Ina Garten Pumpkin Cookies are made with butter, pumpkin pie spice, sea salt, vanilla extract, granulated sugar, dark brown sugar, egg yolk, pumpkin butter, baking soda, and all-purpose flour. This Barefoot Contessa Pumpkin Cookies recipe creates a delicious dessert that takes about 60 minutes to prepare and can serve up to 24 people.
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🧡 Why You’ll Love This Pumpkin Cookies Recipe:
- They taste sweet and spicy: These cookies have a nice mix of pumpkin spice and brown sugar, giving them a warm fall flavor.
- They are soft and a bit crunchy: The cookies are moist inside and a little crisp on the outside, which is very tasty.
- They are easy to make: The steps are simple and you can use ingredients you probably already have at home.
🌰 Ina Garten Pumpkin Cookies Ingredients
- 1/2 cup plus 2 tablespoons (140g) unsalted butter, cold
- 2 teaspoons pumpkin pie spice, plus extra for topping
- 1/2 teaspoon fine sea salt
- 1 teaspoon pure vanilla extract
- 1/2 cup (100g) granulated sugar, plus 1/4 cup for coating
- 1/2 cup (100g) dark brown sugar
- 1 large egg yolk
- 1/2 cup (145g) pumpkin butter, store-bought or homemade
- 1 teaspoon baking soda
- 2 cups (250g) all-purpose flour
🍪 How To Make Ina Garten Pumpkin Cookies
- If making homemade pumpkin butter, prepare it using the method provided below.
- Melt butter in a small frying pan over medium heat, stirring until it browns and milk solids separate.
- Remove the browned butter from heat and let it cool for 5 minutes. Stir in pumpkin spice, salt, and vanilla.
- Whisk in granulated sugar and brown sugar until smooth and combined, about 30-45 seconds.
- Add the egg yolk to the mixture, whisking for 60 seconds until well combined.
- Stir in the pumpkin butter until fully incorporated.
- In a separate bowl, mix together the flour and baking soda.
- Gradually add the flour mixture to the wet ingredients, stirring with a rubber spatula until no dry flour remains.
- Cover and chill the dough in the fridge for 30-45 minutes before baking.
- Preheat oven to 350°F (175°C). Line two cookie sheets with parchment paper.
- Combine ¼ cup granulated sugar with 1 teaspoon pumpkin pie spice in a small bowl.
- Scoop 2 tablespoons of dough for each cookie, roll into balls, and coat with the sugar-spice mixture.
- Place dough balls on prepared cookie sheets and bake for 10-12 minutes, or until lightly golden and cracked.
How to Make Pumpkin Butter (Brief Method):
- Cook Pumpkin: Start by cooking pumpkin puree in a saucepan over medium heat until it thickens.
- Add Sweeteners and Spices: Stir in sugar, cinnamon, nutmeg, and a pinch of salt, mixing well.
- Simmer: Let the mixture simmer, stirring often, until it’s thick and spreadable.
- Cool and Store: Remove from heat, let it cool, then store in an airtight container in the fridge.
💭 Recipe Tips
- Cook the butter until it is light brown but not burnt for the best taste.
- Mix the sugars well until the mixture is smooth.
- Mix in the egg yolk well to combine all the ingredients.
- Cool the dough in the fridge before baking to make the cookies thicker and stop them from spreading out too much.
🍨 What To Serve With Pumpkin Cookies?
Pumpkin cookies goes well with vanilla ice cream, warm spiced cider, slices of apple, or whipped cream.
🎚 How To Store Leftover Pumpkin Cookies?
- In the fridge: Store leftover pumpkin cookies in an airtight container for 5 days.
- In the freezer: Freeze leftover pumpkin cookies in a zip-top bag for 3 months.
🥵 How To Reheat Leftover Pumpkin Cookies?
- In the oven: Warm leftover pumpkin cookies at 350°F for 2 minutes.
