Ina Garten Pumpkin Cookies Recipe
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!
Servings: 24
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.