Super Soft Pumpkin Cookies

These soft pumpkin cookies are thick and cakey with extra pumpkin spice flavor. The maple cream cheese icing is a delicious addition, but the cookies are just as wonderful plain. No cookie dough chilling required!

Ingredients

• 1 and 1/2 cups (340g) fresh or canned pumpkin puree
• 3 cups (375g) all-purpose flour (spooned & leveled)
• 1 and 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1 teaspoon salt
• 2 teaspoons pumpkin pie spice*
• 1 and 1/2 teaspoons ground cinnamon
• 1/4 teaspoon ground ginger
• 3/4 cup (12 Tbsp; 170g) unsalted butter, softened to room temperature
• 1 cup (200g) packed light or dark brown sugar (I use and recommend dark)
• 3/4 cup (150g) granulated sugar
• 1 large egg, at room temperature
• 2 teaspoons pure maple syrup, milk, or orange juice (see note)
• 1 and 1/2 teaspoons pure vanilla extract

Maple Cream Cheese Icing (Optional)

• 3 ounces (85g) full-fat brick cream cheese, softened to room temperature
• 2 Tablespoons (28g) unsalted butter, softened to room temperature
• 3/4 cup (90g) confectioners’ sugar
• 2 Tablespoons (30ml) pure maple syrup
• pinch ground cinnamon (about 1/8 teaspoon)

Instructions

1. In this recipe, it’s best to use pumpkin that has had some moisture removed. Blot the pumpkin with paper towels to rid excess