Ina Garten Pumpkin Cookies

An outrageous Ina Garten recipe is this Pumpkin Cookies taken straight from her Barefoot Contessa cookbook. This Pumpkin Cookies is made with sugar, unsalted butter, Maple syrup, canned pumpkin, and ground cinnamon and needs 10 minutes to bake and serves approximately 30 cookies. Try to serve your Pumpkin Cookies with a glass of cold milk, a warm cup of chai tea, a dollop of vanilla ice cream, or Blackberry And Apple Jam.

Ina Garten Pumpkin Cookies Ingredients

For the cookies:

• 1 cup sugar
• 2 sticks unsalted butter, softened
• 2 tablespoons Maple syrup
• 2 eggs
• 1 cup canned pumpkin
• 1 1/2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1/4 teaspoon freshly grated nutmeg
• Pinch ground cloves
• 2 1/2 cups flour
• 2 teaspoons baking powder
• Pinch of salt

For the frosting:

• 2 (8-ounce) packages cream cheese
• 1 cup confectioner sugar
• 1/4 cup milk
• 1 tablespoon vanilla extract
• Zest of one lemon

For Garnish:

• Whole pecans

How To Make Ina Garten Pumpkin Cookies

1. Preheat the Oven: Turn your oven to 350°F (175°C).
2. Prepare the Cookie Dough: In a mixing bowl, cream together sugar and softened butter until fluffy. Add Maple syrup and eggs, and mix well. Add canned pumpkin and spices, and mix until well incorporated.
3. Add Dry Ingredients: Sift together flour, baking powder, and salt. Add these dry ingredients to your wet mixture and mix until smooth.
4. Bake the Cookies: Drop spoonfuls of the dough onto ungreased cookie sheets. Bake for 10 minutes or until the edges turn golden brown. Let them cool on wire racks.
5. Prepare the Frosting: In another mixing bowl, beat the cream cheese until it’s fluffy. Add confectioner sugar, milk, and vanilla extract. Mix until smooth. If it’s too thick, add a bit more milk. Fold in the lemon zest.
6. Frost and Garnish: Once the cookies are cool, spread the cream cheese frosting on top and garnish with a whole pecan.

What To Serve With Pumpkin Cookies

To complement your pumpkin cookies, consider serving them with a glass of cold milk, a warm cup of tea, or freshly brewed coffee. Another option is to add a thin layer of cream cheese frosting and a sprinkle of cinnamon on top of each cookie for a gourmet touch.

How To Store Pumpkin Cookies

In The Fridge:

To store pumpkin cookies in the fridge, place them in an airtight container to maintain their freshness. They can be safely stored in the refrigerator for up to three days without losing their texture or flavor.

In The Freezer:

For longer storage, you can freeze pumpkin cookies. First, lay the cookies on a baking sheet and freeze them until they are solid. Once frozen, transfer them to a ziplock bag or an airtight container. They can be stored in the freezer for up to two weeks without compromising their quality.

Check out More Recipes From Ina Garten:

• Ina Garten Banana Cake
• Ina Garten Tiramisu
• Ina Garten Strawberry Scones