The Ina Garten Pumpkin Cookies Recipe is a soft, fluffy and perfectly spiced fall dessert that fills your kitchen with a warm, comforting aroma. These homemade pumpkin cookies are made with real pumpkin puree, cozy spices and a touch of vanilla for a rich homemade flavor.
They are perfect for holiday baking, family gatherings or an afternoon snack with coffee. If you want to learn How to make Ina Garten Pumpkin Cookies, this simple recipe delivers bakery-style cookies that everyone will love. The Ina Garten Pumpkin Cookies Recipe is easy enough for beginners and delicious enough for special occasions.
The Secret Behind This Delicious
The secret behind these cookies is using pure pumpkin puree instead of pumpkin pie filling. Pure pumpkin adds moisture without making the cookies overly sweet.
A blend of cinnamon, nutmeg, ginger and cloves creates the classic fall flavor. Chilling the dough for a short time helps the cookies bake evenly while staying soft and tender.
Recipe Card Info
- Recipe Name: Ina Garten Pumpkin Cookies Recipe
- Servings: 24 cookies
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes (plus 20 minutes chilling)
- Course: Dessert
- Cuisine: American
- Calories: 165 kcal per cookie
Equipment List
- Large mixing bowl
- Medium mixing bowl
- Electric mixer
- Measuring cups
- Measuring spoons
- Rubber spatula
- Baking sheets
- Parchment paper
- Cookie scoop
- Cooling rack
Ingredients You Need for Ina Garten Pumpkin Cookies
For the Cookies
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup unsalted butter, softened
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
Optional Cream Cheese Frosting
- 4 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
1. Preheat The Oven
Preheat your oven to 350°F and line baking sheets with parchment paper.
2. Mix The Dry Ingredients
Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves.
3. Cream The Butter
Beat the butter, brown sugar and granulated sugar until light and fluffy.
4. Add Wet Ingredients
Mix in the pumpkin puree, egg and vanilla until smooth.
5. Combine Everything
Gradually add the dry ingredients and mix just until combined.
6. Chill The Dough
Refrigerate the cookie dough for about twenty minutes.
7. Scoop The Dough
Drop rounded scoops of dough onto the prepared baking sheets.
8. Bake The Cookies
Bake for ten to twelve minutes until the tops are set.
9. Cool Completely
Allow the cookies to cool on the baking sheet for five minutes before transferring to a cooling rack.
10. Make The Frosting
Beat the cream cheese, butter, powdered sugar and vanilla until smooth.
11. Frost The Cookies
Spread or pipe the frosting onto the cooled cookies if desired.
12. Serve And Enjoy
Serve immediately or store for later. Enjoy with coffee, tea or a glass of milk.
Expert Tips & Variations
- Use pure pumpkin puree only.
- Measure the flour carefully.
- Do not overmix the dough.
- Chill the dough before baking.
- Add chopped pecans or walnuts for crunch.
- Mix in white chocolate chips for extra sweetness.
- Sprinkle cinnamon on the frosting before serving.
Nutrition Information
| Nutrient | Amount |
|---|---|
| Calories | 165 kcal |
| Protein | 2g |
| Carbohydrates | 23g |
| Fat | 7g |
| Fiber | 1g |
| Sodium | 120mg |
Serving Suggestions
- Serve these pumpkin cookies with hot coffee, chai tea, apple cider or warm hot chocolate.
- They are perfect for Thanksgiving dessert tables, holiday cookie trays, school parties and afternoon snacks.
- Top each cookie with chopped pecans or a light dusting of cinnamon for extra flavor.
Storage & Reheating Tips
- Store unfrosted cookies in an airtight container at room temperature for up to three days.
- Store frosted cookies in the refrigerator for up to five days.
- Freeze unfrosted cookies for up to three months.
- Bring refrigerated cookies to room temperature before serving for the best texture.
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
- 2 teaspoons ground cinnamon
- ½ teaspoon ground nutmeg
- ½ teaspoon ground ginger
- ¼ teaspoon ground cloves
- ½ cup unsalted butter softened
- ¾ cup light brown sugar
- ¼ cup granulated sugar
- 1 cup pumpkin puree
- 1 large egg
- 2 teaspoons vanilla extract
Optional Cream Cheese Frosting
- 4 ounces cream cheese softened
- 2 tablespoons unsalted butter softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions
Preheat The Oven
- Preheat your oven to 350°F and line baking sheets with parchment paper.
Mix The Dry Ingredients
- Whisk together the flour, baking powder, baking soda, salt, cinnamon, nutmeg, ginger and cloves.
Cream The Butter
- Beat the butter, brown sugar and granulated sugar until light and fluffy.
Add Wet Ingredients
- Mix in the pumpkin puree, egg and vanilla until smooth.
Combine Everything
- Gradually add the dry ingredients and mix just until combined.
Chill The Dough
- Refrigerate the cookie dough for about twenty minutes.
Scoop The Dough
- Drop rounded scoops of dough onto the prepared baking sheets.
Bake The Cookies
- Bake for ten to twelve minutes until the tops are set.
Cool Completely
- Allow the cookies to cool on the baking sheet for five minutes before transferring to a cooling rack.
Make The Frosting
- Beat the cream cheese, butter, powdered sugar and vanilla until smooth.
Frost The Cookies
- Spread or pipe the frosting onto the cooled cookies if desired.
Serve And Enjoy
- Serve immediately or store for later. Enjoy with coffee, tea or a glass of milk.
Notes
- Use pure pumpkin puree only.
- Measure the flour carefully.
- Do not overmix the dough.
- Chill the dough before baking.
- Add chopped pecans or walnuts for crunch.
- Mix in white chocolate chips for extra sweetness.
- Sprinkle cinnamon on the frosting before serving.
FAQs about Ina Garten Pumpkin Cookies Recipe
Can I use pumpkin pie filling instead of pumpkin puree?
No. Pumpkin pie filling already contains sugar and spices, which will change the flavor and texture of the cookies.
Why are my pumpkin cookies soft?
Pumpkin naturally contains moisture, making these cookies soft and cake-like instead of crisp.
Can I freeze the cookies?
Yes. Freeze the cookies without frosting in an airtight container for up to three months. Frost them after thawing.
Can I add chocolate chips?
Absolutely. White chocolate chips, dark chocolate chips or butterscotch chips all taste wonderful in these pumpkin cookies.
Do I need to refrigerate the frosted cookies?
Yes. Because the frosting contains cream cheese, the cookies should be stored in the refrigerator.
Conclusion
This Ina Garten Pumpkin Cookies Recipe is soft, flavorful and filled with warm fall spices. The combination of pumpkin puree, cinnamon, nutmeg and vanilla creates a comforting homemade cookie that is perfect for every autumn celebration.
Now you know How to make Ina Garten Pumpkin Cookies using simple ingredients and easy steps. Gather the Ingredients for Ina Garten Pumpkin Cookies and enjoy delicious homemade cookies that your family and friends will request every fall.
Sofia Lane is a food lover who loves cooking and sharing easy, tasty recipes. She believes in making cooking simple and fun for everyone. On DiveCrave, Sofia shares her favorite meals, desserts and treats that anyone can make at home.