Gradually mix in the dry ingredients, stirring just until no flour remains. Do not overmix.
6. Scoop and bake: Drop tablespoon-sized scoops of dough onto the baking sheets, spacing 2 inches apart. Bake for 12–15 minutes, until edges are golden and tops are set.
7. Cool the cookies: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack.
8. Optional glaze: Beat cream cheese, powdered sugar, vanilla, and milk until smooth. Drizzle or spread over cooled cookies.

Recipe Tips

• Can I use canned pumpkin? Yes, canned pumpkin puree works perfectly. Avoid pumpkin pie filling.
• Can I freeze the dough? Yes, scoop onto a tray and freeze, then store in a freezer bag. Bake from frozen, adding a few extra minutes.
• How to keep cookies soft: Store in an airtight container with a slice of bread to retain moisture.
• Can I skip the glaze? Yes, the cookies are delicious on their own, but the glaze adds extra richness.
• Can I double the recipe? Absolutely—perfect for holiday baking and sharing.

What To Serve With Pumpkin Cookies

These cookies are perfect on their own or with fall-inspired treats:

• A mug of hot apple cider
• Creamy chai or spiced tea
• Vanilla ice cream
• A dusting of cinnamon sugar
• With a latte for an afternoon snack

How To Store Pumpkin Cookies

Refrigerate: Store glazed cookies in the fridge for up to 4 days.
Room Temp: Unglazed cookies can be stored in an airtight container at room temp for 3 days.
Freeze: Freeze baked cookies (unglazed) for up to 2 months. Thaw and glaze before serving.

Pumpkin Cookies Nutrition Facts

• Calories: ~200
• Carbohydrates: ~30g
• Protein: ~2g
• Fat: ~8g
• Saturated Fat: ~4g
• Sugar: ~18g
• Fiber: ~1g

Nutrition information is estimated and may vary based on ingredients and preparation.

FAQs

Can I add chocolate chips?
Yes, mix in ½ to 1 cup of chocolate chips or chopped nuts for extra texture.

Why are my cookies cakey?
Pumpkin naturally adds moisture, creating a soft, cake-like texture.

Can I use fresh pumpkin?
Yes, roast and purée fresh pumpkin—just be sure it’s not watery.

Is this recipe dairy-free?
Use vegan butter and skip the cream cheese glaze for a dairy-free version.

How long do these cookies stay fresh?
Up to 4 days in the fridge or 2 months in the freezer.

Try More Recipes:

• Ina Garten Peach Clafoutis Recipe
• Ina Garten Peach Almond Torte Recipe
• Ina Garten Chocolate Cake With Mocha Frosting Recipe