- In the microwave: Heat leftover pumpkin cookies on high for 15-20 seconds.
- In the air-fryer: Reheat leftover pumpkin cookies in the air-fry for 3-4 minutes at 325°F.
FAQ’S:
Can I Use Light Brown Sugar Instead Of Dark Brown Sugar?
Yes, you can use light brown sugar instead of dark brown sugar. Light brown sugar will make the cookies moist and add a sweet taste, but they might be lighter in color and not as rich in flavor.
Do I Need To Chill The Dough Before Baking?
Yes, you should chill the dough in the fridge for 30-45 minutes before baking. This makes the butter hard, which stops the cookies from spreading out too much and helps the flavors mix well, making the cookies tastier.
Why Should I Use Cold Butter In The Cookies?
Cold butter makes the cookies flaky. When it melts in the oven, it makes steam that lifts the dough and creates layers, making the cookies light and tender.
How Do I Stop The Cookies From Spreading Out Too Much?
To keep the cookies from spreading out too much, chill the dough before you bake it. This makes the butter hard, so the cookies keep their shape better when they bake.
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Ina Garten Pumpkin Cookies Nutrition Facts
- Calories: 130
- Total Fat: 7.5g
- Saturated Fat: 2.3g
- Trans Fat: 0.2g
- Polyunsaturated Fat: 2.8g
- Monounsaturated Fat: 1.8g
- Cholesterol: 24mg
- Sodium: 115mg
- Total Carbohydrates: 15g
- Dietary Fiber: 0.4g
- Sugars: 11g
- Protein: 1.3g
- Calcium: 20mg
- Iron: 0.4mg
- Potassium: 34.1mg
Ina Garten Pumpkin Cookies
Description
Ina Garten Pumpkin Cookies are made with butter, pumpkin pie spice, sea salt, vanilla extract, granulated sugar, dark brown sugar, egg yolk, pumpkin butter, baking soda, and all-purpose flour. This Barefoot Contessa Pumpkin Cookies recipe creates a delicious dessert that takes about 60 minutes to prepare and can serve up to 24 people.
Ingredients
Instructions
- If making homemade pumpkin butter, prepare it using the method provided below.
- Melt butter in a small frying pan over medium heat, stirring until it browns and milk solids separate.
- Remove the browned butter from heat and let it cool for 5 minutes. Stir in pumpkin spice, salt, and vanilla.
- Whisk in granulated sugar and brown sugar until smooth and combined, about 30-45 seconds.
- Add the egg yolk to the mixture, whisking for 60 seconds until well combined.
- Stir in the pumpkin butter until fully incorporated.
- In a separate bowl, mix together the flour and baking soda.
- Gradually add the flour mixture to the wet ingredients, stirring with a rubber spatula until no dry flour remains.
- Cover and chill the dough in the fridge for 30-45 minutes before baking.
- Preheat oven to 350°F (175°C). Line two cookie sheets with parchment paper.
- Combine ¼ cup granulated sugar with 1 teaspoon pumpkin pie spice in a small bowl.
- Scoop 2 tablespoons of dough for each cookie, roll into balls, and coat with the sugar-spice mixture.
- Place dough balls on prepared cookie sheets and bake for 10-12 minutes, or until lightly golden and cracked.
- Cook Pumpkin: Cook pumpkin puree in a saucepan over medium heat until it thickens.
- Add Sweeteners and Spices: Mix in sugar, cinnamon, nutmeg, and a pinch of salt.
- Simmer: Let it simmer, stirring often, until it’s thick and spreadable.
- Cool and Store: Let it cool, then keep it in an airtight container in the fridge.
Brief Method for Pumpkin Butter:
Notes
- Cook the butter until it is light brown but not burnt for the best taste.
- Mix the sugars well until the mixture is smooth.
- Mix in the egg yolk well to combine all the ingredients.
- Cool the dough in the fridge before baking to make the cookies thicker and stop them from spreading out too much.