Description
Ina Garten’s pumpkin cookies blend warm spices with creamy richness for an irresistible autumn treat. Home bakers can easily craft these delectable morsels that showcase seasonal flavors with simple ingredients and straightforward preparation.
Ingredients
Scale
- ½ cup plus 2 tbsps (140g) unsalted butter, cold
- ½ cup (145g) pumpkin butter, store-bought or homemade
- 1 large egg yolk
- 1 tsp pure vanilla extract
- ½ cup (100g) granulated sugar, plus ¼ cup for coating
- ½ cup (100g) dark brown sugar
- 2 cups (250g) all-purpose flour
- 1 tsp baking soda
- 2 tsps pumpkin pie spice, plus extra for topping
- ½ tsp fine sea salt
Instructions
- Pumpkin Butter Preparation: Simmer pumpkin puree in a medium saucepan over medium heat, stirring consistently. Blend in granulated white sugar, ground cinnamon, freshly grated nutmeg, and kosher salt, reducing heat and continuing to stir until the mixture thickens to a spreadable consistency.
- Brown Butter Creation: Melt unsalted butter in a small saucepan over medium heat, carefully monitoring until it transforms into a rich, nutty brown color with separated milk solids. Remove from heat and cool for 5 minutes.
- Flavor Infusion: Incorporate pumpkin pie spice, kosher salt, and pure vanilla extract into the browned butter. Whisk in granulated white sugar and dark brown sugar until smooth, then blend in the egg yolk and prepared pumpkin butter.
- Dough Mixing: Combine all-purpose flour and baking soda in a separate bowl. Gradually fold the dry ingredients into the wet mixture using a flexible rubber spatula until fully integrated. Refrigerate the dough for 30-45 minutes to enhance flavor and texture.
- Sugar Coating Preparation: Create a coating mixture by combining granulated white sugar with pumpkin pie spice in a small bowl.
- Cookie Shaping and Baking: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Portion the chilled dough, rolling into uniform spheres and generously coating with the spiced sugar mixture. Arrange cookies on prepared sheets, maintaining adequate spacing.
- Baking and Finishing: Bake for 10-12 minutes until edges turn lightly golden and surfaces crack characteristically. Cool completely before serving and store in a sealed container.
Notes
- Chill for Flavor Depth: Refrigerating the dough for 30-45 minutes allows sugars and spices to meld, intensifying the cookie’s rich, complex taste profile.
- Brown Butter Technique: Carefully brown butter to develop a nutty, caramelized flavor that elevates the entire cookie’s depth and complexity.
- Precise Sugar Coating: Roll cookies generously in spiced sugar mixture before baking to create a crisp, sparkling exterior with extra warmth and texture.
- Homemade Pumpkin Butter Matters: Crafting your own pumpkin butter ensures maximum flavor intensity and freshness compared to store-bought alternatives.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 150
- Sugar: 12g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg