Description

These Super Soft Pumpkin Cookies are a delightful fall treat, bursting with warm spices and tender pumpkin flavor. With a moist, chewy texture and an optional maple cream cheese icing, they make perfect cozy cookies for the season. Easy to prepare and baked to perfection, these cookies are ideal for sharing or enjoying with a cup of coffee or tea.

Ingredients

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Cookie Dough

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 (dark recommended)
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure maple syrup, milk, or orange juice
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)

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Instructions

Prepare pumpkin: Blot the pumpkin puree with paper towels to remove excess moisture. Aim for slightly less than 1 and 1/2 cups of pumpkin puree, around 1 and 1/3 cups (315g) is ideal. Set aside or refrigerate until needed.
Preheat oven and prepare pans: Preheat oven to 350°F (177°C). Line baking sheets with parchment paper or silicone baking mats.
Mix dry ingredients: In a large bowl, whisk together the flour, baking powder, baking soda, salt, pumpkin pie spice, ground cinnamon, and ground ginger. Set aside.
Cream butter and sugars: Using a hand or stand mixer with paddle attachment, beat softened butter and both sugars on medium speed until smooth, about 2 minutes.
Add wet ingredients: Mix in the egg on high speed until combined, about 1 minute. Scrape bowl sides as needed. Then add maple syrup (or milk/orange juice), vanilla extract, and blotted pumpkin puree. Mix on high until combined; the mixture may look curdled which is normal.
Combine dough: Add dry ingredients to the wet mixture and mix on low speed until just combined. The dough will be thick and sticky.
Shape cookies: Scoop or roll approximately 1.5 tablespoons of dough per cookie. Place cookies 3 inches apart on prepared baking sheets.
Bake cookies: Bake for 14-15 minutes or until edges are set but centers remain soft. Remove from oven and let cookies cool on baking sheet for 5 minutes.
Cool completely: Transfer cookies to a wire rack to cool fully. Flavor improves if allowed to rest a day before eating.
Optional maple cream cheese icing: Beat softened cream cheese until smooth and creamy. Add butter and mix until combined. Add confectioners’ sugar, maple syrup, and cinnamon, then mix on low until smooth. Taste and adjust cinnamon if desired.
Ice cookies: Once cookies are completely cool, dip or spread the maple cream cheese icing on top. Store iced cookies covered at room temperature for up to 2 days or refrigerated up to 1 week. Non-iced cookies can be stored covered at room temperature for up to 1 week.

Notes

Using pumpkin with moisture removed improves cookie texture.
You can replace maple syrup with milk or orange juice in the dough if preferred.
Cookies taste best after resting for a day; flavors meld and soften.
Carefully measure flour by spooning and leveling for best results.
Cookies spread about 3 inches apart during baking to prevent merging.

Nutrition

Serving Size: 1 cookie
Calories: 150
Sugar: 12g
Sodium: 150mg
Fat: 7g
Saturated Fat: 4g
Unsaturated Fat: 3g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 1g
Protein: 2g
Cholesterol: 30mg