If you’re looking for an easy and enjoyable cookie that’s a little different, Ina Garten’s pumpkin cookies will definitely be on your list!
One thing I’ve found helpful when making these is to let the browned butter cool for a few minutes before mixing—it enhances the flavor beautifully.
You can adjust the pumpkin spice to your taste, enhancing or dialing down the earthy, warm notes based on your preference.
Be sure to give the dough time to meld and rest before baking, as it results in softer, chewier cookies!
How to Make Ina Garten Pumpkin Cookies
Ingredients
- 1 cup Butter (softened)
- 1 ½ cups Sugar
- 1 large Egg
- 1 cup Canned Pumpkin
- 1 tsp Vanilla Extract
- 2 ½ cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Pumpkin Pie Spice
- ½ tsp Salt
Step-by-Step Instructions
Step 1:
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
Step 2:
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
Step 3:
Add the egg, canned pumpkin, and vanilla extract into the butter mixture, mixing until well combined.
Step 4:
In a separate bowl, whisk flour, baking soda, baking powder, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet mixture.
Step 5:
Drop spoonfuls of dough onto your prepared baking sheet. Bake for about 10-12 minutes, or until the edges are lightly golden.
Tips and Tricks for Making This Recipe
Spice It Up
Don’t be afraid to play around with the spices in your pumpkin cookies. If you like a bit more kick, add extra ginger or nutmeg for added warmth and flavor.
Cookie Texture
If you want your cookies softer, add a bit more pumpkin puree. A tablespoon or two extra can make them super soft and moist.
Cooling
Make sure to cool your cookies on a wire rack for at least 25 minutes before serving them. This helps them firm up and reach their best texture.
Storage
Store your pumpkin cookies in an airtight container at room temperature for up to four days. You can also freeze them for up to three months for a quick treat later.
What to Serve with Ina Garten Pumpkin Cookies
Warm Apple Cider
A mug of warm apple cider makes the perfect companion to pumpkin cookies.
The spiced notes of the cider really pair well with the autumn flavors of the cookies.
Nothing beats a cozy drink with your baked treats!
Creamy Mascarpone
A dollop of creamy mascarpone cheese can add a delightful richness to your pumpkin cookies.
You might be surprised at how the smooth texture of mascarpone complements the soft and crumbly cookies.
Just a small amount goes a long way!
Salted Caramel Sauce
Try drizzling some salted caramel sauce over your pumpkin cookies for a decadent treat.
The sweet and salty combination provides an exciting flavor contrast.
You can even dip the cookies for a little extra indulgence!
Spiced Pecans
For a bit of crunch, serve your cookies with some spiced pecans.
The nutty flavor paired with the pumpkin is absolutely divine.
They add both texture and taste that really enhances your cookie experience!
Ginger Ice Cream
If you’re feeling adventurous, ginger ice cream is a unique pairing with pumpkin cookies.
The spicy and cool nature of the ice cream plays beautifully with the warm spices in the cookies.
It’s an unexpected but wonderful treat!
Variations and Substitutions
Try Frosting Options
For a creamier note, add a simple cream cheese frosting!
Blend cream cheese with a splash of vanilla and a touch of sugar.
It’s a great way to add an extra layer of sweetness to your cookies.
Experiment with Spices
Consider adding a little more cinnamon or nutmeg to enhance the warm autumn flavors even further!
You can also try a pinch of cloves for a deeper spice profile.
Swap Ingredients
Substitute some of the sugar with maple syrup for a distinct twist!
For a nutty flavor, you could experiment by reducing some butter and incorporating browned butter instead.
Texture Tweaks
For cookies that are slightly crunchier, bake them a minute or two longer.
If you prefer a softer texture, underbake them slightly to keep them tender and chewy.
Adding Extras
Don’t shy away from tossing in some chopped nuts for added crunch.
You might even enjoy some chocolate chips or dried cranberries for an extra burst of flavor.
How to Store Leftover Pumpkin Cookies
Creating delicious pumpkin cookies is just half the fun; storing them correctly ensures they remain fresh and tasty for days.
When storing your pumpkin cookies, cool them completely first, as placing them in a container while warm can lead to soggy cookies.
To keep them fresh for up to a week, place them in an airtight container at room temperature, layering parchment paper in between to prevent sticking.
If you’d like to store them for a longer period, the freezer is your best friend!
Keep your cookies in a sealed freezer-safe bag, and they should last for around three months.
Remember to label the bag with the date so you know when it was stored.
When it’s time to enjoy them again, let them thaw on the countertop for an hour or two for the best taste and texture.
Taking time to store your cookies properly helps maintain the delightful flavor and soft consistency you love!
Common Mistakes to Avoid
Incorrect Measuring of Ingredients
One common mistake is not measuring ingredients accurately, which can lead to inconsistent cookies.
Make sure you use level measurements for both dry and liquid ingredients.
Investing in a kitchen scale for more precise measurements can really make a difference!
Overmixing the Dough
Overmixing can result in tough cookies, and that’s not what you’re aiming for.
Mix just until the ingredients are combined to keep the texture light and fluffy.
Remember, a gentle hand can lead to better cookies!
Skipping the Chill Time
Skipping the chill time for your dough can make a big difference in your results.
Chilling helps the flavors meld and prevents spreading during baking, leading to better cookies.
Taking this step seriously can truly enhance your cookie-making process!
Ina Garten Pumpkin Cookies Recipe
Ingredients
- 1 cup Butter softened
- 1 ½ cups Sugar
- 1 large Egg
- 1 cup Canned Pumpkin
- 1 tsp Vanilla Extract
- 2 ½ cups All-Purpose Flour
- 1 tsp Baking Soda
- 1 tsp Baking Powder
- 1 tsp Pumpkin Pie Spice
- ½ tsp Salt
Instructions
- Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper.
- In a large mixing bowl, cream the softened butter and sugar together until light and fluffy.
- Add the egg, canned pumpkin, and vanilla extract into the butter mixture, mixing until well combined.
- In a separate bowl, whisk flour, baking soda, baking powder, pumpkin pie spice, and salt. Gradually add the dry ingredients to the wet mixture.
- Drop spoonfuls of dough onto your prepared baking sheet. Bake for about 10-12 minutes, or until the edges are lightly golden.