Soft Pumpkin Cookies (Easy Recipe)

sallysbakingaddiction.com

kamula

1 and ½ cups ( 340g) fresh or canned pumpkin puree

3 cups ( 375g) all-purpose flour ( spooned & leveled)

1 and ½ teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

2 teaspoons pumpkin pie spice*

1 and ½ teaspoons ground cinnamon

¼ teaspoon ground ginger

¾ cup ( 12 Tbsp; 170g) unsalted butter, softened to room temperature

1 cup ( 200g) packed light or dark brown sugar (I use and recommend dark)

¾ cup ( 150g) granulated sugar

1 large egg, at room temperature

2 teaspoons pure maple syrup, milk, or orange juice (see note)

1 and ½ teaspoons pure vanilla extract

subheading: 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

¾ cup ( 90g) confectioners’ sugar

2 Tablespoons (30ml) pure maple syrup

pinch ground cinnamon (about ⅛ teaspoon)

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