Description
Ina Garten’s pumpkin cookies deliver autumn comfort wrapped in delicate spice and warmth. Creamy pumpkin and rich brown sugar create irresistible morsels perfect for seasonal gatherings where friends savor each sweet, tender bite.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups flour
- 1 cup sugar
- 2 eggs
- 1 cup canned pumpkin
- 2 (8-ounce) packages cream cheese
Spices and Flavor Enhancers:
- 1 ½ teaspoons ground cinnamon
- ½ teaspoon ground allspice
- ¼ teaspoon freshly grated nutmeg
- Pinch ground cloves
- 2 tablespoons maple syrup
- 1 tablespoon vanilla extract
- Zest of 1 lemon
- Pinch of salt
Binding and Finishing Ingredients:
- 2 sticks unsalted butter, softened
- 2 teaspoons baking powder
- 1 cup confectioner sugar
- ¼ cup milk
- Whole pecans
Instructions
- Warm the oven to a precise 350°F (175°C), ensuring an even baking environment for the delicate pumpkin treats.
- In a spacious mixing bowl, whip softened butter with granulated sugar until the mixture becomes light and airy, creating a creamy foundation for the cookies.
- Introduce maple syrup and eggs to the butter mixture, blending thoroughly until the ingredients harmonize into a smooth, cohesive liquid.
- Incorporate canned pumpkin puree and warm autumn spices, stirring gently to distribute the flavors evenly throughout the dough.
- Sift flour, baking powder, and salt together in a separate bowl to eliminate any potential lumps and ensure a consistent texture.
- Gradually fold the dry ingredients into the wet mixture, stirring carefully until a uniform dough forms without overmixing.
- Using a cookie scoop or tablespoon, deposit rounded dollops of dough onto ungreased baking sheets, spacing them approximately 2 inches apart.
- Slide the cookie sheets into the preheated oven and bake for 10 to 12 minutes, watching for golden-brown edges as an indicator of perfect doneness.
- Transfer the baked cookies to wire cooling racks, allowing them to reach room temperature completely before frosting.
- For the cream cheese frosting, beat cream cheese in a clean mixing bowl until it becomes smooth and fluffy.
- Gradually add confectioner’s sugar, whole milk, and pure vanilla extract, mixing until the frosting reaches a silky, spreadable consistency.
- If the frosting appears too thick, introduce additional milk, one teaspoon at a time, until achieving the desired texture.
- Gently fold in fresh lemon zest to enhance the frosting’s brightness and complexity.
- Once cookies have cooled entirely, generously spread the cream cheese frosting across the surface of each cookie.
- Complete the presentation by placing a whole pecan atop each frosted cookie, adding a delightful crunch and visual appeal.
Notes
- Savor the seasonal magic of these pumpkin-packed treats that transform your kitchen into an autumn paradise.
- Elevate your baking game by mastering this foolproof recipe that guarantees soft, melt-in-your-mouth cookies every time.
- Customize spice levels easily by playing with cinnamon, nutmeg, and ginger quantities to match your flavor preferences.
- Gluten-sensitive bakers can swap all-purpose flour with a quality gluten-free blend without compromising taste or texture.
- Maximize convenience by prepping cream cheese frosting in advance or freezing portioned cookie dough for spontaneous baking adventures.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 160 kcal
- Sugar: 12 g
- Sodium: 150 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg