Ina Garten Pumpkin Cookies

In search of a delectable snack that perfectly encapsulates the scents of autumn? If you’re looking for a good pumpkin cookie recipe, go no farther than the Barefoot Contessa herself, Ina Garten. These Ina Garten Pumpkin Cookiess, made with pureed pumpkin, toasty spices, and a touch of citrus, are a must-have for the fall season.

These pumpkin cookies are perfect as an afternoon treat with a cup of tea, or as a show-stopping finale to your next dinner party. Get your apron on, because you won’t want to miss out on these delicious cookies!

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💓 Why You’ll Love This Ina Garten Pumpkin Cookies

Ina Garten’s pumpkin cookies are fantastic for so many reasons! Some examples:

• The pumpkin puree and toasty spices in these cookies are reminiscent of the season change from summer to October.
• These cookies have the ideal texture: they are moist, cakey, and chewy, with a tender crumb that disappears quickly in your mouth.
• These cookies are perfect for any occasion; they may be eaten as a snack or presented as dessert.
• Simple to prepare these cookies may be made by even the most inexperienced baker thanks to their few ingredients and straightforward directions.
• These cookies will make a magnificent addition to any dessert table, and their bright orange color and wonderful scent are sure to please your visitors.

Ina Garten’s pumpkin cookies are a warm and cozy treat, just the thing for the cooler fall weather.

What Is Ina Garten Pumpkin Cookies Recipe?

Typical components of Ina Garten’s pumpkin cookie recipes include all-purpose flour, baking powder, baking soda, ground cinnamon, ground ginger, ground nutmeg, salt, unsalted butter, granulated sugar, light brown sugar, pumpkin puree, eggs, and vanilla essence. Chopped pecans or chocolate chips can be used as a tasty addition. However, different recipes may call for different amounts of ingredients.

Should I Use Pumpkin Puree Or Canned Pumpkin For Pumpkin Cookies?

Use canned pumpkin puree instead of pumpkin pie filling for baking pumpkin cookies. Pumpkin puree is just pumpkin that has been boiled and mashed without any additional sweeteners or spices. Pumpkin pie filling, which is already sweetened and spiced, is thicker than this, but both are delicious.

Canned pumpkin is a practical choice because it can be found at most supermarkets. Select 100% pure pumpkin, not pumpkin pie filling, when shopping for canned pumpkin. Doing so will guarantee that your cookies turn out tasting and feeling just perfect.

Pumpkin puree may also be made at home by roasting a fresh pumpkin and then pureeing it. However, this takes more time and work, so most amateur bakers opt for canned pumpkin instead.

🍝 Ina Garten Pumpkin Cookies Ingredients

• 1 cup unsalted butter, at room temperature
• 1 cup white sugar
• 1 cup canned pumpkin puree
• 1 large egg, at room temperature
• 1 teaspoon pure vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 1 tablespoon grated orange zest
• 2 cups confectioners’ sugar
• 4 tablespoons freshly squeezed orange juice

🔪How To Make Ina Garten Pumpkin Cookies

1. Preheat the oven to 350 degrees F (180 degrees C). Line two baking sheets with parchment paper.
2. In the bowl of an electric mixer fitted with the paddle attachment, cream the butter and white sugar on medium speed until light and fluffy, about 2 minutes.
3. Add the pumpkin puree, egg, and vanilla extract and mix well. In a separate bowl, sift together the flour, baking powder, baking soda, salt, cinnamon, ginger, nutmeg, and cloves. Add the orange zest and stir to combine.
4. With the mixer on low speed, slowly add the flour mixture to the pumpkin mixture and mix until just combined.
5. Using a small ice cream scoop or a spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 1 inch apart.
6. Bake for 15 to 20 minutes, or until the tops of the cookies are firm and lightly golden.
7. While the cookies are baking, make the glaze: In a small bowl, whisk together the confectioners’ sugar and orange juice until smooth.
8. When the cookies are done, remove them from the oven and let them cool on the baking sheets for 5 minutes.
9. Transfer the cookies to a wire rack set over a sheet of parchment paper. Using a small spoon or a pastry brush, glaze the tops of the warm cookies with the orange glaze. Let the cookies cool completely before serving. Enjoy!

How Do You Make Crispy Pumpkin Cookies?

For perfectly crisp pumpkin cookies, consider these suggestions:

Reduce the amount of pumpkin puree and other liquid components like milk and eggs. Cookies that are too soft and cakey usually have too much moisture in the batter.

If you don’t want your cookies to rise and get cakey, reduce the amount of leavening agents like baking powder and baking soda.

To have a crispier texture, increase the amount of sugar in the recipe.

Bake the cookies for a longer period at a slightly lower temperature (about 325-350°F). This step is essential for achieving the desired crispness in the finished cookie.

To get the cookies to the right level of dryness, bake them for a longer period of time.

Try choosing a recipe that calls for less butter or oil, since these ingredients tend to make cookies softer and more cakey.

In addition to paying strict attention to the baking time and temperature, you should also tweak the recipe based on the components you are using to obtain the right texture.

💭Recipe Tips

Here are some pointers from Ina Garten’s recipe book for her pumpkin cookies:

• Make sure the butter, egg, and pumpkin puree are all at room temperature before you start cooking. This will provide a uniform and easy blending.
• Flour, baking powder, baking soda, and spices should all be sifted before being added to the batter to eliminate lumps and promote even distribution.
• When incorporating the dry ingredients into the wet ones, be careful not to overmix. If the cookies are overmixed, they may turn tough.
• If you want uniformly sized cookies after baking, use a tiny ice cream scoop or a spoon to measure out the dough.
• Allow the cookies to cool for 5 minutes on the baking pans before moving them to a wire rack to cool completely. They’ll set faster and be less likely to crack thanks to this!
• Glaze the cookies just after they come out of the oven so that the glaze can set and give a glossy sheen while the cookies are still warm.

🍴 What To Serve With Pumpkin Cookiess?

Even while Ina Garten’s pumpkin cookies are perfect on their own, here are some suggestions on what to serve them with:

• Hot cider or tea: Hot apple cider or your favorite tea: These cookies are best enjoyed with a warm beverage.
• Ice cream: Add a dollop of vanilla or cinnamon ice cream on top of the cookies for a delectable dessert.
• Whipped cream: For a contrasting texture, serve the cookies with a dollop of freshly whipped cream.
• Spiced nuts: Crunchy spiced nuts, such cinnamon-sugar roasted pecans or candied walnuts, can be served with the cookies for an extra textural contrast.
• Mini cheese board: Arrange your favorite cheeses, crackers, and fruit on a small serving platter, then offer the cookies as a sweet finish.

🥶 How To Store Leftovers

Some suggestions for storing any remaining pumpkin cookies are as follows:

Room temperature: Cookies may be kept for up to 3 days at room temperature if stored in an airtight container. If you don’t want your cookies to dry out, make sure the container is airtight.

Refrigerator: The cookies may be kept for up to a week in the fridge if you need to keep them there for a longer time. Put them in a container that seals tightly or a plastic bag that can be sealed.

Freezer: You may keep the cookies for up to two months in the freezer. After the cookies have cooled fully, store them in a plastic bag or airtight container. If you don’t want your cookies to stay together, separate each layer with a sheet of parchment paper. Allow the cookies a few hours to defrost at room temperature before eating.

The cookies should be thoroughly cooled before being stored in any way. If you want to keep the cookies from getting sticky or smashed, you shouldn’t stack them either.

How Do You Thaw Frozen Pumpkin Cookies?

To defrost pumpkin cookies that have been frozen, follow these steps:

• Take the cookies out of the freezer and arrange them in a single layer on a baking sheet or plate.
• Allow the cookies to come to room temperature and defrost for one to two hours. The precise amount of time required will be determined by the dimensions, or size and thickness, of the cookies.
• After the cookies have been allowed to defrost, you have the option of serving them in their current state or rewarming them in the oven or the microwave.

🌡️ How To Reheat Leftovers

Reheating leftover pumpkin cookies may be done in a few different ways:

• Microwave: Put the cookies on a microwave-safe dish and microwave them for 10 to 15 seconds at full power. They can become dry and hard if overheated, so take caution.
• Oven: The recommended oven temperature is 350 degrees Fahrenheit (175 degrees Celsius). To reheat the cookies in the oven, place them on a baking sheet coated with parchment paper and bake for 3 to 5 minutes. They might get dry and crispy if overbaked, so take caution.
• Toasted oven: Set temperature to 350 degrees Fahrenheit (175 degrees Celsius). To reheat the cookies in the oven, place them on a baking sheet coated with parchment paper and bake for 3 to 5 minutes.
• Air fryer: Set temperature to 350F (175C). The cookies should be cooked in a single layer in the air fryer basket for about a minute and a half.

It’s important to remember that overheating the cookies will make them dry and crispy regardless of the method you employ. It’s important to remember that reheated cookies won’t be nearly as fresh and soft as they were just out of the oven, but they should still taste great.

FAQ Section

Can pumpkin cookies be made without sugar?

Pumpkin cookies without sugar may taste and feel different. Sugar sweetens and crisps and chews biscuits. Sugar-free cookies may be less sweet and softer.
Honey, maple syrup, and stevia can replace sugar. These choices may impact cookie flavor and texture. Remember that these alternatives may vary in sweetness, so adjust the amount appropriately.

Can pumpkin cookies be made gluten-free?

Yes, it is possible to make pumpkin cookies that are free of gluten by substituting gluten-free flour for ordinary flour in the recipe. There is a wide variety of gluten-free flour available, including almond flour, oat flour, rice flour, and a gluten-free all-purpose flour mix, to name just a few.

Can pumpkin cookies be made ahead of time?

Pumpkin cookies may be prepared in advance and kept for three to four days at room temperature in an airtight container. They’re suitable for freezing for up to two to three months. They should be stored in an airtight container after being allowed to cool fully; layers should be separated with parchment paper to prevent sticking.

Can you add chocolate chips to pumpkin cookies?

The addition of chocolate chips to pumpkin cookie dough is a common way to boost the cookies’ sweetness and depth of flavor. The chocolate chips can be either semisweet, dark, or milk, according on your taste. Chopped nuts or raisins are great additions to the cookie batter for both texture and flavor. You may adjust the number of chocolate chips or other mix-ins to suit your taste and the recipe.

Try More Recipes:

• Barefoot Contessa Peach Muffins
• Jamie Oliver Upside Down Plum Cake
• Ina Garten White Cake

Ina Garten Pumpkin Cookies Nutrition Fact

Serving Size: 1 cookie

Calories: 126

Total Fat: 5g

Saturated Fat: 3g

Cholesterol: 20mg

Sodium: 96mg

Total Carbohydrates: 18g

Dietary Fiber: 1g

Sugars: 12g

Protein: 2g

Vitamin D: 0%

Calcium: 1%

Iron: 5%

Potassium: 1%